|
KMID : 0380619920240030236
|
|
Korean Journal of Food Science and Technology
1992 Volume.24 No. 3 p.236 ~ p.239
|
|
|
Effect of Glucose on Thermal Degradation of MSG
|
|
Cha Bo-Sook
Han Min-Soo
Kim Woo-Jung
|
|
|
Abstract
|
|
|
|
Glucose was added into 2% MSG solution and studied for its effect on MSG degradation during heating at 100∼120℃ and initial pH of 4 and 5. It was found that thermal degradation of MSG was significantly increased as the glucose concentration increased up to 20%. The values of thermal degradation constant calculated from linear relationship between log(% MSG) and heating time was linearly increased as the glucose concentration increased. The increased effect was more significant at pH 5 than pH 4.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|