Monitoring of Dynamic Changes in Maillard Reaction Substrates by Response Surface Methodology

반응표면분석에 의한 Maillard 반응기질의 동적변화 모니터링

  • Lee, Gee-Dong (Dongwon Food Research Center) ;
  • Kim, Jeong-Sook (Department of Food and Nutrition, Kyemyung Junior College) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • 이기동 (동원산업(주) 식품연구소) ;
  • 김정숙 (계명전문대학 식품영양과) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 1996.04.30


Four-dimensional response surface methodology was used for monitoring dynamic changes in substrates during Maillard reaction. The coefficients of determination ($R^2$) of response surface regression equations for the changes in amino acids during Maillard reaction were 0.9478 for total amino acids and above 0.90 for each amino acid. $R^2$ of regression equations for the changes in sugars during Maillard reaction were 0.9250 for glucose and 0.6490 for fructose. The contents of total amino acids gradually decreased with increasing reaction temperature and pH of the solvent. Browning color intensity increased with rising reaction temperature, showing maximum color intensity at around $145^{\circ}C$. Each amino acid showed a decreasing tendency in its contents, which was similarly found in total amino acids. Four-dimensional response surface methodology indicated that the increased temperature during Maillard reaction was the most influential factor in decreasing substrates, such as aspartic acid, threonine and glucose. While the reaction time and pH of solvent little affected the changes in the above-mentioned substrates during Maillard reaction.