• Applied Biological Chemistry
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• v.27 no.4
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• pp.264-270
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• 1984

In order to obtain mutagenic data of enzymatic browning reaction products, we investigated their mutagenicity. The rec-assay with Bacillus subtilis strains $H17(rec^+)$ and $M45(rec^-)$ were carried out with their spores. Detection of double strand breakage in calf-thymus DNA was investigated into sample solution with and without $Cu^{2+}$ by the agarose slab gel electrophoresis. In the rec-assay, catechol, pyrocatechol, DL-dopa, 3,4-dihydroxytoluene, hydroquinone, hydroxyhydroquinone with and without $Cu^{2+}$ in 0.05M ana 0.1M at the enzymatic browning reaction products stowed mutagenic action. And also browning solution of 0.05M hydroxyhydroquinone and catechol with $Cu^{2+}$, hydroquinone with and without $Cu^{2+}$ of 0.1M at the enzymatic browning reaction products were strong mutagenic action. The DNA breakability of the enzymatic browning reaction products of 0.1M pyrogallol was stronger than that of 0.05M pyrogallol browning solution with $Cu^{2+}$ and 3,4-dihydroxytoluene browning solution was stronger than that of 0.01M 3,4-dihydroxytoluene browning solution.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.87-87
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• 2017

농산물의 품질 및 성분을 측정하는데 있어 기존의 화학적 분석 방식은 정밀도가 높으나 측정에 소요되는 시간과 비용이 많이 들어, 현장 적용하기에는 한계가 있다. 일반적으로 근적외선 분광 분석(Near Infra Red Spectroscopy, NIRS) 방법은 가공 과정에 따라 빠르게 변화되는 단백질 조성 및 수분함량 측정 등에 이용되고 있다. 분석에 소요 시간이 많이 걸리는 켈달법(Kjeldahi method)에 비해 NIR 분광 분석을 통한 보정으로 연속적인 모니터링이 가능하다. 본 연구에서 사용된 시료를 고정시키기 위한 프레임을 제작한 후 NIR센서와 광원인 LED의 각도를 고정시키고 측정 대상체인 사절된 감자 크기에 따라 시료를 고정시킬 수 있는 프레임을 반사면에 위치시켰다. 확산 반사법을 이용하여 프레임에 씨감자 시료를 고정 시킨 후 백색 LED를 이용하여 감자 표면에 빛을 반사시켜 3일 동안 12시간 마다 해당 시료들(열처리, 비누용액 침지, 생감자)의 스펙트럼을 측정하였다. 해당 시료들은 측정 기간 동안 저온상태($4^{\circ}C$)와 실온상태($20^{\circ}C$)에서 보관되었다. 실험 결과는 파장대 145nm에서 저온상태에서 보관된 생감자는 시간경과에 따른 흡광도의 결정 계수값($r^2$)은 0.98 이었다. 이는 감자가 저온에서 생감자의 상태 변화가 일어나고 있다는 것을 의미하고 파장대 145nm에서 시간에 따른 저온상태에서 보관한 감자의 상태 변화 예측이 가능함을 의미한다. 비누용액에 침지시킨 후 실온에 보관한 감자는 시간이 경과함에 따라 파장이 증가함에 따라 흡광도가 증가하였다. 이는 감자에 들어있는 Polyphenol Oxidase 함량 변화로 갈변 현상이 일어난 것을 알 수 있다. 또한 실온에서 보관한 생감자도 시간 경과에 따라 갈변 현상이 일어났지만 용액에 침지시킨 감자보다는 갈변 현상이 36시간 이후로 발견되었다. 열처리 후 실온에서 보관한 감자의 경우에는 갈변현상이 나타나지 않았다. 저온상태에서 보관한 감자시료들 모두 갈변형상이 나타나지 않았지만, 24시간이 지난 후 용액에 침지시킨 감자는 갈변 현상이 발생되었다. 생감자와 열처리한 감자는 시간 경과에 따른 갈변현상이 일어나지 않았으므로, 감자의 갈변현상은 감자의 표면 처리 방법에 국한되지 않고 온도에 영향을 더 많이 받는다는 것을 나타내고 있다. 본 연구는 향후 감자의 품질 및 성분 측정에서 간편하게 사용될 수 있는 감자의 품질 계측 기술에 기여할 것으로 판단된다.

