• Journal of the Korean Society of Food Culture
• /
• v.12 no.2
• /
• pp.195-200
• /
• 1997

The purposes of this study were to investigate the Maillard reactions of some oligosaccharides with lysine and the antioxidative effects of the ethanol extracts from their reaction mixtures on the soybean oil. The Maillard reactions were carried out of 2% oligosaccharides such as palatinose (PN), fructooligosaccharide (FO), isomaltooligosaccharide (IMO) with 2% lysine (L) for 24 hours heating at 60, 80, $100^{\circ}C$. The color intensity of Maillard reaction mixtures were determined by UV-VIS spectrophotometer upon reaction time and temperature. And the antioxidative effects on the soybean oil of each ethanol extract from Maillard reaction mixture of each oligosaccharide were measured by peroxide value (POV). POV's of soybean oil including reaction extracts were determined regularly every 2 days during 20 days storaged at $60{\pm}1^{\circ}C$. The results were obtained as follows: 1. The color intensity of the Maillard reaction mixtures were raised highly as the browning temperature and time increased. The color intensity of PN L browning mixture was the highest. The order of high color intensity at $100^{\circ}C$ was PN L>FO L>Glu L>IMO L. 2. Comparing the antioxidative effect of Maillard reaction product (at $100^{\circ}C$, for 12 hours) of each oligosaccharide to that of BHT and TBHQ, the order of high antioxidative effect was TBHQ>IMO L>BHT>Glu L>PN L>FO L. 3. From these results, it was known that PN L shown as high brown color intensity was appeared low antioxidative effect, while IMO L shown as low brown color intensity was appeared high antioxidative effect. So, it was recognized that there was no relation between brown color intensity and antioxidative effect.

• The Journal of Korean Academy of Sensory Integration
• /
• v.5 no.1
• /
• pp.31-40
• /
• 2007

Objective: The purpose of this study was to get the cognitive reaction time according to the intensity of auditory stimuli in older people and to differentiate the cognitive reaction time between older people and adults. Method: 49 subjects consisted of 32 older people and 17 adults. Cognitive reaction time was assessed with Simple Auditory Reaction of Foundation I in PSS CogReHab. Analysis of the data was done by using independent t-test. Results: The results were as follows: 1. There was a significant difference of the mean of cognitive reaction time to the intensity of auditory stimuli. 2. There was no significant difference from older people regardless of sexual distinction in mean of cognitive reaction time. However, there was a significant difference of the mean of cognitive reaction time in adults. 3. There was a significant difference between older people who got a job or not in 90 dB of auditory stimuli. 4. The mean of cognitive reaction time to the intensity of auditory stimuli in older people was slower than adults. There was a significant difference of the mean of cognitive reaction time between older people and adults in 70 dB of auditory stimuli. 5. The mean of cognitive reaction time to the intensity of auditory stimuli in older people did not have the significant difference in scholastic ability. Conclusions: The results of the study showed slowing of the cognitive reaction time in auditory stimuli to aging in older people. Therefore, applying silver industry and development of equipment for older people may maintain independent life.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.33 no.5
• /
• pp.365-372
• /
• 2009

The influence of combustor pressure on the local reaction characteristics of $CH_4$/air flames was investigated by measurements of local chemiluminescence intensity. Induced flow flames are often applied to the industrial boiler systems and incinerator in order to improve heat transfer and prevent exhaust gas leakage. In order to investigate combustion characteristics in the induced flow pattern, the combustor pressure index($P^*$) was controlled in the range of $0.7{\sim}1.3$ for each equivalence ratio in the present combustion system, where $P^*$ is defined as the ratio of absolute pressure to atmospheric one. Relationship between local reaction intensity and pressure index have been investigated by simultaneous $CH^*$, $C^*_2$ and $OH^*$ intensity measurements. It could be observed that flame length became longer with decreasing $P^*$ from $CH^*$ chemiluminescence intensity of axial direction. The mean value of $C^*_2$ and $CH^*$ chemiluminescence intensities, which indicates reaction intensity in the $CH_4$/air flames, decreased with decreasing pressure index for ${\Phi}{\leq}1$, but increased with decreasing pressure index for ${\Phi}$>1. $C^*_2/CH^*$ intensity ratio, which can be a good marker to demonstrate local equivalence ratio, was almost same for ${\Phi}{\leq}1$ regardless of pressure index change, while they showed high level for lower pressure index for ${\Phi}$>1 conditions.

• Korean journal of food and cookery science
• /
• v.15 no.4
• /
• pp.363-369
• /
• 1999

The study was carried out to compare the reaction rate of caramel type browning reaction of xylose(XY), glocose(GL), sucrose(SU), glucose+citric acid(GLCA), glucose+sodiumcitrats(GLSC), glucose+glycine(GLGC) heated at 60, 80, 100, 120 and 140$^{\circ}C$ for 24 hours, respectively. 1. The color intensity (absorbance at 490 nm) of the browning reaction mixtures tends to increase as the browning reaction time gets longer and the browning of reaction temperature gets higher. But the degree of the intensity of SU and GLCA changes very little. 2. The reaction rate constant (K) was increased rapidly above 120$^{\circ}C$ and appeared maximum at 140$^{\circ}C$, especially GLGC (140.25) was the highest. The activation energy (Ea) of sugars. XY had the highest value (124.36 J/mol), while SU the lowest(104.68 J/mol). Mixtures of GLGC was shown to have higher activation energy (144.94 J/mol) than the sugar alone and Q$\_$10/ values of GLGC were 1.68-2.85. 3. The residual amount of reactants such as xylose, glucose, sucrose, citric acid, sodium citrate and glycine in each browning mixture were decreased upon the browning reaction temperature increasing. In the GLCA, GLSC and GLGC browning mixtures, respectively, the residual amounts of glucose were less than those with amino acid, organic acid and their salt.

