The purpose of this study is to optimize the rice starch and rice protein content ratio for the replacement of fish paste in eomuk using a response surface methodology. The experiment was designed based on the independent variables. The rice starch content (X1: 10, 20, 30%) and rice protein content (X2: 1, 3, 5%) were examined, along with the viscosity (Y1), color (Y2: L, Y3: a, Y4: b), and sensory evaluation of the dough (Y5: Color, Y6: Flavor, Y7: Off flavor, Y8: Taste, Y9: Hardness, Y10: Cohesiveness, Y11: Springiness, Y12: Chewiness, Y13: Overall acceptance), with the results being set as dependent variables. The p value of Y1, Y2, Y5, Y7, Y9, Y10, Y11, Y12, and Y13 showed a level of <0.05 excluding Y6 and Y8. R2 value was high at 0.80-0.95 so that these rice starch and rice protein contents were significantly affected in terms of the quality and sensory preference of eomuk; therefore, the optimal conditions of X1 and X2 were 19.99% and 2.91%, respectively. Under these optimal conditions, the predicted values of acceptance were Y5 (5.44), Y7 (5.36), Y9 (5.22), Y10 (5.46), and Y13 (6.11). These results will be the basis for building a method for obtaining a rice material. Also, they are expected to promote rice consumption through the development of processed foods using rice material.

The purpose of this study was to optimize the rice protein extracted using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the high pressure (X1, 0-400 MPa) and processing time (X2, 0-10 minutes). The results of the extraction content (Y1), residue content (Y2), and recovery yield (Y3) were fitted to a response surface methodology model (R2= 0.92, 0.92, and 0.93, respectively). Increasing the pressure and processing time has a positive effect on the extraction content (Y1), residue content (Y2), and recovery yield (Y3). Therefore, these high-pressure conditions (independent variables) can significantly affect the improvement in rice protein extraction efficiency. Thus, the optimal conditions of X1 and X2 were 400 MPa and 10 min., respectively. Under these optimal conditions, the predicted values of Y1, Y2, and Y3 were 62.93, 57.53 mg/g, and 91.76%, respectively.

In this study, dry-milled rice flour from different varieties (Samgwang, Boranchan, Hanareum, Dasan, Hangaru) and different particle sizes were used to manufacture Jeung-pyun and the quality characteristics were analyzed. The Jeung-pyun produced from Samgwang, Dasan and Hangaru milled rice flour showed highly dense pores. The Jeung-pyun produced from Hanareum only showed a significant difference according to the particle size. Samgwang, Boranchan and Dasan varieties with a particle size of 150 m showed a significant decrease in volume (p<0.05). Samgwang showed the lowest pH at all particle sizes (p<0.05). The sweetness of Samgwang varieties was the highest at 3.27-3.63°Brix (p<0.05). The hardness of Jeung-pyun increased with increasing particle size (p<0.05). The highest acceptance of Jeung-pyun in terms of volume and bitter taste was observed with Hanareum at a particle size of 50 m. When the particle size was 50 m, the overall acceptance was highest for Jeung-pyun made from Samgwang followed by Hanareum. The acceptance of all the sensory characteristics was high when the particle size of rice flour was 50 m. When the appearance of Jeung-pyun was measured, Samgwang showed a dense structure and low hardness. Hanareum showed an increasing volume and springiness. Overall Samgwang and Hanareum were found to be the most suitable varieties for the production of Jeungpyun.

본 연구는 강낭콩(Phaseolus vulgaris, PV)의 종피 색에 따른 항산화 활성 차이를 알아보고자 수행하였다. 유전자원 에 따른 16가지의 강낭콩을 적색 3종, 황색 1종, 적색얼룩무늬 3종, 흰색 얼룩무늬 1종, 회갈색얼룩무늬 2종, 흰색 2종, 회갈색 2종, 흑색2종으로 총 8가지 색으로 나누어 진행하였다. 연구결과를 요약하면 16가지 강낭콩을 콩 전체, 콩 종피 그리고 종피을 제외한 콩으로 분리하여 각각 80% 메탄올에 48시간 추출하였다. 추출 후 원액을 필터하여 실험에 사용하였다. 강낭콩에서 종피가 차지하는 비율은 6.93 ~ 10.20%이었으며, 총 폴리페놀 함량은 종피에서 7.05~180.33mg GAE/mL, 콩 전체에서 17.96 ~ 61.23mg GAE/mL, 그리고 콩 알맹이 16.58 ~ 22.24mg GAE/mL이었다. 종피 추출물에서 PV-151(적색얼룩무늬)이 180.33mg/mL로 가장 높은 폴리페놀 함량을 보였고, PV-132(회갈색)에 서 164.67mg/mL, PV-78(회갈색얼룩무늬)에서 158.36mg/mL, PV-133(회갈색얼룩무늬)에서 158.19mg/mL, PV-126(적색)에서 147.93mg/mL, PV-343(흑색)에서 121.49mg/mL으로 나타났다. 흰색 강낭콩은 폴리페놀 함량이 미비하였다. DPPH 라디칼 소거능은 종피 추출물 2.5배 희석 하였을 때, PV-151(적색얼룩무늬), PV-343(흑색), PV-78(회갈색얼룩무늬), PV-132(회갈색)에서 90%이상 소거능을 보였으며 농도 의존적으로 활성이 감소하는 것 을 확인하였다. ABTS 라디칼 소거능은 종피 추출물을 10배 희석 하였을 때, PV-78(회갈색얼룩무늬)가 88.16%, PV-132(회갈색)가 81.29%, PV-151(적색얼룩무늬)가 95.26%, PV-343(흑색)이 80.11%의 소거능을 보였다. 이상의 결과로 보아 색이 다른 강낭콩 종피마다 가지고 있는 폴리페놀 함량이 다르며 각각 다른 항산화 활성을 나타냈다. 적색얼룩무늬, 회갈색얼룩무늬, 회갈색 그리고 흑색처럼 강낭콩 종피의 색이 진할수록 총 폴리페놀 함량과 더불 어 항산화 활성이 높은 것으로 나타났다.

