식용대두유의 항온저장시 tryptophan과 arginine의 첨가농도에 따른 항산화 효과 및 기존 항산화제들의 항산화력에 대한 상승효과를 조사한 결과는 다음과 같다. 유지의 항온저장시 tryptophan과 arginine을 각 농도별로 첨가한 경우 모든 시료에서 항산화 효과를 나타냈으며 특히 tryptophan 1%를 첨가하였을 때 가장 효과가 좋았고 그 정도는 TBHQ를 첨가한 경우와 비슷하였다. 또한 tryptophan과 arginine첨가시료는 α-tocopherol보다 월등히 높은 항산화 효과를 보였다. tryptophan과 arginine을 α-tocopherol, ascorbic acid, citric acid와 혼합하여 대두유에 첨가했을 때 α-tocopherol과의 혼합물이 상승효과가 가장 높았다. 또한 citric acid나 ascorbic acid의 혼합물도 약하지만 상승효과를 보였다. 이상의 결과를 볼 때 tryptophan과 arginine은 유지에 대하여 항온저장시 모두 항산화 효과가 있었으며 특히 1%농도에서 가장 높게 나타났고 다른 항산화제와 병용했을 때 상승효과가 매우 우수하였음을 알 수 있었다.

Customary usage of oil at homes and rancidity of edible soybean oil by cooking frequency at homes and mass meal services were investigated. 80% of house wives bought the cooking oil by 1.8 f unit container and 70% of them read either the manufactured date or explanatory note for use. 85% of house wives kept oil in the storage case under sink or in the pantry chest, and 80% of oils were used once or twice and 20% used three times for cooking. Acid value(AV), iodine value(IV), peroxide value(POV), carbonyl value(CoV) and thiobarbituric acid value(TBAV) of fresh soybean oil were lower than standard level. In the rancidity by cooking frequency, the acid value, peroxide value, carbonyl value and thiobarbituric acid value increased significantly when oil was used once and iodine value decreased significantly when used once and twice at both mass meal services and homes. The level of the acid value, iodine value, carbonyl value and thiobarbituric acid value of oil used at mass meal services did not show significant difference from those of oil used at homes. But, the peroxide value of oil used thrice at mass meal services was significantly higher than those of homes.

This study investigated the reaction and variation of fatty acid composition of soybean oil when it is partially hydrogenated until its iodine value(IV) shifts from 134 to 110. Experment was conducted under he outlined reactiion conditions of temperatures(170, 190 and 210℃), pressure(1.3, 2.8 and 4.2atm) and nickel(Ni) catalyst concentraons(0.005, 0.01, 0.05, and 0.1%) with a fixed agitation(350rpm). Further investigation was also made to see the effect of added lecithin on hydrogenation. When reaction temperature was gradually raised and catalyst concentration increased, the content of linolenic acid progressively decreased while the increase amount of stearic acid reduced(P〈0.05). On he other hand when pressure gradually increased, the contents of stearic acid and linolenic acid increased(P〈0.05). Meanwhile when lecithin was added, reaction time increased by two to six times more than when no addition was made.

The blended oil was prepared from cottonseed oil and palm olien. The oxidative stability of blended oil after the addition of natural tocopherol and soybean lecithin during heating was investigated and the effects of lecithin were evaluated. The result obtained were as follows: 1. When the concentration of palm olein in blended oil during heating was increased, the oxidative stability was improved. 2. By both addition of natural tocopherol and soybean lecithin during heating in blended oil, induction period was considerably increased and residual ratio of tocopherol was high. 3. The oxidative stability of potato chips prepared from blended oil was higher in the prsence of lecithin than in the absence of it.

