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차명화,윤선,Cha, Myeong-Hwa,Yoon, Sun 한국식품과학회 1993 한국식품과학회지 Vol.25 No.1
대두 단백분해효소(pepsin, actinidin)를 작용시켜 단백질 분자에 변형을 줌으로써 이에 따른 식품학적인 기능성의 변화에 대하여 연구하였다. 효소와의 반응시간에 따른 변화에 대하여 연구하였다. 효소와의 반응시간에 따른 대두단백질의 가수분해도를 측정한 결과, pepsin은 초기부터 매우 급격히 대두단백을 가수분해 시켰으며 반면 actinidin에 의한 가수분해는 반응시간이 경과함에 따라 완만하게 진행되었다. PAGE에 의한 결과는 두 효소가 비슷한 경향을 보여 반응이 진행될수록 아랫쪽으로 점차 이동하는 하나의 넓은 band를 보였다. SDS-PAGE에 서는 native SPI가 약 9개의 뚜렷한 band를 보였으나 actinidin에 의한 경우 $3{\sim}4$개의 band를 나타내었다. 그러나 pepsin으로 5분 반응시킨 경우 MW $24,000{\sim}13,000$에 이르는 하나의 band를 나타내어 actinidin이 특정한 band를 선택적으로 가수분해하는 경향과는 다른 결과를 보였다. 대두 단백 가수분해물의 기능적 특성을 측정한 결과, pepsin으로 반응시킨 경우 용해도는 대조군이나 actinidin의 경우보다 뚜렷이 증가했고, 전 pH 범위에서 유화형성력이 향상되었다. 또한 모든 실험군의 기포형성력이 전 pH에서 증가했으며, 등전점 부근에서는 효소반응 시간이 경과할수록 기포안정성도 증가하였다. 그러나 actinidin 처리시 등전점 부근에서만 유화형성력이 향상되었고, 5분 반응시킨 실험군의 기포형성력이 가장 높았으며, alkaline 범위에서 기포안정성이 증가되었다. 이와 같이 각 가수분해물의 기능성의 차이는 단백분해효소마다 그 작용부위가 다르고 이에 따른 단백 가수분해물의 물리, 화학적 특성이 달라져, 그 결가 가수분해물의 기능적 특성에 영향을 끼치는 것으로 사료된다. The effects of enzymatic modification with pepsin and actinidin was studied on molecular weight distributions and functional properties of hydrolysates from soy protein isolate (SPI) differing in degree of hydrolysis. The hydrolyzed SPI by pepsin showed 41.5% degree of hydrolysis after 5 min, and maximum hydrolysis was obtained after 2 hours. Actinidin hydrolyzed SPI 26.71% degree after 1 hour. On SDS-PAGE, native SPI showed 9 distinguishable bands on SDS-PAGE gel. Pepsin treated SPI showed one broad band in the lower part of gel. This band was shifted further to the bottom of the gel and became faint as hydrolysis time increased. While actinidin treated SPI showed different SDS-PAGE pattern from pepsin. However PAGE patterns were similar with pepsin and actinidin treated groups. With pepsin treatment, solubility of SPI distinctively increased around isoelectric point(pI). Emulsifying activity (EA) and emulsifying stability (ES) showed marked increase over pH range of $3.0{\sim}8.0$. 5 min modified group had most excellent foam expansion (FE). Foam stability (FS) was increased as pepsin treatment time increased at pI. With actinidin treatment, solubility was increased. 60 min modified SPI had the most effective EA at pH 4.5. However ES was not effected by actinidin treatment. 5 min modified group was most effect in FE. FS was higher at alkaline pH.
