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KMID : 1134820070360050589
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 5 p.589 ~ p.594
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Effect of Food Additives on Inhibiting the Browning of Model Solutions for Doenjang
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Kwak Eun-Jung
Lim Seong-Il
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Abstract
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The effect of synergists having chelating ability on inhibiting browning were studied with a glucose-glutamic acid model for doenjang containing citric acid as the anti-browning agent and iron ion. The model solutions were prepared by dissolving 0.1 M glucose, 0.1 M glutamic acid, 50 mM citric acid, 0.2 mM FeCl₂ and synergist in 1 M phosphate buffer (pH 7.0), heating at 50℃ for 24 hr and storing at 30℃ or 40℃ for four weeks. Synergists were chitosan, gallic acid, methyl benzoate, pyrophosphate and tannic acid; they were used at the following concentrations: gallic acid, pyrophosphate and tannic acid at 0.015% and 0.15%; chitosan and methyl benzoate at 0.0075% and 0.015%. Anti-browning capacities had a tendency to decrease greatly after three weeks in the case of storage at 30oC, whereas they decreased with storage time during storage at 40℃. However, anti-browning capacities of samples containing 0.015% tannic acid and 0.15% pyrophosphate were higher than that of sample without synergist by 32% after storage at 30℃C for four weeks. Gallic acid, tannic acid and pyrophsphate also inhibited the formation of Maillard reaction intermediates such as fluorescent compound and 3-deoxyglucosone due to the high chelating ability with iron ion after four weeks of storage at 30℃. The effect of these compounds on the inhibition of formation of Maillard reaction intermediates was higher at 0.15% than at 0.015%. Moreover, gallic acid increased the browning by forming colored complexes, and tannic acid generated black precipitates. Therefore, pyrophosphate of food additives was found to be the most useful synergist of citric acid, the anti-browning agent for doenjang.
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KEYWORD
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Maillard reaction, doenjang, antibrowning, synergist, food additives
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