Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Quality characteristics and antioxidant activity of tofu made from lipoxygenase-free genotypes

Lipoxygenase 결여 콩 두부의 품질 특성 및 항산화 활성

  • Kim, In-Sung (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Lee, Soo-Jung (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Lee, Hye-Jin (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Oh, Soo-Jeong (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Chung, Jong-Il (Department of Agronomy, Gyeongsang National University) ;
  • Sung, Nak-Ju (Department of Food Science and Nutrition, Gyeongsang National University)
  • Received : 2013.12.24
  • Accepted : 2014.02.18
  • Published : 2014.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

The quality characteristics and antioxidant activity of three kinds of tofu made from lipoxygenase (LOX)-free genotypes soybeans were compared to the Taekwang (LOX-present) tofu as the control. The mineral contents of Jinyang tofu were significantly higher than those of the control. The hardness and gumminess of tofu made from LOX-free genotypes were significantly higher than those of the control. Gaechuck#2 tofu showed higher sensory evaluation results than the other kinds of tofu in terms of taste, flavor and overall acceptability. The total isoflavone contents were higher in the LOX-free genotypes than in the control. The total phenol content was similar for the Gaechuck#1, #2 and Taekwang tofu. The flavonoid content was higher in Gaechuck#1 and #2 tofu than in the control. The antioxidant activities were the highest in Gaechuck#1 tofu, followed by the Gaechuck#2. During the 15-day storage at $4^{\circ}C$, the turbidity of the immersing water tended to increase, but Gaechuck#1 and #2 tofu were significantly lower than in the control after 15-day storage. Therefore it is suggested that Gaechuck#2 tofu could be the suitable genotype for tofu products because it is the most effective in terms of overall acceptability, antioxidant activity, and storage stability.

LOX 결여 콩(개척#1, 개척#2 및 진양)과 일반콩(태광)으로 만든 두부의 이화학적 특성 및 항산화 활성을 비교하였다. 두부의 무기물 함량은 대조구에 비해 진양 두부에서 훨씬 높은 함량이었다. 경도 및 검성은 대조구에 비해 LOX 결여 콩 두부에서 유의적으로 높았다. 두부의 맛, 풍미를 포함한 전체적인 기호도는 개척#2 두부가 다소 높게 평가되었다. 두부의 이소플라본 함량은 대조구에 비해 LOX 결여 콩 두부에서 높았다. 두부의 총 페놀 함량은 대조구와 개척#1 및 개척#2 두부에서 비슷한 수준이었으며, 플라보노이드 함량은 대조구에 비해 개척#1 두부는 2.6배, 개척#2 두부는 1.4배 높았다. 두부의 항산화 활성은 개척#1 두부에서 가장 높았으며, 다음으로 개척#2 두부였다. $4^{\circ}C$에서 15일 저장하는 동안 두부 침지액의 탁도는 점차 증가하였는데, 저장 15일 경과 후 개척#1 및 #2 두부는 태광 두부에 비해 유의적으로 낮았다. LOX가 결여된 개척#1 및 #2 두부는 이소플라본 및 총 페놀 함량이 태광 두부에 비해 높아 항산화 활성 및 저장 안정성에 효과적이었으며, 특히 개척#2 두부는 전체적인 기호도가 높아 LOX 결여 콩 품종이 두부 가공에 적합할 것으로 판단된다.

