상온(20~25℃)에서 후숙(0일~30일)된 참다래의 품질 및 영양성분 함량분석을 수행하였고 최적 후숙 기간을 구명하 기 위해 항산화활성, 단백질 분해능과 관능평가를 수행하 였다. 기간별 후숙된 참다래의 품질은 경도와 산도가 20일 이후부터 급격히 감소되는 경향을 보였고 식이섬유, 특히 수용성 식이섬유는 20일 이후에 함량이 크게 증가 하였으 며 유리당과 유기산 함량도 대체적으로 20일 이후에 뛰게 각 증가와 감소하는 경향을 보였다. 총페놀과 총플라보노 이드 함량은 20일 이후에 함량이 유의하게 높았고 아질산 염 소거능도 이와 유사하게 증가하는 경향을 보였다. 또한 DPPH radical 소거능을 통한 항산화 효과와 tyrosinase 억제 능을 이용한 미백효과는 기간이 길어질수록 감소하였는데 이는 비타민 C 함량 패턴과 유사하였다. 참다래에 함유된 단백질 분해효소 actinidin을 SDS-PAGE 분석을 통해 확인 하였고 함량과 이의 효능을 조사한 결과 후숙 기간이 경과 됨에 따라 actinidin의 함량 과 단백질 분해능도 점차 증가하 였으며 15~20일 이후에 급격히 높아지는 것을 확인 하였다. 후숙 기간별 참다래의 관능평가도 수행 하였는데, 20일 째 가 선호도가 가장 높았으며 흥미롭게도 30일 째에는 오히 려 선호도가 떨어지는 경향을 보였다. 현재까지 저온 저장 된 참다래의 상온 보관시 최적 후숙 기간에 관한 연구는 미흡한 실정으로 본 연구 결과는 소비자에게 저장 보관된 참다래의소비및 섭취에있어서도움이 될것으로생각된다.

The phenolic compounds which were extracted with 70% ethanol from Ulmus pumila for 12 hr were the highest as 17.9±1.0 mg/g. DPPH scavenging activity of 70% ethanol extracts was also the highest as 89.5±1.9% and it was confirmed to be high as 80% over in both of water and 70% ethanol extracts containing 50 μg/mL over phenolic concentration. ABTS radical cation decolorization activities of water and 70% ethanol extracts were higher as 96.8±2.9%, antioxidant protection factor (PF) was 2.0 PF in 70% ethanol and showed higher activities in both of water and 70% ethanol extracts containing 200 μg/mL phenolic concentration as 2.5 PF than BHA. TBARs of 70% ethanol extracts was 86.5±4.6%, it showed high anti-oxidative activity in 50∼200 μg/mL phenolic concentrations of water and 70% ethanol extracts as 80% over. The angiotensin converting enzyme (ACE) inhibitory activity of Ulmus pumila extracts against hypertension was 77.4% and 90.6% in water and 70% ethanol extracts of 200 μg/mL phenolic concentration. Xanthine oxidase inhibitory activity of Ulmus pumila extracts for anti-gout effect was not observed in water extracts, but it showed 30% inhibitory activity in 70% ethanol extracts, and 48.1% at 200 μg/mL phenolics concentration.

The food functional properties of Pleurotus eryngii cultivated with different wavelengths of light-emitting diode (LED) light were analyzed in this study. The levels of total soluble solids of Pleurotus eryngii increased with all the LED lights, except mixed LED light (B*R, B*G and R*G). Thirty one kinds of components were detected by analyzing the free amino acids. The total free amino acid contents had a slightly higher tendency in the control group, but the ratios of eight essential amino acids among the total amino acids of Pleurotus eryngii cultivated under all the LED lights, including the blue light (blue, B*R, B*G and B*R*G*U) and the green light, were higher than that in the control group. K was the highest-content of mineral, and Mn was the lowest-content. The Ca content increased through cultivation under all the LED lights, except the blue light, but the Fe content (under the green and B*R lights), K content (under the red and UV-A lights) and Mg content (under the R*G, UV-A and red lights) increased under the exclusive LED light. The total phenolic compounds increased by cultivation under all the LED lights, except the UV-A and mixed lights (R*G and B*R*G*U). The DPPH radical scavenging activity was also improved by all the LED lights, except the mixed light (R*G).

