Effects of pH, Amino Acids and Hydrolyzed Proteins on Caramelization of Starch Syrup

물엿의 Caramel 반응 중 아미노산과 가수분해 단백질 첨가의 영향

  • Park, Cheon-Woo (Department of Food Science and Technology, Sejong University) ;
  • Kang, Kun-Og (Department of Home Management, Hankyong National University) ;
  • Lee, Jung-Kun (Nongshim Research and Development Center) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
  • 박천우 (세종대학교 식품공학과) ;
  • 강근옥 (국립한경대학교 생활관리학과) ;
  • 이정근 ((주)농심기술개발연구소) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1999.05.31


Effects of pH, amino acids, hydrolyzed protein and potassium phosphate on caramelization were investigated for improvement of its reaction rate. The caramelization was performed with starch syrup at $110^{\circ}C$ and the different color functions-metric saturation(Suv), 5-hydroxymethylfurfural (HMF) contents and absorbance at 420 nm were measured. As the pH was raised from 4 to 10, the reaction rate (Suv/hr) was increased by 31.9% along with significant increase in HMF content and absorbances at 420 nm. Among the several amino acids, arginine and glycine were very effective for improvement of caramelization, which may be due to Maillard reaction. When $K_2HPO_4$ were added in different ratio with arginine, glycine, HVP or HAP, the effects of arginine and HAP on thee rate were markedly enhanced while the effects of glycine and HVP were rather reduced.