Keywords

References

  1. Myung JE, Hwang IK (2008) Functional components and antioxidative activities of soybean extracts. Korean Soybean Digest, 25, 23-29
  2. Taver B, Aslihan D (2007) Lipoxygenase in fruits and vegetables: a review. Enzyme Microb Technol, 40, 491-496 https://doi.org/10.1016/j.enzmictec.2006.11.025
  3. Sung MK, Kim KR, Park JS, Han EH, Nam JW, Chung JI (2010) Selection of lipoxygenase, kunitz trypsin inhibitor and 7S ${\alpha}'$-subunit protein free soybean strain. J Agric Life Sci, 44, 29-33
  4. Kim MS, Sung MK, Seo SB, Kim KR, Lee KJ, Park MS, Chung JI (2008) Breeding of lipoxygenase and Kunitz trypsin inhibitor-free soybean line. Korean Soybean Digest, 25, 1-6
  5. Chung JI (2009) A new soybean cultivar "Gaechuck#2": Yellow soybean cultivar with lipoxygenase 2, 3-free, Kunitz trypsin inhibitor-free. J Korean Breed Sci, 41, 612-615
  6. Kim GW, Kim GH, Kim JS, An HY, Hu GW, Son JK, Kim OS, Cho SY (2008) Quality of tofu prepared with deep seawater as coagulant. J Korean Fish Soc, 41, 77-83 https://doi.org/10.5657/kfas.2008.41.2.077
  7. Chang SY, Song JH, Kwak YS, Han MJ (2012) Quality characteristics of gondre tofu by the level of Cirsium setidens powder and storage. Korean J Food Culture, 27, 737-742 https://doi.org/10.7318/KJFC/2012.27.6.737
  8. Kim SE, Lee SW, Yeum DM, Lee MJ (2012) Quality characteristics of tofu with added alfalfa (Medicago sativa L.) extracts. J Korean Soc Food Sci, 41, 123-128 https://doi.org/10.3746/jkfn.2012.41.1.123
  9. Chang CI, Lee JK, Ku KH, Kim WJ (1990) Comparison of soybean varieties for yield, chemical and sensory properties of soybean curds. Korean J Food Sci Technol, 22, 439-444
  10. Yoo KM (2011) Effects of soybean varieties on the physicochemical and sensory characteristics of tofu. Korean J Food Nutr, 24, 451-457 https://doi.org/10.9799/ksfan.2011.24.3.451
  11. Kim KC, Hwang IG, Kim HY, Song HL, Kim HS, Jang KI, Lee JS, Jeong HS (2010) Quality characteristics and mineral, oxalate and phytate contents of tofu manufactured by recommended soybean cultivars in Korea. J Korean Soc Food Sci Nutr, 39, 986-991 https://doi.org/10.3746/jkfn.2010.39.7.986
  12. Hwang CR, Lee SJ, Kang JR, Kwon MH, Kwon HJ, Chung JI, Sung NJ (2012) Physicochemical characteristics and antioxidant activity of Kanjang made from soybean cultivars lacking lipoxygenase and kunitz trypsin inhibitor protein. J Agric Life Sci, 46, 109-123
  13. Lee SJ, Kim IS, Lee HJ, Chung JI, Sung NJ (2013) Properties of non-GM soybeans with lipoxygenase free genotypes. J Korean Soc Food Sci Nutr, 42, 1629-1637. https://doi.org/10.3746/jkfn.2013.42.10.1629
  14. Hwang CR, Yoon HS, Kang MJ, Sim HJ, Shin JH (2013) Quality characteristics of tofu coagulated by deep ground sea-like water. Korean J Food Preserv, 20, 636-642 https://doi.org/10.11002/kjfp.2013.20.5.636
  15. AOAC (1995) Official methods of analysis. 16th ed. Association of official analytical chemists. Patricia C, ed. Arlington, VA, USA, 2, 26-36
  16. Gutfinger T (1981) Polyphenols in olive oil, J Am Oil Chem Soc, 58, 966-968 https://doi.org/10.1007/BF02659771
  17. Moreno MIN, Isla MI, Sanpietro AR, Vattuone MA (2000) Comparison of the free radical scavenging activity of propolis from several region of Argentina. J Enthropharmacol, 71, 109-114 https://doi.org/10.1016/S0378-8741(99)00189-0
  18. Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200 https://doi.org/10.1038/1811199a0
  19. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  20. Oyaizu M (1986) Studies on products of browning reaction: Antioxidant activities of products of browning reaction prepared from glucosamine. Japanese J Nutr, 44, 307-315 https://doi.org/10.5264/eiyogakuzashi.44.307
