Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System

Ryu, So-Young;Roh, Hoe-Jin;Noh, Bong-Soo;Kim, Sang-Yong;Oh, Deok-Kun;Lee, Won-Jong;Yoon, Jung-Ro;Kim, Suk-Shin

  • Published : 20031200
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Abstract

This study was conducted to observe the effects of temperature $(70-100^{\circ}C)$ and pH (3-7) on the non-enzymatic browning reaction of 0.2 M tagatose and 0.2 M glycine model solution. The browning reaction was evaluated using optical density (OD) at 420 nm and Hunter color values, such as $L^*$ (lightness), $a^*\;(redness),\;b^*\;(yellowness)$, and ${\Delta}E^*$ (color difference). With heating time as well as heating temperature, OD, $a^*,\;b^*$, and ${\Delta}E^*$ values increased; while, $L^*$ decreased. With OD, $a^*,\;b^*$, and ${\Delta}E^*$ values changed linearly, while the changes in $L^*$ was inversely linear to OD. Activation energies for ${\Delta}E^*$ and $L^*$ were the most similar to the OD value. The OD, $a^*$, and ${\Delta}E^*$ values showed similar changing patterns with respect to pH. In short, either the ${\Delta}E^*$ (or $L^*$) or the OD can be used as an indicator for the browning reaction.

Keywords

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