Korean Journal of Food Science and Technology (한국식품과학회지)

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

DOI QR Code

Effects of Heat Treatment on Antioxidant Activity of Hydrolyzed Mung Beans

녹두 가수분해물의 항산화활성에 미치는 열처리 효과

  • Kim, Min Young (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sang Hoon (Department of Food Science and Technology, Chungbuk National University) ;
  • Jang, Gwi Yeong (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Hyun Young (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration) ;
  • Hwang, In Guk (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Junsoo (Department of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Technology, Chungbuk National University)
  • 김민영 (충북대학교 식품공학과) ;
  • 이상훈 (충북대학교 식품공학과) ;
  • 장귀영 (충북대학교 식품공학과) ;
  • 김현영 (국립식량과학원 기능성잡곡과) ;
  • 우관식 (국립식량과학원 기능성잡곡과) ;
  • 황인국 (국립농업과학원 전통한식과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2012.08.02
  • Accepted : 2012.09.26
  • Published : 2013.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to investigate the antioxidant activity of mung beans with heat treatment at $130^{\circ}C$ for 2 h after acid hydrolysis. The browning index of heating after hydrolysis was 2.31 whereas heating before hydrolysis was 0.17. 5-hydromethyl-2-furaldehyde (5'-HMF) content was the highest value of 81.61 mg/g in heating after hydrolysis. The highest total polyphenol content (55.95 mg/g) occurred in heating after hydrolysis and this value was 6.4-fold higher than that of heating before hydrolysis (8.79 mg/g). 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity was the highest value of 22.19 mg AA eq/g sample in heating after hydrolysis whereas heating before hydrolysis was 1.75 mg AA eq/g sample.1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity was the highest value of 3.64 mg Trolox eq/g sample in heating after hydrolysis whereas heating before hydrolysis was not shown. These results suggest that heat treatment of mung beans for increasing the antioxidant activity could be effective after hydrolysis.

본 연구는 전분 및 단백질 함량이 높은 녹두를 산으로 가수분해 시킨 다음 열처리를 통한 항산화 활성의 변화를 조사하였다. 유리당 및 유리아미노산 최대생성 가수분해조건은 6 N 염산으로 2시간 처리조건으로 선정하였으며, $130^{\circ}C$에서 2시간 열처리 한 다음 갈변도, 5'-HMF함량, 환원당, 항산화 성분 및 활성을 검토하였다. 갈변도는 가수분해 시키지 않은 열처리에서는 0.17이었지만 가수분해 후 열처리에서 2.31로 최대 값을 나타내었으며, 5'-HMF 함량도 산가수분해 시키지 않은 열처리에서는 검출되지 않았지만 가수분해 후 열처리에서 81.61 mg/g로 증가하였다. 환원당은 열처리 전 가수분해만 하였을 경우 190.48 mg/g이었지만 열처리 후 137.34 mg/g으로 감소하였다. 총 폴리페놀 함량은 가수분해 시키지 않은 열처리에서는 8.79 mg/g이었지만 열처리 후에는 55.95 mg/g으로 증가하였다. ABTS 라디칼소거능은 가수분해 시키지 않은 열처리에서는 1.75 mg AA eq/g이었지만 열처리 후에는 22.18 mg AA eq/g으로 증가하였으며, DPPH 라디칼소거능은 0에서 3.644 mg Trolox eq/g으로 증가하였다.

