To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

서 론
재료 및 방법
    1. 실험재료
    2. 초당옥수수 효소처리 시료 제조
    3. 가용성 고형분 및 환원당 함량 측정
    4. 색도 측정
    5. 유리당 함량 측정
    6. 항산화 성분 측정
    7. 항산화 활성 측정
    8. 통계처리
결과 및 고찰
    1. 초당옥수수 효소처리 시료의 가용성 고형분 및 환원당함량 측정
    2. 색도
    3. 유리당 함량 측정
    4. 초당옥수수 효소처리 시료의 항산화 성분 측정
    5. 초당옥수수 효소처리 시료의 항산화 활성 측정
요약 및 결론
감사의 글
References

• 인병호(한국교통대학교 식품영양학과 대학원생) | Byung-Ho In (Graduate School Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 장다빈(한국교통대학교 식품영양학전공 학부생) | Da-Bin Jang (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 이재준(한국교통대학교 식품영양학전공 학부생) | Jae-Jun Lee (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 이원종(한국교통대학교 식품영양학전공 학부생) | Won-Jong Lee (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 윤아름(한국교통대학교 식품영양학전공 학부생) | Ah-Reum Yoon (Student, Dept. of Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 김성규(클래식영농조합법인 대표) | Sung-Kyu Kim (CEO, Classicfarms, Koesan 28002, Korea)
• 이경행(한국교통대학교 식품영양학전공 교수) | Kyung-Haeng Lee (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author