The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Changes in the Quality of Green Tea Concentration through Tannase Treatment

탄닌분해효소를 이용한 녹차 농축액의 품질 변화

  • Kim, Dong-Ho (Institute of Industry-Academy Collaboration, Seowon University) ;
  • Lee, Jin (Dept. of Food Service Industry, Cheonan Yonam College) ;
  • Kang, Byung-Sun (Dept. of Eco-Friendly Horticulture, Cheonan Yonam College)
  • 김동호 (서원대학교 보은황토대추사업단) ;
  • 이진 (천안연암대학 외식산업과) ;
  • 강병선 (천안연암대학 친환경원예과)
  • Received : 2011.11.15
  • Accepted : 2011.12.20
  • Published : 2011.12.31
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Abstract

Differences in sensory evaluation, physicochemical properties and antioxidant activities between green tea concentrations and tannase-treated green tea concentrations were measured in this study. The results showed that pH did not differ dependent on tannase treatment but antioxidant ability were slightly increased through tannase treatment without significant($p$ <0.05). However, the turbidity of the tannase-treated green tea concentration had significant difference to the non-treated concentration. The astringency, tested via sensory evaluation, decreased significantly after tannase treatment($p$ <0.05). Traces of epicatechin gallate(ECG) and epigallocatechin gallate(EGCG) also disappeared after the tannase treatment, due to the fact that the ester linkages in the catechin structure were broken by the tannase. It was concluded that tannase treatment of tea products is a very effective process for decreasing astringency and turbidity.

녹차 농축액을 탄닌 가수분해 효소를 이용하여 가수 분해한 후 기존 녹차 농축액과 비교하여 이화학 및 관능적 검사를 실시하였다. pH, 항산화 능력은 효소분해 전후 유의적인 차이를 나타내지 않았으나, 효소 분해 후 탁도는 유의적으로 더욱 맑아졌다. 녹차 탄닌의 주성분인 카테킨류는 탄닌분해 효소에 의해 분해되어 전체적으로 감소하는 경향을 나타내었다. 갈레이트형 카테킨 성분인 에피갈로카테킨 갈레이트(EGCG)와 에피카테킨 갈레이트(ECG)는 EGC와 EC 그리고 gallic acid로 효소 분해되어 효소처리 녹차 농축액에서는 EGCG와 ECG가 측정되지 않았다. 떫은맛의 관능검사는 효소분해 후 유의적으로 떫은맛의 감소가 발생하였다. 따라서 탄닌분해 효소를 이용하여 녹차 추출물을 분해하면 녹차액은 맑아지지만, 기존 녹차 추출물의 문제점인 떫은맛은 감소되어 다양한 식품에 응용할 수 있는 것으로 나타났다.

Keywords

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