Keywords

References

  1. Noh MJ, Kwon JH, Byun MW. Water-soluble components of small red bean and mung bean exposed to -gamma irradiation and methyl bromide fumigation. Korean J. Food Sci. Thechnol. 33: 184-189 (2001)
  2. Oh HS, Kim JH, Lee MH. Isoflavone content, antioxidative, and fibrinolytic activities of red bean and mung bean. Korean J. Soc. Food Cookery Sci. 19: 263-270 (2001)
  3. Kim OK, Gu YA, Jeong YJ. Characteristics of mung bean powders after various hydrolysis protocols. Korean J. Food Preserv. 14: 301-307 (2007)
  4. Choi JH, Kim SO, Kim KS, Lee MY. Effect of mung bean sprouts juice on cadmium-induced hepatotoxicity in rats. J. Korean Soc. Food Sci. Nutr. 27: 980-986 (1998)
  5. Chang SM, Nam SH, Kang MY. Screening of the antioxidative activity, antimutagenicity, and mutagenicity of the ethanolic extracts from legumes. Korean J. Food Sci. Technol. 34: 1115- 1122 (2002)
  6. Rim AR, Jung ES, Kim SY, Lee SC. Effect of far-infrared irradiation and heat treatment on the antioxidant activity of extracts from defatted soybean meal. Korean J. Soc. Appl. Biol. Chem. 48: 400-403 (2005)
  7. Lee YR, Lee YK, Hwang IK, Woo KS, Han CS, Jeong HS. Evaluation of heated processing temperature and time on functional properties of garlic juice. J. Food Sci. Nutr. 13: 327-333 (2008) https://doi.org/10.3746/jfn.2008.13.4.327
  8. Woo KS, Jang KI, Kim KY, Lee HB, Jeong HS. Antioxidative activity of heat treated licorice (Glycyrrhiz uralensis Fisch) extracts. Korean J. Food Sci. Technol. 38: 355-360 (2006)
  9. Yang SJ, Woo KS, Yoo JS, Kang TS, Noh YH, Lee JS, Jeong HS. Change of Korean ginseng components with high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 521-525 (2006)
  10. Hwang IG, Woo KS, Kim TM, Kim DJ, Yang MH, Jeong HS. Change of physicochemical characteristics of Korean pear (Pyrus pyrifolia Nskai) juice with heat treatment condition. Korean J. Food Sci. Technol. 38: 342-347 (2006)
  11. Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J. Food Sci. Technol. 38: 331-336 (2006)
  12. Kim HY, Woo KS, Hwang IG, Lee YR, Jeong HS. Effects of heat treatments on the antioxidant activities of fruits and vegetables. Korean J. Food Sci. Technol. 40: 166-170 (2008)
  13. Gomyo T, Miura M. Melanoidin in foods, chemical, and physiological aspects. J. Jpn. Soc. Nutr. Food Sci. 36: 331-340 (1983) https://doi.org/10.4327/jsnfs.36.331
  14. Hill VM, Ledward DA, Ames JM. Influence of high hydrostatic pressure and pH on the rate of Maillard browning in a glucoselysine system. J. Agr. Food Chem. 44: 594-598 (1996) https://doi.org/10.1021/jf950317w
  15. Lim WY, Kim JS, Moon GS. Antioxidative effect and characteristics of different model melanoidins with same color intensity. Korean J. Food Sci. Technol. 29: 1045-1051 (1997)
  16. Maillard MN, Billaud C, Chow YN, Ordonaud C, Nicolas J. Free radical scavenging inhibition of polyphenoloxidase activity and copper chelating properties of model. LWT-Food Sci. Technol. 40: 1434-1444 (2007) https://doi.org/10.1016/j.lwt.2006.09.007
  17. Hwang IG, Kim HY, Lee SH, Woo KS, Ban JO, Hong, JT, Yu KW, Lee J, Jeong HS. Isolation and identification of an antiproliferative substance from fructose-tyrosine Maillard reaction products. Food Chem. 130: 547-551 (2012) https://doi.org/10.1016/j.foodchem.2011.07.068
  18. Hwang IG, Woo KS, Kim DJ. Isolation and identification of an antioxidant substance from heated garlic (Allium sativum L.). Korean J. Food Sci. Technol. 16: 963-966 (2007)
