Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10544170 | Food Chemistry | 2005 | 7 Pages |
Abstract
Aqueous solutions of sugars (xylose, arabinose, fructose, glucose or sucrose), alone or in the presence of amino acid (lysine), were γ-irradiated at 0, 5, 10, 20 and 30 kGy at room temperature. Also evaluated were differences between irradiation and heat treatment. Absorbances at 420 nm, of the irradiated sugar-amino acid solutions, were increased although no browning was observed in the irradiated sugar or amino acid alone. The degree of browning of the irradiated sugar-amino acid solution increased with increasing irradiation dose and was dependent on the type of sugar. The non-reducing sugar, sucrose, did not react with lysine by heating for 4 h at 80 °C; however, the irradiated sucrose-lysine solution showed the non-enzymatic browning reaction and it had a higher reactivity than other sugars. For the sugar-lysine solution irradiated at 30 kGy, browning was in the following order of intensity: sucrose > fructose > arabinose > xylose > glucose. Furfural compounds (5-hydroxymethylfurfural and 2-furaldehyde) were not detected in any irradiated samples.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Sang-Hee Oh, You-Seok Lee, Ju-Woon Lee, Mee Ree Kim, Hong-Sun Yook, Myun-Woo Byun,