Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Water Absorption, Cooking Properties and Cell Structure of Gamma Irradiated Soybeans

감마선조사 대두의 수분 흡수와 조리특성 및 세포구조

  • Published : 1996.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

Gamma irradiation was applied to soybean(Glycine max.), Hwangkeum, at dose levels of 0, 5, 10 and 20 kGy to improve the physical properties of soybeans. The time to reach a fixed moisture content was reduced depending on the increment of soaking temperatures and applied irradiation dose levels. Irradiation at 5~20 kGy resulted in reduction in soaking time of the soybeans by about 3~6 hrs at soaking temperature of $20^{\circ}C.$ The degree of cooking of soybeans in boiling water was determined by measuring the maximum cutting force of cotyledon. The cutting force to reach complete cooking was about 145g/g. Irradiation at 5~20 kGy resulted in a reduction of cooking time of soybeans by 55~75% as compared to the nonirradiated soybean. In electron microscopic observation of seed coat inner, the parenchyma of nonirradiated soybean showed tight fibrillar structure, whereas that of irradiated soybeans showed loosened and deformed structure. The microstructure of compressed cells and cotyledon epidermis was also deformed by gamma irradiation. In subcellular structure of cotyledon, the roundness of protein body was deformed and changed to spike shape at 20 kGy. Also, the size of lipid body decreased as the irradiation dose levels increased.

대두의 물리적 성질을 개선할 목적으로 대두에 0, 5, 10, 20 kGy의 감마선을 조사하여 수분흡수양상, 조리특성 및 세포구조를 관찰하였다. 대두의 수분흡수는 수침온도 및 감마선 조사선량의 증가에 따라 평형에 이르는 시간이 감소하였으며, $20^{\circ}C수침온도에서$ 5~20 kGy의 감마선조사 대두는 비 조사 대두에 비 해 3~6시간의 수침시간을 단축할 수 있었다 대두의 조리정도는 대두 자엽의 최대 절단력으로 나타냈으며, 관능적으로 완전히 익은 대두의 절단력을 145g/g으로 했을 때 5~20 kGy의 감마선조사는 대두의 조리시간을 55~75% 단축시켰다. 대두 표피내면의 세포구조 관찰에서 비조사 대두의 유조직은 주름이 잡힌 치밀한 구조를 나타낸 반면, 감마선조사 대두는 유조직의 느슨함과 변형됨을 보여주었다. 자엽표면 및 그 내부구조도 감마선조사에 의해 구조의 변형을 나타내었다. 특히 자엽세포의 protein body는 감마선조사 선량이 증가됨에 따라 형태가 변형되어 20k0y조사 대두는 스파이크형을 나타내었으며, lipid body의 경우도 감마선 조사선량이 증가됨에 따라 그 크기가 현저히 감소하여 작은 구의 형태로 분해되었다.

Keywords

References

  1. 식품과학 v.14 세계 대두생산과 이용현황 이경원
  2. 조리과학 허필숙
  3. J. Am. Oil Chem. Soc. v.38 Water absorption of soybean Smith, A. K.;Nash, A. M.;Wilson, L. I.
  4. Technical Bull Development of rapid methods of soaking and cooking dry beans Dawson, E. H.;Lamb, J. C.;Toepfer, E. W.;Warren, H. W.
  5. Cereal Chem. v.60 Factors affecting water uptake of hard soybeans during soaking Hsu, K. H.;Kim, C. J.;Wilson, L. A.
  6. J. Am. Oil Chem. Soc. v.58 Water imbibition by normal and hard soybean Arechavaleta, M. F.;Snyder, H. E.
  7. J. Food Sci. v.48 Effect of temperature on water diffusion in soybean Hsu, K. H.
  8. Cereal Foods World v.21 Soybeans resistant to water absorption Saio, K.
  9. J. Food Sci. v.44 Hydration of whole soybeans affects solids losses and cooking quality Wang, H. L.;Swain, E. W.;Hesseltine, C. W.;Heath, H. D.
  10. Cereal Chem. v.43 Rate studies on atmospheric steaming and immersion cooking of soybeans Albrecht, W. J.;Mustakas, G. C.;McGhee, J. E.
  11. J. Food Sci. Technol. v.15 Simple procedures for reducing the cooking time of split red gram(cajanus cajan) Narasimha, H. V.;Desikachar, H. S. R.
  12. World Rev. Nutr. Dietet. v.41 Lysinoalanin-A toxic compound in processed proteinaceous food Pfaender, P.
  13. J. Sci. Food Agric. v.31 Effect of heat treatment of legumes on available lysine Almas, K.;Bender, A. E.
  14. Nutr. Rep. Intern. v.27 Effect of gamma irradiation on nutritional value of lentils (Lens culinaris) for chicks Daghir, N. J.;Sell, L. J.;Mateos, G. G.
  15. J. Food Sci. v.50 Effects of gamma-radiation on cooking quality and sensory attributes of four legumes Rao, V. S.;Vakil, U. K.
  16. J. Sci. Food Agric. v.66 Effect of gamma irradiation on soya proteins Byun, M. W.;Kang, I. J.;Hayashi, Y.;Matsumura, Y.;Mori, T.
  17. Radiat. Phys. Chem. v.47 Physicochemical properties of soybean oil extracted from γ-irradiated soybeans Byun, M. W.;Kang, I. J.;Kwon, J. H.;Hayashi, Y.;Mori, T.
  18. J. Sci. Food Agric. v.67 Properties of soya milk and tofu prepared with gamma irradiated soya beans Byun, M. W.;Kang, I. J.;Mori, T.
  19. 원자력산업 v.15 식품의 방사선조사 연구 및 실용화 한국원자력산헙회의
  20. J. Food Sci. v.42 Temperature dependence of hydration on the cooking rate on dry legumes Quast, D. G.;Da Silva, S. D.
  21. New Zealand J. Sci. v.9 Dependence of water absorption of wheat on protein content and degree of starch granule damage Meredith, P.
  22. J. Food Sci. v.44 Effect of soaking temperature on cooking and nutritional quality of beans Kon, S.
  23. Pak, J. Sci. Ind. Res. v.33 Effect of gamma irradiation of cooking time and associated physicochemical properties of two legumes Ahmed, M.;Badshah, A.;BIBI, N.;Aurangzeb, I.