Browse > Article
http://dx.doi.org/10.12925/jkocs.2021.38.6.1699

Optimization of Extraction Process Conditions of Aga Soybean Using Response Surface methodology  

Lee, Jin-Man (Atomyorot, Innovation Health Food Lab)
La, Im-Joung (Atomyorot, Innovation Health Food Lab)
Lee, Do-Sang (Atomyorot, Innovation Health Food Lab)
Kim, Hwa-Jung (Atomyorot, Innovation Health Food Lab)
Kim, Young-Il (Atomyorot, Innovation Health Food Lab)
Lee, Hyung-min (Atomyorot, Innovation Health Food Lab)
Hur, Sang-Sun (Division of Intergrated Biotechnology, Depart of BioFood Science, Joongbu University)
Publication Information
Journal of the Korean Applied Science and Technology / v.38, no.6, 2021 , pp. 1699-1708 More about this Journal
Abstract
Response surface methodology was applied to determine the optimum extract conditions(extract temperature and time) for the high-quality Agakong beverage. The optimal roasting condition for Agakong was set at 250 ℃ for 30 minutes. As quality criteria of Agakong, pH, color values and isofavone contents with extract temperature and extract time, the probability value (p<0.01) demonstrated a high significance for the regression model. It was found that the higher the extraction temperature and the longer the extraction time, the higher the isoflavones content. The optimized conditions of extraction isoflavones from agakong were found to be optimized ratio of extraction temperature 99.5℃, extraction time 1.7 h and the maximum rutin yield was 10.63 ㎍/mL.
Keywords
Agakong; RSM; extract condition; optimization; isoflavones;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 S. Y. Heo, J. Y. Kwak, H. W. Oh, D. S. Park, K. S. Bae, D. H. Shin, "Characterization of an extracellular xylanase in Paenibacillus sp. HY-8 isolated from an herbivorous longicorn beetle". Journal of Microbiology and Biotechnoloy, Vol. 16, No. 11, pp. 1753-1759, (2006).
2 J. Bousquet, Jean Bousquet, J. Paul. Cristol, W. Czarlewski, J. M. Anto, A, Martineau, T. Haahtela, S. C. Fonseca, G. Iaccarino, H. Blain, A. Fiocchi, G. W. Canonica, J. A. Fonseca, A. Vidal, H. J. Choi, H. J. Kim, V. L. Moing, J. Reynes, A. Sheikh, C. A. Akdis, T. Zuberbier, the ARIA group, " Nrf2-interating nutrients and COVID-19: time for research to develop adaptation strategies", Clinical and Translational Allergy, Vol. 10, No. 58, No. 9, pp. 1-18, (2020).   DOI
3 H. Jing, D. D. Kitts, "Antioxidant activity of sugar-lysine Maillard reaction products in cell free and cell culture systems", Archives of Biochemistry and Biophysics, Vol. 429, No. 2, pp. 154-163, (2004).   DOI
4 H. Li, H. S. Ji, J. H. Kang, D. H. Shin, H. Y. Park, M. S, Choi, "Soy leaf extract containing kaempferol glycosides and pheophorbides improves glucose homeostasis by enhancing pancreatic beta-cell function and suppressing hepatic lipid accumulation in db/db Mice", Journal of Agricultural and Food Chemistry, Vol. 63, No. 2, pp. 7198-7210, (2015).   DOI
5 J. H. Chung, H. J. Lee, S. Y. Lee, K. S. Kim, Y. S. Rim, S. C. Chin, "Establishment of conditions for hot water extraction of Camellia japonica leaves", Korean Journal of Food Science Technology, Vol. 38, No. 6, pp. 823-828, (2006).
6 K. Sahin, E. Yenice, B. Bilir, C. Orhan, M. Tuzcu, N. Sahin, I. H. Ozercan, N. Kabil, B. Ozpolat, O. Kucuk, "Genistein prevents development of spontaneous ovarian cancer and inhibits tumor growth in hen model", Cancer Prevention Research, Vol. 12, No. 3, pp. 135-146, (2019).   DOI
7 K. U. Choi, H. S. Ryu, H. T. Kim, S. M. Kim, S. J. Lee, J. D. Choi, Y. H. Hwang, S. Y. Choi, O. S. Kwon, "Protemic characterization of the of 'Agakong', a small-seeded recombinat inbred line derived from 'Eunhakong'(Glycine max) ×'KLG10084'(Glycine soja)", Food Science and. Biotechnology, Vol. 17, No. 5, pp. 912-918, (2008).
