Maillard Browning Reaction of D-Psicose as Affected by Reaction Factors
- Authors
- Baek, Seung Hee; Kwon, So Young; Lee, Hyeon Gyu; Baek, Hyung Hee
- Issue Date
- Dec-2008
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- D-psicose; sweetener; Maillard browning reaction
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.6, pp.1349 - 1351
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 17
- Number
- 6
- Start Page
- 1349
- End Page
- 1351
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/171744
- ISSN
- 1226-7708
- 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.
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