CAJ | 학술논문

油体是储存种子萌发和生长的营养物质三酰甘油的场所，大豆油体是由单层磷脂分子及其镶嵌的蛋白组成半单位膜包裹液态三酰甘油而形成的球体(粒径是0.2~0.5μm)。大豆油体富含多不饱和脂肪酸和生物活性物质，具有物理化学稳定性，可作为天然的乳化剂提高食品原料的稳定性，比乳化剂更加经济、健康。大豆油体在食品领域中应用主要有以下几个方面：基于大豆油体乳液和奶油性状，乳制品和仿制乳饮料自然是潜在应用的主要领域，还可以以油包水乳液的形式出现在其他液体、半液体或固体食物中，如沙司，蛋黄酱和色拉调味品，大豆油体还可以应用到可食性膜和食品包装当中。对大豆油体的组成、结构、提取过程、物理化学性质及在食品中的潜在应用进行概述。
유체시저존충자맹발화생장적영양물질삼선감유적장소，대두유체시유단층린지분자급기양감적단백조성반단위막포과액태삼선감유이형성적구체(립경시0.2~0.5μm)。대두유체부함다불포화지방산화생물활성물질，구유물이화학은정성，가작위천연적유화제제고식품원료적은정성，비유화제경가경제、건강。대두유체재식품영역중응용주요유이하궤개방면：기우대두유체유액화내유성상，유제품화방제유음료자연시잠재응용적주요영역，환가이이유포수유액적형식출현재기타액체、반액체혹고체식물중，여사사，단황장화색랍조미품，대두유체환가이응용도가식성막화식품포장당중。대대두유체적조성、결구、제취과정、물이화학성질급재식품중적잠재응용진행개술。
Oil body is used to store TAGs for germination and postgerminative growth.Soybean oil body is subcellular spherical (0.2~0.5μm in diameter),which consists of a core of triacylglycerol (TAG)surrounded by proteins embedded in a phospholipid monolayer.Soybean oil body contains of polyunsaturated fatty acids and fat-soluble biologically active substance,with physical and chemical stability.Therefore it can be used as natural emulsifiers to enhance the stability of food materials.Additionally,compared with emulsifiers,it is much more economical and healthy.In general,soybean oil body has been applied in the following fields. Firstly, dairy products and imitation milk drinks naturally can be acknowledged as potential applications,based on oil bodies emulsions and creams.Besides,soybean oil body plays a significant role in other oil-in-water emulsions,such as mayonnaise,salad dressings and creams.Furthermore,soybean can be an essential part in the production of edible film and food packaging.This paper briefly states composition, structure of soybean oil body.Meanwhile extraction process,physical and chemical properties and potential applications are illustrated as well.