Effects of the Preheating Treatments of Raw Ginseng in the Model System on the Synthesis of the Maillard Type-Browning Reaction Products of Red Ginseng

다국어 초록 (Multilingual Abstract)

During our investigations on the relationship between the browning reaction of ginseng root and two com?pounds (arginyl-fructosyl-glucose and arginyl-f겨ctose) in the model system of steaming and heat-drying processes for the preparation of red ginseng. the preheating treatment of main roots of raw ginseng at 60-70"C prior to the steaming and heat-drying processes was found to bring about the gelatinization of starch granules. The enzymatic hydrolysis of gela-tinized starch to maltose. a marked formation of maltose. and the increase of both free arginine and total amino acids. resulting the acceleration of the Maillard type-browning reaction of ginseng root during the steaming and heat-drying pro-cesses. and the rise of brown color intensity of red ginseng. These results show that the preheating treatment may be effec-tive for the decrease of inside white of red ginseng.<br/>

목차 (Table of Contents)

• Abstract
  
• INTRODUCTION
  
• MATERIALS AND METHODS
  
• RESULTS AND DISCUSSION
  
• ACKNOWLEDGEMENTS
  
• REFERENCES