  21. Egziabher AG, Summer AK (1988) Preparation of high protein curd from field peas. J Food Sci, 48, 375-377
  22. Seo YJ, Kim MK, Lee S, Hwang IK (2010) Physicochemical characteristics of soybeans cultivated in different regions and the accompanying soybean curd properties. Korean J Food Cookery Sci, 26, 441-449
  23. Baek SW, Kang KH, Choe SN (1996) Effect of seaweeds added in preparation of tofu. Korean J Food Nutr, 9, 529-535
  24. Shih MC, Yang KT, Kuo SJ (2002) Quality and antioxidative activity of black soybean tofu as affected by bean cultivar. J Food Sci 67, 480-484 https://doi.org/10.1111/j.1365-2621.2002.tb10623.x
  25. Hou HJ, Chang KC, Shih MC (1997) Yield and textural properties of soft tofu as affected by coagulation method. J Food Sci 62, 824-827 https://doi.org/10.1111/j.1365-2621.1997.tb15464.x
  26. Park CK, Hwang IK (1994) Effects of coagulant concentration and phytic acid addition on the contents of Ca and P and rheological property of soybean curd. Korean J Food Sci Technol, 26, 355-358
  27. Mulvihill DM, Kinsella JE (1987) Gelation characteristics of whey proteins and $\beta$-lactoglubulin. Food Tech, 41: 102-107
  28. Jackson CJC, Dini JP, Lavandier C, Rupasinghe HPV, Faulkner H, Poysa V, Buzzell D, Degrandis S (2002) Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu. Process Biochem, 37, 1117-1123 https://doi.org/10.1016/S0032-9592(01)00323-5
  29. Kim KS (2007) Functional ingredient composition of soybean curds (Tofu) made with black soybeans (Huktae) and white soybeans (Baktae). Korean J Food Nutr, 20, 158-163
  30. Rekha CR, Vijayalakshmi G (2010) Influence of natural coagulants on isoflavones and antioxidant activity of tofu. J Food Sci Technol, 47, 387-393 https://doi.org/10.1007/s13197-010-0064-7
  31. Bae EA, Kwon TW, Moon GS (1997) Isoflavone contents and antioxidative effects of soybeans, soybean curd and their by-products. J Korean Soc Food Sci Nutr, 26, 371-375
  32. Ruiz-Larrea MB, Mohan AR, Paganga G, Miller NJ, Bolwell GP, Rice Evans CA (1997) Antioxidant activity of phytoestrogenic isoflavones. Free Radic Res, 26, 63-70 https://doi.org/10.3109/10715769709097785
  33. Esteves EA, Duarte Martino HS, Estevs Oliveira FC, Bressan J, Brunoro C (2010) Chemical composition of a soybean cultivar lacking lipoxygenase (LOX2 and LOX3). Food Chem, 122, 238-242 https://doi.org/10.1016/j.foodchem.2010.02.069
  34. Kao TH, Chen BH (2006) Functional components in soybean cake and their effects on antioxidant activity. J Agric Food Chem, 54, 7544-7555 https://doi.org/10.1021/jf061586x
  35. Lee YT (2007) Quality characteristics and antioxidative activity of soybean curd containing small black soybean. Korean Soybean Digest, 24, 14-22
  36. Jung GT, Ju IO, Choi SJ, Hong JS (2000) Preparation and shelf-life of soybean curd coagulated by fruit juice of Schizandra chinensis Ruprecht (Omija) and Prunus mume (maesil). Korean J Food Sci Technol, 32, 1089-1092
  37. Doston CR, Frank HA, Cavaletto CG (1997) Indirect methods as criteria of spoilage in tofu. J Food Sci, 42, 273-276

Cited by

  1. Quality Characteristics and Antioxidant Activity of Doenjang Made from Lipoxygenase-Free Genotypes Soybeans vol.45, pp.1, 2016, https://doi.org/10.3746/jkfn.2016.45.1.035
  2. Effect of Tofu Manufactured from Lipoxygenase-free Genotypes Soybean on the Fecal Lipid Level and Hepatic Antioxidant Enzyme Activity in Rat Fed a High Fat-cholesterol Diet vol.49, pp.1, 2015, https://doi.org/10.14397/jals.2015.49.1.175
  3. Raffinose와 stachyose 함량이 낮은 콩과 두부의 품질특성 vol.27, pp.11, 2017, https://doi.org/10.5352/jls.2017.27.11.1299
  4. Comparison of primary and secondary metabolite compositions and antioxidant effects of specific soybean cultivars vol.26, pp.5, 2014, https://doi.org/10.11002/kjfp.2019.26.5.555