Effects of Amino Acids and SLlgars on the Maillard Brou'nine Reactions during Extraction and Concentration of Red Ginseng

홍삼추출물 및 농축물의 마이야르 갈색화반응 촉진에 미치는 아미노산 및 당의 영향

  • 이광승 (한국인삼연초연구소) ;
  • 최강주 (한국인삼연초연구소, 한양대학교 식품영양학과)
  • Published : 1990.08.01


Browning intensity is a major factor to estimate the quality of red ginseng or red ginseng products. The Maillard type of browning reaction proceeds nonenzymatically during extraction and concentration of red ginseng. The present studies were carried out to investigate the effects of amino acids and sugars on the browning reaction during extraction and concentration of red ginseng. Red ginseng was pulverized to 115 mesh and then tenfold (v/w) of water was added to the powder to make the substrate of red ginseng. Solution (0.1 M) of fourteen amino acids and of folly silgars were added to the substrates of red ginseng powder and these were then extracted and concentrated to examine their browning intensities. Amino acids were more effective than sligars in acrelerating the browning reaction. Acceleration of the browning reaction in the concentrate was in the order of arginine> histidine>glycine>alanine>lysine phenyl alanine>aspartic acid>lelicine>threonine>gllitamic acid>tyrosine>valine>istleucine>methionine for amino acids, and was glucose>frlictose >silcrose, maltose for sugars.