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.603-612
• /
• 2002

The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL). sucrose(SU), glucose＋citric acid(GLCA), glucose＋sodium citrate(GLSC), heated at 80, 120 and 140$\^{C}$ for 24hrs, respectively. The color intensity(absorbance at 490nm) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80$\^{C}$, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140$\^{C}$. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73 ∼ -0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98 ∼ -0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.

• Food Science of Animal Resources
• /
• v.34 no.4
• /
• pp.403-407
• /
• 2014

Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.20 no.7
• /
• pp.2337-2346
• /
• 1996

One of the most useful method for increasing combustion loading of premixed flame is to strengthen the turbulent intensity of unburned mixture. It produces an important information to a design of efficient combustion equipment that analysing microstructure of strong turbulence premixed flame. The flame structure and characteristics are depend on the turbulence of unburned mixture. Therefore, to strengthen the turbulent intensity of unburned mixture make flame scale small and accomplish efficient combustion. We measured the velocity of local flame front movements, local eddy radius and local reaction zone thickness quantitatively with increasing turbulent intensity of unburned mixture. We researched the microstructure of flame using ion currents that react sensitively in the reaction zone. Consequently, the velocity of local flame front movements is depend on the velocity of unburned mixture and local eddy scale is to be small with increasing turbulent intensity. But there is no change in local reaction zone thickness with turbulence.

• Korean Journal of Food Science and Technology
• /
• v.12 no.2
• /
• pp.88-96
• /
• 1980

Reaction conditions in the amino-carbonyl reaction, and the effect of amino acids on the reactivity of amino-carbonyl reaction were investigated. Results obtained are as follows : 1. When the pH of the reaction mixture was increased above the isoelectric point of an amino acid, a significant increase in the color intensity was observed. 2. The color intensity increased gradually up to 1 : 1 of the molar ratio of reactants. This result was interpreted to show that sugar and free amino group combined in 1 : 1 ratio. 3. Amino-carbonyl reaction showed a significant time and temperature-dependences. The activation energy at 0.2 M glucose and 0.2 M glycine system was 37.5 Kcal/mole. 4. Among amino acids tested, glycine, lysine and $\beta$-alanine caused a significant increase in the color intensity, but acidic amino acids showed the least color intensity. The latter was interpreted to show that one of carboxyl groups of acidic amino acid has an inhibiting effect on the reactivity of the amino group. 5. The color intensity of sugars tested was in the order of xylose>arabibose>fructose>glucose>maltose>lactose.

• Analytical Science and Technology
• /
• v.35 no.6
• /
• pp.242-248
• /
• 2022

The effect of ethylenediamine (EDA) on the reaction of luminol or Bluestar with blood and bleaches was studied. For this purpose, blood, chlorine bleach, and oxygen bleach were applied to filter paper, treated with EDA-containing luminol or Bluestar, and the changes in chemiluminescence intensity were observed. It was found that the chemiluminescence intensity of the luminol (or Bluestar)-blood reaction did not change with the increasing concentration of EDA. However, the chemiluminescence intensity of the luminol (or Bluestar)-chlorine bleach reaction decreased and the chemiluminescence intensity of the luminol (or Bluestar)-oxygen bleach reaction increased, with increasing EDA concentration. Thus, it was found that when EDA was added to luminol (or Bluestar), which is a blood-sensitive reagent, EDA suppressed the false-positive reaction induced by chlorine bleach and induced a false-positive reaction with oxygen bleach. Consequently, the addition of EDA is not recommended for enhancing bloodstains with luminol or Bluestar.

• Korean journal of food and cookery science
• /
• v.12 no.1
• /
• pp.108-114
• /
• 1996

The study was carried out to compare the reaction rate of Maillard browning reaction of 2 dipeptides (Leucylglycine, Tryptophylglycine) and 4 amino acids (Lysine, Glycine, Leucine, Tryptophan) with xylose heated for 0∼24 hours at 60∼100$^{\circ}C$. 1. The color intensity of the browning mixture heated at 100$^{\circ}C$ for 24 hours was the highest in tryptophanxylose, and in order to tryptophylglycine-xylose > lysine-xylose > leucylglycine-ylose > leucine-xylose > glycine-xylose. 2. The reaction rate constants (k) determined from the browning pigment concentrate with time were similar to the result of the color intensity, that is, the k were the highest in the tryptophan-xylose. 3. The residual amounts of dipeptides, amino acids and xylose in the browning mixture diminished as the browning temperature increase. 4. The activation energies (Ea) calculated from k were the highest in leucine-xylose (143.72 J/mol) and the lowest in tryptophan-xylose (117.45 J/mol). The range of Q$\sub$10/ values were 2.84∼3.58.