• 한국식품과학회지
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• 제38권5호
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• pp.699-706
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• 2006

최근 약용식물로부터 특정성분을 추출하여 천연물이 가지는 2차 대사산물인 생리활성 물질에 대한 관심이 증대되고 있는데, 생리활성을 나타내는 물질 중 식품의 기능 강화를 위해 주로 활용되고 있는 것은 항산화 및 항균활성에 관련된 물질들이다. 이러한 식품강화 물질을 발굴하고자 해안가에 자생하며 유독성 식물로 알려진 암대극(E. jolkini)의 전초를 대상으로 ethanol 추출 및 용매분획하여 총 폴리페놀 함량을 분석하고 그에 따른 항산화활성 및 식품 유해 미생물에 대한 항균활성을 비교 측정하였다. 그 결과 암대극 (E. jolkini)은 다른 대극속 식물과 마찬가지로 페놀성 화합물을 다수 함유하고 있음을 확인할 수 있었으며, 총 폴리페놀 함량이 높게 나타난 ethylacetate 층에서 DPPH radical 소거활성, xanthine oxidase 저해활성, superoxide 소거활성 및 nitric oxide 소거활성의 $IC_{50}$ 값이 각각 $8.38\;{\mu}g/mL$, $466.01\;{\mu}g/mL$, $11.39\;{\mu}g/mL$, $332.11\;{\mu}g/mL$로 가장 우수한 항산화 활성을 보여 주었다. 항균활성은 paper disc method, 미생물 생장곡선 그리고 최대억제농도(MIC)을 측정 비교하였다. Paper disc method에서는 조추출물인 80% ethanol 및 ethylacetate와 butanol 분획물에서 농도가 증가할수록 항균력을 나타내는 inhibition zone 크기도 같이 증가하였으며, 특히 ethylacetate 분획물에서 가장 높은 항균력을 보여 주었다. 최대억제농도는 모든 균주에서 80% ethanol 추출물 및 ethylactate와 butanol 분획물에서 100 ppm 농도로 처리시 최소 생육저해 효과를 보였으며, 또한 암대극 추출물이 식품유해 미생물인 B. cereus, L. monocytogenes, E. coli 등 3 종의 균주를 대상으로 생육특성에 미치는 영향을 측정한 결과, ethylacetate 분획물이 가장 효율적인 항균활성을 보여 주었다.

• Journal of Dairy Science and Biotechnology
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• 제30권2호
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• pp.93-109
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• 2012

This study was performed to investigate the effects of added whey protein concentrates (WPC) and whey powder (WP) on the quality and shelf life of Tofu, a traditional food in Korea. Combined whey powder and whey protein concentrates were obtained at drainage after the casein was separated by using rennet enzyme or acidification of milk. We manufactured whey Tofu and evaluated its nutritional quality by testing, the general composition for yield, moisture, pH, crude protein, crude fat, carbohydrate, rheology, sensory properties, and change during storage. 1. The general compositions of WPC and WP were as follows: (a) WPC: moisture, 5.9%; crude protein, 56.2%; crude fat, 0.1%; carbohydrate, 32.6%; ash, 5.2%; and pH 5.93 and (b) WP: moisture, 3.7%; crude protein, 13.2%; crude fat, 1.6%; carbohydrate, 74.4%; ash, 7.1%; and pH, 6.65. 2. The yield of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest (265%) at $13.3g/cm^2$, but with 4% addition WP was the lowest (184%) at $22.2g/cm^2$. 3. The moisture content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL = 6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest at 79.82% ($13.3g/cm^2$), but 4% was the lowest at 75.18% ($22.2g/cm^2$). 4. The pH of Tofu was as follows: (a) in WPC, the value was WPC 6% > WPC 4% > WPC 2% > control and $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 and (b) in WP, WP 4% > WP 2% > control. 5. The ash content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, there was no difference between 2% and 4% addition. 6. The crude protein content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, there was no difference between 2% and 4% addition. 7. The crude fat content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, values decreased with increasing pressed weight. 8. The carbohydrate content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, values increased with increasing pressed weight. 9. The rheology test results of Tofu were as follows: (a) in WPC, hardness and brittleness was highest with $CaCl_2$:GDL=8:2 and 6% added WPC. Cohesiveness was highest with $CaCl_2$:GDL=6:4 and 2% added WPC. Elasticity was the highest with $CaCl_2$:GDL=7:3 and the added WPC control. (b) in WP, hardness was the highest with $22.2g/cm^2$ and added WP control. Cohesiveness was the highest with $17.8g/cm^2$ and added WP 2%. Elasticity was the highest with $17.8g/cm^2$ and added WP 4%. Brittleness was the highest with $17.8g/cm^2$ and added WP control. 10. The sensory test results of Tofu were as follows: (a) in WPC, the texture, flavor, color, and smell were the highest with $CaCl_2$:GDL=6:4 and 6% added WPC. (b) in WP, the texture was the highest in the control with $22.2g/cm^2$. Flavor and smell were the highest in WP 2% and $22.2g/cm^2$. Color was the highest in WP 2% and $17.8g/cm^2$. 11. The quality change of Tofu during storage was as follows: (a) in WPC, after 60 h, all samples began to get spoiled and their color changed, and mold began to germinate. (b) in WP, the result was similar, but the rate of spoilage was more rapid than that in the control.

