This study aimed to improve the industrial utility of defatted perilla seed residue (DPSR), a byproduct of perilla oil extraction. To maximize the release of DPSR's bioactive compounds, we prepared extracts using single or combined treatments of protease, cellulase, and pectinase, and then evaluated their physicochemical properties and antioxidant activities. All enzyme treatments significantly increased the content of soluble solids and reducing sugars compared to the control, with pectinase treatment yielding the highest sugar content. The pH values of all enzyme-treated groups were lower than the control. Regarding antioxidant components, groups treated with protease demonstrated exceptional efficiency. Ascorbic acid and total polyphenol content were most effectively extracted with protease alone, while the highest flavonoid content was achieved through complex enzyme treatment. The increase in these bioactive components directly correlated with improved radical scavenging activities. Specifically, a mixture of protease and cellulase exhibited the most potent DPPH and ABTS radical scavenging activities. Correlation analysis revealed a strong positive relationship between antioxidant components and activity indices, with a notably high correlation coefficient of 0.9684 between polyphenol content and ascorbic acid.

Abstract
서 론
재료 및 방법
    1. 실험 재료 및 시약
    2. 효소처리 들깨박 추출물의 제조 및 처리 조건
    3. 효소처리 들깨박 추출물의 이화학적 분석
    4. 통계처리
결과 및 고찰
    1. 가용성 고형분, 환원당 함량 및 pH
    2. 색도 변화
    3. 항산화 성분
    4. 항산화 활성
요약 및 결론
감사의 글
References

• 이경행(국립한국교통대학교 식품영양학전공 교수) | Kyung-Haeng Lee (Professor, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea) Corresponding author
• 홍혜정(국립한국교통대학교 식품영양학전공 학부생) | Hye-Jung Hong (Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 이예진(국립한국교통대학교 식품영양학전공 학부생) | Ye-Jin Lee (Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)
• 김다영(국립한국교통대학교 식품영양학전공 학부생) | Da-Young Kim (Student, Major in Food and Nutrition, Korea National University of Transportation, Jeungpyeong 27909, Korea)