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Characteristics of the Thermal Degradation of Glucose and Maltose Solutions
우관식,김현영,황인국,이상훈,정헌상 한국식품영양과학회 2015 Preventive Nutrition and Food Science Vol.20 No.2
In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and 150ºC for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose solutions (20% w/w) were prepared by weighing glucose and maltose and adding distilled water in the desired proportion. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugar contents, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) were evaluated. With increasing heating temperatures and times, the L-, a-, and b-values decreased. The pH and free sugar contents decreased, and organic acids and HMF contents increased with greater temperatures and times. EDA (%) and the AEAC of the heating sugars increased with the increases in temperatures and times.
우관식,김현주,이지해,고지연,이병원,이병규 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.1
This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley (Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated. The antioxidant characteristics evaluated are total polyphenol, flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azinobis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS) diammonium salt radical scavenging activities. Results showed that peak [195.0∼184.0 rapid visco units (RVU)], trough (130.0∼116.2 RVU), final (252.0∼221.8 RVU), and setback viscosity (57.0∼37.5 RVU) decreased correspondingly with the increase in the amount of barley. Water binding capacity (187.31∼136.01%) and swelling power (162.37∼127.58%) decreased as amounts of barley increases, however the water solubility (5.35∼6.89%) increased. Moreover, the total polyphenol and flavonoid, and the DPPH and ABTS radical scavenging activities contents increased as the amounts of barley in the mixture increases. This study generally aims to provide useful information for the manufacturing of processed products.
파종시기에 따른 중북부 지역 재배 녹두 품종의 품질 및 이화학 특성
우관식,김성국,정건호,김현주,이지혜,이병원,이유영,이병규,Woo, Koan Sik,Kim, Sung Kook,Jung, Gun Ho,Kim, Hyun-Joo,Lee, Ji Hae,Lee, Byong Won,Lee, Yu Young,Lee, Byoung Kyu 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.5
The proximate compositions, quality and physicochemical characteristics of mung-bean cultivars cultivated in the north-central region of South Korea with different seeding periods were evaluated. A significant difference was noted in the proximate compositions and chromaticity of mung-beans according to cultivars and different seeding periods. Crude ash and protein content decreased with the delay in seeding period and a slight increase in carbohydrate content was observed. Redness of the other five cultivars increased with the delay in seeding period except for the cultivar Jangan, while the yellowness decreased in cultivars Geumsung and Jangan. Water binding capacity of the $1^{st}$, $2^{nd}$ and $3^{rd}$ seeding on the cultivar Eoul was 115.15, 99.76 and 96.31%, respectively, and a decrease in the binding capacity was observed with the delay in seeding periods. Water solubility index and swelling power were significantly different among cultivars. Total polyphenol content of $1^{st}$ and $2^{nd}$ seeding on the cultivar Jangan was 8.59 and 8.57 mg GAE/g, respectively, and a decrease was observed with the delay in seeding periods except for the cultivar Sohyeon. Total flavonoid content of $1^{st}$ seeding on the cultivar Jangan was 5.25 mg CE/g, which decreased with the delay in seeding periods. DPPH radical scavenging activity of $1^{st}$ seeding on the cultivars Geumsung and Kyungseon was 2.44 and 2.32 mg TE/g, respectively, which decreased with the delay in seeding periods. The BTS radical scavenging activity of $1^{st}$ seeding on the cultivar Jangan was 6.98 mg TE/g. In the present study, the variations in phenol content and radical scavenging activity were observed to be dependent on the cultivars and seeding periods.