• Food Science of Animal Resources
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• v.31 no.1
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• pp.129-138
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• 2011

Hydrolyzed wheat gluten (HWG) and low glutamic acid (Glu) hydrolyzed wheat gluten with different quantities of NaCl were reacted with several precursors to develop natural meat flavor based on Maillard reaction products (MRP). The MRP based flavors were analyzed for their pH, browning index, DPPH radical scavenging effect, and sensory properties. Synthetic meat flavor from low Glu hydrolyzed wheat gluten with 7% NaCl and ribose, cysteine, methionine, thiamin, lecithin, and garlic powder reacted at $140^{\circ}C$ for 30 min and were most favorable for a roasted meat flavor. Based on an omission test, cysteine was selected as the most important precursor for producing meat flavor compared to methionine, thiamine, and lecithin. Natural precursors including mushroom powder and fat medium were applied to compensate for the synthetic precursors. The optimum formula for meat flavor was 5% ribose, 7.7% cysteine, 6.9% garlic juice powder, 2.1% Lentinusedodes powder digested with protease, and 1% lard. The sulfuric pungent, oily, and salty attributes of the formula decreased and a mild roasted meat flavor was expressed.

• Journal of Ginseng Research
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• v.12 no.2
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• pp.121-127
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• 1988

Samples of Red Ginseng, which had been. manufactured and packaged by the ' Korean Monopoly Corporation, were stored under ambient temperatures and humidities (12-$28^{\circ}C$ and 55-68 percent) during one to nine years to examine their browning reaction and antioxidant activity. The brown-color intensity of the Red Ginseng samples increased significantly according to increasing storage period. The pH of the aqueous extracts of the samples also increased slightly during the storage, The former seemed to indicate that extensive browning reactions had taken place in the samples during the long storage, The browning reactions seem to be due to mutual reactions of by-products in the final stage rather than to reactions between free amino acids and free sugars in the initial stage of the maillard browning reactions during the storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts of the Red Ginseng samples increased with increasing storage time, The increase in the reducing power and antioxidant activity appeared to be directly attributable to the increased amounts of nonenzymatic browning reaction products formed progressively during the long storage periods.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.122-130
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• 2009

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with hydrolyzed wheat gluten (HWG) with different temperatures, pressures, pH values and solvents. The physicochemical properties of MRPs were investigated and DPPH and hydroxyl radical scavenging activity and sensory properties were also assessed. MRPs from ribose and HWG evidenced the highest preference for meaty flavor and antioxidant activity and also evidenced higher antioxidant activity with larger pH reductions and higher browning index increases than were observed in other MRPs. The antioxidant activities were increased with increased reaction temperature and pressure. The most preferred meaty flavor was obtained from MRPs with ribose at 140$^{\circ}C$ in an oil bath with the pH adjusted to 9 in water as a solvent, and heated for 30 mins.

• Applied Biological Chemistry
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• v.42 no.3
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• pp.256-261
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• 1999

This study was conducted to investigate the effect of barley tea with roasted grains and barley tea with a tea bag on the reduction of chlorination by-product(CBP) levels in chlorinated drinking water. Since the concentrations of six volatile compounds of eight CBPs were blow their respective detection limits after 10 minute heating, two nonvolatile CBPs dichloroacetic acid and trichloroacetic acid, and total chlorine were compared between tap water and two kinds of barley tea. No significant differences were observed in the relative changes of the amounts of the above three items, and new peaks which were not found in the original water appeared in the chromatograms of gas chromatograph/electron capture detector(GC/ECD). Thirty three organic compounds were identified in the extracts of barley tea with roasted grains, barley tea with a tea bag, corn tea, and Cassia tora seed tea which were prepared with distilled/deionized water, using gas chromatography/mass selective detection(GC/MSD). Exclusive of fatty acids, most of the compounds were aromatic compounds such as phenols, furans, and pyrroles.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.52-56
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• 1987

The antioxidative activity of each molecular weight (MW) fraction of Maillard reaction products prepared from a D-glucose and glycine system, i. e., MW below 1000, MW between 1000 to 3000 and MW above 5000, nondialyzable melanoidins, reduced melanoidins and ozone-treated melanoidins were estimated in a linoleic acid-aqueous system. The antioxidative activity ana reducing ability of Maillard reaction products increased with increasing molecular weight and color intensity. Maillard reaction products of MW above 1000 showed obvious antioxidative activity and reducing ability, whereas the MW fraction below 1000 showed only weak activities. When nondialyzable melanoidins were reduced with sodium borohydride, their color intensity and reducing ability remarkably decreased, but their antioxidative activity did not decrease so much.

