The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

땅콩을 발아시켜 새싹으로 키우게 되면 땅콩에 함유되어 있는 resveratrol과 asparagine 성분이 크게 증가된다는 보고가 있다. 이러한 사실을 바탕으로 땅콩새싹 추출물을 이용한 숙취해소음료를 개발하였 다. 본 연구에서는 땅콩새싹 추출물을 이용한 숙취해소 음료가 항산화 및 알코올분해효소 활성에 미치는 영향을 조사하기 위해서, 총 페놀 함량과 DPPH radical 소거활성 및 ADH와 ALDH 효소활성을 in vitro 및 in vivo 실험을 통하여 확인하였다. in vitro 실험결과 총 페놀 함량과 DPPH radical 소거활성에 있 어서는 두 가지 모두 땅콩새싹 숙취해소음료가 제품A보다는 약 6배, 제품B보다는 약 2배 정도로 높은 활성을 보였으며, ADH와 ALDH 효소활성은 제품A 보다 각각 약 40배와 약 7배 정도로 높게 나타났으 며, 제품B 보다는 약 20배와 약 2배 정도로 높게 나타났다. in vivo 실험을 통한 혈중 알코올농도는 시 간이 경과함에 따라 빠르게 감소하는 경향을 보였고, 아세트알데히드는 시간이 경과함에 따라 대조군에 비하여 빠르게 분해되는 것을 확인할 수 있었다. 따라서 땅콩새싹을 이용한 숙취해소 음료는 시중에 판 매되고 있는 숙취해소음료와 비교해 볼 때 항산화 및 알코올분해효소 활성에 효과적이라 판단된다.

Effects of roasting on vitamin E content, color, microstructure and moisture of peanuts, and vitamin E content in peanut oils prepared from the roasted peanuts were investigated. Runner-type peanuts were roasted at 140, 150, and 160ºC for 10-20 min. As roasting temperature and time increased, the CIELAB L* value of peanuts decreased while a* and b* values increased, resulting in formation of the golden brown color of roasted peanuts. Moisture ratio (M/Mo) and color b* value of peanuts roasted at 140 to 160ºC showed a correlation of b* = 21.61 (M/Mo)2 – 40.62 (M/Mo) + 34.12 (R2 = 0.9123). Overall changes in the tocopherol contents of peanuts and peanut oils were significantly affected by roasting temperature and time (p<0.05). Roasting at 140ºC caused a slight increase in the levels of tocopherols of peanuts over roasting time up to 20 min (p<0.05). There was no significant change in the tocopherol levels of peanuts during roasting at 150 ºC for 20 min (p>0.05). At 160ºC, the levels of tocopherols significantly decreased during the initial 10 min of roasting (p<0.05) while there was no extended loss after 10 min, resulting in about 5, 12, 20, and 10% losses of α-, β-, γ- and δ-T, respectively. After 20 min, total tocopherols decreased by 18%. However, tocopherol contents of pressed peanut oils significantly decreased at all roasting temperatures (p<0.05). After roasting peanuts at 160ºC for 20 min, about 84% of initial α-T in peanut oils was retained. α-T was the most stable to roasting while γ-T was the least. Swollen epidermal cells on the inner surface and broken cell walls of parenchyma tissue of peanut cotyledon were observed in peanuts after roasting at 160ºC for 15 min. Severe changes in microstructure of peanut by roasting would contribute to vitamin E stability because of exposure of oil droplets in peanuts to oxygen.

