한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

몇 가지 식품의 이화학적 특성 및 균증식 억제에 대한 점토광물 처리의 영향

Effects of Clay Minerals Treatment on the Physicochemical Characteristics and Growth Inhibition of Microoganism of Some Foods

  • Jeong, Ok-Jin (Department of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan-Sik (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Kwang-Yup (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Hee-Bong (Department of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
  • 발행 : 2005.02.28
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초록

국내산 점토광물들의 식품 잠재적 가치를 알아보고, 그 활용 특성에 대해 알아보기 위해 점토광물에 대한 항산화성, 항균성, 물성에 대한 영향, 고미취 흡착능력 등을 측정하였다. 전자 공여능에 의한 항산화력 측정 결과 bentonite가 20.6%로 가장 우수하였다. 과산화물가에 의한 항산화력 측정결과 저장 7일째의 POV가는 control 310 meq/kg이었으며, vermiculite가 100 meq/kg로 가장 우수한 산패 지연 효과를 나타내었고, TBA가에 의한 항산화력은 zeolite가 가장 우수하였다. 향균활성 측정결과 illite, vermiculite, zeolite를 첨가한 배지에서 E. coli, .S. aureus의 균주에 대해 증식 지연 효과를 나타내었으며, 농도가 높아질수록 증식 속도가 지연되었다. 응력완화와 파손강도 측정으로부터 각 점토광물은 무의 조직과 물성에 영향을 미치는 것으로 나타났다. 쌀의 취반시 kaolin, vermiculite를 첨가하였을 때 pentanol, hexanal, nonanal, linoleate, stearic acid, oleic acid 등 고미취의 원인이 되는 대부분 화합물의 peak area는 감소하였다. 이러한 결과로부터 국내산 여러 점토광물은 항산화력 및 유지 산패 지연능력을 가지고 있으며, 향균활성 및 물성 변화 억제 그리고 고미취의 원인이 되는 여러 화합물들을 흡착하는 등 여러 가지 각종 부수적인 효과가 있음을 확인할 수 있었다.

To investigate potential characteristics of clay minerals (illite, kaolin, zeolite, vermiculite, and bentonite) for food industry application, antioxidative properties of clay minerals, electron-donating ability (EDA), peroxide value (POV), and thiobabituric acid (TBA) were measured, and antimicrobial activity against several food spoilage microorganisms were evaluated by minimum inhibition concentration (MIC) method. Changes in components by cooking clay minerals added to stored rice were measured by GC-MS. DPPH (1,1-diphenyl-2-picrylhydrazyl) analysis results revealed bentonite has strongest EDA at 20.6%. Antioxidant activities measured based on POV were similar to DPPH results. Induction period of linoleic acid with vermiculite was longest among. TBA results revealed zeolite hasstrongest antioxidant ability. Growth inhibition against E. coli and S. aureuswas observed in illite, vermiculite, and zeolite. Aroma components indicated decrease in hex anal, pent anal, non anal, linoleate, stearic acid, and oleic acid when clay minerals were added to stored rice. These results indicate that several clay minerals have antioxidative and antimicrobial abilities and improve flavor profiles in stored rice.

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