• Food Science and Preservation
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• v.11 no.3
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• pp.331-335
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• 2004

This study was carried out to improve quality of minimally processed lettuce with various treatments. The treatments for preventing enzymatic browning were using different chemical immersion solutions and controlling microbial growth were using chlorine, electrolyzed water, and organic acid. The solution with ascorbic acid 1$\%$ and citric acid 1 $\%$ showed a positive effect on antibrowning of minimally processed lettuce. In the inhibition of microorganisms growth, 200 ppm NaCIO solution was more effective than fermented pollen solution and Na-dichloroisocyanurate solution. In electrolyzed water system, no-diaphragm system showed inhibitory effect of microorganisms growth. Also, total microorganisms count of minimally processed lettuce with ascorbic acid and citric acid solution was lower by about 4 log cycle after 4 days storage at l0$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.583-587
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• 2006

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.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.212-219
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• 1987

The rec-assay on Bacillus subtilis strains H17$({Rec}^+)$ and M45$({Rec}^-)$, the Ames test with modification of preincubation on Salmonella typhimurium TA98 and TA100 and DNA-breaking test on double strand calfthymus DNA were carried out using enzymatically browned substances obtained from the reaction of Prunus salicina (Red) enzyme and polyphenols. The spore rec-assay of enzymatic browning reaction products of pyrogallol, hydroxyhydroquinone. 3,4-dihydrohyoluene and chlorogenic acid showed non-mutagenic activity The spore rec-assay showed a little influence of ${Zn}^{2+}$ and ${Ni}^{2+}$ on the action of four kinds of enzymatic browning reaction products. The enzymatic browning reaction products of polyphenols did not show DNAbreaking activity. ${Cu}^{2+}$ of various metal ions influenced on DNA-breaking of enzymatic browning reaction products of pyrogallol. However, enzymatic browning reaction products of chlorogenic acid inhibited on DNA-breaking activity. Four kinds of enzymatic browning reaction products showed non-mutagenic activity on Salmonella typhimurium TA98 and TA100 with S-9 mix. In the mutagenicity on Salmonella typhimurium TA98 and TA100 with S-9 mix in the presence of benzo$({\alpha})$pyrene which is the carcinogenic substances, four kinds of enzymatic browning reaction products showed desmutagenic activity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.17-22
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• 1977

In the present paper, the effect of sodium sulfite treatment on tile inhibition of browning reactions occurring in the storage of dried oyster was tested and the supplementary effect of antioxidantsaddedwasalsomentioned. Dried oysters treated with sodium sulfite solutions as described in the previous paper(Lee and Choi, 1977) were stored in the bottles with silica gel bags at room temperature with or without the application of antioxidants. The ethanol solution of an antioxidant mixture(BHA, BHT, plus, synergists) was sprayed on the surface of cooked oyster before drying. The density of brown pigment was determined spectrophotometrically by measuring the absorbance at 420 and 440 nm of both fractions of pigment extract, namely chloroform-methanol and water soluble fractions, which represent the brown color developed by fat oxidation and Maillard reactions respectively. TBA value was also measured for the oxidative rancidity in oysters during the storage. It appeared from the results that the 0.5 M sodium sulfite-60minute treated samples showed better effect after 150 day storage at room temperature. Controlling tile pH of treating solutions, did not reveal so much different in inhibitory effect in the aspect of color but a more reduction of tyrosine and reducing sugar was resulted with acidic solution than with alkaline solution. The development of brown color in dried oyster seemed to be leaded rather by the oxidative rancidity of lipids than sugar-amino reactions particularly in a long-term storage since the browning of chloroform-methanol fraction progressed more rapidly than of water. soluble fraction. The application of antioxidant, therefore, could largely retard the browning of the product as appeared in the results that sodium sulfite treated oyster with addition of antioxidant kept the best color during the storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.589-594
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• 2007

