Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Maillard Reactions of Tagatose and Glycine Model Solution by Appyling Response Surface Methodology

반응표면분석법을 응용한 tagatose와 glycine 모델 용액의 Maillard 갈변반응의 최적화

  • 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) ;
  • 노희진 (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 undertaken to find the optimum condition for the Maillard browning reaction of tagatose and glycine model solution by applying the response surface methodology. Independent variables were pH (3, 5, 7), temperature (70, 85, $100^{\circ}C$), and time (60, 180, 300 min), while the dependent variables were absorbance, yellowness, color difference, and organoleptic score. The quadratic models with the cross-product proved to be suitable, due to the high coefficients of determination and the lack of fit results. Since all the dependent variables had saddle points, the optimal points were determined through ridge analysis. For absorbance, yellowness, and color difference, the optimal points were the lowest values; in contrast, the optimal point of organoleptic score was the highest value.

본 연구는 tagatose와 glycine을 혼합한 모델용액을 대상으로 반응표면분석을 응용하여 pH, 온도, 시간이 Maillard 갈변반응에 미치는 영향을 알아보고, 적정한 갈색이 발현될 수 있는 최적조건을 찾고자 수행되었다. 반응pH, 반응온도, 반응시간을 독립변수로 하고 흡광도, 황색도, 색차, 및 관능평점을 종속변수로 하여 pH 3, 5, 7, 온도 70, 85, $100^{\circ}C$, 시간 60, 180, 300분의 범위에서 반응표면분석을 행하였다. 회귀식의 결정계수는 $0.91{\sim}0.98$의 높은 범위를 보였고, 적합결여검정 결과 모형들이 적합한 것으로 나타났다. 흡광도, 황색도, 색차, 및 관능평점 모두 종속변수들이 안장점을 보여 능선분석을 하였는데, 흡광도. 황색도, 색차의 경우 최소점을 기준으로 최적점을 찾았으나 관능평점의 경우 최대점을 기준으로 최적점을 찾을 수 있었다.

Keywords

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