보고서 정보
주관연구기관 |
서울대학교 Seoul National University |
연구책임자 |
박관화
|
참여연구자 |
이상화
,
이현규
,
최은옥
|
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2000-12 |
주관부처 |
농림부 |
연구관리전문기관 |
서울대학교 Seoul National University |
등록번호 |
TRKO200200022951 |
DB 구축일자 |
2013-04-18
|
초록
o 채소류 품질저하 요인 규명- 인지질 및 당지질 분해효소의 분리, 정제 및 특성- 지질 및 색소 분해산물의 분석o 채소류 가공공정별 처리조건 및 품질저하 방지 연구- 동결건조시 품질저하방지 조건 확립- 열처리 및 살균처리 공정시 품질저하방지 조건 확립o 채소류 가공공종별 저장 연구- 저장조건에 따른 효소작용- 저장 중 지방산화물의 생성 및 색소의 변화o 채소류 가공공정 최적화 및 산업화- 지질 및 색소의 분해안정성 향상- 블렌칭 지시 효소 선정
Abstract
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It was presumed that free off-flavors of the vegetables were resulted from the oxidation products created by the action of lipid hyrolyzing enzymes(LHAases). Spinach contained a large portion of galactolipids(52.2%) and phospholipids(20.2%) among the fat soluble components, which are used as substra
It was presumed that free off-flavors of the vegetables were resulted from the oxidation products created by the action of lipid hyrolyzing enzymes(LHAases). Spinach contained a large portion of galactolipids(52.2%) and phospholipids(20.2%) among the fat soluble components, which are used as substrate for LAHases. Therefore, phospholipases and galactolipase might play a critical role for quality deterioration of vegetables during storage. To prevent the quality loss of vegetables caused by LAHases and to optimize the blanching process, thermal inactivation experiments of LAHases in spinach and carrot were carried out. Galactolipase from spinach exhibited D-value of 3400s at 80℃ and z-value of 8.2℃. While phospholipas C from spinach showed D-value of 1720s with z-value of 9.3℃. In case LAHases from carrot, D? and z-value of galactolipase were 6700s and 8.7℃, respectively, whereas phospholipase C displayed D? of 3120s and z-value of 15.8℃. Phospholipase C from both spinach and carrot showed the greatest thermostability and galactolipase from spinach was also significantly thermostable. Hence, PLC and GL among LAHases could be used as suitable indicator enzymes for optimizing the blanching process of various vegetables. Blanching prior to drying retarded the softening and browning of the carrots and held the cell structures. Blanching at 55℃ for 60 min in pH 7.0 with 0.05M NaCl was determined to be an optimum condition from enzymatic experiments and hardness measurement. However, it had no effect on carotene contents and color changes. However, the change of texture occured by the chemical change of middle lameller component, during the heating of vegetables(onion, chinese cabbage etc.). To protect texture softening by a heat processing, vegetables are preheated at 60℃∼75℃. A moderate heat treatment can prevent softening of vegetable tissue though heat activation of the pectin methyl esterase, which demethylates the pectin molecules allowing crosslinking with calcium ions. To improve the pigment and flavor stabilities in vegetables such as spinach and carrot. The pigments such as chlorophyll and carotenoid of vegetables were extracted using organic solvents, and the components of pigments were determined quantitatively and qualitatively using HPLS-Mass. The flavor components in spinach and carrot were extracted by purging and trap method and simultaneous distillation solvent method, and analyzed by GC-Mass. The effects of environmental factors (temperature, pH, gaseous phase, light intensity) on the stabilities of pigment and flavor in vegetables were studied by factorial design. The processing technology for the enhancement of pigment and flavor stability was examined by addition of antidiscolorants and antioxidants, optimization of blanching and packaging processing and storage. The amounts of chlorophyll a and chlorophyll b in spinach were 710.54(mg/100g dry weight) and 280.15(mg/100g dry weitht), respectively. The contents of lutein and β-carotene in spinach were 129.57(mg/100g dry weight) and 58.36(mg/100g dry weight), respectively. The amounts of neoxanthin, zeaxanthin, lutein, α-carotene and β-carotene in carrot were 6(㎍/100g), 10(㎍/100g), 65(㎍/100g), 295(㎍/100g), 4,560(㎍/100g) and 10,500(㎍/100g), respectively. The degradation rate of chlorophyll a in spinach