• Journal of Ginseng Research
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• 제5권2호
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• pp.122-131
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• 1981

An aqueous extract s of fresh ginseng roots was heated at loot for 64 hrs. and the changes of color intensity, pH and the amount of free sugars and amino acids during the various intervals of the heating time were investigated. Color intensity and absorbance of the solution at 490nm were increased in proportion to the length of the heating time. Most of brown pigments produced during the treatment were water soluble, and pH 5.1 at initial stage of the solution, was slightly decreased at the final stages of the reaction. Sucrose, glucose and fructose were major free sugars in ginseng roots, and the amounts of sucrose was over 90 % of total free sugars. Sucrose. was largely decreased approximately 50%, by 64 hrs of the treatment, whereas sharp increase in the amount of glucose and fructose was observed during the reaction in the solution. The observed increase in reducing sugars, glucose and fructose was presumed due to hydrolysis of sucrose. Evidently, glucose and fructose were not important factor to control the browning reaction of the solution. Most of free amino acids and peptides except alanine and isoleucine especially arginine, serine and threonine, were sharply decreased up to 40 : 50% of the original concentration within 2 hrs. Accordingly, the content of free amino acids and peptides seems to be extremely important factor to control the browning reaction in ginseng. A free amino acid, presumed to be nor-leucine, was found in fresh ginseng root on the basis of re mention on liquid chromatography. Kinetic analysis of the browning reaction indicated a pseudo second order with respect to amino acid concentration at the initial stage.

• 한국식품과학회지
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• 제19권3호
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• pp.212-219
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• 1987

재래종 적색 자두 (Prunus salicina)에서 효소를 추출하여 4종류의 polyphenol화합물과 반응시켜 얻어진 갈변반응 생성물에 대하여 Bacillus subtilis H17과 M45를 이용한 rec-assay와 Salmonella typhimurium TA98과 TA100 두 균주를 이용한 Ames test, 그리고 calfcthymus DNA를 이용하는 DNA절단시험을 이용하여 돌연변이원성과 돌연변이 억제작용을 조사하였다. 포자 rec-assay 에서는 pyrogallol, hydroxyhydroquinone, 3,4-dihydroxytoluene, chlorogenic acid 의 갈변반응 생성물은 모두 DNA손상능력이 없었으며 8가지 금속이온 중 ${Zn}^{2+}$과 ${Ni}^{2+}$의 첨가로 고초균 DNA손상에 약한 영향을 나타내었다. DNA절단시험 결과 4종류 갈변반응 생성물 모두 DNA절단작용이 없었으며 금속이온의 영향에 있어서는 pyrogallol 갈변반응 생성물이 ${Cu}^{2+}$의 영향을 받아 ${Cu}^{2+}$의 농도가 증가함에 따라 강한 절단작용을 나타내었으며 3,4-dihydroxytoluene 과 hydroxyhydroquinone갈변반응 생성물은 금속이온의 영향을 전혀 받지 않았다. 또한 chlorogenic acid갈변반응 생성물은 DNA 절단을 억제하는 효과를 나타내었다. Ames test에서는 4가지 갈변반응 생성물 모두 변이원성은 없었으며 benzo$[{\alpha}]$pyrene을 사용한 변이원성 억제작용 실험결과 benzo$[{\alpha}]$pyrene의 활성을 강하게 억제하는 것으로 나타났다.

• Journal of Ginseng Research
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• 제22권3호
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• pp.193-199
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• 1998

The purpose of this study was to Investigate characteristics of the water soluble browning reaction products (WS-BRPs) from Korean red ginseng by heat treatment. Absorbance of WS- BRPs was increased with increases of heating temperature and time, but pH value were decreased In Muter color value L and b value were decreased, while a value was increased. and absorbance at 280 nm in spectrum of the WS-BRPs was increased according to the increase of heating temperature. When the WS-BRPs were applied on Bio-Gel P-30 column after heating and pH treatment, two majors browning products increased according to the progress on time. And pH 3.0 increased in quantity of high molecular fractions and pH 8.0 increased in quantity of low molecular fractions.