In this study, we investigated the inhibition effect of various herbs on the rancidity of soybean oil. The antioxidant activity of herb-infused oils was evaluated by examining their total phenolic contents and DPPH radical scavenging abilities. The total phenolic contents were found to increase with addition of herbs to the soybean oil. Rosemary-infused oil (RO) exhibited the highest total phenolic contents (77.28 μg GE/mL), followed by the lemon-balm-infused oil (LO), green-tea-infused oil (GO), and soybean oil (SO) alone (36.82, 36.66, and 21.24 μg GE/mL, respectively). Similary, the DPPH radical scavenging activity of the herb infused oil also increased. Moreover, measurements on the total polar compound (TPC) contents, acid value, and p-anisidine value were carried out in order to confirm the changes in the rancidity of the oils during frying. The time for the TPC content to reach 25% was confirmed to be delayed from 62 h for SO to 68 h, 74 h, and 80 h for GO, RO, LO, respectively. Even though there were some differences between the p-anisidine and acid values, it was confirmed that the addition of herbs inhibited the rancidity of soybean oil. Therefore, the results in this study show that adding herbs to soybean oil could positively contribute to the inhibition of oxidation and rancidity.

This study was investigated to develop mass evaluation system for the contents of crude protein, oil and fatty acid in soybean germplasm using NIRS. NIRS equations were created with 345 soybeans, multiple correlation coefficients of crude protein, oil, palmitic, stearic, oleic, linoleic and linolenic acid between data obtained from NIRS and quantitative analysis were 0.983, 0.969, 0.592, 0.514, 0.978, 0.961 and 0.957, respectively. Equation statistics indicated that contents of crude protein, oil and unsaturated fatty acid except palmitic and stearic acid in soybean seed were suitable for determination by NIRS. Those NIRS equations were applied to examine crude protein, oil and unsaturated fatty acid of 854 soybean landraces from Korea. The average contents and ranges of crude protein and oil were 39.2% with a range of 33.7-47.0% and 15.0% with a range of 9.8-20.3%, individually. In addition, those of oleic, linoleic and linolenic acid were 21.4% with a range of 12.1-30.2%, 55.6% with a 47.8-62.3% and 8.1% with a range of 5.9-10.7% respectively. We conducted quantitative analysis to reconfirm with IT154552 (45.1%) and IT023955(46.9%) above 45% of crude protein, the results were similar from NIRS (45.2%, 47.0%). NIRS data for protein from this study made no difference with lab data, which would be useful for mass evaluation. There was negative correlation (-0.203) between crude protein and oil, positive correlation (0.379) between crude oil and oleic acid, and significantly negative correlation (-0.879) between oleic and linoleic acid.

한국자원 128개와 중국자원 214개 및 미국자원 37개를 포함한 총 379개의 국내외 콩 유전자원에 대한 지방 함량과 지방산 조성을 평가하고 유용자원을 선발하여 고품질 콩 품종 개발의 기초자료로 활용코자 수행되었다. 한국자원과 중국자원은 농촌진흥청 농업유전자원센터로부터, 미국자원은 경북대학교 식물유전육종연구실로부터 분양 받았다. 콩 유전자원의 지방함량은 평균 19.1%이었고, 12.7∼26.0%의 범위이었고, 포화지방산인 palmitic acid의 함량은 평균 10.6%이었고 범위는 4.1∼18.1%, stearic acid의 함량은 평균 2.9%이었고 범위는 1.9∼12.7%이었다. 불포화지방산인 oleic acid의 함량은 평균 28.2%이었고 범위는 15.3∼56%, linoleic acid의 함량은 평균 51.2%이었고 범위는 24.4∼68%, linolenic acid의 함량은 평균 7.1%이었고 범위는 3.4∼11.1%이었다. linoleic (ω-6)/linolenic(ω-3) acid 함량의 비율은 평균 7.5이었고 범위는 3.8∼17이었다. 포화지방산이 평균 13.5%이었고 범위는 6.7∼21.7%, 그리고 불포화지방산의 함량은 평균 86.5%이었고, 범위는 78.3∼93.4%이었다. 고지방품종 개발을 위한 지방함량이 25%이상인 고지방함량 자원으로는 중국자원인 Suinong 14, Dongnong 434 및 Dongnong 46의 3개이었다. Oleic acid 함량이 50%이상인 고 oleic acid함량 자원으로는 미국자원인 KLG12073과 KLG12074, 중국자원인 Jilin 14 및 한국자원인 Kwangan과 Bongeui의 5개이었고, linoleic acid의 함량이 60%이상인 고 linoleic acid 함량 자원으로는 미국자원 KLG12083과 KLG12081을 포함한 8개이었다. Linolenic acid의 함량이 4%이하인 저 linolenic acid 함량 자원으로는 미국자원 KLG12093와 KLG12096을 포함한 7개이었다. Linoleic acid(ω-6)/linolenic acid(ω-3)의 비율이 4.5이하로 낮은 자원은 미국자원 KLG12074 (3.8)와 KLG12073 (3.8), 한국자원 Kwangan (3.8)와 Bongeui (4.5) 및 중국자원 Dongnong 47 (4.3)의 5개이었다.

