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KMID : 0950619970060010061
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Journanl of Allied Health Sciences
1997 Volume.6 No. 1 p.61 ~ p.67
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Effects of Storage Conditions of Browning Reaction on Onion Hydrolysate
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Suh Hyung-Joo
Yoo Kwang-Won
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Abstract
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Onion hydrolysate prepared with celluclast 1.5L and pectinex showed characteristics as follows ; 86% of D.H.(Degree of Hydrolysis), 54 ㎎/㎖ of total sugar, 31 ㎎/㎖ of reducing sugar, 48 ㎎/㎖ of phenols, and 83% of yield. Onion hydrolysate was processed browning reaction during storage. Browning reaction was rapidly processed under alkali condition. But changes of phenols content was showed an opposite trends of brewing degree. Browning degree was increased with decreasing concentrate degree(below 60 brix) and increasing storage temperature. And phenols content was a same trends of browning degree according to concentrate degree and storage temperature. On the contrary, browning reaction was slowly processed under neutral pH(pH 5.2-7.0), high concentrate degree(above 60 brix) and low storage temperature.
Brewing degree(absorbance at 420 ㎚) was 0.352 at early storage time for 37℃ and was 0.481 at 7 days storage. Browning degree was increased with increasing storage time.
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KEYWORD
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