Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Effect of High Pressure Processing on the Rancidity of Yeonhaeju Soybean (Bazaz) Powder during Storage

초고압처리에 의한 연해주 대두분말의 저장기한 중의 산패도 변화

  • Lee, Soo-Bock (Department of Food Science and Biotechnology, Kangwon National University) ;
  • Uhm, Byung-Hyun (Korea Institute of Science and Technology at Gangneung) ;
  • Yoon, Won-Byong (Department of Food Science and Biotechnology, Kangwon National University)
  • 이수복 (강원대학교 바이오산업공학부 식품생명공학전공) ;
  • 엄병현 (한국과학기술연구원 KIST강릉분원) ;
  • 윤원병 (강원대학교 바이오산업공학부 식품생명공학전공)
  • Received : 2011.01.12
  • Accepted : 2011.07.04
  • Published : 2011.08.31
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Abstract

Changes of rancidity of soybean powder from Yeonhaeju (Bazaz) during storage were evaluated by TBA, and compared with those of Korean soybean (Baektae). Lipoxygenase (LOX) in the soybean powder was inactivated by high pressure processing (HPP) to increase the stability of soybean powder during storage. The level of inactivation of LOX was measured by spectrophotometer at 234 nm. HPP decreased the activity of LOX in the soybean powder of Baektae, compared to that of the control (i.e., soybean powder without HPP treatment) of Baektae, while TBA values of both HPP treated Baektae and the control were increased up to 24 days of storage. However, in case of Bazas, both LOX activity TBA values decreased after HPP treatment, compared to those of controls. The antioxidant compounds in both soybeans were measured and quantitatively evaluated by on-line $ABTS^{+}$ assay. Based on the trolox equivalent (TE) value at the retention time 38.2 and 40.1 min, the antioxidant components in Bazaz were higher than that of Baektae. It might indicate that relatively lower TBA values of HPP treated Bazaz was due to lower LOX activity as well as higher antioxidant compounds in the species.

대두에서 산패취를 발생시키는 lipoxygenase 효소를 비가열 전처리 방법인 초고압 처리 방법을 이용하여 효소의 활성도의 변화를 확인하였다. 연구 결과 초고압 처리에 의해 lipoxygenase 효소의 활성도가 감소하는 것을 확인하였다. 또한 lipoxygenase 효소의 활성도 감소에 의해 대두의 저장성에 미치는 영향을 확인하기 위해 국산 대두와 연해주대두를 이용하여 저장 실험을 실시하였다. 실험 결과 국산대두의 경우 초고압 처리에 의해 lipoxygenase 효소의 활성도가 감소하였으나 TBA가에 영향을 주는 자동산화등의 화학반응에 의해 TBA가가 지속적으로 증가함을 보여주었다. 그러나 연해주 대두의 경우에는 초고압 처리를 한 시료의 TBA가의 증가정도가 상대적으로 낮게 측정된 것을 확인하였다. 이는 연해주 대두가 항산화 성분을 국산콩에 비하여 많이 포함하고 있어 초고압 처리에 의한 lipoxygenase 효소의 불활성과 함께 항산화 성분의 영향으로 TBA가의 저장 중 증가 정도가 낮게 측정된 것으로 판단되어진다.

Keywords

Acknowledgement

Supported by : 교육과학기술부, 강원도, 강릉시, 강릉과학산업진흥원

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