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KMID : 1024420110150030209
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Food Engineering Progress
2011 Volume.15 No. 3 p.209 ~ p.213
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Effect of High Pressure Processing on the Rancidity of Yeonhaeju Soybean (Bazaz) Powder during Storage
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Lee Soo-Bock
Uhm Byung-Hyun
Yoon Won-Byong
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Abstract
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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.
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KEYWORD
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soybean, lipoxygenase, high pressure treatment, TBA, on-line ABTS+ assay
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