Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Various Sugars Including Tagatose and Their Molar Concentrations on the Maillard Browning Reaction

Tagatose 등 여러 가지 당류와 그 몰농도가 Maillard 갈변반응에 미치는 영향

  • Ryu, So-Young (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Roh, Hoe-Jin (R&D Center, Tong Yang Confectionery Co.) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Kim, Sang-Yong (R&D Center, Bio & Gene Co.) ;
  • Oh, Deok-Kun (Department of Bioscience and Biotechnology, Sejong University) ;
  • Lee, Won-Jong (Department of Food Science, Kangnung National University) ;
  • Yoon, Jung-Ro (Department of Food Science, Kangnung National University) ;
  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea)
  • 류소영 (가톨릭대학교 식품영양학과) ;
  • 노회진 (동양제과(주) 기술개발연구소) ;
  • 노봉수 (서울여자대학교 식품미생물공학과) ;
  • 김상용 (바이오앤진 기술개발연구소) ;
  • 오덕근 (세종대학교 생명공학과) ;
  • 이원종 (강릉대학교 식품과학과) ;
  • 윤정로 (강릉대학교 식품과학과) ;
  • 김석신 (가톨릭대학교 식품영양학과)
  • Published : 2003.10.01
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Abstract

This study was conducted to observe the effect of various kinds of sugars and their molar concentrations on the Maillard browning reaction. To observe the effects of various kinds of sugar, glucose, fructose, tagatose, xylose, and sucrose were employed. A model solution consisting of 0.2 M sugar and 0.2 M glycine was prepared and heated at $100^{\circ}C$ for 5 hr. The model solution with adjusted concentrations of either tagatose or glycine was also heated at $100^{\circ}C$ for 5 hr. Tagatose showed the fastest Maillard reaction, followed by xylose, fructose, glucose, and sucrose. After glycine concentration of the model solution was fixed, the model solution showed more browning with an increase in tagatose concentration. When the tagatose concentration of the model solution was fixed, the model solution showed more browning with an increase in glycine concentration. The model solution with a fixed concentration of glycine showed more more browning than that with a fixed concentration of tagatose, since the former had higher amounts of the reactant.

본 연구는 tagatose 등 당의 종류와 그 몰농도가 Maillard 갈변반응에 끼치는 영향을 살펴보고자 수행되었다. 당의 영향을 연구하기 위해 0.2M의 tagatose, glucose, fructose, sucrose, xylose 수용액과 0.2M glycine 수용액을 혼합한 모델용액을 제조하여 $100^{\circ}C$에서 5시간동안 가열하였다. Tagatose 몰농도의 영향을 연구하기 위해 glycine 농도를 0.2M로 고정시키고 tagatose의 농도를 0.1, 0.2, 0.4, 0.8M로 변화시킨 후 $100^{\circ}C$에서 5시간동안 가열하였으며, glycine 몰농도의 영향을 연구하기 위해 tagatose 농도를 0.2M로 고정시키고 glycine의 농도를 0.1, 0.2, 0.4, 0.8 M로 변화시킨 후 $100^{\circ}C$에서 5시간동안 가열하였다 Maillard 갈변반응은 tagatose가 가장 빨랐고 그 다음 xylose, fructose, glucose, sucrose의 순서를 보였다. Tagatose나 glycine 모두 몰농도가 증가하면 갈변이 증가하였으나 tagatose를 변화시킨 경우 총고형물 함량이 더 높아 갈변이 더 촉진되었다.

Keywords

References

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