Maillard Browning Reaction of D-Psicose as Affected by Reaction Factors
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Baek, Seung Hee | - |
dc.contributor.author | Kwon, So Young | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.contributor.author | Baek, Hyung Hee | - |
dc.date.accessioned | 2022-10-07T09:41:02Z | - |
dc.date.available | 2022-10-07T09:41:02Z | - |
dc.date.created | 2022-08-26 | - |
dc.date.issued | 2008-12 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/171744 | - |
dc.description.abstract | This study examined the effects of temperature, D-psicose concentration, pH, and various amino acids on the Maillard browning reaction of D-psicose and glycine Mixture and compared browning color intensity with those of other sugars, such as sucrose, D-glucose, D-fructose, and D-tagatose. When D-psicose (0.1 M) and glycine (0.1 M) Mixture was heated at 70-100 degrees C for 5 hr, the absorbance at 420 nm increased with increasing reaction temperature and time. The Hunter a, b values, and color difference (Delta E) increased with increasing D-psicose concentration and pH within the range of pH 3-7 except at pH 6, while the L Value decreased. The rate of Maillard browning reaction was in order of D-tagatose>D-psicose = D-fructose>D-glucose>sucrose. The browning color intensity of the D-psicose-basic and non-polar amino acids mixtures was higher than that of the D-psicose-acidic amino acids. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Maillard Browning Reaction of D-Psicose as Affected by Reaction Factors | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.scopusid | 2-s2.0-61349199008 | - |
dc.identifier.wosid | 000262223800039 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.6, pp.1349 - 1351 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 17 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 1349 | - |
dc.citation.endPage | 1351 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001301171 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | TREATED MODEL SYSTEMS | - |
dc.subject.keywordPlus | EARLY INDICATORS | - |
dc.subject.keywordPlus | CHEMICAL-CHANGES | - |
dc.subject.keywordPlus | GLUCOSE | - |
dc.subject.keywordPlus | GLYCINE | - |
dc.subject.keywordPlus | FOODS | - |
dc.subject.keywordPlus | RATS | - |
dc.subject.keywordAuthor | D-psicose | - |
dc.subject.keywordAuthor | sweetener | - |
dc.subject.keywordAuthor | Maillard browning reaction | - |
dc.identifier.url | https://koreascience.kr/article/JAKO200805441025609.page?fbclid=IwAR3kzD1qjmsY_nkdryTC2VrVBoFnVUi3JXOsHhhudtqgoiVvs4qpu6mG2b8 | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
222, Wangsimni-ro, Seongdong-gu, Seoul, 04763, Korea+82-2-2220-1365
COPYRIGHT © 2021 HANYANG UNIVERSITY.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.