Rice seed storage proteins (SSPs) are accumulated in storage organelles of the endosperm during seed maturation. The SSPs from the rice seeds consist of glutelins as a major SSP, and prolamins and globulins comprise about the rest 20 % of the SSPs. To improve the nutritional quality of rice seeds or processing properties of rice flour, we are attempting to change the composition of the SSPs in rice seeds. For this purpose, we generated many transgenic rice plants, which show the altered levels of the SSPs, by using the RNA interference (RNAi). Accumulation of glutelins was 76% reduced in the GluA-RNAi lines. The Pro-RNAi lines revealed the reduced levels of prolamins to 36%. The protein level of globulins was 61% reduced in the Glb-RNAi lines. Interestingly, an obvious reduction of glutelins, prolamins, and globulins was not examined in the GluA:Pro:Glb-RNAi lines. This suggests that a reduction of a few SSPs could be compensated by the increases of other SSPs at the protein levels. We are also attempting to generate transgenic rice plants expressing both a high-molecular-weight (HMW) glutelin subunit and a low-molecular-weight (LMW) glutelin subunit. These manipulations of rice SSPs might be an important contribution on improving the functional properties of rice seeds.

Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.

Functional properties of Solanium nigrum-ethanol extract were investigated, nitrite scavenging ability(NSA) and antioxidant activities based on thiobarbituric acid(TBA) value were measured. The contents of potassium in fruit and root, calcium in leaf were the highest mineral components in each parts of Solanium nigrum. Total aromatics contents(TAC) was order of fruit>root>leaf, total flavonoid contents(TFC) in leaf was 6 and 10 times, total phenolic compounds contents(TPC) in leaf was 15 and 30 times of those in fruit and root, respectively, and TFC was high with TPC increase. NSA of leaf-ethanol extract was 61.9% on pH 1.2, 53.5% on pH 3.0, 54.8% on pH 4.0 and 14.3% on pH 6.0, where as NSA of root and fruit-ethanol were considerably low to 3.5~7.9% over pH 1.2~6.0. TBA value of soybean oil with the dosage of leaf-extract showed few differences from control within 3 days, but it fairly decreased with considerable antioxidant effect to 47.6% of the control in 8 days.

We evaluated the physicochemical properties and sensory characteristics of, bioactive compounds in grape juice prepared from different grape varieties grown in Korea, such as Campbell Early, Steuben, and Muscat Bailey A (MBA), with respect to heating time (30, 45, or 60 min) and temperature (60 ℃, 70 ℃, 80 ℃, or 90 ℃). We found that long heating time and high temperature, especially treatment at for 60 min, significantly affected the physicochemical properties and bioactive compound levels of grape juice. Among the grape juice varieties, Campbell Early juice had the highest level of bioactive compounds. Sensory evaluation scores showed that heating of musts at 80 ℃ for 30 min was associated with the most preferred sensory attributes for Campbell Early grape juice, whereas the most preferred juices from Steuben and MBA grapes were from musts heated at 70 ℃ for 60 min and at 70 ℃ for 30 min, respectively. The bioactive compounds of juice from the three grape varieties were optimal using the above-mentioned processing times and temperatures.

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.

반응표면분석법을 이용하여 홍삼 지근의 볶음 온도와 시간에 따른 추출물의 기능성 성분을 모니터링하고 최적 볶음조건을 예측하였다. 그 결과 가용성 고형분, 총 페놀함량 및 항산화성은 볶음 온도와 시간이 증가함에 따라 그 값이 증가하는 경향을 나타내었으며, 산성다당체 함량은 볶음시간보다 볶음온도에 더 크게 영향을 받는 것으로 나타났다. 이로써 홍삼 지근의 기능성 관련 성분을 고려한 최적 볶음조건은 볶음온도 와 볶음시간 분으로 예측되었다.