during thermal processing was 5-8 times larger than that of chlorophyll b. The decomposition rates of β-carotene, lutein, violaxanthin and neoxanthin during dark processing were 0.066, 0.036, 0.025 and 0.016(hr?). The enhancement of temperature during processing and storage decreased the stabilities of chlorophyll and carotenoid in spinach and carrot. The pigment stabilities of spinach and carrot at pH 7.0 were greater than those at pH 6.0 or pH 7.5. The stabilities of pigment in spinach packed with nitrogen were larger than those in spinach and carrot packed with oxygen, regardless of other factors. The stabilities of chlorophyll and carotenoid in spinach and carrot processed and stored in light conditions were less than those in samples placed in dark conditions. The stabilities of pigments in spinach and carrot were increased by addition of antidiscolorants such as catechin, quercetin, rutin, p-coumaric acid and ferulic acid during processing and storage. The chlorophyll stability of spinach was also increased by zinc compounds of chlorophyll derivatives, and alkaline agent such as magnesium carbonate. The carotenoid stability increased by the addition of flavonoid and phenolic acid due to the inactivation of lipoxygenase. The degradation of carotenoid in spinach was most effectively minimized by steam blanching compared to water or microwave blanching. The use of polythene bag for blanched spinach incresed the pigment stability. The 26 flavor components in spinach were detected. The major, flavor compounds were methional(fish-like), (z)-1,5-octadiene-3-one (fish-like) and 3-methyl-2,4-nonaedione (hay-like). The carrot contained 15 flavor compounds such as pinene, sabiene, myrcene, terpiene, limonene, terpinene and farnesene. The flavor stabilities of spinach and carrot were affected by environmental factors such as temperature, pH, gaseous phase and light in the same way as pigment flavor. The flavor staiblity of spinach and carrot was improved by antioxidant such as catechin, quercetin, rutin, chlorogenic acid, caffeic acid and ethoxyquin. The optimization of blanching and packaging conditions increased the flavor stability of spinach and carrot. The scientific and practical results of this study could be helpful for the manufacturers and users of pigments and flavors in vegetables. Development of processing technology of high quality vegetables by inhibition of lipid oxidation was pursued by studying the separation and analyses of vegetable lipids, lipid changes by various kinds of oxidation and pretreatment, lipid oxidation during storage, and oxidative stability of lipids from fried products with vegetables. Vegetable lipids consisted of neutral lipid (NL), glycolipid (GL), and phospholipid (PL) and major fatty acidsa were unsaturated fatty acids of linoleic and linolenic acids. There were triacylglycerol and eterified sterols in NL, monogalactosyldiglycerides and digalactosyl-diglycerides in GL, phosphatidylglycerol, phosphatidylinositol, phosphatidic acid in PL. NL was the most sensitive to autoxidation; while GL was sensitive to photooxidation. C? fatty acids were more stable to the oxidation than C? fatty acids and total lipid was more stable than the separated forms in NL, GL, and PL. Treatments prior to drying affected the spinach lipids and blanching for 2 min decreased the lipid oxidation and gave best color. Spinach lipid was changed during storage and increase in storage temperature and the presence of light accelerated the lipid oxidation even though there was not a big difference. Addition of dried vegetables to flour dough for the fried products affected the oxidation of the frying oil and the products. Carrot powder resulted in higher oxidation in frying oil and the fried products during frying; however, it improved the oxidative stability of the fried products during storage at 65C under dark. Spinach powder decelerated lipid oxidation of frying oil and the fried products during frying and during storage at 65℃ under dark. The results clearly indicate that utilization of vegetables which contain essential fatty acids can be expanded by manufacturing fried products like snacks with high oxidative stability.
