Fluorescence spectrum test를 이용한 분말상의 대두의 저장 중 산패도 측정법 개발

엄주태¹, 윤원병¹^,²^,^*

Development of Direct Evaluation of the Rancidity of Soybean in Powder Form during Storage Using Fluorescence Spectrum Test

Joo-Tae Uhm¹, Won-Byong Yoon¹^,²^,^*

¹강원대학교 바이오산업공학부 식품생명공학전공

²강원대학교 생명공학연구소

¹Department of Food Science and Biotechnology, Kangwon National University

²Research Institute of Bioscience and Biotechnology, Kangwon National University

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

ⓒ Copyright 2012 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: Dec 22, 2011; Revised: Feb 09, 2012; Accepted: Feb 09, 2012

Published Online: Feb 28, 2012

Abatract

The rancidity of soybean (Glycine max L.) in powder forms was evaluated by fluorescence spectrum test (FST). The results from the FST were validated by comparing those of 2-thiobarbituric acid (TBA) value and acid value. The storage temperature and time of soybean powders were at the room temperature, 50, and 90°C for 20 days. The maximum excitation and the maximum emission of fluorescent compounds generated from the soybean powder during storage were observed at the wave length of 360 nm and 430 to 440 nm, respectively. The mean particle size of soybean powder was controlled to be 40 μm. The FST results showed that the lipid oxidation during storage at room temperature and 50°C was not progressed actively (p < 0.05), but dramatically progressed at 90°C. All the values at room temperature and 50°C showed a similar pattern during storage. But, at 90°C, the FI (fluorescence intensity) values and the acid values showed similar pattern. The results demonstrated that FST might be useful to measure the rancidity of soybean powder because FST did not require oil extraction to measure the rancidity.

Keywords: fluorescence; TBA value; acid value; oxidation; soybean powder