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- W258675434 abstract "마이야르 반응의 반응속도론적 특성을 이해하고자, 0.8M glycine과 0.8M당의 혼합용액을 사용하여 당의 종류, 반응온도 및 반응pH가 반응속도, 활성화에너지 그리고 z-값에 미치는 영향을 조사하였다. 당의 종류는 glucose, fructose, lactose 및 sucrose를 사용하였고, 반응온도는 $70^{circ}-100^{circ}C$ , pH는 3-8의 범위에서 반응시켰으며, 반응정도의 측정은 278nm와 400nm에서 행하였다. pH5.8과 $100^{circ}C$ 에서 반응시켰을 때 초기반응 속도는 fructose혼합용액이 가장 높았으나 5.5시간 반응후부터 glucose혼합용액이 더 높은 갈색화반응을 나타내었다. 활성화에너지는 400nm에서 glucose혼합용액이 20.09Kcal/mole로 가장 높았고 fructose혼합용액이 가장낮은 11.95Kcal/mole을 나타냈다. 또한 갈색의 색상이 뚜렷한 OD0.5에 도달하는 시간을 1/10로 감소시키는데 필요한 반응온도의 상승값(z-값)는 lactose혼합용액이 $29.41^{circ}C$ 로 가장 높았으며, glucose와 fructose혼합용액이 $25.64^{circ}C$ 로 동일한 값을 나타냈다. 반응 pH의 영향은 glucose혼합용액의 경우 pH6 부근이후에 반응속도가 많이 촉진되는 sigmoid형의 곡선을 보여주었으며 활성화에너지는 pH5에서 가장 낮았고, pH8에서 가장 높은 것으로 밝혀졌다. 【The effects of temperature (70- $100^{circ}C$ ), pH (3-8) and various sugars were investigated on the reaction rate, activation energy and z-value of Maillard reaction of 0.8m sugar and 0.8m glycine mixture. The sugars compared were glucose, fructose, lactose and sucrose, and the reaction was evaluated by absorbances at 278nm for pyrazine compounds and at 400nm for brown pigments. Fructose-glycine mixture showed a faster initial reaction rate than that of glucose-glycine, which was reversed by the order of glucose > fructose > lactose > sucrose after 10 hrs of reaction at pH 5.8 and $100^{circ}C$ . Generally, higher activation energy was required for forming pyrazines than that of brown pigment development. The highest z-value was obtained for lactose-glycine mixture, followed by glucose or fructose-glycine which had almost same z-value. The reaction rate was little affected by the pH change in the range of 4-6, while pH】" @default.
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- W258675434 date "1986-01-01" @default.
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- W258675434 title "Effect of Temperature, pH and Sugars on Kinetic Property of Maillard reaction" @default.
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