|
KMID : 0380620090410050522
|
|
Korean Journal of Food Science and Technology
2009 Volume.41 No. 5 p.522 ~ p.527
|
|
|
Preparation Conditions of Hydrolyzed Vegetable Protein Soy Sauce for the Reduction of 3-Monochloropropane-1,2-Diol (3-MCPD)
|
|
Chung Yong-Il
Lee Ji-Soo
Lee Hyeon-Gyu
|
|
|
Abstract
|
|
|
|
The principal objective of this study was to assess the effects of various manufacturing conditions of soy sauce containing hydrolyzed vegetable protein (HVP) (HVP-soy sauce) on 3-monochloropropane-1,2-diol (3-MCPD) contents. Various HVP soy sauces were prepared under different conditions of alkaline treatment and retention process. Derivatives of heptafluorobutylimidazole (HFBI) 3-MCPD were determined via GC/MS below 0.010 μg/g, which was sensitive with a good recovery rate. The quantity of 3-MCPD decreased with the pH and temperature of alkaline treatment, and the time and temperature of the retention process increased. Alkaline treatment at pH 10.0-10.5 and a 72 hr retention process were shown to reduce effectively the 3-MCPD contents of HVP-soy sauces. This result indicates that the manufacturing process, particularly alkaline treatment, and retention process would be critical steps in managing 3-MCPD contents in HVP-soy sauce.
|
|
|
KEYWORD
|
|
|
3-monochloropropane-1, 2-diol (3-MCPD), soy sauce, HVP-soy sauce, acid hydrolysis, alkaline treatment
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|