저선량 방사선 조사가 땅콩 “팔팔” 품종 종자의 발아율과 초기생육 및 수량에 미치는 효과를 알아보고자 γ선을 0.5~20.0 Gy 까지 조사하여 포장에 직파재배하였다. 땅콩 종자의 발아율은 저선량 조사에 의해 별다른 효과가 없었으나 유묘초장은 저선량 조사구에서 다소 양호하였다. 수량구성요소 중협수와 종실수 및 종자수량은 12.0 Gy 조사구에서 가장 높았으며, 대조구에 비해 각각 27%와 17% 및 19% 유의성있게 증가하였다. 100립

Cheonggukjang was prepared by addition of peanut (Arachis hypogaea L.) powder in order to improve its quality and functional properties. The physicochemical and sensory properties of Cheonggukjang added peanut powder were investigated, after adding the peanut powder with the amount of 5, 15 and 25% (w/w). The proximate composition of peanut powder was as follows: moisture, 1.80%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.90%; and carbohydrates, 22.1%. Crude protein and lipid content of Cheonggukjang increased with increaes in the amounts of peanut powder, while the moisture content decreased. Calcium and amino acid contents showed disparity depending on the increasing addition of peanut powder. Cheonggukjang containing 15% (w/v) peanut powder was found to be highest calcium contents. The major amino acids of Cheonggukjang were glutamic acid, aspartic acid, lysine, leucine, arginine and proline. Depending on increasing amounts of peanut powder, the L and b values (measured using Hunter’s color values) were decreased, while the a value was increased. In addition, pH was decreased as the amount of peanut powder was increased. Sensory scores of Cheonggukjang containing 15% (w/v) peanut powder were best when considering both quality characteristics and sensory evaluation. This study suggested that peanut powder could enhance the quality and functionality of Cheonggukjang further.

본 연구는 땅콩의 우수한 영양적 효능과 생리활성을 활 용하여 영양적으로도 우수하면서 손쉽게 많은 양을 소비할 수 있는 땅콩분말을 첨가한 죽을 제조하여 그 품질특성을 조사하였다. 땅콩분말 첨가량에 따른 땅콩 죽의 pH는 땅콩 분말 첨가량이 증가함에 따라 감소하는 경향을 나타내었 다. 색도는 땅콩분말 첨가량이 증가할수록 L값(명도)은 감 소하였고, a값(적색도)과 b값(황색도)은 증가하였다. 땅콩 분말 첨가 죽의 퍼짐성은 대조군 6.44에서 80% 첨가군 6.14 로 감소하였으나(p<0.05), 점도의 경우 대조군 4753.25에서 80% 첨가군 7825.22로 증가하는 경향을 보였다. 관능적 특성 검사 결과 색과 향미는 땅콩분말 20% 첨가군의 경우 에 가장 기호도가 높게 나타났다. 고소한 맛과 씹힘성은 땅콩분말 60%와 40% 첨가군의 죽이 기호도가 높았다. 전 체적인 기호도에 있어서 대조군의 경우 가장 낮은 기호도를 나타냈고, 40% 첨가군이 가장 높게 나타났다. 이상의 결과 로 볼 때 땅콩분말을 첨가하여 물성과 기호도를 고려한 죽을 제조할 경우 땅콩분말을 40% 첨가하는 것이 죽의 전통적인 품질 특성에 큰 영향을 주지 않으면서 기능성을 더해 줄 수 있을 것으로 사료된다.

It is very crucial to evaluate the genetic diversity of peanut genetic resources for identification of peanut germplasm accessions and variety improvement. Cultivated peanut generally has two subspecies, hypogaea and fastigiata. In this study, we identified peanut into three plant types, virginia (var. hypogaea), spanish (var. vulgaris), and valencia (var. fastigiata). Former one belongs to ssp. hypogaea and latter two are involved in ssp. fastigiata. Twenty SSR markers were used to assess the genetic variation of three sets, hypogaea, vulgaris, and fastigiata, respectively. Out of variety-specific SSR primers tried in this study, ten pairs of SSR primers showed polymorphisms. Each accession could be identified by a specific set of polymorphic SSR primers, and allele number was evaluated among accessions, with an average of 6.7 in var. hypogaea and 5.4 in var. vulgaris and fastigiata. For evaluation of genetic diversity, gene diversity ranged from 0.336 to 0.844 and PIC (polymorphism information contents) ranged from 0.324 to 0.827 were investigated. Dendrograms based on genetic distances were constructed, which showed the existence of three different clusters. And these three different clusters might be associated with the genes involved in three plant types. The results also suggested that there were plentiful SSR polymorphisms among peanut germplasm accessions in RDA (Rural Development Administration, Korea) Genebank and SSRs might play an important role in evaluating peanut accessions and cultivar improvement.