본 연구는 강낭콩(Phaseolus vulgaris, PV)의 종피색에 따른 항산화 활성 차이를 알아보고자 수행하였다. 유전자원 에 따른 16가지의 강낭콩을 적색 3종, 황색 1종, 적색얼룩무늬 3종, 흰색 얼룩무늬 1종, 회갈색얼룩무늬 2종, 흰색 2종, 회갈색 2종, 흑색2종으로 총 8가지 색으로 나누어 진행하였다. 연구결과를 요약하면 16가지 강낭콩을 콩 전체, 콩 종피 그리고 종피을 제외한 콩으로 분리하여 각각 80% 메탄올에 48시간 추출하였다. 추출 후 원액을 필터하여 실험에 사용하였다. 강낭콩에서 종피가 차지하는 비율은 6.93～10.20%이었으며, 총 폴리페놀 함량은 종피에서 7.05～180.33mg GAE/mL, 콩 전체에서 17.96～61.23mg GAE/mL, 그리고 콩 알맹이 16.58～22.24mg GAE/mL이었 다. 종피 추출물에서 PV-151(적색얼룩무늬)이 180.33mg/mL로 가장 높은 폴리페놀 함량을 보였고, PV-132(회갈 색)에서 164.67mg/mL, PV-78(회갈색얼룩무늬)에서 158.36mg/mL, PV-133(회갈색얼룩무늬)에서 158.19mg/mL, PV-126(적색)에서 147.93mg/mL, PV-343(흑색)에서 121.49mg/mL으로 나타났다. 흰색 강낭콩은 폴리페놀 함량이 미비하였다. DPPH 라디칼 소거능은 종피 추출물 2.5배 희석 하였을 때, PV-151(적색얼룩무늬), PV-343(흑색), PV-78(회갈색얼룩무늬), PV-132(회갈색)에서 90%이상 소거능을 보였으며 농도 의존적으로 활성이 감소하는 것 을 확인하였다. ABTS 라디칼 소거능은 종피 추출물을 10배 희석 하였을 때, PV-78(회갈색얼룩무늬)가 88.16%, PV-132(회갈색)가 81.29%, PV-151(적색얼룩무늬)가 95.26%, PV-343(흑색)이 80.11%의 소거능을 보였다. 이상의 결과로 보아 색이 다른 강낭콩 종피마다 가지고 있는 폴리페놀 함량이 다르며 각각 다른 항산화 활성을 나타냈다. 적색얼룩무늬, 회갈색얼룩무늬, 회갈색 그리고 흑색처럼 강낭콩 종피의 색이 진할수록 총 폴리페놀 함량과 더불 어 항산화 활성이 높은 것으로 나타났다.

This study was conducted to determine the antioxidative activity of Hericium erinaceus (HE) and we investigated that HE extract contributes to cell proliferation and to anti-LPS-induced inflammation. HE extract showed high DPPH free radical scavenging activity. However, the reducing power activity slightly increased in compare with control. Nitrite scavenging activity, ABTS radical scavenging activity, SOD-like activity of HE were elevated in dose-dependent. The level of total phenolic and flavonoid showed 30.06 mg/100 g and 33.86 mg/100 g, respectively. Linoleic acid oxidation inhibition had reached a maximum level on the fourth day and started to drop from the fifth day. HE extract contributes to cell proliferation on the RAW 264.7 cell. Our finding demonstrated that water extracts of HE possess significant antioxidant activities and may be suggested a new potential source of anti-inflammatory medicines.