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초고압처리에 의한 연해주 대두분말의 저장기한 중의 산패도 변화
이수복 ( Soo Bock Lee ),엄병현 ( Byung Hyun Uhm ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.3
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.
포장방법에 따른 국산 대두(Baektae)와 연해주 대두(Bazaz) 분말의 저장 중 산패도 변화
엄주태 ( Joo Tae Uhm ),이윤주 ( Youn Ju Lee ),이수복 ( Soo Bock Lee ),김종대 ( Jong Dai Kim ),이옥환 ( Ok Hwan Lee ),윤원병 ( Won Byong Yoon ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.3
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 25oC and 20 days, respectively. Both Baektae and Bazaz did not show any significant difference during the storage at 25oC. 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.