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KMID : 1160620080130040306
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Preventive Nutrition and Food Science
2008 Volume.13 No. 4 p.306 ~ p.312
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The Influence of pH on the Color Development of Melanoidins Formed from Fructose/Amino Acid Enantiomer Model Systems
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Kim Ji-Sang
Lee Young-Soon
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Abstract
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This study investigated the influence of pH on the color development of melanoidins formed from amino acid enantiomer model systems. For this, the color development was evaluated by measuring browning at 420 nm and color measurements by spectrophotometry and colorimetry. The browning and browning index showed no difference according to the type of amino acid enantiomers, while that formed from the D-Asn system was the only difference according to pH level. The tristimulus value of melanoidins formed from all model systems was located on a dominant wavelength of 475 nm, the blue zone of the diagram. In addition, the L*, a*, b*, C*ab values, and ΔE* index on the basis of the type of amino acid enantiomers, the differences were markedly found at pH 4.0. At pH 7.0, significantly differences were found in the L*, a*, b* values, and ΔE* index and not in the case of the lysine enantiomers. In addition, at pH 10.0, the differences were found in the a* and b* values from the lysine enantiomers and C*ab value from the asparagine enantiomers. Therefore, the color development of melanoidins was influenced by the type of amino acid enantiomers and pH levels. Especially, it is thought that the a* and b* values can be used to explain the differences among the amino acid enantiomers in the color development of melanoidins.
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KEYWORD
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amino acid enantiomers, color development, Maillard reaction, melanoidins
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