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KMID : 0380619920240030232
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 3 p.232 ~ p.235
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Kinetics of pH Changes during Thermal Degradation of MSG under Model System
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Cha Bo-Sook
Han Min-Soo
Kim Woo-Jung
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Abstract
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Effect of temperature and initial pH were studied on the pH change of MSG solution during heating.
The heating temperature and initial pH of 2% MSG solution were in the range of 100∼120℃ and pH 2∼9, respectively. The results showed that the pH of MSG solution was more rapidly decreased as the temperature increased and the initial pH decreased due to pyroglutamic acid formation from MSG thermal degradation. A linear relationship was obtained between pH decreased and logarithmic value of heating time and the decreasing rate constant of pH were calculated from the slope. The pH decreased(pH) after 3 hrs of heating was 1.2 at the initial pH 4 and 1200 and 0.33 at pH 5 and 1200 while little pH change measured at the range of pH 6∼9. Activation energy calculated for pH decrease during heating was 11.77 and 22.26 kcal/mole at pH 4 and pH 5, respectively.
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