Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Storage Stability of Anthocyanin Extracted from Black Bean (Glycine max Merrill.) with Copigments Treatment

Copigments 처리에 의한 검정콩 안토시아닌 추출물의 저장 안정성

  • Ji, Yeong Mi (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Min Young (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Lee, Sang Hoon (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jang, Gwi Yeong (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Yoon, Nara (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Eun Hee (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Kim, Kyung Mi (Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Junsoo (Department of Food Science and Biotechnology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Biotechnology, Chungbuk National University)
  • 지영미 (충북대학교 식품생명공학과) ;
  • 김민영 (충북대학교 식품생명공학과) ;
  • 이상훈 (충북대학교 식품생명공학과) ;
  • 장귀영 (충북대학교 식품생명공학과) ;
  • 윤나라 (충북대학교 식품생명공학과) ;
  • 김은희 (충북대학교 식품생명공학과) ;
  • 김경미 (농촌진흥청 국립농업과학원) ;
  • 이준수 (충북대학교 식품생명공학과) ;
  • 정헌상 (충북대학교 식품생명공학과)
  • Received : 2016.03.03
  • Accepted : 2016.06.03
  • Published : 2016.07.31
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Abstract

Effects of copigments (succinic acid, $Cu^{2+}$, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and $40^{\circ}C$. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at $40^{\circ}C$. $Cu^{2+}$ maintained stability of anthocyanin by about 100% for 8 days at $4^{\circ}C$. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at $40^{\circ}C$. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.

검정콩의 안토시아닌 색소의 안정성에 대한 유기산(succinic acid), 금속이온($Cu^{2+}$), ascorbic acid, 당류(sucrose) 및 pH의 영향을 $4^{\circ}C$ 및 $40^{\circ}C$에서 저장기간별로 살펴보았다. 모든 처리구에서 $4^{\circ}C$는 copigment 처리 여부에 관계없이 안정하였지만 $40^{\circ}C$에서는 copigment 처리구가 안정하였다. Succinic acid 처리는 $40^{\circ}C$에서 무처리에 비해 7~15% 안정성이 향상되었다. $Cu^{2+}$ 처리는 안토시아닌 색소와 반응하여 안정화에 효과가 있었으며, $4^{\circ}C$에서는 저장 8일차까지 100%로 유지되었다. Ascorbic acid 처리는 안정성을 저하했으며 $40^{\circ}C$에서는 무처리에 비해 64~72% 감소하였다. Sucrose 처리는 무처리에 비하여 효과가 작았으며 온도가 높을수록 안정성이 감소하였다. pH는 낮을수록 안정성이 증가하였으며 $4^{\circ}C$에 비하여 $40^{\circ}C$가 낮았다. 특히 pH 7에서는 급격히 감소하였다. 이러한 결과로부터 검정콩 안토시아닌 색소 저장 안정성 향상을 위해서는 온도, 유기산 및 pH 조절이 효과적이라고 판단된다.

Keywords

References

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