Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characterization of Isoflavone Profiles in Soy Cookies Using ${\beta}-Glucosidase-containing$ Almond Powder

아몬드 첨가 콩 과자 제조 중 이소플라본 특성 변화

  • Yang, Seung-Ok (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Chang, Pahn-Shick (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Lee, Jae-Hwan (Department of Food Science and Technology, Seoul National University of Technology)
  • 양승옥 (서울산업대학교 식품공학과) ;
  • 장판식 (서울산업대학교 식품공학과) ;
  • 이재환 (서울산업대학교 식품공학과)
  • Published : 2006.08.01
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Abstract

콩가루 50, 75, 100% 첨가 콩 반죽에 0, 1, 3%의 아몬드 첨가와 0, 20, 40분의 반죽 정치시간을 통해 제조 된 콩 과자 반죽에서 ${\beta}-glucosidase$ 활성을 측정하였고 콩 과자에서의 이소플라본 함량 및 aglycone 이소플라본 변화를 연구하였다. 일반적으로 콩가루 첨가량이 증가 될수록, 아몬드 첨가량이 증가할수록 반죽의 ${\beta}-glucosidase$ 효소 활성도는 높았으며 반죽 정치시간 20분이 0분이나 40분 보다 효소 활성이 유의적으로 높았다. 콩 과자 반죽에 포함된 이소플라본 함량은 예상된 함량 보다 약 15.2-31.5% 가량 적게 검출 되었다. 콩가루의 이소플라본 분포에 비해 콩 과자는 aglycones과 $6@-O-{\beta}-glucosides$는 증가하였고 $6@-O-malonyl-{\beta}-glucosides$는 감소하였다. 콩 과자의 aglycone 함량 증가에는 아몬드 첨가 보다 반죽 정치시간 증가가 더 효율적이었다.

Keywords

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