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KMID : 1134820110400030458
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 3 p.458 ~ p.465
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Optimization for Maillard Reaction Substrate Conditions of Ribose and Hydrolyzed Wheat Gluten Solution Using Response Surface Methodology
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Moon Ji-Hye
Choi Hee-Don
Choi In-Wook
Kim Yoon-Sook
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Abstract
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Response surface methodology (RSM) was applied to optimize substrate conditions of ribose and hydrolyzed wheat gluten solution for Maillard reaction. Independent variables were NaCl concentration of hydrolyzed wheat gluten (X₁), concentration of ribose (X₂) and concentration of hydrolyzed wheat gluten (X₃), while the dependent variables of the central composite design (CCD) were browning index (absorbance 420 ㎚), DPPH radical scavenging activity (DF) and sensory preference (score). Optimum substrate conditions at 140℃, 30 min reaction were 3% NaCl concentration of hydrolyzed wheat gluten, 6.2% concentration of ribose and 13.27% concentration of hydrolyzed wheat gluten. The coefficients of determination (R²) were 0.975, 0.960 and 0.854, the model fit was very significant (p＜0.001). DPPH radical scavenging activities and sensory preferences were predicted as 700 (DF) and 8.42 (score), respectively. The model solution increased more browning and DPPH radical scavenging activities with increasing ribose and hydrolyzed wheat gluten concentration. Especially hydrolyzed wheat gluten concentration was the most influential factor, while NaCl concentration of hydrolyzed wheat gluten hardly affected the responses. Sensory preference was increased with rising wheat gluten concentration and decreasing NaCl concentration of hydrolyzed wheat gluten.
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KEYWORD
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Maillard reaction, hydrolyzed wheat gluten, response surface methodology (RSM)
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