Journal of Applied Biological Chemistry

  • 제55권4호
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  • Pages.267-272
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  • 2012
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  • 1976-0442(pISSN)
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  • 2234-7941(eISSN)
한국응용생명화학회 (The Korean Society for Applied Biological Chemistry)
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전자빔 조사에 의한 고구마의 발아관련 효소의 활성과 식품특성 변화

Change of Sprouting-related Enzymes Activities and Food Quality Characteristics of Sweetpotato Root (Ipomea batatas Lam.) by Electron Beam Irradiation

  • Lim, Sung Jin (Department of Bio-Environmental Chemistry, Chonbuk National University) ;
  • Song, Mi Seon (Department of Bio-Environmental Chemistry, Chonbuk National University) ;
  • Lee, Gyeong Ae (Department of Bio-Environmental Chemistry, Chonbuk National University) ;
  • Cho, Jae-Young (Department of Bio-Environmental Chemistry, Chonbuk National University)
  • 투고 : 2012.08.10
  • 심사 : 2012.09.20
  • 발행 : 2012.12.31
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초록

고구마의 식품특성에 변화 없이 발아를 억제할 수 있는 물리적 처리법으로 전자빔의 적용가능성을 조사하였다. 전자빔 조사 후 12와 $25^{\circ}C$에 저장된 모든 대조구와 전자빔이 조사된 중간층(7-12 cm)과 하층(12-17 cm)에 위치하는 고구마는 저장 후 6주와 4주에 각각 발아가 시작되었다. 12와 $25^{\circ}C$에 저장된 고구마의 발아율은 저장기간의 경과, 조사선량의 감소, 전자빔과 고구마 간 간격의 증가와 함께 증가하였고 발아율은 12와 $25^{\circ}C$ 저장 후 8주에서 각각 대조구 11.2-12.4와 70.5-74.2%, 전자빔 조사구 8.6-11.3과 42.7-48.7% 이었다. 한편, $4^{\circ}C$에 저장된 모든 고구마와 전자빔 조사 후 12와 $25^{\circ}C$에 저장된 상층(0-7 cm)에 위치한 고구마의 발아는 peroxidase와 indole acetic acid (IAA) oxidase의 활성증가로 인해 완전히 억제되었다. 또한 전자빔이 조사된 모든 시료는 경도, pH, 당도, 중량감소, vitamin C 함량 및 ${\beta}$-carotene 함량에 있어서 대조구와 현저한 차이가 없었다. 따라서 고구마를 박스에 포장하기 전 0.1 kGy 이상의 전자빔 조사 시 $25^{\circ}C$에 저장하여도 식품특성에 변화 없이 발아를 효과적으로 억제할 수 있을 것으로 판단된다.

We investigated that electron beam irradiation is the effective method to control the sprouting of sweetpotato roots without changing of food quality characteristics. In 12 and $25^{\circ}C$ storage after electron beam irradiation, all control samples were sprouted from 6 and 4 weeks after storage, respectively. The sprouting rate of control increased with time and the rate reached to 11.2-12.4 and 70.5-74.2% at 8 weeks after 12 and $25^{\circ}C$ storage. Also, the sprouting of middle and below positioning sweetpotato roots at 12 and $25^{\circ}C$ storage after irradiation reached to 8.6-11.3 and 42.7-48.7% after a storage period of 8 weeks, respectively. However, the sprouting of all sweetpotato roots stored at $4^{\circ}C$ and upper (0-7 cm) positioning samples of box stored at 12 and $25^{\circ}C$ with electron beam was completely inhibited due to increase peroxidase and indole acetic acid (IAA) oxidase activity. Also, all samples with electron beam such as hardness, pH, sugar content, weight loss, and vitamin C and dacarotene content did not differ from that of the control. Therefore, if electron beam will be irradiated to sweetpotato roots above 0.1 kGy before packing, it will effectively inhibit their sprouting stored at $25^{\circ}C$ without the change of food quality characteristics.

키워드

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