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박은령(Eun-Ryong Park),홍진환(Jin-Hwan Hong),이동하(Dong-Ha Lee),한상배(Sang-Bae Han),이강봉(Kang-Bong Lee),박재석(Jae-Seok Park),정형욱(Hyung-Wook Chung),홍경현(Kyung-Hyun Hong),김명철(Myung-Chul Kim) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.6
아마인의 linustatin과 neolinustatin은 가수분해되어 acetone, hydrogen cyanide(HCN) 그리고 sugar를 생성하는 diglucoside 시안배당체로써 가수분해물인 HCN의 독성으로 인해 식품의 안전성에 문제가 되고 있다. 80% methanol 추출과 LC/MSn에 의한 정성분석과 RI-LC에 의한 아마인에서 함유된 시안배당체 함량을 조사한 결과, linustatin과 neolinustatin이 각각 평균 206.5 ㎎/100 g과 174.2 ㎎/100 g 함유되어 있었다. 또한 autohydrolysis 후 증류액으로부터 IC 분석에 의해 HCN 137.38 ㎎/㎏이 가수분해되어 유리됨을 알 수 있었다. 시안배당체의 저감화를 위하여 가열처리를 수행한 결과, 아마인은 200oC에서 2시간 이상 가열시 85%이상의 linustatin과 neolinustatin 그리고 HCN의 제거효과를 보였다. 특히 200℃에서 30분 가열시 98%의 HCN이 제거됨을 관찰할 수 있었다. Linustatin and neolinustatin in flaxseed are called cyanogenic glucosides which produce acetone, hydrogen cyanide (HCN) and sugar when hydrolyzed. The HCN is the chemical whose toxin is being issued in food safety. Linustatin and neolinustatin were found in flaxseed by 206.5 and 174.2 ㎎/100 g, respectively using a RI-HPLC and LC/MSn analysis of 80% methanol extraction. Also, HCN (137.38 ㎎/㎏) was found in flaxseed distillate by autohydrolysis and IC analysis. More than 85% of linustatin, neolinustatin and HCN were removed when flaxseed was heated for more than 2 hours in 200℃. Especially, HCN was decreased to 98% by heating only 30 min in 200℃.
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박신인,홍경현 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6
The effects of Japanese apricot(Prunus mume Sieb. et Zucc.) flesh on baking properties of white breads were investigated by evaluation of specific loaf volume, pH, acidity, rheological property, color and sensory quality. Bread was processed by adding 4.7%, 9.4%, 14.1% and 18.8% of Japanese apricot flesh to basic formulation. The compositions of Japanese apricot flesh were 88.19% moisture, 0.45% crude ash, 4.10% dietary fiber, 4.04% citric acid and 0.41% total sugars. The specific loaf volume of the breads was decreased from 3.274mL/g to 1.857mL/g as Japanese apricot flesh contents increased from 0% to 18.8%. The pH of the breads decreasd but the acidity of those increased as the percentage of Japanese apricot flesh to wheat flour increased. Lightness(L value) of the breads decreased by the addition of Japanese apricot flesh, while yellowness(b value) and redness(a value) increased. Texture measurement showed that springiness, cohesiveness and resilience decreased with increase of Japanese apricot flesh contents. While, hardness, gumminess and chewiness were the lowest in the bread with 9.4% Japanese apricot flesh, and increasd in the bread with 4.7%, 14.1% and 18.8% Japanese apricot flesh contents. In sensory evaluation, the highest sensory scores for flavor, taste, aftertaste and overall acceptability were obtained when Japanese apricot flesh content was 4.7%, and softness and chewiness was the best when 9.4% of Japanese apricot flesh was added. The moisture content of the breads containing Japanese apricot flesh was higher than that of the control to add no flesh during storage at 25℃. Based on physical, rheological and sensory evaluation, addition of 4.7~9.4% Japanese apricot flesh suggested to be acceptable for processing bread.
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