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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Inhibiting Factors and Kinetics of Nonenzymatic Browning in Ginger(Zingiber officinale Roscoe) Paste Model System

생강 페이스트 모형액의 비효소적 갈색화 억제인자 및 반응속도

  • 조길석 (원주전문대학 식품과학과) ;
  • 장영상 (중부대학교 식품영양학과) ;
  • 신효선 (동국대학교 식품공학과)
  • Published : 1997.12.01
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Abstract

Major factors inhibiting nonenzymatic browning in stored ginger paste were investigated using aqueous model systems with temperature, water activity, pH and sulfur compounds. Browning index and total gingerols were measured during storage. The rate of nonenzymatic browning reactions showed a strong depencence on temperature and pH and a negligible influence on water activity. It was also reduced by the addition of 0.04% N-actyl-L-cysteine(NAcCys), effectively. Activation energies for aqueous ginger model systems with and without 0.04% NAcCys were 29.0 and 25.8kcal/mole, respectively.

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References

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