• Applied Biological Chemistry
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• v.10
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• pp.39-45
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• 1968

Maillard 반응(反應)에서 생성(生成)된 가용성(可溶性) 혼합물질(混合物質) "Premelanoidines"의 Saccharomyces cerevisiae에 의(依)한 주정발효(酒精醱酵)에 미치는 생리적(生理的) 영향에 관(關)해서 관찰하였다. Premelanoidines은 포도당과 Glycine의 수용액(水溶液)을 $90^{\circ}C$에서 $1{\sim}48$시간(時間) 가열(加熱)함으로써 얻었으며 이의 주정발효(酒精醱酵)에 미치는 생리적(生理的) 영향은 Micro-Warburg를 사용(使用)하여 주정발효(酒精醱酵) 과정중(過程中) 발생(發生)되는 $CO_2$의 량(量)을 측정(測定)함으로써 발효속도(醱酵速度)의 촉진(促進)여부를 결정(決定)하였다. 실험결과(實驗結果)를 종합(綜合)해 보면, Premelanoidines은 효모(酵母)에 의(依)한 주정발효(酒精醱酵)의 속도(速度)를 촉진(促進)하는 결과(結果)를 나타냈으며 이 촉진현상(促進現象)은 어느 한계내(限界內)에서 발효(醱酵)배지에 함유(含有)된 Premelanoidines의 량(量)에 비례(比例)하여 증가(增加)한다. 또한 이 Premelanoidines의 활성(活性)은 특(特)히 발효(醱酵)의 초기(初期)에 한(限)하여 작용(作用)하는 것을 알 수 있었다.

• Journal of Life Science
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• v.26 no.11
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• pp.1269-1274
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• 2016

The oyster is called "milk of sea" which is abundant in taurine, glycogen, cellenium. It could be used in making natural source. Recently, consumers have more interest in natural source because of their diverse preference and its special taste. The goal of this study is to optimize maillard reaction condition for manufacturing natural seasoning using oyster and oyster cooking drip hydrolysate. The result was judged by browning degree and pyrazine, which is flavor components when food heating. Hydrolysate and sugar react according primarily to type of sugar - glucose, xylose and fructose. Xylose was selected as best sugar of browning degree. In the case of sugar contents, all conditions over 1% of sugar contents are almost same. Therefore, the lowest 1% of sugar was selected as appropriate condition. According to the reaction with different temperature, browning degree and pyrazine contents had been increased over $60^{\circ}C$, but the product at $120^{\circ}C$had off-flavored. So, $100^{\circ}C$ is the best condition for the browning reaction. And in accordance with different reaction time, after 6 hours, there was no change in pyrazine and browning reaction. Therefore, to manufacture natural seasoning source, it is optimal to react xylose for maillard reaction at $100^{\circ}C$ for 6 hr with hydrolysate of oyster and oyster cooking drip.

• 축산식품과학과 산업
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• v.4 no.1
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• pp.33-41
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• 2015

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.881-885
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• 2006

The product formation and changes in color of glucose/glutamine model system were investigated in relation to heating temperature and time. The mixtures of glucose and glutamine in equal molar ratio were heated at 125, 150 and $175^{\circ}C$ for 10, 20 and 30 minute, respectively. Acetic acid, butanoic acid, 2-butenoic acid, di-(2-cthylhexyl)phthalate, 2,3-dihydro-3,5-dihydroxy-6-methly-4H-pyran-4-one and 5-hydroxymethylfurfural were identified as a major compounds, and 1,3-dimethylbenzene, 2-ethylhexanol, furfural, 5-methylfurfural, 2-pyrrolidinone, and 2,6-di(t-butyl)-4-hydroxy-4-methyl-2.5-cyclohexadien-1-one as 6 minor compounds by using GC/MS. The contents of acetic acid, 2-ehylhexanol and 2-pyrrolidinone increased with increased heating temperature and time, whereas the formation of the other 9 compounds increased up th heating conditions of $150^{\circ}C$ for 10 or 20 min or $175^{\circ}C$ for 10 min, and decreased dramatically with heating above those conditions. Color parameter $L^*$ decreased with increasing heating conition, resulting in dark brown color in final products. Changes of redness parameter $a^*$ and yellowness $b^*$ showed similar to those of the contents of 9 compounds mentioned as above.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.629-639
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• 2000

The study was carried out to compare the antioxidant activities of products from caramel-type-browning reaction of xylose(XY), glucose(GL), sucrose(SU), glucose + citric acid (GLCA), glucose + sodium citrate(GLSC), glucose + glycine(GLGC) heated at 80, 120 or 140$^{\circ}C$ for 24 hr. 1. The hydrogen donating ability (HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. The HDAs of the browning reaction products heated at 80$^{\circ}C$ for 24 hr were in the order of GLSC (0.387) > GLSC (0.362) > GLCA (0.301) > GL (0.299) > XY (0.290) > SU (0.281). But they were in the order of GLSC (0.543) > SU (0.328) > GL (0.309) > GLGC (0.325) > XY (0.298) > GLCA (0.275) under the condition of heating at 140$^{\circ}C$ for 24 hr. 2. The antioxidant activities of the anhydrous ethanol extracts of the browning mixtures were inferior to that of TBHQ as measured in com oil, but SU was superior to tocopherol in its antioxidant activity. All the browning mixtures showed antioxidant activities when heated at 80$^{\circ}C$; however, only SU and GLCA showed the activites at 120 or 140$^{\circ}C$. And the antioxidant activity of the SU extract was higher than that of TOCO. The antioxidant activities of the ethanol extracts were in the order of TBHQ > GLCA > GLGC > TOCO > SU > XY > GL > GLSC > control at 80$^{\circ}C$, TBHQ > SU > TOCO > GLCA > control > GLSC> XY > GL > GLGC at 120$^{\circ}C$, and TBHQ > SU > TOCO > GLCA > control > GLSC > GLGC > XY > GL at 140$^{\circ}C$.