Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Roles of Phospholipids in Flavor Stability of Soybean Oil

대두유 향미안정성에 있어서 인지방질의 역할

  • Yoon, Suk-Hoo (Food System Laboratory, Korea Advanced Institute of Science and Technology) ;
  • Min, David-B. (Department of Food Science and Nutrition, The Ohio State University)
  • 윤석후 (한국과학기술원 식량시스템연구실) ;
  • 민병성 (미국오하이오 주립대학교 식품과학 및 영양학과)
  • Published : 1987.02.01
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Abstract

The effects of phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), phosphatidyl inositol (PI), phosphatidic acid (PA), phosphatidyl glycerol (PG), and cardiolipin (CL) on the flavor stability of purified soybean oil were studied. Purified soybean oil obtained from soybean oil by silicic acid chromatography does not contain measurable iron, tocopherols and phospholipids. Three hundred ppm of PC, PE, PI, PA, PG, or CL was added to the purified soybean oil, with and without 1ppm ferrous iron added. The flavor stability of sample, which was stored at $60^{\circ}C$ for 10 days in dark oven, was determined by a combination of volatile compounds formation and molecular oxygen disappearence in the headspace of air-tightly sealed serum bottle every 48 hrs. Results showed that, in general, phospholipids worked as prooxidant in the pufified soybean oil without ferrous iron added, and worked as antioxidant in the oil, when added 1ppm ferrous iron. The results also suggest that phospholipids work as prooxidant by increasing the solubility of oxygen on the surface of oil, and work as antioxidant in the oil containing 1 ppm ferrous iron by chelating iron. The results showed that PE and PA are better antioxidants than PC and PG. CL and PI showed the lest antioxidant activities in the oil will 1ppm ferrous iron added.

Silicic acid chromatography로 순수정제한 대두유 의 향미안정성에 미치는 인지방질의 영향을 조사하였다. 1ppm ferrous iron을 첨가한 순수정제 대두유에 300ppm 의 phosphatidyl choline(PC), phosphatidyl ethanolamine(PE), phosphatidyl inositol(Pl), phosphatidic acid(PA), phosphatidyl glycerol(PC), cardiolipin(CL)을 개별적으로 첨가하여 $60^{\circ}C$의 오븐에서 10일간 저장한후, 시료병 윗 공간내의 총휘발성물질양 및 산소의 잔유량으로써 향미안정성을 측정하였다. 1ppm의 철분을 함유한 시료의 향미안정성은 인지방질을 첨가함으로써 개선되었는데, 이는 인지방질의 금속이온에 대한 chelating효과에 기인한 것으로써, PA. PE, PC, PG, CL, Pl의 순으로 효과적이었다. 그러나 철분을 함유하지 않은 순수정제 대두유에 인지방질을 첨가했을 경우, 그 향미안정성은 감소하였다. 즉 금속 이온이 없을 경우 인지방질은 산화촉진효과를 나타내었는데, 이는 인지방질의 극성부분으로 인하여, 유지의 계면에 용존산소의 농도가 증가하는 데에서 기인하는 것으로 생각한다. 그러므로, 유지의 향미안정성을 개선시키기 위하여는 유지내 인지방질의 농도를 금속이온을 chelating시킬 적당량만을 유지하는 것이 바람직한 것으로 생각된다.

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