The groundnut or cultivated peanut (Arachis hypogaea L.) in Korea consists of 36 domestic varieties which have been developed and registered as cultivars for the public during last 25 years. To screen and identify of Korean peanut varieties and genetic resources, we present a simple and reliable method. A methodology based on simple sequence repeat (SSR) markers developed and widely used for prominent gene identification and variety discrimination. For identification of those 36 Korean peanut varieties, 238 unique peanut SSR markers were selected from some previously reported results, synthesized and used for polymerase chain reaction (PCR). Data were taken through acryl amide gel electrophoresis and changed into proper formats for application of data mining analysis using Biomine (all-in-one functional genomics data mining program). Consequently, twelve SSR primers were investigated and revealed the differences between those 36 varieties. These primer pairs amplified 27 alleles with an average of 2.3 allele per primer pair. In addition, those results showed genetic relationship by classification method within 36 varieties. The approach described here could be applied to monitoring of our varieties and adapting to peanut breeding program.

땅콩의 delta 12 fatty acid desaturase 유전자의 염기서열에서 고 올레인산을 함유하는 F435를 선발할 수 있는 PCR 기초 분자표지마커를 제작하였다. 본 연구는 포인트 뮤테이션 (point mutation)의 결과로 나타나는 고 올레인산을 SNP 마커를 이용하여 하나의 염기서열차이(아데닌 삽입)를 이용하여 판별할 수 있는 분자마커이다. 제작한 마커가 고 올레인산관련 특이 마커인지 확인하기 위하여, 일반 땅콩 9 품종과 F435를

땅콩의 무효개화를 유제하여 정입율이 높은 재배법을 강구하기 위하여 C-MH를 개화후 24, 28, 31일에 0.2％액, 0.1％액, 0.067％액으로 달리하여 처리한 시험 결과는 다음과 같다. 1. 주경장은 무처리에 비하여 38∼44％ 감소되었으나 분지수는 처리시기 및 처리농도에 관계없이 변화가 거의 없었다. 2. 처리후 28일의 개화유제율은 0.2∼0.1％액 처리시 29∼38％, 0.067％액 처리시 22％였다. 3. C-MH처리에 따른 완숙입율(=정입율)은 무처리구(56％)에 비하여 개화후 28일 처리시 55∼59％이고, 이 중 0.1％액 처리구에서 59％로서 3％가 향상되었다. 4. 개화후 28일에 0.1∼0.067％액처리구와 개화후 31일에 0.1％액처리구의 수량이 무처리구와 대등하였다.

땅콩의 초형, 재배양식에 따른 생육특성을 구명하고저 Virginia 소립, Virginia 대립, Spailish, Valencia, Shinpung type의 5초형에 속하는 10품종을 공시, 재배양식 2수준(피복, 무피복)으로 하여 시험을 실시하였든 바 그 결과를 요약하면 다음과 같다. 1. 주경장은 피복, 무피복 모두 Valencia, Spanish, Virginia 소립, Shinpung. Virginia대립 순이었으며 피복재배를 함으로써 무피복재배보다 주경의 최고신장기를 20일 단축시켰다. 2. 분지수는 피복재배에서 Virginia소입 28개, Virginia 대립 27개. Shinpung 15개, Spanish 13개, Valencia 7개이었으며, 무피복재배의 경우 Virginia소립 22개, Virginia 대립 21개, Spanish, Shinpung 12개, Valencia 5개로 재배양식은 물론 초형간의 차이를 보였다. 3. 최장분지장은 피복, 무피복재배에서 Valencia, Spanish, Shinpung, Virginia대립, Virgnia소립 순으로 Valencia type 이 가장 길었다. 4. 주경절수는 초형이나 재배양식을 막론하고 대개 20∼30절로 비교적 안정된 생육특성이었다.