본 연구의 목적은 국내에서 선발된 고 oleic acid 콩 품종인 광안콩의 환경안정성을 검토한 것으로 미국과 한국의 10개 환경에서 광안콩의 oleic acid 함량을 평가한 결과를 요약하면 다음과 같다. 1. 대조품종으로 이용된 고 oleic acid 콩 N98-4445A는 10개 환경에서 평균 55.5%의 oleic acid 함량을 보였고, M23은 47.4%의 함량을 보였다. 2. 광안콩은 고 oleic acid 대조품종 보다는 낮은 함량을 보였

Crude protein is about 40% in soybean seed, and oil extracted from soybean seeds is one of the major vegetable oils. Also soybean oil is a good source of essential fatty acids, and sugars in soybean seed is composed of water-soluble saccharides, and most of them are oligosaccharide namely sucrose, raffinose, and stachyose. Although the production of soybean decreased in Korea, the consumption of soybean increased in recent time because soybean is well known as a well-being and healthy food. Therefore, this experiment was conducted to know the variation of crude protein, crude oil, fatty acids, and sugar contents in Korean domestic black soybean cultivars grown at different latitudinal locations, Suwon (37°16'N) and Milyang (35°30'N). In most black soybean cultivars, oleic acid content was higher, while linoleic acid, or linolenic acid contents were lower at higher latitudinal Suwon compared to lower latitudinal Milyang. Sucrose content in Geomjeongkong # 3, raffinose contents in Gemjeongkongkong # 3, # 4, Ilpumgeomjeongkong, and Cheongjakong, and stachyose content in Gemjeongkong # 1 grown at lower latitudinal Milyang was higher compared to higher latitudinal Suwon. The variations of crude protein, crude oil and fatty acids contents seemed to be affected by genotype than growing locations according to different latitude as they did not show the significant interaction between cultivars and locations. In contrast, the variations of glucose, sucrose, and stachyose contents maybe affected by environmental condition as different latitude than the genotype because they showed the significant interaction between cultivars and locations.

To investigate the functional properties and the antioxidant effect of pine needle(Pinus densiflora), the pine needle extract was obtained with methanol and its functionality was measured by spectrophotometric method, and the antioxidant experiment on soybean oil was carried out by the active oxygen method. The extraction yield of pine needle with 99% methanol was about 19%, the total flavonoid content of the pine needle-methanol extract was 11.32 mg/g on dry basis and the superoxide dismutase-like activity was 94.3%. The nitrite scavenging ability of the extract was pH dependent with the values of 77.44% at pH 1.2, 48.45% at pH 3.0 and 11.04% at pH 6.0, respectively. The peroxide value was 92.6 meq/kg at 5% dosage, 138.4 meq/kg at 2% dosage of the extract on 8 oxidation days. The period of the peroxide value to be 100 mg/kg was 4.9, 6.3 and 8.5 days at control, 2% and 5% dosage of extract, respectively. And the relative antioxidant effectiveness of the extract was 27.9% and 72.3% increase at 2% and 5% dosage, respectively, compared to control. The thiobarbituric acid value showed few differences within 4 oxidation days, but with the dosage of the extract it fairly decreased with considerable antioxidant effect to control above 4 days.

