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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Non-Enzymatic Browning Reaction Occurred by Gamma Irradiation in Sugar-Lysine Aqueous Model Solution

당-Lysine 모델 수용액을 이용한 감마선 조사에 의한 비효소적 갈변반응 연구

  • Lee, Ju-Woon (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Oh, Sang-Hee (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Eui-Hong (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National Univisity) ;
  • Kim, Kwan-Soo (Dept. of Applied Science, Graduate School of Chosun University) ;
  • Lee, Hyeon-Ja (Dept. of Food Nutrition & Culinary Science, Hankyoung National University) ;
  • Byun, Myung-Woo (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 이주운 (한국원자력연구소 방사선연구원 방사선이용연구부) ;
  • 오상희 (한국원자력연구소 방사선연구원 방사선이용연구부) ;
  • 김재훈 (한국원자력연구소 방사선연구원 방사선이용연구부) ;
  • 변의홍 (한국원자력연구소 방사선연구원 방사선이용연구부) ;
  • 김미리 (충남대학교 식품영양학과) ;
  • 김관수 (조선대학교 일반대학원 응용과학과) ;
  • 이현자 (국립한경대학교 영양조리과학과) ;
  • 변명우 (한국원자력연구소 방사선연구원 방사선이용연구부)
  • Published : 2006.06.01
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Abstract

Aqueous solutions of sugar alone or in the presence of lysine were gamma irradiated at 0, 5, 10, 20 and 30 kGy at room temperature. Absorbances at 284 nm as an indicator of intermediate stage of non -enzymatic browning reaction increased with irradiation dose in both the solution of sugar or lysine alone and sugar-lysine mixed solution. Absorbances at 420 nm as indicator of browning increased in the irradiated sugar-lysine mixed solutions although no browning was observed in the irradiated solution of sugar or lysine alone. The degree of browning of the irradiated sugar-lysine mixed solution increased with irradiation dose and was dependent on the type of sugar. For sugar-lysine mixed solution irradiated at 30 kGy, the browning had the following order of intensity: sucrose>fructose>arabinose>xylose>glucose. However, the sugar loss of irradiated sugar lysine mixed solution had a following order of intensity: glucose>fructose>sucrose>xylose>arabinose. The reducing power of the non-reducing sugar, sucrose, was produced by gamma irradiation. The present results indicated that gamma irradiation leads to a non-enzymatic browning reaction (carbonyl-amine reaction) in an aqueous system.

당 및 lysine 혹은 당-lysine 혼합모델 수용액에서 감마선 조사에 의한 갈변도 변화 및 화학적 특성을 연구한 결과 감마선 조사에 의한 비효소적 갈변반응은 당 및 아미노산 단독 환경에서는 일어나지 않았으며, 당-아민 환경에서 진행되는 것으로 나타났다. 당-lysine 혼합용액의 감마선 조사에 의한 갈변 반응성은 당의 종류에 따라 다르게 나타났으나, 당의 감소와 갈변도 사이의 상관관계는 없었다. 비환원당인 sucrose는 감마선 조사에 의해 환원력이 생성되었으며, 다른 당에 비해 높은 갈변 반응성을 나타냈다.

Keywords

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