초고압처리에 의한 연해주 대두분말의 저장기한 중의 산패도 변화

이수복¹, 엄병현², 윤원병¹^,^*

Effect of High Pressure Processing on the Rancidity of Yeonhaeju Soybean (Bazaz) Powder during Storage

Soo-Bock Lee¹, Byung-Hyun Uhm², Won-Byong Yoon¹^,^*

¹강원대학교 바이오산업공학부 식품생명공학전공

²한국과학기술연구원 KIST강릉분원

¹Department of Food Science and Biotechnology, Kangwon National University

²Korea Institute of Science and Technology at Gangneung

^*Corresponding author: Won-Byong Yoon, Department of Food Science and Biotechnology School of Biotechnology and Bioengineering, Kangwon National University, Hyoja2-dong, Chuncheon, Kangwon-do, 200-701, Korea, Tel: +82-33-250-6459; Fax: +82-33-241-0508, E-mail: wbyoon@kangwon.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 12, 2011; Revised: Jul 04, 2011; Accepted: Jul 04, 2011

Published Online: Aug 31, 2011

Abatract

Changes of rancidity of soybean powder from Yeonhaeju (Bazaz) during storage were evaluated by 2-thiobarbituric acid solution (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 online 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.

Keywords: soybean; lipoxygenase; high pressure treatment; TBA; on-line ABTS⁺ assay