• 한국식품영양과학회지
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• 제19권2호
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• pp.121-126
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• 1990

Internal mass transfer during osmotic concentration of apples in sugar solutions was exami-ned as a function of concentration temperature and immersion time of those solutions using moisture loss sugar gain molality and rate parameter. Influence of osmotic concentration processes on browning reaction was also evaluated compared to control In creasin the concen-tration and temperature of sugar solutions increased moistrue loss sugar gain molality and rate parameter. Water loss was rapid early in the process and then levelled off, The same phenomena were occurred on sugar gain only in higher concentration(60$^{\circ}$ brix). IN lower concentration (30$^{\circ}$brix) sugar gain was gradually increased during whole process. Moisture loss during osmotic concentration using a sugar solution(60$^{\circ}$ brix 6$0^{\circ}C$) with 180min immer-sion time was 45.79% Effect of osmotic concentration befor air dried to 4% M.C(wet basis) on browning reaction was significant. Minimum browning reaction during air drying was carried out using a pretreatment such as osmotic concentration in sugar solution(60$^{\circ}$brix 45$^{\circ}C$) with 150min immersion time(O.D=0.01) compared to control(O.D=0.17)

• Journal of Ginseng Research
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• 제28권3호
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• pp.136-142
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• 2004

During our investigations on the relationship between the browning reaction of ginseng root and two compounds (arginyl-fructosyl-glucose and arginyl-fructose) in the model system of steaming and heat-drying processes for the preparation of red ginseng, the preheating treatment of main roots of raw ginseng at 60∼70$^{\circ}C$ prior to the steaming and heat-drying processes was found to bring about the gelatinization of starch granules. The enzymatic hydrolysis of gelatinized starch to maltose, a marked formation of maltose, and the increase of both free arginine and total amino acids, resulting the acceleration of the Maillard type-browning reaction of ginseng root during the steaming and heat-drying processes, and the rise of brown color intensity of red ginseng. These results show that the preheating treatment may be effective for the decrease of inside white of red ginseng.

• 한국식품영양과학회지
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• 제19권3호
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• pp.234-238
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• 1990

The effects of salt concentration immersion time in a salt solution prior to air dehydration and heating of air temperature during dehydration upon the browning reaction and pyruvic acid content of air dried garlics to a 6.5% moisture content(wet basis) were analyzed by a response surface methodology(RSM), Those values were also predicted by using a second degree polynomial regression model. Heating of air temperature was the most significant factor affecting the both browning reaction and pyruvic acid content. Salt concentration had more influence to browning reaction than immersion time whereas immersion time was more impor-tant factor than salt concentration on a retention of pyruvic acid sugested different processing conditions. While the processing conditions to minimize the browning reaction(O.D=0.009) were 0.3% of salt solution 9 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(O.D=0.022) of air dehydration at 5$0^{\circ}C$ Pyruvic acid contents were maximized(174 $\mu$mole/g garlic solid) at the 0.1% of salt solution 3 min of immersion time and 5$0^{\circ}C$ of air temperature compared to control(147 $\mu$mole/g garlic solid) of air dehydration at 5$0^{\circ}C$

• 생명과학회지
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• 제26권11호
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• pp.1269-1274
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• 2016

