earticle

영어

This study examined the effects of temperature, D-psicose concentration, pH, and various amino acids on theMaillard browning reaction of D-psicose and glycine mixture and compared browning color intensity with those of othersugars, such as sucrose, D-glucose, D-fructose, and D-tagatose. When D-psicose (0.1M) and glycine (0.1M) mixture washeated at 70-100oC for 5hr, the absorbance at 420nm increased with increasing reaction temperature and time. The Hunter a,b values, and color difference (∆E) increased with increasing D-psicose concentration and pH within the range of pH 3-7except at pH 6, while the L value decreased. The rate of Maillard browning reaction was in order of D-tagatose>D-psicose≒D-fructose>D-glucose>sucrose. The browning color intensity of the D-psicose-basic and non-polar amino acids mixtures washigher than that of the D-psicose-acidic amino acids.