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KMID : 0665220090220010150
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 1 p.150 ~ p.157
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Anthocyanin-Contents and Pigment Stability of Black Soybean by Different Extract Condition and Stabilizer
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Lee Hye-Jeong
Choi Eun-Young
Sim Young-Ja
Kim Ok-Sun
Yoo Ho-Jung
Do Wan-Nyeo
Kim Yong-Ho
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Abstract
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The purpose of this study was to analyze the anthocyanin contents of black soybean crude extracts derived using a countercurrent system and to compare the effects of stabilizers(, maltodextrin) and sugars(sucrose, maltose) on the color deterioration of the anthocyanin. When the extraction process was kept at 100 for 120180 min, only C3G (cyanidin-3-glucoside) was detected in the water extract. The C3G contents in the water extracts acquired at 8, 60, and 80 were 2.38 ppm, 1.73 ppm, and 1.73 ppm, respectively. Sucrose and maltose retarded color deterioration of the crude pigment extract by the countercurrent method with methanol. Finally, the additions of maltodextrin or did not retard thermal color deterioration of the black soybean crude pigment extract.
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KEYWORD
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black soybean, anthocyanin, stabilizer, thermal color deterioration
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