• Title/Summary/Keyword: ginger(Zingiber officinale Roscoe) paste model system

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Inhibiting Factors and Kinetics of Nonenzymatic Browning in Ginger(Zingiber officinale Roscoe) Paste Model System (생강 페이스트 모형액의 비효소적 갈색화 억제인자 및 반응속도)

  • 조길석;장영상;신효선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1135-1139
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    • 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.

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