Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Production of green tea jelly using theanine and its physiochemical characterization

녹차 theanine을 이용한 젤리 제조 및 품질특성 조사

  • Kim, Seong Gyung (Department of Food Science & Technology, Chonnam National University) ;
  • Jeong, Hana (Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Im, Ae Eun (Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Yang, Kwang-Yeol (Department of Applied Biology, Chonnam National University) ;
  • Choi, Yong Soo (Department of Floriculture, Chunnam Techno University) ;
  • Nam, Seung-Hee (Department of Food Science & Technology, Chonnam National University)
  • 김성경 (전남대학교 식품공학과) ;
  • 정하나 (전남대학교 농업과학기술연구소) ;
  • 임애은 (전남대학교 농업과학기술연구소) ;
  • 양광열 (전남대학교 응용생물학과) ;
  • 최용수 (전남과학대학교 화훼원예학과) ;
  • 남승희 (전남대학교 식품공학과)
  • Received : 2021.06.03
  • Accepted : 2021.08.09
  • Published : 2021.10.31
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Abstract

Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.

본 연구에서는 저온진공조건에서 추출 시간과 농도에 따른 녹차 열수추출조건을 최적화한 후 HP-20 column으로 caffeine을 제거한 녹차 추출물을 이용해 theanine 함유 기능성 젤리를 제조하였다. 또한, theanine 함유 젤리의 품질 특성, 제형안정성 및 항산화 효과, AChE 억제능을 조사하였다. 최적추출조건은 8% 녹차 분말을 2시간 추출하여 theanine 0.95 mg/mL, GABA 0.28 mg/mL, caffeine 1.45 mg/mL 추출액을 HP-20 column을 이용해 80% 에탄올로 카페인을 제거하였다. 3종의 겔화제와 농도별로 4종의 theanine 추출물 S1-S4(10-50%)을 제조해 품질 특성을 조사한 결과, 젤리에 theanine 추출물이 많을수록 L값과 b값이 증가하였다. 젤리의 물리적 특성을 조사한 결과, 3가지 겔화제 중 타마린드검, 잔탄검, 로거스트콩검(2:3:5=w/w/w)을 조합한 겔화제 III이 경도와 점착성이 낮고 탄력성이 높아 조직감이 가장 뛰어났다. 제형안정성 조사 시, 35%가 첨가된 S3가 이수율 25.88%과 붕괴율 1.31%로 우수한 제형안정성을 나타냈다. 또한 theanine 함유 젤리는 95℃, 30분간 가열조건에도 theanine과 GABA 성분이 파괴되지 않고 대부분 잔존하는 것을 TLC와 LC-MS 분석을 통해 확인했다. Theanine 추출물의 농도가 높을수록 DPPH radical 소거능은 증가하며, S4(50%)는 0.075 mg/mL ascorbic acid 수준과 유사한 항산화력을 나타냈다. AChE 저해 효과는 S3(35%)가 가장 높았으며 이는 donepezil 2.5 μM과 동일한 수준의 AChE 저해 활성을 나타냈다. 따라서 본 연구는 녹차 추출물에서 caffeine을 제거한 theanine 추출물로 기능성 젤리를 제조하였으며 품질 특성을 조사하였다.

Keywords

Acknowledgement

본 연구는 전남대학교 산학협력단이 지원하는 역량고도화사업(2020-2021)과 농촌진흥청 연구 사업인 국내육성품종 녹차 이용 기능성물질 추출 및 제품개발(PJ012565)에서 지원받아 수행된 연구 결과이며 이에 감사드립니다.

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