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후숙시기 동안 참다래의 품질, 기능성 및 액티니딘 함량 변화 조사
남승희 한국식품저장유통학회 2016 한국식품저장유통학회지 Vol.23 No.3
Kiwifruit (Actinidia chinensis, Hayward) was stored at 25℃ for 0~30 days and investigated to find out the optimum storage time to obtain the best physical and functional properties for consumers’ preference. Kiwifruits was stored at different time period (0, 5, 10, 15, 20, and 30 days) for investigating their physiochemical quality, nutritional components, and functional characteristics. Kiwifruits stored for 20~30 days showed the best physiochemical quality such as higher total acidity and proper firmness. They were also more enriched with dietary fibers, free sugar, and organic acid, although no significant changes were observed in crude protein, crude fat, and moisture content. For functional properties, kiwifruits stored for 20 days showed significantly higher contents of total phenolics, flavonoids, and actinidin. In addition, it showed stronger antioxidant activity, whitening effect, and proteolytic activity when compared with other samples. SDS-PAGE analysis showed the presence of actinidin enzyme in kiwifruits. These results indicated that the kiwifruits stored for 15~20 days possessed excellent quality and high concentrations of nutritional and functional compounds, which could be best for both fresh consumption and product processing
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Physical and Compositional Characteristics of ‘Mitsuko’ and Local Hardy Kiwifruits in Japan
김진국,Kenji Beppu,Ikuo Kataoka 한국원예학회 2012 Horticulture, Environment, and Biotechnology Vol.53 No.1
The fruit characteristics of hardy kiwifruit (Actinidia arguta) in Japan were investigated at several growth stages. Fruit weight of A. arguta ‘Mitsuko’ increased showing a double sigmoid curve. After fruit set, starch accumulated gradually and reached maximum concentration 90 days after full bloom (DAFB). Along with the reduction of the starch, sugar contents increased. Sucrose was a major sugar component in mature fruit. At the early stage of fruit development, myo-inositol was predominant. Quinic acid was prevalent in the young fruit. The amount of quinic acid decreased once in mid-season, and then increased slightly again. Citric acid increased gradually with maturation. The amount of malic acid and soluble oxalic acid was little affected by fruit maturity. The concentration of ascorbic acid was relatively high at the early stage of fruit development. It decreased in mid-season and then remained constant. Among the 2 cultivars and 14 local collections, the fruit shape varied being obovate, oblate, ellipsoid, and clavate. The fresh weight of 16 collected fruits ranged from 3.6 to 25.1 g. Fruit skin was glabrous and the surface color varied from green to dark green. Flesh color was basically green or dark green. Soluble solids content (SSC) of juice ranged from 10.2 to 17.0%. Sugar content varied from 4.1 to 9.5 mg・100 g-1 FW. Myo-inositol content ranged from 266.4 to 771.1 mg・100 g-1 FW. Major organic acids were quinic, citric, and malic acid, and citric acid was predominant. Total acid content ranged from 1.4 to 2.1 mg・100 g-1 FW. Total ascorbic acid content ranged from 22.8to 222.1 mg・100 g-1 FW. Protease activity in the juice was generally high and varied from 6.1 to 92.6 nmol ρNA released・min-1, among the cultivars and local collections.
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소아 키위 과일 알레르기 환자에서 성분 항원 진단의 효용성
이정민 ( Jeongmin Lee ),김혜보 ( Hyebo Kim ),정경욱 ( Kyunguk Jeong ),전세아 ( Se-ah Jeon ),이수영 ( Sooyoung Lee ) 대한천식알레르기학회 2022 Allergy Asthma & Respiratory Disease Vol.10 No.2
Purpose: In food allergy, significant component antigens can be assessed by using the microarray. The purpose of this study was to evaluate the diagnostic value of component resolved diagnosis (CRD) in young children with kiwifruit allergy. Methods: Through a retrospective review of medical records, we evaluated the clinical characteristics of 12 children who underwent measurement of serum immunoglobulin E concentrations to kiwifruit (kiwi-sigE) and were diagnosed as kiwifruit allergy. We ap plied ImmunoCAP ISAC-CRD 112 using the residual sera of patients at the initial visit. Results: The median age of kiwifruit allergic children was 33.5 months (range, 13 to 84 months), and the proportion of systemic re actions, including 2 anaphylaxis cases, was 66.7%. Four had localized reactions on the lips. A total of 11 (91.7%) were sensitized to Act d 1; among them, 8 were mono-sensitized to Act d 1 and 3 were sensitized to ≥2 kiwifruit components. There was no significant difference in CRD results between those with systemic reactions and those with local reactions. Conclusion: Act d 1 is the major allergenic component in Korean young children with clinical kiwifruit allergy. The additional diag nostic value of the CRD in diagnosing and predicting the severity of kiwifruit allergy is expected to be low in young children. (Allergy Asthma Respir Dis 2022;10:105-109)
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