굴은 "바다의 우유"라고 불릴 정도로 영양분이 풍부하고, 균형이 잡혀 있다. 또한 타우린, 글리코겐, 셀레늄과 같은 성분이 풍부하다고 알려져 있다. 또한 이러한 영양학적 특징만을 가지고 있는 것이 아니라 식품 산업에서는 천연소스로 사용되어지기도 한다. 최근 다양한 선호도와 특별한 맛 때문에 소비자들의 천연소스에 대한 선호도가 높아졌다. 이 논문은 굴과 굴 가공 부산물인 굴 자숙액을 이용한 천연소스 개발을 위하여 소스 제조에 필요한 마이얄 반응의 최적 조건을 설정하고자하였다. 최적화를 위한 결과값은 갈색도와 열을 가하면 생성되는 향미성분인 pyrazine으로 판단한다. Protamex를 이용하여 굴과 굴 자숙액을 각각 6시간, 2시간 가수분해한 가수분해물과 당은 주로 glucose, xylose, fructose와 반응시켰고, xylose가 갈색화에 가장 적합하였다. 당함량은 1% 이상에서 반응하여도 거의 동일하였으며, 경제적으로 판단한 결과, 최적 농도는 가장 낮은 농도의 1%를 선택되었다. 또한 온도를 달리하여 반응을 시켰을 때, 갈변도는 $60^{\circ}C$ 이상에서 현저히 증가하는 경향을 보였고, 전반적으로는 갈변도와 pyrazine 모두가 온도가 상승해감에 따라 증가하였다. $120^{\circ}C$에서 가장 높은 수치를 보였지만, 이취가 발생하여 식품으로서는 부적합하였다. 따라서 $100^{\circ}C$에서 반응하는 것이 가장 적합하였다. 반응시간을 달리하여 측정한 결과, 6시간 까지는 상승을 하였으나, 6시간 이상에서 pyrazine과 갈색도의 변화가 없었다. 따라서 천연소스를 제조하기 위해 굴과 굴 자숙액 가수분해물을 이용해 $100^{\circ}C$, 6시간 동안 xylose로 마이알 반응을 시키는 것이 가장 적합하다고 판단하였다. 이러한 부산물을 이용하여 소스로 제조함으로서 산업적 이용이 가능할 것으로 판단된다.

• Journal of Ginseng Research
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• 제28권3호
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• pp.143-148
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• 2004

Brown color intensity has been a major factor to estimate the quality of red ginseng and its products. This study deals with the relationship between the browning reaction of ginseng root and two compounds, arginyl-fructosyl-glucose(Arg-fru-glc) and arginyl-fructose (Arg-fru), in the model system of steaming and heat-drying processes for the preparation of red ginseng. During the steaming process, a marked decrease of starch and a considerable formation of maltose occurred in main roots of raw ginseng, but the formation of glucose was scarcely observed. After the heat-drying process, the brown color intensity of the powdered preparation of steamed main roots was 3 to 4 times higher than that of the powdered preparation of raw main roots. Also, when the heat- drying process was done with the addition of L-arginine, brown color intensity of the powdered preparation of steamed main roots was 12 to 13 times higher than that of the powdered preparation of raw main roots. The amount ratios of browning reaction products formed from sugar compounds and amino acids in the model system of steaming and heat-drying treatments in vitro were in order of xylose > glucose > fructose > maltose > dextrin (DE 9) > sucrose > dextrin (DE 8) and soluble starch. Each solution of Arg-fru-glc and Arg-fru that were synthesized chemically from maltose plus L-arginine and glucose plus L-arginine, respectively, changed from colorless to brown color during the heat-drying treatment. Amino acids or sugars were effective on the acceleration of each browning reaction of Arg-fru-gIc and Arg-fru during the heat-drying treatment.

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

• 한국식품영양과학회지
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• 제35권5호
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• pp.583-587
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• 2006

당 및 lysine 혹은 당-lysine 혼합모델 수용액에서 감마선 조사에 의한 갈변도 변화 및 화학적 특성을 연구한 결과 감마선 조사에 의한 비효소적 갈변반응은 당 및 아미노산 단독 환경에서는 일어나지 않았으며, 당-아민 환경에서 진행되는 것으로 나타났다. 당-lysine 혼합용액의 감마선 조사에 의한 갈변 반응성은 당의 종류에 따라 다르게 나타났으나, 당의 감소와 갈변도 사이의 상관관계는 없었다. 비환원당인 sucrose는 감마선 조사에 의해 환원력이 생성되었으며, 다른 당에 비해 높은 갈변 반응성을 나타냈다.