Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Effects of some Antibrowning Agent on Onion Juice Concentrate

양파농축액에 대한 일부 항갈색화제의 효과

  • 손종연 (고려대학교 생물공학연구소) ;
  • 손흥수 (안산공업전문대학 식품공업과) ;
  • 조원대 (농협전문대학 식품제조과)
  • Published : 1996.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Using cystine, ascorbic acid and citric acid, retarding and synergistic effect on the browning reaction of onion juice concentrate was evaluated. Cysteine retarded the browning reaction most effectively followed by citric acid ; on the contrary, ascorbic acid accelerated rather than retarded the reaction at the concentration of 0.1%. The retarding effect of cysteine increased abruptly up to concentration of 0.3% and remained unchanged. Citric acid acted more effectively than ascorbic acid in terms of synergism. The browning reaction of onion juice concentrate exhibited activation energies of 62J/mol with cysteine and citric acid as compared to 73J/mol for control. $Q_{10}$ was determined to be 2.52 and 2.38 for control, 2.2 and 2.09 for treatment in the temperature range of 30~4$0^{\circ}C$ and 40~5$0^{\circ}C$, respectively.

Keywords

References

  1. J. Agr. Food Chem. v.20 Effect of heat of peanut protein Ⅱ. Variation in nutritional quality of the meals Neucere, N. J.;Conkerton, E. J.;Booth, A. N.
  2. Agr. Biol. Chem. v.39 Effect of browning on chemical properties of egg albumin Tanaka, M.;Lee, T. C.;Chichester, C. O.
  3. J. Food Sci. v.46 Prediting protein quality of corn-soy-milk blends after nonenzymatic browning Bookwalyer, G. N.;Kwolek, W. F.
  4. J. Food Sci. and Technol.(Japan) v.22 Antioxidant activity of browning system with apple enzyme Omura, H.;Sonda, T.;Asada, Y.;Inatomi, T.;Tachibana, H.
  5. Modification of proteins Food, Nutritional, and Phamacological aspects Freeney, R. E.;Whutaker, J. R.
  6. J. Agric. Food Chem. v.35 Total phenolics and high-performance liquid chromatography of phenolic acids of Avocado Torres, A. M.;Mau-Lastovicka, T.;Rezaaiyan, R.
  7. J. Agric. Food Chem. v.37 Nonenzymatic autoxidative phenolic browning reactions in a caffeic acid model system Cilliers, J. J.;Singleton, V. L.
  8. Am. J. Enol. Vitic. v.38 Oxygen with phenols and related reactions in musts, wines and model systems : Observation and practical implications Singleton, V. L.
  9. Soil Sci. v.140 Catalytic synthesis of humic acids containing various amino acids and dipeptides Wang, T. S. C.;Chen, J.;Hsiang, W.
  10. Biochem. Biophys.Acta v.914 Chemical and enzymic oxidation of 4-methylcatechol in the presence and absence of L-serine. Spectrophotometric determination of intermediates Cabanes, J.;Carcia-canovas, F.;Garcia-carmona, F.
  11. J. Agric. Food Chem. v.34 Characterization of 2-S-2-S-glutathionyl-caftaric acid and its hydrolysis Cheynier, V. F.;Trousdale, E. K.;Singleton, V. L.
  12. Phenolic compounds in food and their effects on health Ⅱ Huang, M. T.;Ho, C. T.;Lee, C. T.
  13. food Chemistry Kim, D. H.
  14. J. Food Sci. v.49 Effect of ascorbic acid on color jellies Freedman, L.;Francis, F. J.
  15. J. Agr. Food Chem. v.16 Nonenzymatic discoloration in dried cabbage : Ascorbic acid-amino acid interactions Ranganna, S.;Setty, L.
  16. 食品成分の相互作用 竝木滿夫;松下雪郞