• 한국식품조리과학회지
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• 제12권1호
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• pp.108-114
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• 1996

The study was carried out to compare the reaction rate of Maillard browning reaction of 2 dipeptides (Leucylglycine, Tryptophylglycine) and 4 amino acids (Lysine, Glycine, Leucine, Tryptophan) with xylose heated for 0∼24 hours at 60∼100$^{\circ}C$. 1. The color intensity of the browning mixture heated at 100$^{\circ}C$ for 24 hours was the highest in tryptophanxylose, and in order to tryptophylglycine-xylose > lysine-xylose > leucylglycine-ylose > leucine-xylose > glycine-xylose. 2. The reaction rate constants (k) determined from the browning pigment concentrate with time were similar to the result of the color intensity, that is, the k were the highest in the tryptophan-xylose. 3. The residual amounts of dipeptides, amino acids and xylose in the browning mixture diminished as the browning temperature increase. 4. The activation energies (Ea) calculated from k were the highest in leucine-xylose (143.72 J/mol) and the lowest in tryptophan-xylose (117.45 J/mol). The range of Q$\sub$10/ values were 2.84∼3.58.

• Food Science and Biotechnology
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• 제17권6호
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• pp.1349-1351
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• 2008

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 $70-100^{\circ}C$ 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 $\fallingdotseq$ 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.

• Journal of Ginseng Research
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• 제14권2호
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• pp.117-121
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• 1990

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.

• 한국식품영양과학회지
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• 제33권6호
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• pp.1013-1016
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• 2004

토란으로부터 polyphenol oxidase를 추출하여 Maillard reation products(MRPs)가 토란 PPO에 미치는 영향을 조사하였다. 토란 PPO에 대한 MRPs의 저해 효과는 사용한 기질이 (+)-catechin, catechol인 경우에 높게 나타났다. 그리고 MRPs의 토란 PPO 저해 효과는 당의 종류를 달리하여 생성한 MRPs 중에서 fructose와 glucose로 제조한 MRPs의 첨가시 가장 높았으며, glycine과 glucose의 농도가 높아질수록 저해 효과가 증가하였다. 반응 시간에 따른 MRPs의 저해 효과를 조사한 결과, 반응 시간이 길어질수록 MRPs의 변색 정도가 높아졌으며, 이에 따라서 토란 PPO에 대한 저해 효과도 증가하였다.

• 한국축산식품학회지
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• 제34권4호
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• pp.403-407
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• 2014

Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.360-367
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• 1997

The chemistry background of the Maillard reaction focused on pyrazines and factors affecting the reaction products were reviewed. The Maillard reaction, also called a non-enzymatic browning reaction, is quite complex and generates numerous reaction products. In processed foods, it is generally accepted as a key reaction to produce flavor components. Specially, pyrazines possess an important impact character on the roasted foods with other heterocyclic compounds. The Maillard reaction is initiated by condensation between reducing sugar and amino group, and N-glycosylamines are produced via Schiff base with dehydration of water. After the rearrangement of the N-glycosylamines, they follow transformation into deoxyhexosones which are reactive intermediates. Degradation and fragmentation are facilitated by rearranged compounds. By condensation, pyrazine, one of the final Maillard products, is generated as a relatively stable form to provide specific aromas. During the processes of the reaction, chemical or physical environmental parameters affect the formation of the products.

• 한국식생활문화학회지
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• 제12권2호
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• pp.195-200
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• 1997

The purposes of this study were to investigate the Maillard reactions of some oligosaccharides with lysine and the antioxidative effects of the ethanol extracts from their reaction mixtures on the soybean oil. The Maillard reactions were carried out of 2% oligosaccharides such as palatinose (PN), fructooligosaccharide (FO), isomaltooligosaccharide (IMO) with 2% lysine (L) for 24 hours heating at 60, 80, $100^{\circ}C$. The color intensity of Maillard reaction mixtures were determined by UV-VIS spectrophotometer upon reaction time and temperature. And the antioxidative effects on the soybean oil of each ethanol extract from Maillard reaction mixture of each oligosaccharide were measured by peroxide value (POV). POV's of soybean oil including reaction extracts were determined regularly every 2 days during 20 days storaged at $60{\pm}1^{\circ}C$. The results were obtained as follows: 1. The color intensity of the Maillard reaction mixtures were raised highly as the browning temperature and time increased. The color intensity of PN L browning mixture was the highest. The order of high color intensity at $100^{\circ}C$ was PN L>FO L>Glu L>IMO L. 2. Comparing the antioxidative effect of Maillard reaction product (at $100^{\circ}C$, for 12 hours) of each oligosaccharide to that of BHT and TBHQ, the order of high antioxidative effect was TBHQ>IMO L>BHT>Glu L>PN L>FO L. 3. From these results, it was known that PN L shown as high brown color intensity was appeared low antioxidative effect, while IMO L shown as low brown color intensity was appeared high antioxidative effect. So, it was recognized that there was no relation between brown color intensity and antioxidative effect.

