• 한국식품조리과학회지
• /
• 제15권4호
• /
• 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.

• 한국식품조리과학회지
• /
• 제12권1호
• /
• 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.

• 동아시아식생활학회지
• /
• 제14권1호
• /
• pp.70-73
• /
• 2004

생감자주스와 감자주스에 당근주스나 물을 혼합했을 때 갈변화 반응의 속도를 실험한 결과 감자주스는 15분 이내에 빨리 갈변화하였고 30분 후에는 까맣게 되었다. 그러나 당근 주스를 첨가한 것은 서서히 갈변화가 시작되었고 45분이 지나서야 갈색화가 진하게 되었다. 첨가한 당근주스의 양이 증가함에 따라 갈변화 속도는 비례적으로 감소하였다. 당근 주스의 갈변화 억제효과가 당근주스의 베타-카로틴 인지를 알아보기 위해 모델시스뎀에서 클로로젠산과 타이로신의 갈변화 속도에 베타-카로틴이 어떤 영향을 미치는지 실험한 결과 클로로젠산의 초기 갈변화 속도는 베타-카로틴을 첨가한 클로로젠산의 갈변화 속도보다 빨랐다. 두 속도 사이의 차이는 시간이 경과함에 따라 증가하였다. 당근에서 추출한 카로티노이드를 클로로젠산에 가했을때도 비슷한 결과를 보였다. 타이로신 단독으로와 베타-카로틴을 첨가한 타이로신의 갈변화 경향도 클로로젠산의 경우와 같은 결과를 보였다.

• 한국식품과학회지
• /
• 제19권5호
• /
• pp.446-450
• /
• 1987

대두발효식품의 갈변현상을 확인하기 위하여 간장발효액에 포도당과 티로신을 따로 또는 함께 첨가하여 152일간 발효시키면서 이들이 갈변에 미치는 영향과 동시에 산소존재여부가 갈변에 미치는 영향과 동시에 산소존재여부가 갈변에 주는 영향을 연구하였다. 포도당은 그 자체만으로나 또는 티로신과 함께 첨가되었을때 pH를 낮추었음은 물론 갈변을 저해하는 것으로 밝혀졌고 티로신만을 첨가하였을 때는 pH에는 영향을 주지 않았으나 발효후기에 갈변을 촉진시켰다. 산소의 존재하에 발효시킨 간장액은 산소가 없는 상태에서 발효시킨 간장액의 갈변과 비교했을때 산소가 있는 상태에서 발효시킨 것이 현저히 높은 갈변을 나타내었다. 대두발효식품의 갈변에는 산소가 없이도 이루어지는 마이야르반응과 티로신과 산소가 첨가되었을 때의 갈변증가가 그렇지 않은 때보다 많은 것으로 보아 효소적갈변반응이 마이야르반응보다 더 중요함을 알 수 있다.

• 한국식품조리과학회지
• /
• 제11권4호
• /
• pp.396-400
• /
• 1995

The antioxidant effects in soybean oil was investigated by browning reaction mixtures formed by sugar and reaction temperatures above 110$^{\circ}C$. 0.1 M solution of xylose, glucose and sucrose were heated at 110, 120, 130, 140 and 150$^{\circ}C$ for 24 hrs respectively. A reaction rate constant(k), activation energy (Ea) and Q$\sub$10/ value were determined by color intensity that was measured absorbance at 490 nm in each temperature. Soybean oil containing the ethanol extracts taken from the browning reaction mixtures that were heated at 110, 130 and 150$^{\circ}C$ was stored in an incubator kept at 45.0${\pm}$1.0$^{\circ}C$ for 24 days. The results are as follows: 1. When 0.1 M solution of xylose, glucose and sucrose were heated at 110$^{\circ}C$ and 120$^{\circ}C$, the intensity of glucose browning mixtures was the highest, but heated at 150$^{\circ}C$, the color intensity increased in order of xylose > glucose > sucrose after 24 hrs. 2. The reaction rate constant (k) was increased rapidly above 140$^{\circ}C$ and appeared maximum at 150$^{\circ}C$, esp. xylose was the highest. The activation onergy (Ea) of xylose was the highest as 93.28 Joule/mole and the Q$\sub$10/ value of xylose was appeared 1.28. Q$\sub$10/ value was also the highest in xylose. 3. The browning reaction mixtures that were heated at 110$^{\circ}C$ appeared little antioxidant effects. But, in heated at 130$^{\circ}C$ and 150$^{\circ}C$, the antioxidant effects appeared in sucrose browning reaction mixtures. Therefore, in browning reaction mixtures that heated above 110$^{\circ}C$, only sucrose browning reaction mixtures appeared antioxidant effects and xylose, glucose appeared little antioxidant effects. On the contrary xylose and glucose increased peroxide values of soybean oil.