목차 Contents
- 제1장 서 론...20
- 제2장 효소 불활성화에 의한 고품질 채소류의 가공기술 개발...26
- 제1절 서설...28
- 제2절 야채류 품질저하요인 규명...30
- 1. 시료의 구입 및 처리...30
- 2. 인지질, 당지질 및 중성 지질의 장량방법...30
- 3. 인지질, 당지질 분해효소의 정량...30
- 4. 시금치에서 phospholipase C와 phospholipase D의 분리 및 정제...32
- 5. Phosphatidyl inositol specific phospholipase C 정제...36
- 제3절 야채류 품질관련 효소의 생화학적 특성...43
- 1. LAHase의 작용에 의한 품질저하...43
- 2. Phospholipase C의 생화학적 특성...48
- 3. Phospholipase D의 생화학적 특성...52
- 제4절 야채류 가공공정별 효소의 작용...61
- 1. 시금치와 당근에 들어있는 LAHase의 열안성...61
- 2. 동결 건조가 효소에 미치는 영향...66
- 제5절 효소 불활성화에 의한 고품질 채소류의 가공기술 개발...76
- 1. 채소류(당근) 품질관련 효소특성...76
- 2. 채소류(당근) 가공공정(열처리) 중 효소의 작용...85
- 3. 채소류(당근)의 조직감 개선...92
- 제6절 블렌칭 공정의 최적화 및 블렌칭 indicator enzyme선정...100
- 1. 시금치의 Intact cell에 존재하는 인지질 및 당지질 분해효소의 열안정성 측정...100
- 2. 살균공정 후 냉동과정에서의 품질변화...102
- 3. 건조당근의 예비열처리 유·무에 따른 저장 중 품질변화...110
- 4. 동결건조 당근의 저장...127
- 제3장 채소류의 가공적성연구에 따른 최적공정 기술 개발...148
- 제1절 서설...150
- 제2절 채소류 조직감, 색상 저하요인 규명 및 관련기작 연구...152
- 1. 양파 조직의 가열연화의 속도론적 연구...152
- 2. 고펙틴질 채소류의 동결건조 texture에 관한 연구...153
- 3. 가열처리사 채소류 퇴색방지...154
- 제3절 가공시 채소류 조직감, 색상 개선 연구...157
- 1. 가열시 조직연화 방지법...157
- 2. 양파의 예비 열처리시 칼슘이온의 adsorption에 관한 연구...159
- 3. 동결건조채소류 조직감 개선...163
- 제4절 채소류의 가공적성 연구에 따른 최적공정 기술 개발...165
- 1. 가열살균시 조직연화 방시법...165
- 2. 동결건조채소류 조직감 개선...173
- 제4장 색소와 풍미 안정성에 따른 고품질 채소류의 가공기술 개발...178
- 제1절 서설...180
- 제2절 채소류(시금치, 당근)의 색소안정성 증진 연구...181
- 1. 시료의 구입 및 처리...181
- 2. 채소류의 색소 성분 추출 및 분석...181
- 3. 가공공정 및 저장조건 별 채소류 색소성분의 변화...188
- 4. 채소류의 색소 안정성 증진을 위한 시료제조와 반응 조건 및 영향...205
- 제3절 채소류(시금치, 당근)의 풍미 안정성 증진 연구...238
- 1. 시료의 구입 및 처리...238
- 2. 채소류의 풍미 성분 추출 및 분석...238
- 3. 가공 공정 및 저장 조건별 채소류 풍미 성분의 변화...247
- 4. 채소류의 풍미 안정성 증진을 위한 시료의 제조...267
- 제5장 지질 산화 억제에 의한 고품질 채소류의 가공 기술 개발...286
- 제1절 서설...288
- 제2절 시금치 지질 분석 및 지질 산화...289
- 1. 시금치 지질의 추출 및 분리...289
- 2. 지질의 분석...289
- 제3절 시금치 전처리 과정에 따른 지질 변화...304
- 1. 수분 함량과 건조 수율...304
- 2. 지질의 조성...304
- 3. 지방산 조성...308
- 제4절 저장에 따른 시금치 분말의 지질 변화...315
- 1. 시료의 준비 및 저장 조건...315
- 2. 시금치 지질의 분석...315
- 3. 지질의 조성...315
- 4. 지질의 지방산 조성...319
- 제5절 시금치 분말을 첨가한 밀가루 반죽을 튀길 때 기름의 산화 및 튀김 제품의 저장성...327
- 1. 시료의 준비, 튀김 및 저장 조건...327
- 2. 튀김 중 튀김유의 화학적 변화...327
- 3. 튀김유의 가열 시간에 따른 튀김제품의 유지산화...338
- 4. 저장 중 튀김시료의 유지산화안정성...341
- 제6절 당근 분말을 첨가한 밀가루 반죽을 튀길 때 기름의 산화 및 튀김제품의 저장성...349
- 1. 시료의 준비, 튀김 및 저장 조건...349
- 2. 튀김 중 튀김유의 산화...349
- 3. 튀김유의 가열정도에 따른 튀김제품의 산화...359
- 4. 튀김제품의 저장 중 유지산화안정성...365
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