본 연구는 두유의 기능성을 향상시키고자 효소 가수분해 방법으로 저분자화에 따른 기능적 특성변화를 조사하였다. 두유액(SM), 두유액 가수분해물(HSM), 전두유액(WSM) 및 전두유 가수분해물(HWSM)의 일반성분은 비지 제거의 유무에 따라 성분함량 차이를 보였으나 저분자화 효소처리에 따른 변하는 거의 없었다. 색도는 대두의 비지 제거 유무에 차이를 나타내었으나 가수분해 처리에 의한 차이는 없었다. 유리당과 올리고당의 총함량은 SM이 1,389.

홍삼 첨가 액상청국장의 추출공정별 청국장 추출물의 특성 비교 및 청국장의 최적 추출 조건을 설정하고자 하였다. 용매로 물을 사용하여 추출한 홍삼 첨가 액상청국장을 각각 마이크로웨이브 파워별(30, 60, 90, 120 및 150 W), 시간별(1, 5, 9, 13 및 17분)로 추출한 후 생리활성 실험을 수행하였을 때, 수율, 전자공여능, 아질산염 소거능, tyrosinase 저해작용, SOD 유사 활성 등의 생리활성 측정을 통해 추출 최적점을

Effects of α -chymotrypsin modification on degree of hydrolysis (DH), solubility, emulsifying capacity and thermal aggregation of laboratory-purified soy protein isolate (SPI) using a lipoxygenase-defected soybean (Jinpum-kong) and commercial soy protein isolate (Supro 500E) were compared. SPIs were hydrolyzed by α -chymotrypsin at pH 7.8 and 37~circC for 30 min. DHs of Supro 500E and Jinpum-kong SPI were increased by α -chymotrypsin modification, and DH of Supro 500E was higher than that of Jinpum-kong SPI. DH of α -chymotrypsin treated Jinpum-kong SPI was similar with untreated Supro 500E and DH of treated Supro 500E was the highest. Solubility, emulsifying capacity and thermal aggregation of SPIs were increased by α -chymotrypsin modification, and these changes were highly related to changes in DH. Functional properties of Supro 500E were higher than Jinpum-kong SPI in both of untreated and α -chymotrypsin treated SPIs.

본 연구는 품질 특성과 기능성을 가진 국수를 개발하기 위하여 쑥 분말을 물과 70% 에탄올로 추출하여 추출물의 전자공여능, 아질산염 소거능, 항암활성과 쪽을 첨가한 쑥국수의 품질특성을 검토하였다. 쑥 추출물의 전자공여능은 물 및 에탄올 추출물 모두에서 농도가 증가함에 따라 전자공여능도 증가하였으며 에서 물 추출물은 , 에탄올 추출물은 로 우수한 항산화능을 나타내었다. 추출물의 아질산염 소거능은 물 및 에탄올 추출물 모두에서 pH가 낮아짐에 따라

본 실험은 반응표면분석법을 이용하여 양배추(썸머파워)의 추출조건에 따른 이화학적 특성을 평가하였다. 중심합성계획법에 따라 시료에 대한 용매비(mL/g), 에탄올 농도() 및 추출온도()를 달리하였을 때 회귀식의 는 추출수율, 전자공여작용, tyrosinase 저해효과 및 SOD유사활성에서 각각 0.8162(p mL/g, 에탄을 농도, 추출온도 로 나타났다. 최적 추출조건 범위내의 임의의 조건인 시료에 대한 용매비 25 mL/g, 에탄을 농도

