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KMID : 0903519950380030232
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1995 Volume.38 No. 3 p.232 ~ p.238
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Quality Change of High Fructose Corn Syrups During Storage
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신동빈/Shin, Dong Bin
김병삼/남궁배/정문철/김의웅/Kim, Byeong Sam/Nahmgoong, Bae/Jeong, Mun Cheol/Kim, Oui Woung
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Abstract
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Quality changes of high fructose corn syrups (HFCS) were investigated during storage at -5∼60℃. Color properties such as spectrophotometric properties, HMF and Hunter color value increased continuously during storage period. And the change was most evident as storage temperature and fructose content were elevated. High fructose corn syrups all showed flow behaviors as dilatant fluid and their viscosities increased slightly during storage. Content of fructose decreased, while glucose, maltose and oligosaccharide contents increased during storage. Especially? crystallization of what was observed below 13℃ during storage.
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