포장방법에 따른 국산 대두(Baektae)와 연해주 대두(Bazaz) 분말의 저장 중 산패도 변화

엄주태¹, 이윤주¹, 이수복², 김종대¹^,³, 이옥환¹^,³, 윤원병¹^,³^,^*

Comparison of Changes of Lipid Oxidation of Soybean Powders from Korea and East Russia at Different Packages

Joo-Tae Uhm¹, Youn-Ju Lee¹, Soo-Bock Lee², Jong-Dai Kim¹^,³, Ok-Hwan Lee¹^,³, Won-Byong Yoon¹^,³^,^*

¹강원대학교 농업생명과학대학 식품생명공학과

²강원대학교 의료·바이오 신소재융복합학

³강원대학교 농업생명과학연구원

¹Department of Food Science and Biotechnology, College of Agricultural and Life science, Kangwon National University

²Medical & Bio-Materials Research Center, Kangwon National University

³Agricultural and Life Science Research Institute, Kangwon National University

^*Corresponding author: Won-Byong Yoon, Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, 1 Kangwondaehak-gil Chuncheon, Gangwon, 200-701, Korea. Tel: +82-33-250-6450; 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: Jun 22, 2012; Revised: Jul 13, 2012; Accepted: Aug 09, 2012

Published Online: Aug 31, 2012

Abatract

The changes of lipid oxidation of soybean powders from Korea (Baektae) and East Russia (Bazaz) were compared with different packages. The soybean from the East Russia (Bazaz) is a good resource to fulfill Korean consumer’s needs for the non-GMO soybean. The lipid oxidation associated with storage of soybean powder is critical for quality. Three different packages, such as air contained, vacuum, and nitrogen packages, were applied and compared. To monitor the changes of lipid oxidation, TBA test, acid value, POV test, and fluorescence spectrum test were conducted. The storage temperature and period were 25°C and 20 days, respectively. Both Baektae and Bazaz did not show any significant difference during the storage at 25°C. Samples from all the packages maintained the initial quality of soybean powders. The slight increase of TBA values and POV values at the end of the storage period was observed but those were in the acceptable range. To verify the quality of storage samples, the iodine value, saponification value, and the specific gravity were measured and showed that all measurements were in the acceptable range to be used as an ingredient for processed food, such as soybean oil.

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