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KMID : 0380619890210040480
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 4 p.480 ~ p.485
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Changes in Color Intensity and Components during Browning Reaction of White Ginseng Water Extract
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김경희/Kim, Kyung Hee
이광승/양재원/도재호/장진규/Lee, Kwang Seung/Yang, Jai Won/Do, Jae Ho/Jang, Jin Gyu
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Abstract
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Changes of color intensity and components during browning reaction of water extracts from white tail ginseng were investigated. Temperature dependence was described by the Arrhenius relationship with an activation energy of 16 kcal/mole. Temperature sensitivities(Qlo value) for water extracts of ginseng was 1.90 between 70℃ and 80℃, 1.67 between 80℃ and 90℃ and 1.46 between 90℃ and 100℃. pH value of the solution treated at 90℃ and 100℃ slightly increased with an increase in reaction time. Among ginseng saponins ginsenoside-Re was most unstable against heat-treatment, while diol group saponins were more stable against heat-treatment. Hydrogen donating activity (reducing activity for α,α´-diphenyl-β-picrylhydrazyl) and 3,5-dinitrosalicylic acid(DNS) positive substances of browning reaction products increased in proportion to the length of browning reaction time and temperature, whereas folin positive substances decreased by heat-denaturation of ginseng protein at initial reaction time and then increased thereafter.
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