Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes of Lipids in Whole Soybean and Soy Flour during Storage

대두(大豆) 및 대두분(大豆粉) 저장중 지방질의 변화

  • Chang, Young-Sang (Technology Development Institute, Nhong Shim Co, Ltd.) ;
  • Cho, Kyung-Yeon (Department of Food and Nutrition, Hanyang Womans Junior College) ;
  • Chang, Hak-Gil (Rural Nutrition Institute, Rural Development Administration)
  • 장영상 (농심 기술개발연구소) ;
  • 조경연 (한양여자전문대학 식품영양학과) ;
  • 장학길 (농촌진흥청 농촌영양개선연수원)
  • Published : 1987.08.01
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Abstract

Whole soybean and soy flour were stored under two humidifies (65% and 85% RH) at $25^{\circ}C$ for 90 days to investigate the oxidation of total lipids. It was found that acid value and peroxide value of total lipids extracted from whole soybean and soy flour increased in proportion with the storage period. The change was more pronounced for soy flour stored at 85% RH. The increase of acid value and peroxide value was retarded by using the OPP/Al/PE film as packing material and the change of fatty acid was also reduced for whole soybean and soy flour. As for the change of fatty acid composition, polyunsaturated fatty acids such as linoleic and linolenic acid decreased while saturated fatty acid content increased in proportion with the storage period.

대두(大豆) 및 대두분(大豆粉) 저장중 총지방질(總脂肪質)의 산화지수(酸化指數) 및 지방산조성(脂肪酸組成)을 경시적으로 검토하였다. 저장기간이 경과함으로써 산(酸)값과 과산화물(過酸化物)값이 증가 되었는데, 이와같은 경향은 대두(大豆)보다 대두분(大豆粉)에서, 그리고 저장습도가 높을수록 현저하게 나타났다. 또한 포장재료는 OPP/Al/PE film을 사용함으로써 대두(大豆) 및 대두분(大豆粉)의 산(酸)값과 과산화물(過酸化物)값의 증가를 억제시킬 수 있었을뿐 아니라, 지방산의 변화도 감소되었다. 지방산조성은 저장기간에 따라 18 : 2산(酸)과 18 : 3산(酸)은 감소되었으나 포화지방산(飽化脂肪酸)은 상대적으로 증가되었다.

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