• 한국식품영양과학회지
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• 제12권2호
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• pp.116-121
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• 1983

감귤(柑橘)의 저장성(貯藏性) 향상(向上)을 위한 $^{60}CO-{\gamma}$ 선(線) 조사(照射)가 제주산온주감귤(濟州産溫州柑橘)에 미치는 영향(影響)을 조사(調査)하였다. 온주감귤(溫州柑橘) 4개(個) 계통(系統)을 10.000Ci, $^{60}CO-{\gamma}$ 선원(線源)을 이용(利用) 0, 50, 100, 150 Krad 수준(水準)으로 조사(照射)하여 22일간(日間) 반지하지(半地下地) 저장고(貯藏庫)에 저장(貯藏) 조사(調査)한 결과(結果)를 요약(要約)하면 아래와 같다. 1. 저장종료시(貯藏終了時)까지의 감귤(柑橘) 누적부패율(累積腐敗率)은 중생계(中生系)인 미택(米澤)($T_2$)74.32%, 조생온주(早生溫州) ($T_1$)69.67%, 중만생계림온주(中晩生系林溫州) ($T_3$)61.79%와 만생계(晩生系) 청도(靑島) ($T_4$)가 64.33%였다. 반면(反面) 서울지역(地域)의 부패율(腐敗率)은 저장(貯藏)72일(日)에서 $T_1$:28%, $T_3$;25% $T_4$;24%로 제주지역(濟州地域)에 비(比)해 월등(越等)히 낮았다. 감귤(柑橘)이 부패(腐敗)는 저장초기(貯藏初期)에 서서(徐徐)히 증가(增加)하나 조사후(照射後) 59일(日) 부터는 급격(急激)히 상승(上昇)하기 시작하였다. 부패율(腐敗率)과 감귤계통(柑橘系統) 사이에는 고도(高度)의 상관관계가 있었으며 저장성(貯藏性)은 $T_3$와 $T_4$가 가장 우수하였다. ($T_3;\hat{y}=0.78x-15.30$, T_4;\hat{y}=0.79x-12.29, $T_1;\hat{y}=0.93x-9.01$, $T_2;\hat{y}=0.79x-13.49$) 방사선(放射線) 고조사수준(高照射水準)(100, 150Krad)은 저장중기(貯藏中期)까지 감귤저장(柑橘貯藏)에 효과(效果)가 있었으나 조사(照射) 76일(日) 이후(以後)에는 대조구(對照區)와 차(差)가 없었다. 2. 방사선(放射線) 조사(照射)는 저장기간중(貯藏期間中) 감귤(柑橘)의 산도(酸度)를 감소(減少)시켰으며 평균산도(平均酸度)는 $T_1$;1.01%, $T_3$;1.01%, $T_4$;0.84% 및 $T_2$;0.77%로 감귤계통(柑橘系統) 및 조사선량(照射線量) 간(間)에는 높은 (p<0.01) 유의차(有意差)가 인정(認定)되었다. 3. 모든 처리구(處理區)에서 환원당(還元糖)과 전당함량(全糖含量)은 증가(增加)하고 있었으나 통계적(統計的) 유의성(有意性)은 없었고 50krad 조사구(照射區)에서만은 대조구(對照區)에 비(比)해 유의적(有意的)(p<0.01)으로 감소(減少)하고 있었다. 당도(糖度)는 $T_1$, $T_4$가 $T_2$, $T_3$에 비(比)해 높았으며 고선량수준(高線量水準)(100, 150Krad)에서 대조(對照)에 비(比)해 유의적(有意的)인 감소(減少)가 있었다(p<1.01) ascorbic acid의 함량(含量)은 모든 처리구(處理區)에서 저장시기(貯藏時期)가 경과(經過)됨에 따라 감소(減少)하였으며 고조사선량(高照射線量) 수준(水準)에서 대조구(對照區)에 비(比)해 유의적(有意的)인 감소(減少)가 있었다(P<0.01).