• 한국식품과학회지
• /
• 제21권3호
• /
• pp.425-429
• /
• 1989

고추의 건조 중 중요한 품질요소인 carotenoid 파괴 및 비효소적 갈변의 kinetics를 건조 중 품질측정을 이용한 dynamic test에 의하여 평균 수분함량과 온도의 함수관계를 결정하였다. 1차반응으로 가정된 carotenoid 파괴 속도상수는 고온 고수분에서 높았으며 수분의존성에 있어서 건조중간의 어떤 수분함량에서 최소치를 보여주고 있었다. 온도의존성에 있어서 활성화 에너지는 7.7-27.4kcal/mol로 나타났고 수분함량이 높을수록 높았다. 0차반응으로 분석된 비호소적 갈변은 온도와 수분함량이 높을수록 쉽게 일어났으며 활성화에너지는 7.5-20.2kcal/mol로서 수분함량이 높을수록 높았다.

• 원예과학기술지
• /
• 제33권3호
• /
• pp.364-374
• /
• 2015

This study investigated quality changes in fresh-cut burdocks treated with hot water and anti-browning agents. The combined treatment using both heat treatment and anti-browning agents delayed the browning of burdocks, especially for those dipped in hot water and a solution of green tea extract plus NaCl. This treatment reduced the respiration rate and inhibited the growth of microorganisms more than heat treatment alone. The organoleptic quality of burdocks treated with the combined method proved to be the best according to sensory evaluation. Hence, this combined treatment using heat and anti-browning agents can enhance overall quality of processed fresh-cut root vegetables by browning inhibition and shelf-life extension.

• Journal of Nutrition and Health
• /
• 제21권4호
• /
• pp.197-212
• /
• 1988

Casein과 포도당간의 갈변반응시 전분 및 자당 첨가에 의한 갈변반응 저지효과를 흰쥐를 이용하여 검토한 결과를 요약하면 다음과 같다. 1. 체중 및 단백질소화율은 비갈변식이를 섭취한 경우가 갈변식이를 섭취한 경우보다 높았으나 갈변식이의 경우 전분 보호효과는 없었다. 2. 질소균형 및 혈청 yrea-N의 농도는 처리간 유의차가 없었다. 3. Fructosyl-lysine은 분보다 뇨를 통한 배설량이 비갈변식이 섭취시 1.7배, 갈변식이 섭취시 10~18배 가량 높았다. 분과 뇨를 통한 총 배설량은 비갈변식이를 섭취한 경우보다 갈변식이 섭취시 훨씬 높았다. 뇨를 통한 배설량은 비보호갈변식이를 섭취한 경우에 비하여 자당첨가동시보호갈변식이를 섭취했을때 낮았고 분을 통한 배설량은 전분보호 갈변식이를 섭취했을 때 보호방법에 관계없이 비보호갈변식이를 섭취한 경우보다 낮았다. 4. 개별 필수유리아미노산의 분을 통한 배설량은 비갈변식이에 비하여 갈변식이를 섭취한 경우가 높았고 뇨를 통한 배설량은 HIs을 제외하고는 비갈변식이를 섭취한 경우가 오히려 높거나 비슷한 수준이었다. 5. lysine의 분을 통한 배설량은 비갈변식이에 비하여 갈변식이를 섭취한 경우가 3.3~4.3배 높았고 비보호갈변식이에 비하여 전분 보호갈변식이를 섭취한 경우가 23~2*% 정도 낮았다. 6. 혈청, 간 및 소장내용물중 fructosyl-lysine 함량은 비갈변식이에 비하여 갈변식이를 섭취한 경우 혈청내에서는 1.7~2.7배, 간에소는 11.1~22.1%, 소장내용물중에서는 자당첨가동시보호갈변식이를 제외하고는 7.3~11.7배 정도 높았다. 전분보호효과를 보면 비보호갈변식이에 비하여 전분보호갈변식이를 섭취한 경우가 혈청에서는 26~37%, 소장내용물에서는 14.3~82.9% 정도 낮았다.

• 한국수산과학회지
• /
• 제6권1_2호
• /
• pp.37-43
• /
• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• 한국식품영양과학회지
• /
• 제26권6호
• /
• pp.1135-1139
• /
• 1997

Major factors inhibiting nonenzymatic browning in stored ginger paste were investigated using aqueous model systems with temperature, water activity, pH and sulfur compounds. Browning index and total gingerols were measured during storage. The rate of nonenzymatic browning reactions showed a strong depencence on temperature and pH and a negligible influence on water activity. It was also reduced by the addition of 0.04% N-actyl-L-cysteine(NAcCys), effectively. Activation energies for aqueous ginger model systems with and without 0.04% NAcCys were 29.0 and 25.8kcal/mole, respectively.