Characteristics of the Thermal Degradation of Glucose and Maltose Solutions

• DOI: 10.3746/pnf.2015.20.2.102
• Publication Date: 2015-08-12T00:44:51Z
• Authors: Koan Sik Woo; Hyun Young Kim; In Guk Hwang; Sang Hoon Lee; Heon Sang Jeong
• Keywords: Degradation

In order to investigate the thermal degradation of glucose and maltose solutions after high temperature pressure (HTHP) treatment, samples were treated at temperatures 110, 120, 130, 140, 150°C for 1, 2, 3, 4, 5 h in an apparatus HTHP treatment. Glucose (20% w/w) prepared by weighing adding distilled water desired proportion. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugar contents, electron donating ability (EDA), ascorbic acid equivalent antioxidant capacity (AEAC) evaluated. With increasing heating times, L-, a-, b-values decreased. The pH contents decreased, acids HMF increased with greater times. EDA (%) AEAC sugars increases