8 M. J. Lee, S. E. Kim, J. H. Kim, S. W. Lee, D. M. Yeum, "A study of coffee bean characteristics and coffee flavors in relation to roasting", Journal of the Korean Society of Food Science and Nutrition, Vol. 42, No. 2, pp.675-681, (2013).   DOI
9 S. B. Song, J. Y. Ko, J. I. Kim, J. S. Lee, T. W. Jung, K. Y. Kim, D. Y. Kwak, I. S. Oh, K. S. Woo, "Changes in physicochemical characteristics and antioxidant activity of adzuki bean and adzuki bean tea depending on the variety and roasting time", Korean Journal of Food Science Technology, Vol. 45, No. 3, pp. 317-324, (2013).   DOI
10 J. Shin, N. Joo, "Component changes in antioxidant activity and isoflavone (β-glucoside & aglycone) contents of small black bean according to different cooking methods", Korean Journal of Food and Cookery Science, Vol. 32, No. 2, pp. 197-203, (2016).   DOI
11 S. H. Ryu, H. S. Lee, Y. S. Lee, G. S. Moon, "Contents of isoflavones and antioxidative related compounds in soybean leaf, soybean leaf Jangachi, and soybean leaf Kimchi", Korean Journal of Food Cookery Science, Vol. 21, No. pp. 433-439, (2005).
12 W. Ariyani, T. Iwasaki, W. Miyazaki, L. Yu, S. Takeda, N. Koibuchi, "A possible novel mechanism of action of genistein and daidzein for activating thyroid hormone receptor-mediated transcription", Toxicological Sciences, Vol. 164, No. 2, pp. 417-427, (2018).   DOI
13 B. K. Ha, " Recent trends in the soybean industry", Korean Soybean Society, Vol. 4, No. 0, pp. 1-12, (2021).
14 A. R. Tall, Y. C. Laurent, "Cholesterol, inflammation and innate immunity", Nature Reviews Immunology, Vol. 15, No. 2, pp.104-116, (2015).   DOI
15 M. Yolmeh, S. M. Jafari, "Application of response surface methodology in the food industry processes", Food and Bioprocess Technology, Vol. 10, No. 11, pp. 413-433, (2017).   DOI
16 E. Y. Cho, H. H. Yoon, "Quality characteristics of cheongkookjang made with lentils according to fermentation time", Culinary Science & Hospitality Ressearch, Vol. 26, No. 6, pp. 203-213, (2020).
17 H. R. Kim, K. S. Chang, J. H. Chang, "Comparison on anti-oxidant effects of pigment extracts from Fabaceae 5 specie", Journal of the Korean Applied Science & Technology, Vol. 37, No. 1. pp. 7-16, (2020).
18 T. J. Ha, J. E. Park, B. K. Kang, H. S. Kim, S. O. Shin, J. H. Seo, " α-Glucosidase inhibitory activity of isoflavones and saponins from soybean (Glycine max L.) and comparisons of their constituents during heat treatments", Journal of the Korean Society of Food Science and Nutrition, Vol. 48, No. 9, pp. 953-960, (2019).   DOI
19 Y. H. Cheng, F. S. H. Hsiao, C. M. Wen, C. Y. Wu, A. Dybus, Y. H. Yu, "Mixed fermentation of soybean meal by protease and probiotics and its effects on the growth performance and immune response in broilers", Journal of Applied Animal Research, Vol. 47, No. 1, pp. 339-348, (2019).   DOI
20 K. M. Ku, M. G. Kim, M. J. Hong, Y. S. Heong, J. S. Kim, I. J. Lee, D. H. Shin, Y. H. Hwang, Y. H. Kang, "Antioxidant and QR inductive activities of novel functional soybean 'Agakong3'", Food Science and. Biotechnology, Vol. 18, No. 3, pp. 624-629, (2009).
21 R. Chelliah, B. M. D. Ericn, F. Elahi, S. J. Yeon, A. Tyagi, C. R. Park, E. J. Kim, K. H. Jo, D. H. Oh, "Role of peptides in antiviral (COVID-19) therapy", Journal of the Food Hygiene and Safety, Vol. 36, No. 5, pp. 363-375, (2021).   DOI
22 N. Gontard, S. Guilbert, J. L. Cuq, "Edilble wheat gluten films;Influence of the main process variables on fillm properties using response surface methodology", Journal of Food Science. Vol. 57, No. 1, pp. 190-195, (1992).   DOI