Effects of Caffeic Acid on the Rates of Maillard Reaction

마이얄반응속도에 미치는 카페인산의 영향

  • Son, Jong-Youn (Department of Food & Nutrition, Sungshin Women′s University) ;
  • Ahn, Myung-Soo (Department of Food & Nutrition, Sungshin Women′s University)
  • Published : 1994.05.01

Abstract

It was aimed to investigate the effects of caffeic acid on the rates of Maillard reaction. The rates of browning reaction increased as the browning temperature increased. The color intensity of the browning mixtures indicated to depend on the amino acid rather than reducing sugar. Also, the color intensity of the browning mixtures increased more rapidly in the presence of caffeic acid. The increase in color intensity seemed to depend mainly to the polymerization of o-quinones formed from caffeic acid. The caffeic acid, furthermore, appeared to enhance the color intensity of the browning mixtures through the interaction with amino acid, especially methionine and phenylalanine. The activation ener-gies of the browning reaction without caffeic acid were 108∼130 J/mol, and Q10 values were 2.6∼3.2. The activation energies and Q10 values of browning mixtures decreased in the presence of CA. The activation energies of the browning mixtures with caffeic acid were 90∼101J/mol, and Q$\_$10/ values were 2.0∼2.6.

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