Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on Microbiological and Chemical Characteristics of Gamma-Irradiated Soybean Powder

감마선 조사된 대두분의 미생물학적 및 이화학적 특성 연구

  • Kim, Hee-Yun (Food Standard Division, Korea Food and Drug Administration) ;
  • Song, Kyong-Hee (Food Standard Division, Korea Food and Drug Administration) ;
  • Hong, Jin-Hwan (Food Standard Division, Korea Food and Drug Administration) ;
  • Kim, Dong-Sul (Food Standard Division, Korea Food and Drug Administration) ;
  • Han, Sang-Bae (Food Standard Division, Korea Food and Drug Administration) ;
  • Lee, Eun-Ju (Food Standard Division, Korea Food and Drug Administration) ;
  • Kang, Kil-Jin (Food Standard Division, Korea Food and Drug Administration) ;
  • Chung, Hyung-Wook (Food Standard Division, Korea Food and Drug Administration) ;
  • Im, Moo-Hyeog (Pesticide Residues Division, Korea Food and Drug Administration) ;
  • Kim, Chang-Min (Food Standard Division, Korea Food and Drug Administration) ;
  • Kwon, Yong-Kwan (Natural Food Additives Division, Korea Food and Drug Administration) ;
  • Chin, Myung-Shik (International Trade &IInformation Office, Korea Food and Drug Administration) ;
  • Song, In-Hwan (Department of Food Science and Technology, The Graduate School of Sejong University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Bae, Dong-Ho (Depratment of Applied Biochemistry, Kon-Kuk Univesity) ;
  • Shin, Il-Shik (Faculty of Marine Bioscience and Technology, Kangnung National University) ;
  • Ha, Sang-Chul (Department of Confectionery Decoration, Daegu Mirae College)
  • 김희연 (식품의약품안전청 식품규격과) ;
  • 송경희 (식품의약품안전청 식품규격과) ;
  • 홍진환 (식품의약품안전청 식품규격과) ;
  • 김동술 (식품의약품안전청 식품규격과) ;
  • 한상배 (식품의약품안전청 식품규격과) ;
  • 이은주 (식품의약품안전청 식품규격과) ;
  • 강길진 (식품의약품안전청 식품규격과) ;
  • 정형욱 (식품의약품안전청 식품규격과) ;
  • 임무혁 (식품의약품안전청 잔류농약과) ;
  • 김창민 (식품의약품안전청 식품규격과) ;
  • 권용관 (식품의약품안전청 천연첨가물과) ;
  • 진명식 (식품의약품안전청 통상정보담당관실) ;
  • 송인환 (세종대학교 대학원 식품공학과) ;
  • 변명우 (한국원자력연구소 방사선식품.생명공학연구팀) ;
  • 배동호 (건국대학교 응용생물화학과) ;
  • 신일식 (강릉대학교 해양생명공학부) ;
  • 하상철 (대구미래대학 제과데코레이션과)
  • Published : 2002.12.01
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Abstract

Effects of gamma-irradiation of 1 to 10 kGy on the microbial growth, contents of amino acids, fatty acids, and free sugars, and changes in acid values in soybean powder were studied. Irradiation doses at $3{\sim}5\;kGy$ inhibited the mold growth completely in two kinds of imported soybean powders. Contents of sulfur-containing amino acids, such as cysteine, in both soybean powders decreased with irradiation, whereas no significant changes in free amino acid and fatty acid contents of both soybean powders were observed. Free sugar contents of stachyose and sucrose in Chinese soybean powder decreased with increasing irradiation dose level, whereas, those of other sugars remained unchanged. Results of this study confirm that $3{\sim}5\;kGy$ irradiation can be safely applied to apply to soybean powder without causing significant quality deteriorations microbiologically and chemically.

분말상 원료인 대두분의 저장유통시 발생할 수 있는 품질변화를 최소한으로 줄이고 안전성을 확보하기 위해서 감마선 조사를 실시하고 대두분의 미생물학적 및 이화학적 특성을 연구하였다. 감마선 조사$(1{\sim}10\;kGy)$한 대두분의 미생물학적 및 이화학적 특성을 평가하기 위해 총세균수, 곰팡이, 아미노산, 지방산조성 유리당조성, 산가 등의 변화를 조사하여 살균효과 및 품질에 미치는 영향을 비교 검토하였다. 즉 2종의 수입산 대두분의 경우 $3{\sim}5\;kGy$ 조사로써 곰팡이를 완전히 사멸할 수 있었고, 총균수에 있어서도 미생물학적으로 안전한 수준이하로 살균이 가능하였다. 총아미노산의 경우 함황 아미노산인 cysteine이 감소하는 경향을 나타내었다. 유리 아미노산, 지방산은 유의적인 차이를 나타내지 않았다. 감마선 조사에 따른 대두분의 유리당 조성의 변화는 조사선량이 증가함에 따라 stachyose, sucrose가 감소하는 경향이 나타났으나 나머지 당들은 변화가 없었다. 이상의 결과에서 두부제조 원료로 대두분말이 허용됨에 따라 발생할 수 있는 안전성 문제는 감마선을 $3{\sim}5\;kGy$ 수준의 선량으로 조사함으로써 품질변화 없이 해결할 수 있는 가능성이 인정되었다.

Keywords

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