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KMID : 1007520030120060675
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Food Science and Biotechnology
2003 Volume.12 No. 6 p.675 ~ p.679
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Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
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Ryu, So-Young
Roh, Hoe-Jin/Noh, Bong-Soo/Kim, Sang-Yong/Oh, Deok-Kun/Lee, Won-Jong/Yoon, Jung-Ro
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Abstract
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This study was conducted to observe the effects of temperature (70-100℃) and ? (3-7) on the non-enzymatic browning reaction of 0.2 M tagatose and 0.2 M glycine model solution. The browning reaction was evaluated using optical density (OD) at 420㎚ and Hunter color values, such as L^(*) (lightness), a^(*) (redness), b^(*) (yellowness), and ΔE^(*) (color difference). With heating times as well as heating temperature, OD, a^(*), b^(*), and ΔE^(*) values increased ; while, L^(*) decreased. With OD, a^(*), b^(*), and ΔE^(*) values changed linearly, while the changes in L^(*) was inversely linear to OD. Activation energies for ΔE^(*) and L^(*) were the most similar to the OD value. The OD, a^(*), and ΔE^(*) values showed similar changing patterns with respect to ?. In short, either the ΔE^(*)(or L^(*)) or the OD can be used as an indicator for the browning reaction.
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