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KMID : 1007520080170061349
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Food Science and Biotechnology
2008 Volume.17 No. 6 p.1349 ~ p.1351
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Maillard Browning Reaction of D-Psicose as Affected by Reaction Factors
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Baek Seung-Hee
Lee Hyeon-Gyu
Baek Hyung-Hee
Kwon So-Young
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Abstract
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This study examined the effects of temperature, D-psicose concentration, pH, and various amino acids on theMaillard browning reaction of D-psicose and glycine mixture and compared browning color intensity with those of othersugars, such as sucrose, D-glucose, D-fructose, and D-tagatose. When D-psicose (0.1M) and glycine (0.1M) mixture washeated at 70-100oC for 5hr, the absorbance at 420nm increased with increasing reaction temperature and time. The Hunter a,b values, and color difference (?E) increased with increasing D-psicose concentration and pH within the range of pH 3-7except at pH 6, while the L value decreased. The rate of Maillard browning reaction was in order of D-tagatose>D-psicose≒D-fructose>D-glucose>sucrose. The browning color intensity of the D-psicose-basic and non-polar amino acids mixtures washigher than that of the D-psicose-acidic amino acids.
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KEYWORD
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D-psicose, sweetener, Maillard browning reaction
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