기능성 발효음료를 개발하기 위하여 홍차, 감잎차, 솔잎, 쑥, 눈꽃 동충하초와 번데기 동충하초의 균사체와 자실체를 부재료로 첨가한 배지에 tea-fungus를 접종하여 3에서 2주일간 발효시킨 tea-fungus 음료를 조제하였다. Tea-fungus 음료의 기능성을 조사하기 위하여 음료의 원액과 그 5배 희석액으로 나누어 항균활성, 항산화능과 아질산염소거능을 조사하였다. Tea-fungus 음료의 항균활성은 솔잎과 눈꽃동충하초의 균사체와 자실체

대나무의 추출물을 3Brix로 조정하였을 때 추출수율은 줄기가 1.0~1.5%였고, 잎은 3.1~3.2%로 잎의 추출수율이 줄기에 비해 높았다. 전자공여작용은 대조구인 죽력이 86%, BHT 93%, BHA 95%였고 줄기 추출물에서는 맹종죽 62%, 솜대 55%, 왕대 52%로 비교적 높은 활성을 나타내었으나, 잎 추출물에서는 미약하거나 나타나지 않았다. 아질산염소거능은 잎 추출물이 줄기 추출물에 비해 높게 나타내었는데, 맹종죽 63%, 왕대

생삽주의 기능성을 분석한 결과, 추출 수율은 ethanol 추출물에 14.8%와 water 분획물에 17.7%를 나타내었다. Acetone 추출물과 butanol 분획물의 수소공여 능은 각각 72.9%와 74.2%로 높게 나타났으며, methanol 추출물과 butanol 분획물의 아질산염 소거 효과는 각각 95.0%와 79.2%로 가장 높게 나타났다. 생삽주의 용매별 추출물 중 methanol 추출물이 높은 항균 활성을 나타내었는데, Bacil

헛개나무 추출물을 이용하여 항산화, 아질산염소거 및 알콜분해 효과 등을 조사한 결과는 다음과 같다. 헛개나무 잎과 과병의 용매별 추출수율을 측정한 결과 잎은 물층, 과병에서는 메탄올층에서 각각 높게 나타났으며, 에탄올 추출물을 헥산, 클로로포름, 에틸아세테이트, 부탄올 및 물과 같은 용매를 이용하여 계통분획한 후 추출수율은 잎과 과병 모두 물분획층에서 높게 나타났다. 메탄올 에탄올, 헥산, 클로로포름 및 물 추출물을 이용하여 항산화 효과 및 아질

This study was carried out to investigate the functional properties such as nitrogen solubility, emulsifying property , foaming capapcity , water and oil absorption of Camellia (Camellia japonica .) seed protein isolate in condition of distilled water and 0.5M NaCl solution at pH 2.0∼10.0. Nitrogen solubility of Camellia protein isolate in distilled water showed the minimum value at pH 4.0 and increased at pH lower or higher than the isoelectric point(pH 4.0). It was 90.0 %at pH 10.0 Nitrogen solubility of 0.5M NaCl solution showed a similar pattern with that of distrille dwater but was higher than that of distilled water except pH 2.0 and pH 10.0. Emulsifying activity of Camellia seed protein islate showed the minimum value at pH 4.0, but was higher at ether value of pH. Emulsifying stability of protein isolate was stable by heat treatment for 30min, at 80℃ and increased in 0.5M NaCl solution more than that of distille dwater. Foaming capacity of Camellia seed protein isolate in distill3ed water showed the minimum value near the isoelectric point, While it changed little at other values of pH. Foaming stability slowly decreased as, but didn't make a significant difference as time was delayed . Oil absorption was 1.4ml per a sample of 1g and water absorption was 0.9ml per a sample of 1g. The former was higher than the latter . The content of total amino acid of Camellia protein isolate was 43.67% and the major total amino acid of Camellia protein isolate was 43.67% and the major total amino acid was in the order of glutamic acid , arginine, aspartic acid, and leucine.