DEMONSTRATION OF PHYSICAL PHENOMENAS AND SCAVENGING ACTIVITY FROM D-PSICOSE AND METHIONINE MAILLARD REACTION PRODUCTS (Artikel Journal)

SUMINAR, Arum Tyas and Al-BAARRI, Ahmad Ni'matullah and LEGOWO, Anang Mohamad (2017) DEMONSTRATION OF PHYSICAL PHENOMENAS AND SCAVENGING ACTIVITY FROM D-PSICOSE AND METHIONINE MAILLARD REACTION PRODUCTS (Artikel Journal). Potravinarstvo Slovak Journal of Food Sciences, 11 (1). pp. 417-424. ISSN 1337-0960 (Submitted)

[img]
Preview
PDF (Turnitin)
1877Kb
[img]
Preview
PDF (PeerReview)
551Kb
[img]
Preview
PDF (Artikel)
1283Kb

Abstract

Maillard reaction has been well understood as a non-enzymatic reaction between reducing sugars and amino acids to generate the Maillard reaction products (MRPs). This study is aimed to demonstrate the browning intensity, color development, spectra measurements, scavenging activity, and the correlation between browning intensity and scavenging activity of the MRPs generated from D-Psicose and Methionine (Psi-Met) at 50℃. The browning intensity of MRPs was investigated based on the absorbance using spectrophotometer at 420 nm, the color development was observed using digital colorimeter to gained L*a*b* value then calculated as browning index, the spectra development was analyzed using spectrophotometer at 190 – 750 nm, and the scavenging activity was determined with ABTS method using spectrophotometer at 734 nm. The browning intensity, color development, and scavenging activity were improved along with the increase in heating process. Based on spectra analysis, MRPs from Psi-Met was initially detected at 21 h and Psi at 24 h of heating treatment, which indicating that Psi-Met have faster and better reaction than Psi during heating process. Positive non-linear and significant correlation between browning intensity and scavenging activity were assigned. This finding may provide beneficial information of D-psicose and MRPs to the next scientific research and to the food industries which applies MRPs in their products.

Item Type:Article
Subjects:S Agriculture > S Agriculture (General)
Divisions:Faculty of Animal and Agricultural Sciences > Department of Food Technology
ID Code:78647
Deposited By:INVALID USER
Deposited On:08 Dec 2019 15:09
Last Modified:13 Dec 2019 08:45

Repository Staff Only: item control page