Maillard browning reaction of D-psicose as affected by reaction factors

Seung Hee Baek, So Young Kwon, Hyeon Gyu Lee, Hyung Hee Baek

Research output: Contribution to journalArticle

5 Scopus citations


This study examined the effects of temperature, D-psicose concentration, pH, and various amino acids on the Maillard browning reaction of D-psicose and glycine mixture and compared browning color intensity with those of other sugars, such as sucrose, D-glucose, D-fructose, and D-tagatose. When D-psicose (0.1 M) and glycine (0.1 M) mixture was heated at 70-100°C for 5 hr, the absorbance at 420 nm increased with increasing reaction temperature and time. The Hunter a, b values, and color difference (AE) increased with increasing D-psicose concentration and pH within the range of pH 3-7 except at pH 6, while the L value decreased. The rate of Maillard browning reaction was in order of D-tagatose> D-psicose ≒ D-fructose>D-glucose>sucrose. The browning color intensity of the D-psicose-basic and non-polar amino acids mixtures was higher than that of the D-psicose-acidic amino acids.

Original languageEnglish
Pages (from-to)1349-1351
Number of pages3
JournalFood Science and Biotechnology
Issue number6
StatePublished - 2008 Dec 1


  • D-psicose
  • Maillard browning reaction
  • Sweetener

Fingerprint Dive into the research topics of 'Maillard browning reaction of D-psicose as affected by reaction factors'. Together they form a unique fingerprint.

  • Cite this