LWT - Food Science and Technology, 51 (2013) 393-396

제목

Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation

저자

강혜진, 김성진, 유영선, 한재준, Monique Lacroix

요약

이 연구의 목적은 호두를 코팅하여 유지안정도 향상시키는데 있다. 코팅용액은 분리대두단백(SPI),카르복시메틸셀룰로오스(CMC), 카테킨(CT)의 혼합으로 구성되었다. 호두를 코팅용액에 담군후, 건조하여 35도아래로 21일간 보관한 후 산화도는 과산화물과 TBARS로 측정하였다.이러한 결과를 통하여 SPI와 SPI/CMC에 항산화제인 카테킨을 포함시킴으로 인하여 호두의 지방 산패 억제에 더욱 큰 효과를 보이는 것을 확인할 수 있었다. 결과적으로 분리대두단백 코팅은 식품의 저장 기간을 늘리고 산화방지에 좋은 소재가 될 수 있음을 확인하였다.

Abstract

The aim of this study was to improve the fat stability in walnut (Juglans regia L.) kernels using an edible coating treatment. Coating solutions were composed of soy protein isolate (SPI), carboxymethylcellulose(CMC) and catechin (CT). Walnuts were dipped in coating solution, dried and stored under abuse temperature condition (35
C) for 21 days. Lipid oxidation was evaluated by peroxide and thiobarbituric acid reactive substance (TBARS) measurements. Results showed a slight decrease in peroxide values(POV) and a significant reduction of TBARS by coating treatment. The SPIeCT and SPI/CMCeCT coatings were the most effective and decreased the POV by 27 and 31%, respectively, as compared to uncoated walnut after 21 days. The SPIeCT and SPI/CMCeCT coatings also decreased the TBARS value by 16 and 26%, respectively. The incorporation of CT in SPI-based coatings resulted in a synergistic effect on the lipid oxidation preservation. The results of this study show that soy protein-based coating could be a good carrier for antioxidant molecules, and an effective preservative method for extending shelf life and improving the quality stability of oxidation-sensitive kernels.
2012 Elsevier Ltd. All rights reserved.
 
 
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