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http://dx.doi.org/10.3746/jkfn.2007.36.10.1334

Monitoring on Functional Properties of Solid Cheonggukjang Extracts by Using Response Surface Methodology  

Lee, Bo-Mi (Korea Food Research Institute)
Do, Jeong-Ryong (Korea Food Research Institute)
Kim, Hyun-Ku (Korea Food Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.10, 2007 , pp. 1334-1340 More about this Journal
Abstract
Extraction characteristics of solid Cheonggukjang and the functional properties of corresponding extracts were monitored by the response surface methodology (RSM). The maximum extraction yield of 12.08% was obtained under the specific extraction conditions, such as microwave power of 132.40 W, ratio of solvent to sample content of 7.57 g/mL and extraction time of 14.11 min. The maximum electron donating ability (EDA) was found as 33.53% at the conditions of 113.26 W microwave power, 16.39 g/mL of ratio of solvent to sample content and 12.67 min extraction time. The maximum superoxide dismutase (SOD) -like activity was 89.62% under the extraction conditions of 61.82 W, 17.06 g/mL and 9.03 min. Based on superimposition of three dimensional RSM with respect to extraction yield, electron donating ability and SOD-like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of $75{\sim}140W$, ratio of solvent to sample content of $3{\sim}12g/mL$ and extraction time of $1{\sim}11min$, respectively.
Keywords
monitoring; functional property; solid Cheonggukjang;
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Times Cited By KSCI : 5  (Citation Analysis)
Times Cited By SCOPUS : 1
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