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2018 Vol.63, Issue 4 Preview Page

Original Research Article

Impact of Storage Stability on Soybean (Glycine max L.) Flour Stored in Different Conditions and Package Materials
Sung-Kyu Park1
,
Mayakrishnan Prabakaran2
,
Yeonju An1
,
Chang Kwon1
,
Soyeon Kim1
,
Yujin Yang1
,
Seung-Hyun Kim3
,
Ill-Min Chung3*
,
,
,
,
,
,
,
1Graduate Student, Department of Crop Science, College of Sanghuh Life Science, Konkuk University
2Research Professor, Department of Crop Science, College of Sanghuh Life Science, Konkuk University
3Professor, Department of Crop Science, College of Sanghuh Life Science, Konkuk University
*Corresponding Author
31 December 2018. pp. 338-359
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Abstract

Soybean (Glycine max L.), a major part of Asian diet, is consumed primarily for its nutritional value. However, poor storage stability often leads to loss of nutritional value or deterioration in quality. This study focused on the storage stability of soy flour obtained from raw and roasted “Saedanbaek” soybeans packed in polyethylene (PE) and polypropylene (PPE) film bags that were stored at 4°C, 20°C and 45°C for 48 weeks. The early acid values (diene and p-anisidine) of raw soybean flour (RSF) at high temperature (HT) were higher than those at refrigerated temperature (RFT) and room temperature (RT) during 48 and 12 to 36 weeks, respectively. In the case of roasted soybean flour (ROSF), which was stored at RFT and RT, the acid and conjugated diene values gradually increased after 24 weeks. In RSF, the peroxide value increased since the beginning of the 24th week. The p-anisidine value also increased during 12 to 36 weeks but was much lower than the values obtained from HT storage. As the peroxide values decreased, the p-anisidine values increased, indicating an inverse relationship. Lipoxygenase activity of ROSF at all storage conditions was lower than RSF. Several differences were observed between the packing materials used. This study could, therefore, provide useful information for the industrial use of soybean flour (SF).

Keywords
Glycine max L.
lipoxygenase activity
rancidity measurement
thiobarbituric acid value
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 63
  • No :4
  • Pages :338-359
  • Received Date : 2018-09-28
  • Revised Date : 2018-12-11
  • Accepted Date : 2018-12-13
  • DOI :https://doi.org/10.7740/kjcs.2018.63.4.338
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