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KMID : 0380620070390010020
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 1 p.20 ~ p.24
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Effect of Phenolic Acids on Inhibition of Browning of Maillard Reaction Model Solutions
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Kwak Eun-Jung
Lim Seong-Il
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Abstract
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The effects of phenolic acids on inhibition of browning by the Maillard reaction were investigated with a glucose-glutamic acid model for doenjang with citric acid as the antibrowning agent and phenolic acid as its synergist. Five phenolic acids, cinnamic, coumaric, caffeic, hydroxybenzoic, and protocatechuic acids, were used. In order to investigate the antibrowning capacity, 0.1M glucose, 0.1M glutamic acid, 50mM citric acid, and 1mM phenolic acid were dissolved in 1M phosphate buffer (pH 7.0), heated at for 24hr in the presence of 0.2mM , and stored at or for four weeks. Phenolic acid addition more efficiently inhibited browning during storage at than at , without changes in pH. Hydroxybenzoic acid was the most efficient and increased the antibrowning capacity by 13% compared to sample without phenolic acids. Although caffeic and protocatechuic acids inhibited most the formation of 3-deoxyglucosone or fluorescence, they increased browning by forming colored complexes between two hydroxy groups of phenolic acids and iron ions. Hydroxybenzoic acid will be able to be a useful synergist of citric acid, an antibrowning agent in doenjang, since it is permitted for doenjang.
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KEYWORD
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Maillard reaction, inhibition of browning, phenolic acid, synergist, doenjang
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