Caramel 반응의 반응속도의 향상을 위하여 pH, 아미노산, 가수분해 단백질 그리고 인산염의 효과를 검토하였다. 반응기질을 물엿으로 하여 $110^{circ}C$의 온도에서 반응시키면서 Suv(different color functions-metric saturation)와 HMF(5-hydroxymethylfurfural) 함량을 측정하였으며 갈색도는 420 nm에서 흡광도를 측정하였다. 반응 pH를 4에서 10으로 증가시켰을 때 반응속도는 31.9% 향상되었으며 HMF 함량과 420 nm에서의 흡광도도 같이 증가하는 경향을 나타내었다. 여러 아미노산을 첨가한 결과 arginine, glycine과 같은 중성 또는 염기성 아미노산이 caramel반응 속도 향상에 매우 효과적이었으며 이는 Maillard반응이 관여되었기 때문으로 사료된다. 반응 향상 효과가 있는 arginine과 glycine 그리고 가수분해 단백질(HVP; hydrolyzed vegetable protein, HAP; hydrolyzed animal protein)을 $K_2HPO_4$와 여러 비율로 혼합첨가한 결과 $K_2HPO_4$에 의하여 arginine과 HAP는 반응향상 효과가 매우 높아진 반면 glycine과 HVP의 효과는 감소되었다.
Effects of pH, amino acids, hydrolyzed protein and potassium phosphate on caramelization were investigated for improvement of its reaction rate. The caramelization was performed with starch syrup at $110^{circ}C$ and the different color functions-metric saturation(Suv), 5-hydroxymethylfurfural (HMF) contents and absorbance at 420 nm were measured. As the pH was raised from 4 to 10, the reaction rate (Suv/hr) was increased by 31.9% along with significant increase in HMF content and absorbances at 420 nm. Among the several amino acids, arginine and glycine were very effective for improvement of caramelization, which may be due to Maillard reaction. When $K_2HPO_4$ were added in different ratio with arginine, glycine, HVP or HAP, the effects of arginine and HAP on thee rate were markedly enhanced while the effects of glycine and HVP were rather reduced.
