Characteristics of Sucrose Thermal Degradation with High Temperature and High Pressure Treatment

被引:0
|
作者
Woo, Koan Sik [2 ]
Hwang, In Guk [1 ]
Lee, Youn Ri [1 ]
Lee, Junsoo [1 ]
Jeong, Heon Sang [1 ]
机构
[1] Chungbuk Natl Univ, Dept Food Sci & Technol, Cheongju 361763, Chungbuk, South Korea
[2] Rural Dev Adm, Natl Inst Crop Sci, Milyang 627803, Gyeongnam, South Korea
关键词
sucrose thermal degradation; electron donating ability (EDA); 5-hydroxymethylfurfural (HMF); heating temperature and time; organic acid; MAILLARD REACTION; ANTIOXIDANT ACTIVITY; MODEL SYSTEMS; D-FRUCTOSE; WATER; KINETICS; DEHYDRATION; GLUCOSE;
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated to temperatures of 110-150 degrees C for 1-5 hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions were evaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (Delta E-ab) increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heating temperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased with increasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasing heating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higher EDA (90 fold), and AEAC (13 fold).
引用
收藏
页码:717 / 723
页数:7
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