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Anthocyanin-Contents and Pigment Stability of Black Soybean by Different Extract Condition and Stabilizer  

Lee, Hye-Jeong (Dept. of Food and Nutrition, Gachon University of Medicine and Science)
Choi, Eun-Young (Dept. of Food and Nutrition, Duksung Women's University)
Sim, Young-Ja (Dept. of Food and Nutrition. Sookmyung Women's University)
Kim, Ok-Sun (Dept. of Food and Nutrition. Sookmyung Women's University)
Yoo, Ho-Jung (Enzymtech Co., Ltd.)
Do, Wan-Nyeo (Dept. of Food and Nutrition, Kangneung University)
Kim, Yong-Ho (Dept. of Medicinal Biotechnology, Soonchunhyang University)
Publication Information
The Korean Journal of Food And Nutrition / v.22, no.1, 2009 , pp. 150-157 More about this Journal
Abstract
The purpose of this study was to analyze the anthocyanin contents of black soybean crude extracts derived using a countercurrent system and to compare the effects of stabilizers(${\beta}-cyclodextrin$, maltodextrin) and sugars(sucrose, maltose) on the color deterioration of the anthocyanin. When the extraction process was kept at 100$^{\circ}C$ for 120$\sim$180 min, only C3G (cyanidin-3-glucoside) was detected in the water extract. The C3G contents in the water extracts acquired at 8$^{\circ}C$, 60$^{\circ}C$, and 80$^{\circ}C$ were 2.38 ppm, 1.73 ppm, and 1.73 ppm, respectively. Sucrose and maltose retarded color deterioration of the crude pigment extract by the countercurrent method with methanol. Finally, the additions of maltodextrin or ${\beta}-cyclodextrin$ did not retard thermal color deterioration of the black soybean crude pigment extract.
Keywords
black soybean; anthocyanin; stabilizer; thermal color deterioration;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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