Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 1
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- Pages.23-28
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- 1987
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- 0367-6293(pISSN)
Roles of Phospholipids in Flavor Stability of Soybean Oil
대두유 향미안정성에 있어서 인지방질의 역할
- Yoon, Suk-Hoo (Food System Laboratory, Korea Advanced Institute of Science and Technology) ;
- Min, David-B. (Department of Food Science and Nutrition, The Ohio State University)
- Published : 1987.02.01
Abstract
The effects of phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), phosphatidyl inositol (PI), phosphatidic acid (PA), phosphatidyl glycerol (PG), and cardiolipin (CL) on the flavor stability of purified soybean oil were studied. Purified soybean oil obtained from soybean oil by silicic acid chromatography does not contain measurable iron, tocopherols and phospholipids. Three hundred ppm of PC, PE, PI, PA, PG, or CL was added to the purified soybean oil, with and without 1ppm ferrous iron added. The flavor stability of sample, which was stored at
Silicic acid chromatography로 순수정제한 대두유 의 향미안정성에 미치는 인지방질의 영향을 조사하였다. 1ppm ferrous iron을 첨가한 순수정제 대두유에 300ppm 의 phosphatidyl choline(PC), phosphatidyl ethanolamine(PE), phosphatidyl inositol(Pl), phosphatidic acid(PA), phosphatidyl glycerol(PC), cardiolipin(CL)을 개별적으로 첨가하여
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