• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.839-846
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• 1997

Addition of three natural flavoring materials, hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP) and yeast extract (YE), into 0.2 M cystine-0.1 M lactose-0.1 M maltose solution (control) was studied for development of meat-like flavor by Maillard reaction. The HVP, HAP and YE were added individually at various concentrations and were mixed at selected concentration in order to compare their effects. The absorbance, color, sensory characteristics and volatile compounds of the solutions after the reaction at $100^{\circ}C$ for 8 hr were measured. The results showed that the absorbances of reaction solution at 420 nm and 278 nm were increased as reaction time and the concentration of the natural flavoring material increased. Also ‘L’ values of reaction solutions added with HVP, HAP or YE decreased while the ‘b’ value increased slightly. From the results of sensory evaluation 1.16% HVP, 0.94% HAP, 1.48% YE or 1.16% HVP + 0.94% HAP were selected as the appropriate substrates for the meat-like flavor development. The volatile compounds identified by GC/MS for the control and those added with 1.16% HVP or 1.16% HVP+0.94% HAP were 1 hydrocarbons, 9 aldehydes, 5 ketones, 1 ester, 5 alcohols, 2 aromatics(benzene), 2 furans, 1 sulfur compound.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.256-261
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• 1999

This study was conducted to investigate the effect of barley tea with roasted grains and barley tea with a tea bag on the reduction of chlorination by-product(CBP) levels in chlorinated drinking water. Since the concentrations of six volatile compounds of eight CBPs were blow their respective detection limits after 10 minute heating, two nonvolatile CBPs dichloroacetic acid and trichloroacetic acid, and total chlorine were compared between tap water and two kinds of barley tea. No significant differences were observed in the relative changes of the amounts of the above three items, and new peaks which were not found in the original water appeared in the chromatograms of gas chromatograph/electron capture detector(GC/ECD). Thirty three organic compounds were identified in the extracts of barley tea with roasted grains, barley tea with a tea bag, corn tea, and Cassia tora seed tea which were prepared with distilled/deionized water, using gas chromatography/mass selective detection(GC/MSD). Exclusive of fatty acids, most of the compounds were aromatic compounds such as phenols, furans, and pyrroles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.62-69
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• 2009

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with defatted hydrolyzed soybean protein (DFHSP) with different temperatures and pressures. Physicochemical properties of MRPs were investigated; also, DPPH and hydroxyl radical scavenging activity and sensory properties were evaluated. MRPs from ribose and DFHSP had the highest reactivity with larger pH reduce, higher browning index increase and higher antioxidant activity than other MRPs from other sugars. The antioxidant activities were increased with increasing temperatures and pressures of reaction. The highest antioxidant activity and sensory preference were obtained from MRPs with ribose at $140^{\circ}C$ with 2.8 kg/$cm^2$ for 30 mins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.589-594
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• 2007

The effect of synergists having chelating ability on inhibiting browning were studied with a giucose-glutamic acid model for doenjang containing citric acid as the anti-browning agent and iron ion. The model solutions were prepared by dissolving 0.1 M glucose, 0.1 M glutamic acid, 50 mM citric acid, 0.2 mM $FeCl_2$ and synergist in 1 M phosphate buffer (pH 7.0), heating at $50^{\circ}C$ for 24 hr and storing at $30^{\circ}C\;or\;40^{\circ}C$ for four weeks. Synergists were chitosan, gallic acid, methyl benzoate, pyrophosphate and tannic acid; they were used at the following concentrations: gallic acid, pyrophosphate and tannic acid at 0.015% and 0.15%; chitosan and methyl benzoate at 0.0075% and 0.015%. Anti-browning capacities had a tendency to decrease greatly after three weeks in the case of storage at $30^{\circ}C$, whereas they decreased with storage time during storage at $40^{\circ}C$. However, anti-browning capacities of samples containing 0.015% tannic acid and 0.15% pyrophosphate were higher than that of sample without synergist by 32% after storage at $30^{\circ}C$ for four weeks. Gallic acid, tannic acid and pyrophsphate also inhibited the formation of Maillard reaction intermediates such as fluorescent compound and 3-deoxyglucosone due to the high chelating ability with iron ion after four weeks of storage at $30^{\circ}C$. The effect of these compounds on the inhibition of formation of Maillard reaction intermediates was higher at 0.15% than at 0.015%. Moreover, gallic acid increased the browning by forming colored complexes, and tannic acid generated black precipitates. Therefore, pyrophosphate of food additives was found to be the most useful synergist of citric acid, the anti-browning agent for doenjang.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.113-118
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• 1987

An intermediate moisture model food system was used to investigate the effects of water activity (Aw), temperature, pH and polyethyleneglycol (PEG) on the Maillard reaction. The initial molar ratio of glucose to lysine was varied from one half to four. The maximum Maillard reaction was obtained from an initial glucose/lysine molar ratio of approximately three. The rate of Maillard reaction showed a maximum in the range of water activity of a normal intermediate moisture food. 'the model food system was prepared to hold water activity range of 0.47-0.84 and the samples were held at various temperatures. The maximum browning rate occurred at an Aw value of approximately 0.89 at $40^{\circ}C$ and $60^{\circ}C$, 0.74 at $30^{\circ}C$ and 0.67 at $20^{\circ}C$, respectively. The Arrhenius activiation energies for nonenzymatic browning pigment production were 18.03, 15.18 and 9.90 Kcal/mole for the sample with Aw 0.84, 0.74 and 0.67. When the pH of the model system was increased, a significant increase in the browning reaction was observed. On the inhibitive effects of PEG, the higher degree of polymerization, the more inhibition of browning reaction.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.129-138
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• 2011