  19. RDA. Food Composition Table. 6th ed. National Rural Living Science Institute. Rural Development Administration, Suwon, Korea. pp. 68 (2001)
  20. AOAC. Official Methods of Analysis of AOAC. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. pp. 31 (1990)
  21. Kang KJ, Kim K, Lee SK. Relationship between molecular structure of acid-hydrolyzed rice starch retrogradation. Korean J. Food Sci. Technol. 29: 876-881 (1997)
  22. Luchsinger WW, Cornesky RA. Reducing power by the dinitrosalicylic acid method. Anal. Diochem. 4: 346-347 (1962) https://doi.org/10.1016/0003-2697(62)90098-2
  23. Laemmli UK. Celavage of structural proteins during he assembly of the head of bacteriophage T4. Nature 227: 680-685 (1970) https://doi.org/10.1038/227680a0
  24. Lee JH, Koh JA, Hwang EY, Hong SP. Quantitative determination of 5-hydroxymethyl-2-furaldehyde in the Rehmanniae radix preparata samples at various processing stages. Korean J. Her. 17: 145-149 (2002)
  25. Dewanto V, Xianzhong W, Liu RH. Processed sweet corn has higher antioxidant activity. J. Agr. Food Chem. 50: 4959-4964 (2002) https://doi.org/10.1021/jf0255937
  26. Choi Y, Kim MH, Shin JJ, Park JM, Lee J. The antioxidant activities of the some commercial teas. J. Korean Soc. Food Sci. Nutr. 32: 723-727 (2003) https://doi.org/10.3746/jkfn.2003.32.5.723
  27. Kim AK, Kim SK, Lee AR. Comparison of chemical composition and gelatinization property of mungbean flour and starch. Korean J. Soc. Food Sci. 11: 472-478 (1995)
  28. Kim MJ, Kim KS. Functional and chemical composition of 'Hwanggumkong', 'Yakong', and 'Huktae'. Korean J. Food Cookery Sci. 21: 844-850 (2005)
  29. Romero I, Ruiz E, Castro E, Moya M. Acid hydrolysis of olive tree biomass. Chem. Eng. Res. Des. 88: 633-640 (2010) https://doi.org/10.1016/j.cherd.2009.10.007
  30. Kim YS, Moon JH, Kim MH. Physicochemical properties and antioxidant activities of Maillard reaction products from defatted hydrolyzed soybean protein with various sugars. J. Korean Soc. Food Sci. Nutr. 38: 62-69 (2009) https://doi.org/10.3746/jkfn.2009.38.1.062
  31. Song YB, Lee JE. The antioxidant effect of hot water extract from the dried radish with pressurized roasting. Korean Soc. Food Sci. Nutr. 39: 1179-1186 (2010) https://doi.org/10.3746/jkfn.2010.39.8.1179
  32. Kim HY, Woo KS, Hwang IG, Lee YR, Jung HS. Effects of heat treatments on the antioxidant activities of fruits and vegetables. J. Korean Sci. Food. Technol. 40: 166-170 (2008)
  33. Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and poly phenolic compounds of shiitake muchroom. Food Chem. 99: 381-387 (2006) https://doi.org/10.1016/j.foodchem.2005.08.004
  34. Blois MS. Antioxidant determinations by the use of a stable free radical. Nature 26: 1199-1203 (1958)
  35. Yildiz F, Westhoff D. Associative growth of lactic acid bacteria in cabbage juice. J. Food Sci. 40: 962-963 (1995)
  36. Turkmen N, Sari F, Velioflu YS. The effect of cooking methods total pheolics and antiocidant activity of selected green vegetables. J. Agr. Food Chem. 93: 713-718 (2005) https://doi.org/10.1016/j.foodchem.2004.12.038

Cited by

  1. Effects of the Aging Conditions on the Quality Characteristics of Garlic vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.745
  2. Quality Characteristics and Volatile Flavor Compounds of Oriental Melon Wine Using Freeze Concentration vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1347
  3. Quality characteristics and preparation of Dasik using roasted mung bean vol.23, pp.2, 2014, https://doi.org/10.5934/kjhe.2014.23.2.357