녹차 추출물을 함유한 단백질 필름으로 코팅한 잣(Pinus koraiensis)과 호두(Juglans regia)의 저장 중 품질 변화Changes in Quality of Pine Nuts (Pinus koraiensis) and Walnuts (Juglans regia) Coated with Protein Film Containing Green Tea Extract during Storage
- Authors
- 이명숙; 이세희; 박상규; 배동호; 하상도; 송경빈
- Issue Date
- 2004
- Publisher
- 한국식품과학회
- Keywords
- green tea extract; Juglans regia; Pinus koraiensis; protein film
- Citation
- 한국식품과학회지, v.36, no.5, pp 842 - 846
- Pages
- 5
- Journal Title
- 한국식품과학회지
- Volume
- 36
- Number
- 5
- Start Page
- 842
- End Page
- 846
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/28528
- ISSN
- 0367-6293
- Abstract
- To elucidate quality changes of pine nuts and walnuts coated with green tea extract-containing protein film during storage, pine nuts and walnuts were coated with soy protein isolate (SPI) and zein film containing green tea extract, and stored at 35oC for 4 weeks. During storage, peroxide, acid, and 2-thiobarbituric acid (TBA) values increased with increasing storage time regardless of treatments. Degrees of lipid oxidation were lowest in protein coating containing green tea extract, followed by protein coating and control. After 4 weeks, for pine nuts, 40, 32, and 21% of peroxide, acid, and TBA values respectively decreased by treatment of zein film coating containing green tea extract compared with control. For walnuts, 29, 24, and 21% of peroxide, acid, and TBA values respectively decreased. With SPI film coating, 41, 36, and 8% of peroxide, acid, and TBA values of pine nuts respectively decreased. For walnuts, 26, 28, and 5% of peroxide, acid, and TBA values respectively decreased by treatment of SPI film coating containing green tea extract.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > ETC > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.