Effect of Antibrowning Agents on Browning and Intermediate Formation in the Glucose-Glutamic Acid Model

Title
Effect of Antibrowning Agents on Browning and Intermediate Formation in the Glucose-Glutamic Acid Model
Author(s)
곽은정S.L. Lim[S.L. Lim]O.H. Lee[O.H. Lee]B.Y. Lee[B.Y. Lee]
Keywords
AMADORI REARRANGEMENT PRODUCTS; MAILLARD-REACTION; LIQUID-CHROMATOGRAPHY; KINETIC-MODEL; AMINO-ACIDS; INHIBITION; SYSTEMS; MELANOIDINS; INDICATORS; CEREALS
Issue Date
201010
Publisher
WILEY-BLACKWELL
Citation
JOURNAL OF FOOD SCIENCE, v.75, no.8, pp.C678 - C683
Abstract
In this study, the inhibitory effects of antibrowning agents on browning and the formation of intermediates such as 3-deoxyglucosone (3-DG) and hydroxymethylfurfural (HMF) were evaluated with a glucose-glutamic acid model for soybean paste. The initial antibrowning capacity was measured in the following order: pentasodium tripolyphosphate < citric acid and oxalic acid < cysteine and glutathione < sodium sulfite. Our data showed that antibrowning agents, such as pentasodium tripolyphosphate, citric acid, and oxalic acid, were maintained antibrowning capacities during storage at both 4 and 30 degrees C, respectively. However, both cysteine and glutathione was reduced with storage time, especially in the air. A marked effect of nitrogen treatment was noted for 3 of the antibrowning agents after storage in air at 30 degrees C in the following order: sodium sulfite < cysteine < glutathione. The formation ratio of 3-DG and HMF was higher after storage at 30 degrees C than at 4 degrees C. These compounds were produced most abundantly in the presence of sodium sulfite, and the yields were not related significantly to the degree of browning. Citric acid and oxalic acid were identified as the most effective in inhibitors of browning and intermediates, even during storage in air at 30 degrees C.
URI
http://hdl.handle.net/YU.REPOSITORY/23532http://dx.doi.org/10.1111/j.1750-3841.2010.01797.x
ISSN
0022-1147
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자연자원대학 > 외식산업학과 > Articles
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