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KMID : 1134819970260061135
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 6 p.1135 ~ p.1139
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Inhibiting Factors and Kinetics of Nonenzymatic Browning in Ginger(Zingiber officinale Roscoe) Paste Model System
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Jo Kil-Suk
Shin Hyo-Sun
Chang Young-Sang
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Abstract
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Major factors inhibiting nonenzymatic browning in stored ginger paste were investigated using aqueous model systems with temperature, water activity, pH and sulfur compounds. Browning index and total gingerols were measured during storage. The rate of nonenzymatic browning reactions showed a strong dependence on temperature and pH and a negligible influence on water activity. It was also reduced by the addition of 0.04% N-acetyl-L-cysteine(NAcCys), effectively. Activation energies for aqueous ginger model systems with and without 0.04% NAcCys were 29.0 and 25.8kcal/mole, respectively.
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KEYWORD
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ginger(Zingiber officinale Roscoe) paste model system, nonenzymatic browning, inhibiting factor, activation energy
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