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Effect of Food Additives on Inhibiting the Browning of Model Solutions for Doenjang
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Synergist로서 사용된 식품첨가물이 된장모델액의 갈변억제에 미치는 영향

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Academic journal
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Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.36 No.5 KCI Accredited Journals SCOPUS
Published
2007.5
Pages
589 - 594 (6page)

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Effect of Food Additives on Inhibiting the Browning of Model Solutions for Doenjang
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Research history (4)

2007

Effect of Food Additives on Inhibiting the Browning of Model Solutions for Doenjang
Eun-Jung Kwak ,  Seong-Il Lim Journal of the Korean Society of Food Science and Nutrition 2007.05 Academic journal
Effect of Phenolic Acids on Inhibition of Browning of maillard Reaction Model Solutions
Eun-Jung Kwak ,  Seong-Il Lim Korean journal of food science and technology 2007.02 Academic journal

2006

[P1-24] 된장모델인 glucose-glutamic acid계 반응액의 갈변억제
곽은정 ,  엄성일 한국식품영양과학회 학술대회발표집 2006.10 Proceeding

2003

Effect of Addition Time of Antibrowning Agents on Browning and Fermentation Characteristics in Doenjang
Eun Jung Kwak ,  Seong Il Lim Journal of the Korean Society of Food Science and Nutrition 2003.06 Academic journal
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Abstract· Keywords

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The effect of synergists having chelating ability on inhibiting browning were studied with a glucose-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 FeCl₂ and synergist in 1 M phosphate buffer (pH 7.0), heating at 50℃ for 24 hr and storing at 30℃ or 40℃ 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 30oC, whereas they decreased with storage time during storage at 40℃. 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℃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℃. 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.
#Maillard reaction #doenjang #antibrowning #synergist #food additives

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Abstract
서론
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References (23)

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Kim ND. 1996. Study on the browning and its inhibition in soybean paste (doenjang). PhD Dissertation. Kon-Kuk University, Seoul, Korea. google schola Martins SIFS, van Voekel MAJS. 2003. Melanoidins extinction coefficient in the glucose/glycine Maillard reaction. Food Chem 83: 135-142. google schola Cämmerer B, Kroh LW. 1995. Investigation of the influence of reaction conditions on the elementary composition of melanoidins. Food Chem 53: 55-59. google schola Lee SK, Kim ND, Kim HJ, Park JS. 2002. Development of traditional doenjang improved in color. Korean J Food Sci Technol 34: 400-406. google schola Yamabe S. 1991. Changes in constituents of misos during storage. J Brew Soc 86: 108-114. google schola

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