Effect of Phenolic Acids on Inhibition of Browning of Maillard Reaction Model Solutions

摘要

The effects of phenolic acids on inhibition of browning by the Maillard reaction were investigated with aglucose-glutamic acid model for doenjang with citric acid as the antibrowning agent and phenolic acid as its synergist.Five phenolic acids, cinnamic, coumaric, caffeic, hydroxybenzoic, and protocatechuic acids, were used. In order toinvestigate the antibrowning capacity, 0.1M glucose, 0.1 M glutamic acid, 50 mM citric acid, and 1 mM phenolic acidwere dissolved in 1 M phosphate buffer (pH 7.0), heated at 50 deg C for 24 hr in the presence of 0.2 mM FeCl_2, and storedat 4 deg C or 30 deg C for four weeks. Phenolic acid addition more efficiently inhibited browning during storage at 30 deg C than at4 deg C, without changes in pH. Hydroxybenzoic acid was the most efficient and increased the antibrowning capacity by 13%compared to sample without phenolic acids. Although caffeic and protocatechuic acids inhibited most the formation of 3-deoxyglucosone or fluorescence, they increased browning by forming colored complexes between two hydroxy groups ofphenolic acids and iron ions. Hydroxybenzoic acid will be able to be a useful synergist of citric acid, an antibrowningagent in doenjang, since it is permitted for doenjang.