상업용 김치와 담금 배추김치의 발효에 따른 품질특성 변화

남동건,김세나,최용민,김영섭,양미란,한혜경,최애진,Nam, Dong-Geon,Kim, Sena,Choi, Youngmin,Jin, Yong-Xie,Yang, Mi-Ran,Han, Hye-Kyung,Choi, Ae-Jin 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.2

Purpose: The purpose of this study was to evaluate the folate contents and quality characteristics of commercial and fermented Kimchi and compare the correlation between folic acid and quality characteristics. Methods: The contents of total folate and quality characteristics were evaluated in 10 kinds of industrial and local Kimchi and nine kinds of other commonly consumed Kimchi. Changes in folate content and quality characteristics of Kimchi during 14 days of fermentation at $15^{\circ}C$ were compared. Results: Chungnam (L4) Kimchi had the lowest pH of 4.62, and acidity (0.57%) and salinity (3.26%) were highest compared to other areas. The content of total folate of D company (A) was the highest at $73.66{\mu}g/100g$. The content of total folate was significantly higher than those of Sesame leaf Kimchi (O9) and Young leafy radish Kimchi (O5) containing 65.77 and $62.82{\mu}g/100g$, respectively. The pH of fermented Kimchi decreased from 6.09 to 4.11 (p<0.05), and the acidity significantly increased (p<0.001) to 0.32-0.66%. Reducing sugar content decreased rapidly by 4 days and then slowly decreased (p<0.001). Total bacteria and lactic acid bacteria counts significantly increased (p<0.05) with fermentation period. Content of total folate was highest at $69.82{\mu}g/100g$ and $68.16{\mu}g/100g$ on days 0 and 2 of fermentation, after which it decreased to 77.6% at $15.61{\mu}g/100g$ on day 10 of fermentation. Conclusion: As a result, there was no definite trend regarding folate content in commercial Kimchi and other Kimchi. Young leafy radish, Chives, and Welsh onion Kimchi, which are rich in green leaves, are excellent folate source foods. The highest folate content of fermented Kimchi was identified on day 2 of fermentation. Therefore, it is recommended to use raw or immature Kimchi when using Kimchi as a folate source food.

고압효소처리에 의한 생강의 다당류와 기능성분 수용화

남동건 ( Dong-geon Nam ),김민아 ( Mina Kim ),임푸름 ( Pureum Im ),김상범 ( Sang Bum Kim ),최정숙 ( Jeong-sook Choe ),최애진 ( Ae-jin Choi ) 한국산업식품공학회 2018 산업 식품공학 Vol.22 No.2

본 연구는 고압처리 기술에 효소분해 기술을 접목하여 생강의 고분자 다당류를 최대한 분해 및 수용화시켜 품질개선을 유도하고 gingerol과 같은 지표성분의 추출을 향상시키는 최적의 가공 조건을 확립하여 고부가가치 제품 개발에 기초가 되는 정보를 제공하고자 하였다. 시료 형태별 고압효소처리(HP)의 효과는 수용화 특성, 유용성분 및 지표성분 추출 등에서 동결 건조 생강분말이 유의적으로 높게 나타났다. 생강 추출물의 다당류 및 전분제거율은 고압효소처리(HP)는 23.03%, 단일효소처리(WB)는 16.90%로 대조구(CON, 1.17%)에 비해 각각 19.7배, 14.4배 유의적(p<0.001)으로 증가하였다. 수분용해지수(WSI)도 HP는 70.67%, WB는 58.56% 정도로 CON (15.35%) 대비 각각 4.6배, 3.8배 증가하였다. 총 폴리페놀(TP) 함량 역시 HP는 2.55%, WB는 2.37%로 CON (1.43%)에 비하여 각각 1.8배, 1.7배 증가하였다. 이와는 다른 경향으로 효소종류별지표성분의 총합은 HP에 비하여 WB가 높게 나타났으며, WB의 Pec 처리구가 1.53%로 CON에 비하여 2.7배 높게 나타났다. 이와 같은 결과는 고압처리 없이 효소처리 기술만을 적용하여 유용성분 함량이 증가된 생강 추출물을 생산할 수 있는 가능성을 제시하여 주는 것이다. 결과적으로 처리 시간, 온도, 압력별 생강 추출물의 수용화 특성 및 유용성분과 지표성분 함량의 결과를 토대로 고압효소 또는 단일효소처리를 위한 최적의 효소로 pectinase (Pectinex Ultra SP-L) 1종을 최종 선정하였으며, 최적의 처리조건은 100MPa, 50oC, 2시간으로 선정하였다. 따라서, 본 연구 결과는 고압효소 또는 단일효소처리를 통하여 생강의 다당류 및 전분을 분해시켜 수용화를 극대화하고 유용성분의 추출함량을 증가시켜, 기존의 생강 추출물의 생산 원가 절감 및 품질 개선 효과를 가져올 수 있는 유용한 기술로 고품질의 제품 생산과 기능성 소재 개발 등의 다양한 분야에서 활용될 수 있을 것으로 판단된다. The objectives of this study were to characterize the physicochemical properties of ginger (Zingiber officinale Rosc.) and the optimum extract processing condition to increase the solubilization efficiency of 6-gingerol and polysaccharides disintegration. The physicochemical properties were investigated under high-pressure enzyme (HP) and enzyme (WB) treatment conditions such as reaction time (1, 2, 3 h), pressure (50, 70, 100 MPa) and sample types, and cell wall degradation enzyme (hemicellulase, cellulase, pectinase, glucosidase, etc.) The effect of high-pressure enzyme treatment depending on sample types was significantly highest in the freeze-dried ginger powder. The optimum condition for high-pressure enzyme treatment was with Pectinex Ultra SP-L (Pec) enzymes for 2 h at 50oC and 100 MPa. Water soluble indexes increased 4.6 and 3.8 times more compared to CON (15.35%) while total polyphenol contents increased by 1.8 and 1.7 times compared to CON (1.43%). The total contents of indicator components such as 6, 8, 10-gingerol and shogaol was 1.53%, increasing 2.7 times more compared to CON (0.57%) with a significant difference (p<0.001). The high-pressure and enzymatic approach described in this study would be beneficial to food industries for developing ginger functional product and materials.

