한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제45권7호
  • /
  • Pages.996-1000
  • /
  • 2016
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  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Copigments 처리에 의한 검정콩 안토시아닌 추출물의 저장 안정성

Storage Stability of Anthocyanin Extracted from Black Bean (Glycine max Merrill.) with Copigments Treatment

  • 지영미 (충북대학교 식품생명공학과) ;
  • 김민영 (충북대학교 식품생명공학과) ;
  • 이상훈 (충북대학교 식품생명공학과) ;
  • 장귀영 (충북대학교 식품생명공학과) ;
  • 윤나라 (충북대학교 식품생명공학과) ;
  • 김은희 (충북대학교 식품생명공학과) ;
  • 김경미 (농촌진흥청 국립농업과학원) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 정헌상 (충북대학교 식품생명공학과)
  • Ji, Yeong Mi (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Min Young (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Sang Hoon (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jang, Gwi Yeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Yoon, Nara (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Eun Hee (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Kyung Mi (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
  • 투고 : 2016.03.03
  • 심사 : 2016.06.03
  • 발행 : 2016.07.31
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초록

검정콩의 안토시아닌 색소의 안정성에 대한 유기산(succinic acid), 금속이온($Cu^{2+}$), ascorbic acid, 당류(sucrose) 및 pH의 영향을 $4^{\circ}C$ 및 $40^{\circ}C$에서 저장기간별로 살펴보았다. 모든 처리구에서 $4^{\circ}C$는 copigment 처리 여부에 관계없이 안정하였지만 $40^{\circ}C$에서는 copigment 처리구가 안정하였다. Succinic acid 처리는 $40^{\circ}C$에서 무처리에 비해 7~15% 안정성이 향상되었다. $Cu^{2+}$ 처리는 안토시아닌 색소와 반응하여 안정화에 효과가 있었으며, $4^{\circ}C$에서는 저장 8일차까지 100%로 유지되었다. Ascorbic acid 처리는 안정성을 저하했으며 $40^{\circ}C$에서는 무처리에 비해 64~72% 감소하였다. Sucrose 처리는 무처리에 비하여 효과가 작았으며 온도가 높을수록 안정성이 감소하였다. pH는 낮을수록 안정성이 증가하였으며 $4^{\circ}C$에 비하여 $40^{\circ}C$가 낮았다. 특히 pH 7에서는 급격히 감소하였다. 이러한 결과로부터 검정콩 안토시아닌 색소 저장 안정성 향상을 위해서는 온도, 유기산 및 pH 조절이 효과적이라고 판단된다.

Effects of copigments (succinic acid, $Cu^{2+}$, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and $40^{\circ}C$. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at $40^{\circ}C$. $Cu^{2+}$ maintained stability of anthocyanin by about 100% for 8 days at $4^{\circ}C$. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at $40^{\circ}C$. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.

키워드

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피인용 문헌

  1. Quality Characteristics of Inner Beauty Foods (Mook) Prepared with Mixture of Mulberry Leaf and Fruit Powder vol.16, pp.4, 2016, https://doi.org/10.20402/ajbc.2018.0238
  2. 고구마 끝순 및 괴근의 안토시아니딘 추출 조건 최적화 vol.52, pp.3, 2016, https://doi.org/10.9721/kjfst.2020.52.3.290