Hydrolyzed wheat gluten (HWG) and low glutamic acid (Glu) hydrolyzed wheat gluten with different quantities of NaCl were reacted with several precursors to develop natural meat flavor based on Maillard reaction products (MRP). The MRP based flavors were analyzed for their pH, browning index, DPPH radical scavenging effect, and sensory properties. Synthetic meat flavor from low Glu hydrolyzed wheat gluten with 7% NaCl and ribose, cysteine, methionine, thiamin, lecithin, and garlic powder reacted at $140^{\circ}C$ for 30 min and were most favorable for a roasted meat flavor. Based on an omission test, cysteine was selected as the most important precursor for producing meat flavor compared to methionine, thiamine, and lecithin. Natural precursors including mushroom powder and fat medium were applied to compensate for the synthetic precursors. The optimum formula for meat flavor was 5% ribose, 7.7% cysteine, 6.9% garlic juice powder, 2.1% Lentinusedodes powder digested with protease, and 1% lard. The sulfuric pungent, oily, and salty attributes of the formula decreased and a mild roasted meat flavor was expressed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1178-1185
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• 2017

Two types of kimchi with a different total acidity (TA, 0.75% or 1.19%) were heated at $100^{\circ}C$ for up to 60 min to develop a gratin added with heated-kimchi. Their browning index and color intensity increased with increasing heating time, which was more apparent for the kimchi with the higher TA. This was attributed to the Maillard reaction facilitated at a higher heat intensity and by the smaller fermentation products. The same tendency was also observed for the antioxidant activities determined by the total reducing capacity, metal-chelating activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In particular, heating kimchi at $100^{\circ}C$ only for 10 min increased the activities significantly. Therefore, the heated-kimchi was added to gratin at 20%. With the addition, the dietary fiber, ${\gamma}-aminobutyric$ acid (GABA) and ornithine contents in the gratin were increased appreciably (P<0.01). Nevertheless, there was little change in its salinity. The antioxidant activities of the gratin were significantly (P<0.001) higher than the control gratin without kimchi, with DPPH radical scavenging activity being 3.6 times higher. The results suggest that the functionality of kimchi could be effectually added to gratin even after heat treatment.

• Bulletin of the Korean Space Science Society
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• 1994.04a
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• pp.18-18
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• 1994

No Abstract. See Full-text

• Applied Biological Chemistry
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• v.10
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• pp.39-45
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• 1968

Maillard 반응(反應)에서 생성(生成)된 가용성(可溶性) 혼합물질(混合物質) "Premelanoidines"의 Saccharomyces cerevisiae에 의(依)한 주정발효(酒精醱酵)에 미치는 생리적(生理的) 영향에 관(關)해서 관찰하였다. Premelanoidines은 포도당과 Glycine의 수용액(水溶液)을 $90^{\circ}C$에서 $1{\sim}48$시간(時間) 가열(加熱)함으로써 얻었으며 이의 주정발효(酒精醱酵)에 미치는 생리적(生理的) 영향은 Micro-Warburg를 사용(使用)하여 주정발효(酒精醱酵) 과정중(過程中) 발생(發生)되는 $CO_2$의 량(量)을 측정(測定)함으로써 발효속도(醱酵速度)의 촉진(促進)여부를 결정(決定)하였다. 실험결과(實驗結果)를 종합(綜合)해 보면, Premelanoidines은 효모(酵母)에 의(依)한 주정발효(酒精醱酵)의 속도(速度)를 촉진(促進)하는 결과(結果)를 나타냈으며 이 촉진현상(促進現象)은 어느 한계내(限界內)에서 발효(醱酵)배지에 함유(含有)된 Premelanoidines의 량(量)에 비례(比例)하여 증가(增加)한다. 또한 이 Premelanoidines의 활성(活性)은 특(特)히 발효(醱酵)의 초기(初期)에 한(限)하여 작용(作用)하는 것을 알 수 있었다.

• KSBB Journal
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• v.19 no.4
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• pp.245-249
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• 2004

A combined method of autolysis and enzymatic hydrolysis of baker's yeast was developed for the production of yeast extract, which is widely used as a natural food ingredient. From statistical analysis, NaCl and ethanol addition were found to be significantly effective factors in autolysis of yeast. The optimum dosages of salt and ethanol were 3% and 1%, respectively. Heat treatment and the use of cell lytic enzyme were not significantly effecting on the autolysis. Yeast hydrolysate was prepared by autolysis, followed by enzymatic hydrolysis using proteases, nuclease and deaminase. Additionally, the hydrolysate was processed by downstream process including Maillard reaction and debittering. The total dry matter yield and total nitrogen yield for the process were 76% and 59%, respectively. Compared to a process using brewer's yeast, when baker's yeast was used as a raw material, a higher recovery yield was obtained.