The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Anthocyanin-Contents and Pigment Stability of Black Soybean by Different Extract Condition and Stabilizer

추출조건과 첨가물에 따른 검정콩의 안토시아닌 함량과 색소 안정성

  • Lee, Hye-Jeong (Dept. of Food and Nutrition, Gachon University of Medicine and Science) ;
  • Choi, Eun-Young (Dept. of Food and Nutrition, Duksung Women's University) ;
  • Sim, Young-Ja (Dept. of Food and Nutrition. Sookmyung Women's University) ;
  • Kim, Ok-Sun (Dept. of Food and Nutrition. Sookmyung Women's University) ;
  • Yoo, Ho-Jung (Enzymtech Co., Ltd.) ;
  • Do, Wan-Nyeo (Dept. of Food and Nutrition, Kangneung University) ;
  • Kim, Yong-Ho (Dept. of Medicinal Biotechnology, Soonchunhyang University)
  • 이혜정 (가천의과학대학교 식품영양학과) ;
  • 최은영 (덕성여자대학교 식품영양학과) ;
  • 심영자 (숙명여자대학교 식품영양학과) ;
  • 김옥선 (숙명여자대학교 식품영양학과) ;
  • 유호정 ((주)엔자임텍) ;
  • 도완녀 (강릉대학교 식품영양학과) ;
  • 김용호 (순천향대학교 의료생명공학과)
  • Published : 2009.03.31
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Abstract

The purpose of this study was to analyze the anthocyanin contents of black soybean crude extracts derived using a countercurrent system and to compare the effects of stabilizers(${\beta}-cyclodextrin$, maltodextrin) and sugars(sucrose, maltose) on the color deterioration of the anthocyanin. When the extraction process was kept at 100$^{\circ}C$ for 120$\sim$180 min, only C3G (cyanidin-3-glucoside) was detected in the water extract. The C3G contents in the water extracts acquired at 8$^{\circ}C$, 60$^{\circ}C$, and 80$^{\circ}C$ were 2.38 ppm, 1.73 ppm, and 1.73 ppm, respectively. Sucrose and maltose retarded color deterioration of the crude pigment extract by the countercurrent method with methanol. Finally, the additions of maltodextrin or ${\beta}-cyclodextrin$ did not retard thermal color deterioration of the black soybean crude pigment extract.

Keywords

References

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