본 연구에서는 DHA-enriched fish oil 과 대두유를 비율(w/w)을 달리하여 반응시키고 그 특성을 알아보았다. 어유의 비율이 증가할수록 trilinolein(LLL) peak는 감소하였고, 새로운 피크의 형성은 점차 증가하였다. 재구성 지질(어유 : 대두유 = 5 : 5, w/w, , 240, 180 rpm)의 지방산 조성 분석 결과 대두유에서 볼 수 없었던 DHA가 약 13% 증가한 반면, linoleic acid는 24.17%

Oil and fatty acid composition of 648 soybean germplasms of different categories including Korean and American source were analyzed by NIRS (Near Infrared Reflectance Spectrophotometer) method at Yeongnam Agricultural Research Institute, Milyang, Korea. A

고품질 콩 품종육성 및 유전자원 연구의 기초자료로 활용하기 위해 국내 콩 주요품종 46계통 및 보존 유전자원 517 계통의 지방함량과 지방산 조성의 변이양상을 분석한 결과를 요약하면 다음과 같다. 1. 한국산 콩 주요 품종의 지방함량 범위는 15.8%~20.3% 였으며, 평균 18.2%를 나타내었고, 지방함량이 가장 낮은 품종은 1986년에 육성된 보광콩이, 가장 높은 품종은 2000년도에 육성된 새별콩으로 조사되었다. 2. 한국산 콩 주요 품종 46계통의 지방산 조성분석 결과 포화지방산인 C16:0 및 C18:0의 경우 각각 8.96~13.23% 및 2.55~4.20% 범위로 존재하였고, 불포화지방산인 C18:1, C18:2 및 C18:3의 범위는 각각 16.33~36.41%,42.32~58.84% 및 6.98~10.72% 를 나타내었다. 3. 국내 보존 유전자원 517계통의 지방산 조성을 분석한 결과 C16:0은 8.50%(IT 154681)~14.78% (IT 154558), C18:0은 1.86%(IT 022331)~4.78% (KLG 10738), C18:1은 13.29%(IT 178710)~43.30% (IT 154657), C18:2는 38.21%(IT 156004)~61.51% (IT 178710) 및 C18:3이 5.03(IT 188085)%~11.48% (IT 153412)의 범위를 나타내었다. 4. 콩 함유 지방산 중 포화지방산에 속하는 C16:0 및 C18:0은 불포화지방산인 C18:1과 고도의 부의 상관을 나타내었으며, 불포화지방산인 C18:1은 다른 종류의 불포화지방산인 C18:2 및 C18:3과 고도의 부의 상관을 나타내었고, C18:2와 C18:3 사이에는 고도의 정의상관이 인정되는 것을 확인할 수 있었다.

우리나라 재래 야생콩 70계통들의 종실 성분들을 분석하여 활용 가능한 야생콩 계통을 선발함으로써 나물콩 품종 육성의 재료로 활용할 수 있는 기초 자료를 얻고자 수행된 결과를 요약하면 다음과 같다. 1. 조단백질 함량 범위는 35.6-47.9~% , 평균은 42.3~% 였으며, 13계통은 45~% 이상인 고단백 계통이었다. 조지방 함량은 2.8-18.0~% , 평균 10.2~% 로 3~% 이하인 2계통을 찾을 수 있었다. 2. 지방산 조성에서 16:0은 11.1-44.6~% , 18:0은 3.0-11.4~% , 18:1은 11.1-30.6~% , 18:2는 12.4-59.5~% , 18:3은 1.1-17.3~% 범위였는데 특히 18:3 조성이율이 극히 낮은 2계통을 발굴하였다. 3. 조단백질은 조지방 및 지방산과 상관이 인정되지 않았고, 조지방은 16:0, 18:0함량과 고도의 부의 상관이, 18:2와 고도의 정의 상관을 그리고 16:0과 18:0, 18:1 간에는 고도의 정의 상관이 인정되었고, 18:2와 18:3과는 고도의 부의 상관이 인정되었다.