title: Characteristics of the Thermal Degradation of Glucose and Maltose Solutions.
abstract: In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and 150°C for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose solutions (20% w/w) were prepared by weighing glucose and maltose and adding distilled water in the desired proportion. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugar contents, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) were evaluated. With increasing heating temperatures and times, the L-, a-, and b-values decreased. The pH and free sugar contents decreased, and organic acids and HMF contents increased with greater temperatures and times. EDA (%) and the AEAC of the heating sugars increased with the increases in temperatures and times.
authors.affiliation: National Institute of Crop Science, Rural Development Administration, Gyeonggi 441-857, Korea.
authors.forename: Koan Sik
authors.initials: KS
authors.lastname: Woo
authors.affiliation: National Institute of Crop Science, Rural Development Administration, Gyeonggi 441-857, Korea.
authors.forename: Hyun Young
authors.initials: HY
authors.lastname: Kim
authors.affiliation: National Academy of Agricultural Science, Rural Development Administration, Jeonbuk 565-851, Korea.
authors.forename: In Guk
authors.initials: IG
authors.lastname: Hwang
authors.affiliation: Department of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea.
authors.forename: Sang Hoon
authors.initials: SH
authors.lastname: Lee
authors.affiliation: Department of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea.
authors.forename: Heon Sang
authors.initials: HS
authors.lastname: Jeong
keywords: 5-hydroxymethylfurfural; antioxidant activity; glucose; maltose; thermal degradation