• 한국식품과학회지
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• 제7권1호
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• pp.43-50
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• 1975

여러 반응과정(反應過程)에 있는 Maillard 형(形) 갈색화(褐色化) 반응물(反應物) caramelization 형(形) 갈색화(褐色化) 반응물(反應物)에서 얻어진 ethyl alcohol 추출물(抽出物)들의 항산화효과(抗酸化效果)를 측정(測定)하여 서로 비교(比較)하고저 하였다. 실험결과(實驗結果)는 아래와 같다. Maillard 형(形) 갈색화(褐色化) 반응물(反應物)의 색깔의 강도(强度)는 반응시간(反應時間)에 거의 비례(比例)하였다. 그러나 반응(反應) 추출물(抽出物)의 항산화작용(抗酸化作用)은 반응시간(反應時間)에 비례(比例)하지 않은 듯 하였다. 즉 16시간(時間)동안 가열(加熱)되었던 반응(反應) 추출물(抽出物)의 항산화작용(抗酸化作用)은 2시간(時間) 가열(加熱)하여 얻어진 반응추출물(反應抽出物)의 항산화작용(抗酸化作用)보다 그다지 크지 않았다. Caramelization 형(形) 갈색화(褐色化) 추출물(抽出物)의 색깔의 강도(强度)는 반응시간(反應時間)에 거의 비례(比例)하는 듯 하였으나 그 반응추출물(反應抽出物)의 항산화효과(抗酸化效果)는 반응시간(反應時間)에 비례(比例)하지 않는 듯 하였다. 그 항산화효과(抗酸化效果)는 Maillard 반응(反應)에서와 마찬가지로 반응(反應) 초기단계(初期段階)에서 생성(生成)되는 reductone류(類)와 같은 중간생성물질(中間生成物質)들과 밀접(密接)한 관계(關係)가 있는 듯 하다. 같은 갈색화반응(褐色化反應) 시간(時間)에 따른 항산화효과(抗酸化效果)의 비교(比較)에서 Maillard 형(形) 갈색화(褐色化) 반응액(反應液)의 알콜추출물(抽出物)이 caramelization 형(形) 갈색화(褐色化) 반응액(反應液)의 알콜 추출물(抽出物)보다 더 큰 항산화효과(抗酸化效果)를 가지고 있다는 사실을 알 수 있었다. 즉, 반응(反應) 4시간(時間)후와 120시간(時間)후에 채취(採取)한 caramelization 형(形) 갈색화(褐色化) 추출물(抽出物)의 알콜추출물(抽出物)을 함유(含有)하고 있는 기질(基質)의 20일간(日間) 저장(貯藏)후의 과산화물가(過酸化物價)는 각각 88. 9와 33. 0이었으며(control 은 135), 한편 반응(反應) 1시간(時間)후와 16시간(時間)후에 채취(採取)한 Maillard 형(形) 갈색화(褐色化) 반응액(反應液)의 알콜추출물(抽出物)을 함유(含有)하고 있는 기질(基質)의 20일(日) 저장(貯藏)후의 과산화물가(過酸化物價)는 9. 5와 7. 5였다.

• 고려인삼학회:학술대회논문집
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• 고려인삼학회 2003년도 추계 총회 및 학술대회
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• pp.19-19
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• 2003

• 한국식품과학회지
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• 제35권5호
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• pp.898-904
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• 2003

본 연구는 tagatose 등 당의 종류와 그 몰농도가 Maillard 갈변반응에 끼치는 영향을 살펴보고자 수행되었다. 당의 영향을 연구하기 위해 0.2M의 tagatose, glucose, fructose, sucrose, xylose 수용액과 0.2M glycine 수용액을 혼합한 모델용액을 제조하여 $100^{\circ}C$에서 5시간동안 가열하였다. Tagatose 몰농도의 영향을 연구하기 위해 glycine 농도를 0.2M로 고정시키고 tagatose의 농도를 0.1, 0.2, 0.4, 0.8M로 변화시킨 후 $100^{\circ}C$에서 5시간동안 가열하였으며, glycine 몰농도의 영향을 연구하기 위해 tagatose 농도를 0.2M로 고정시키고 glycine의 농도를 0.1, 0.2, 0.4, 0.8 M로 변화시킨 후 $100^{\circ}C$에서 5시간동안 가열하였다 Maillard 갈변반응은 tagatose가 가장 빨랐고 그 다음 xylose, fructose, glucose, sucrose의 순서를 보였다. Tagatose나 glycine 모두 몰농도가 증가하면 갈변이 증가하였으나 tagatose를 변화시킨 경우 총고형물 함량이 더 높아 갈변이 더 촉진되었다.