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- 자료유형
- 학술저널
- 저자정보
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- 한국응용생명화학회 Journal of applied biological chemistry Journal of applied biological chemistry 제54권 제3호
- 발행연도
- 2011.1
- 수록면
- 190 - 196 (7page)
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Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.
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참고문헌 (27)
참고문헌 신청
Brandenburg AH / 1993 / Edible films and coatings from soy protein / J Food Sci 58:1086~1089
Elias RJ / 2008 / Antioxidant activity of proteins and peptides / Crit Rev Food Sci Nutr 48:430~431
Fujii H / 2005 / Control effect of onion juice extraction for browning of vegetable and fruit. 1 / Kenkyu Hokoku-Kagawa-Ken Sangyo Gijutsu Senta 5:99~100
Fujita S / 1991 / Purification and properties of polyphenol oxidase in head lettuce (Lactuca sativa) / J Sci Food Agric 55:643~651
Gontard N / 1992 / Edible Wheat gluten films: influence of the main process variables on film properties using response surface methodology / J Food Sci 57:190~199
Elias RJ / 2008 / Antioxidant activity of proteins and peptides / Crit Rev Food Sci Nutr 48:430~431
Fujii H / 2005 / Control effect of onion juice extraction for browning of vegetable and fruit. 1 / Kenkyu Hokoku-Kagawa-Ken Sangyo Gijutsu Senta 5:99~100
Fujita S / 1991 / Purification and properties of polyphenol oxidase in head lettuce (Lactuca sativa) / J Sci Food Agric 55:643~651
Gontard N / 1992 / Edible Wheat gluten films: influence of the main process variables on film properties using response surface methodology / J Food Sci 57:190~199
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