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Study for the Optimal Extraction Processing Condition of Anthocyanin from Bokbunja by Enzymatic Treatment

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  • URLhttps://db.koreascholar.com/Article/Detail/285857
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study was performed to determine the total anthocyanin contents, DPPH radical scavenging activity, and SODlike activity of extracted anthocyanins from Bokbunja for analyzing the optimal conditions of enzyme treatment by response surface methodology (RSM) based on three factors: concentration of Pectinex Ultra SP-L, reaction temperature, and reaction time. The optimal enzyme treatment conditions of Pectinex Ultra SP-L concentration, reaction temperature, reaction time, and overall desirability by analysis of multiple response surface methodology with the same weighed value of each dependent variable were 0.5 mL/100 L, 20oC, 2 hr, and 0.63, respectively. Total anthocyanin content, DPPH radical scavenging activity, and SOD-like activity of the conditions stated above were 5.2 mg/ 100 g, 61.3% and 30.5%, respectively. Meanwhile, those of the control were 1.1 mg/100 g, 11.8% and 1.1%, respectively.method.

저자
  • 김희선(단국대학교 식품공학과) | Hee-Sun Kim
  • 최우영(서도비엔아이(주)) | Woo-Young Choi
  • 김원석(서도비엔아이(주)) | Won-Suk Kim
  • 김명환(단국대학교 식품공학과) | Myung-Hwan Kim Corresponding author