Optimization for Maillard Reaction Substrate Conditions of Ribose and Hydrolyzed Wheat Gluten Solution Using Response Surface Methodology |
Moon, Ji-Hye
(Korea Food Research Institute)
Choi, Hee-Don (Korea Food Research Institute) Choi, In-Wook (Korea Food Research Institute) Kim, Yoon-Sook (Korea Food Research Institute) |
1 | Benjakul S, Lertittikul W, Bauer F. 2005. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chem 93: 189-196. DOI |
2 | Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, LericiCR. 2001. Review of non enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol 11: 340-346. |
3 | Maillard MN, Billaud C, Chow YN, Ordonaud C, NicolasJ. 2007. Free radical scavenging inhibition of polyphenoloxidase activity and copper chelating properties of model Maillard systems. Food Sci Technol 40: 1434-1444. |
4 | Ajandouz EH, Tchiakpe LS, Dalle Ore F, Benajiba A,Puigserver A. 2001. Effects of pH caramelization and Maillard reaction kinetics in fructose-lysine model system. J Food Sci 66: 926-931. DOI |
5 | Kim KW, Baek HH. 2003. Development of a burnt beef flavor by reaction flavor technology. Korean J Food SciTechnol 35: 1045-1052. 과학기술학회마을 |
6 | Nagodawithana TW. 1995. Savory flavor. Esteekay Associate Inc., Millwaukee, WI, USA. p 164-224. |
7 | Chae HJ, In MJ, Kim MH. 1997. Characteristic properties of enzymatically hydrolyzed soy proteins for the use in protein supplements. Agric Chem Biotechnol 40: 404-408. 과학기술학회마을 |
8 | Yoon SH, Lee JK, Nam HS, Lee HJ. 1994. Formation of meatlike flavors by Maillard reaction using hydrolyzedvegetable protein. Korean J Food Sci Technol 26: 781-786. 과학기술학회마을 |
9 | Ko SN, Nam HS, Kim WJ. 1997. Development of meat-like flavor by Maillard reaction with addition of natural flavoringmaterials. Korean J Food Sci Technol 29: 839-846. 과학기술학회마을 |
10 | Seo BC, Oh JM. 2002. Development of low-salt foods.Korean J Community Nutr 7: 401-404. |
11 | Chung JH, Mok CK, Lim SB, Woo GJ, Baek HH, Park YS.2002. Desalination of traditional soy sauce using electrodialysis.Korean J Food Sci Technol 34: 811-817. 과학기술학회마을 |
12 | Kim SK, Byun HG, Jeon YJ, Joo DS, Kim JB. 1999. Development of natural seasoning using desalinated tuna boiledextract. J Korean Fish Soc 32: 75-82. 과학기술학회마을 |
13 | Kang JG, Kang ST, Kang JY, Xu Z, Oh KS. 2006. Flavor enhancement of pearl oyster extract by Maillard reaction.J Agric Life Sci 40: 55-63. |
14 | Ryu SY, Roh HJ, Noh BS, Kim SY, Oh DK, Lee WJ, KimSS. 2003. Effects of various sugars including tagatose andtheir molar concentrations on the Maillard browning reaction.Korean J Food Sci Technol 35: 898-904. 과학기술학회마을 |
15 | Yoo SS. 2001. Reaction flavor technique for generation of food flavor. Food Industry Nutr 6: 27-32. 과학기술학회마을 |
16 | Park NY, Jeong YJ, Lee GD, Kwon JH. 2000. Monitoring of Maillard reaction characteristics under various roasting conditions of Polygonatum odoratum root. J Korean SocFood Sci Nutr 29: 647-654. 과학기술학회마을 |
17 | Matmaroh K, Benjakul S, Tanaka M. 2006. Effect of reactant concentrations on the Maillard reaction in a fructose-glycine model system and the inhibition of black tiger shrimp polyphenol oxidase. Food Chem 98: 1-8. DOI |
18 | Chun YH, Kim CK, Kim WJ. 1986. Effects of temperature, pH and sugars on kinetic property of Maillard reaction. Korean J Food Sci Technol 18: 55-60. |
19 | Lertittikul W, Benjakul S, Tanaka M. 2007. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by pH. Food Chem 100: 669-677. DOI |
20 | Brand-Williams W, Cuvelier ME, Berset C. 1995. Use of a free radical method to evaluate antioxidant activity.LWT-Food Sci Technol 28: 25-30. DOI |
21 | Kwak EJ, Lim SI. 2004. The effect of sugar, amino acid, metal ion, and NaCl on model Maillard reaction under pH control. Amino Acids 27: 85-90. |
22 | Thongraung C, Kangsanan S. 2010. Influence of pH, NaCl and pre-incubation on utilization of surimi wash water in generation of antioxidative material by using the Maillard reaction. Int J Food Sci Technol 45: 1696-1702. DOI |