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KMID : 0380619910230030355
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 3 p.355 ~ p.359
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Thermal Degradation Kinetics of Monosodium Glutamate as Affected by Temperature and pH
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Cha Bo-Sook
Han Min-Soo
Kim Woo-Jung
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Abstract
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Effects of temperature and pH on thermal degradation of monosodium glutamate(MSG) were investigated during heating of 2% MSG solution at 100∼120℃ and pH 4∼9. The results showed that the degradation of MSG was very significantly affected by heating temperature and pH. Three hours of heating at pH 4 and 120℃ resulted appr. 73% MSG degradation while 3 hours at 100℃ decreased only 12%. The comparison study of initial rate of MSG degradation and degradation rate constants showed the highest degradation rate and rate constant and low values in the range of pH 6∼8. The values of activation energy calculated from linear relationship of rate constants and 1/T were 18.3 and 9.2 kcal/mole for pH 4 and 5, respectively.
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