The effect of synergists having chelating ability on inhibiting browning were studied with a giucose-glutamic acid model for doenjang containing citric acid as the anti-browning agent and iron ion. The model solutions were prepared by dissolving 0.1 M glucose, 0.1 M glutamic acid, 50 mM citric acid, 0.2 mM $FeCl_2$ and synergist in 1 M phosphate buffer (pH 7.0), heating at $50^{\circ}C$ for 24 hr and storing at $30^{\circ}C\;or\;40^{\circ}C$ for four weeks. Synergists were chitosan, gallic acid, methyl benzoate, pyrophosphate and tannic acid; they were used at the following concentrations: gallic acid, pyrophosphate and tannic acid at 0.015% and 0.15%; chitosan and methyl benzoate at 0.0075% and 0.015%. Anti-browning capacities had a tendency to decrease greatly after three weeks in the case of storage at $30^{\circ}C$, whereas they decreased with storage time during storage at $40^{\circ}C$. However, anti-browning capacities of samples containing 0.015% tannic acid and 0.15% pyrophosphate were higher than that of sample without synergist by 32% after storage at $30^{\circ}C$ for four weeks. Gallic acid, tannic acid and pyrophsphate also inhibited the formation of Maillard reaction intermediates such as fluorescent compound and 3-deoxyglucosone due to the high chelating ability with iron ion after four weeks of storage at $30^{\circ}C$. The effect of these compounds on the inhibition of formation of Maillard reaction intermediates was higher at 0.15% than at 0.015%. Moreover, gallic acid increased the browning by forming colored complexes, and tannic acid generated black precipitates. Therefore, pyrophosphate of food additives was found to be the most useful synergist of citric acid, the anti-browning agent for doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.458-465
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• 2011

Response surface methodology (RSM) was applied to optimize substrate conditions of ribose and hydrolyzed wheat gluten solution for Maillard reaction. Independent variables were NaCl concentration of hydrolyzed wheat gluten ($X_1$), concentration of ribose ($X_2$) and concentration of hydrolyzed wheat gluten ($X_3$), while the dependent variables of the central composite design (CCD) were browning index (absorbance 420 nm), DPPH radical scavenging activity (DF) and sensory preference (score). Optimum substrate conditions at $140^{\circ}C$, 30 min reaction were 3% NaCl concentration of hydrolyzed wheat gluten, 6.2% concentration of ribose and 13.27% concentration of hydrolyzed wheat gluten. The coefficients of determination ($R^2$) were 0.975, 0.960 and 0.854, the model fit was very significant (p<0.001). DPPH radical scavenging activities and sensory preferences were predicted as 700 (DF) and 8.42 (score), respectively. The model solution increased more browning and DPPH radical scavenging activities with increasing ribose and hydrolyzed wheat gluten concentration. Especially hydrolyzed wheat gluten concentration was the most influential factor, while NaCl concentration of hydrolyzed wheat gluten hardly affected the responses. Sensory preference was increased with rising wheat gluten concentration and decreasing NaCl concentration of hydrolyzed wheat gluten.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.598-604
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• 2013

This study was designed to evaluate the usability of the following citrus peel extracts (CPEs): Citrus sinensis (orange), C. unshiu (mandarin orange), C. limon (lemon), and C. paradise (grapefruit) as natural antibrowning agents. Overall, 0.1% of the CPEs were effective in reducing the browning of apple slices. The appearance of apple slices dipped in C. limon peel extracts (LPE) were found to be excellent and their Hunter L and ${\Delta}E$ values were similar to the values obtained when apple slices were dipped in ascorbic acid. The pH values of the different CPEs were not significantly different from each other, but were higher than that of ascorbic acid. LPE was found to possess the highest total phenolic content, flavonoid content, DPPH radical scavenging activity, and copper ($Cu^{2+}$) chelating activity. All these results suggest that citrus peel extracts, especially lemon peel extract, can be used as natural antibrowning agents.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.787-793
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• 1988

Juices of Golden Queen, Neo-Muscat and Seibell-9110 were prepared with the addition of $SO_2(100ppm)$ in must and juice, of $SO_2(100ppm)$ and pectinase (40mg/l) in must, respectively and then 300mg/1 of Polyclar AT were added on different white wines from grape juices. Phenolics content in grape juices and white wines were determined. and also changes of browning capacity of white wines during the storage periods at $45^{\circ}C$ were investigated by accelerated method. Extraction of total phenol into grape juices was increased significantly in $SO_2-pectinase$ addition lot and content of total phenol of Seibell-9110 juice was two or three times higher than the others. Yield of grape juices was highest in $SO_2-pectinase$ addition lot. Ethanol content of white wines were 11.4-12.0 v/v% , and total acid, fusel oil and methanol content of Neo-Muscat white wine was lower than that of the other white wines. Total phenol content of white wines was 25-50% lower than that of grape juices and 50-80% lower in colour. Browning capacity of white wines was decreased by 25-40% for 18 days at $45^{\circ}C$ with addition of Polyclar AT, but Seibell-9110 white wine prepared from $SO_2-pectinase$ addition lot was not available commercially because of severe browning.