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KMID : 1160620020070040451
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Preventive Nutrition and Food Science
2002 Volume.7 No. 4 p.451 ~ p.453
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3-MCPD Concentrations in Commercial Korean Soy Sauces Produced by Alkali Treatment Following Acidic Hydrolysis
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Cho Woo-Jin
Kim Hun
Jeong Eun-Jeong
Lee Young-Mi
Park Sung-Young
Kim Hyoun-Jin
Lee Jung-Suck
Nam Gi-Jin
Cha Yong-Jun
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Abstract
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Alkali treatment following acidic hydrolysis (ATAH) of defatted soybean is currently used to reduce the level of 3-chloropropane-1,2-diol (3-MCPD), a known carcinogen, in commercial Korean soy sauce. 3-MCPD concentrations in commercial soy sauces made by ATAH were compared with those made only by acidic hydrolysis, and products that combine soy sauce made by acid hydrolysis (followed by alkalinization) and enzymatic methods. The four soy sauces made by ATAH had lower 3-MCPD concentrations (below 0.078 ppm) than 4 commercial products (0.147∼0.481 ppm) made only by acidic hydrolysis. On the other hand, 3-MCPD concentrations in 4 commercial products made by combining soy sauces made enzymatically with that made from acid (with alkali treatment)-hydrolyzed soybean protein in varying ratios were in a range of 0.016∼0.053 ppm. The 3-MCPD concentrations in commercial Korean soy sauces, with the exception of 2 of the soy sauces made only by acidic hydrolysis, were lower than allowable limit of 0.3 ppm in Korea. These results demonstrated that currently produced commercial soy sauces on the Korean market hate toxicologically save 3-MCPD concentrations. It is also provides evidence that ATAH is an effective process for reducing 3-MCPD concentrations in commercial soy sauce.
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KEYWORD
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3-chloropropane-1,2-diol (3-MCPD), commercial Korean soy sauces
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