Browse > Article
http://dx.doi.org/10.3746/jkfn.2007.36.11.1465

Prediction of Optimal Microwave-Assisted Extraction Conditions for Functional Properties from Fluid Cheonggukjang Extracts  

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.11, 2007 , pp. 1465-1471 More about this Journal
Abstract
Response surface methodology (RSM) was employed to optimize extraction conditions in order to find the maximal functional properties of fluid Cheonggukjang. Based on central composite design, a study plan was established with variations of microwave power, ethanol concentration, and extraction time. Regression analysis was applied to obtain a mathematical model. The maximum inhibitory of tyrosinase activity was found as 26.75% at the conditions of 30.56W microwave power, 2.40 g/mL of ratio of solvent to sample content and 10.00 min extraction time, respectively. The maximum superoxide dismutase (SOD)-like activity was 53.23% under the extraction conditions of 108.42 W, 4.38 g/mL and 7.84 min. Based on superimposition of three dimensional RSM with respect to extraction yield, inhibitory of tyrosinase activity and SOD-like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of $55{\sim}75$ W, ratio of solvent to sample content of $2{\sim}5$ g/mL and extraction time of $3.5{\sim}15$ min, respectively.
Keywords
functional properties; fluid Cheonggukjang; microwave-assisted extraction;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Hong SW, Kim JY, Lee BK, Chung KS. 2006. The bacterial biological response modifier enriched Chungkookjang fermentation. Korean Food Sci Technol 38: 548-553   과학기술학회마을
2 Yoo CK, Seo WS, Lee CS, Kang SM. 1998. Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from Chunggukjang. Korean J Appl Microbiol Biotechnol 26: 507-514   과학기술학회마을
3 Kim DH, Lee GY, Kim NM, Lee JS. 2003. Physiological functionality of various extracts from danmemil and legumes. Korean J Food Nutr 16: 347-352   과학기술학회마을
4 Jung YK, Lee K, No HK, Kim SD. 2006. Effect of sea tangle on fermentation and quality characteristics of Cheongbukjang. Korean J Food Preserv 13: 95-101   과학기술학회마을
5 Schiffmann RF. 1992. Microwave processing in the U.S. food industry. Food Technol 46: 50-56
6 Santos I, Sohn IY, Choi HS, Park SM, Ryu SH, Kwon DY, Park CS, Kim JW, Kim JS, Lim JK. 2007. Changes of protein profiles in Cheonggukjang during the fermentation period. Korean J Food Sci Technol 39: 438-446   과학기술학회마을
7 AOAC. 1995. Official Methods of Analysis. 17th ed. Method 3.1.03. Association of Official Analytical Chemists, Washington DC, USA
8 Shon MY, Kwon SH, Park SK, Park JR, Choi JS. 2001. Changes in chemical components of black bean Chungkugjang added with kiwi and radish during fermentation. Korean J Postharvest Sci Technol 8: 449-455   과학기술학회마을
9 Hosoi T. 1996. Recent progress in treatment of osteoporosis. Nippon Ronen Igakkai Zasshi 33: 240-244
10 Giese J. 1992. Advances in microwave food processing. Food Technol 46: 118-123
11 Pare JRJ, Belanger MR, Stafford SS. 1994. Microwave-assisted process ($MAP^{TM}$): a new tool for the analytical laboratory. Trends in Analytical Chemistry 13: 176-184   DOI   ScienceOn
12 Contard N, Guilbert S, Cuq JL. 1992. Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J Food Sci 57: 190-196   DOI
13 Lee GD, Lee JE, Kwon JH. 2000. Application of response surface methodology in food industry. Food Ind 33: 33-45
14 Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239   과학기술학회마을
15 Lee HJ, Cho SA, Shin JG, Kim JS, Jeong YJ, Moon KD, Kwon JH. 2007. Quality and functional components of commercial Chungkukjang powers. J Korean Soc Food Sci Nutr 36: 65-71   과학기술학회마을   DOI   ScienceOn
16 SAS Institute, Inc. 1990. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA
17 Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33: 626-623   과학기술학회마을
18 Gray JI, Dugan Jr LR. 1975. Inhibition of N-nitrosamine formation in model food system. J Food Sci 40: 981-984   DOI
19 Wong TC, Luh BS, Whitaker JR. 1971. Isolation and characterization of polyphenol oxidase of clingstone peach. Plant Physiol 48: 19-23   DOI   ScienceOn
20 Lee BM, Do JR, Kim HK. 2007. Monitoring on functional properties of solid Cheonggukjang extracts by using response surface methodology. J Korean Soc Food Sci Nutr 36: 1334-1340   과학기술학회마을   DOI   ScienceOn