UPLC-DAD-QTOF/MS를 이용한 국내산 생강(Zingiber officinale Rosc.) 잎과 줄기의 추출 용매별 플라보노이드 성분 분석

남동건 ( Dong-geon Nam ),이수지 ( Suji Lee ),임정연 ( Jeong Yeon Im ),황경아 ( Kyung-a Hwang ),최정숙 ( Jeong-sook Choe ),임푸름 ( Pureum Im ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.1

Purpose: To investigate the main phenolic compound in Korean ginger (Zingiber officinale Rosc.) leaves and stem by isolating the flavonoids content through solvent extraction using UPLC-DAD-QTOF/MS. Methods: The flavonol glycosides were extracted using ethanol and hot-water. Thirteen flavonol glycosides were identified by a comparison of the ultraviolet and mass spectra with data from a chemical library and published literature. Results: Among these, novel compounds quercetin and kaempferol glycosides [M+H]+: quercetin 3-O-robinobioside-7-O-rhamnoside [m/z 757.2189], quercetin 3-O-rutinoside-7-O-rhamnoside [m/z 757.2184], quercetin 3-O-galactoside-7-O-rhamnoside [m/z 611.1623], quercetin 3-O-glucoside-7-O-rhamnoside [m/z 611.1617], quercetin 3-O-robinobioside [m/z 611.1621], quercetin 3-O-rutinoside [m/z 611.1608], quercetin 3-O-glucoside [m/z 465.1039], kaempferol 3-O-robinobioside-7-O -rhamnoside [m/z 741.2239], kaempferol 3-O-rutinoside-7-O-rhamnoside [m/z 741.2242], kaempferol 3-O-galactoside-7-O-rhamnoside [m/z 595.1667], kaempferol 3-O-robinobioside [m/z 595.1663], kaempferol 3-O-rutinoside [m/z 595.1660], kaempferol 3-O-glucoside [m/z 449.1088] were newly confirmed from the ginger leaves and stem. In particular, quercetin 3-O-glucoside (isoquercitrin) and quercetin 3-O-rutinoside (rutin) were confirmed as the major compounds in flavonols. Ethanol extraction of the ginger leaves and stem (213.47±2.60 and 59.88±0.63 mg/100 g dry weight) showed a higher flavonoid content than hot-water extracts (27.48±0.19 and 7.13±0.04 mg/100 g dry weight). Conclusion: This study has shown that, the use of ethanol in the solvent extraction process can significantly increase the flavonoid content obtained from ginger leaves and stem. The flavonoids in Korean ginger could serve as a potential source of natural antioxidants for use in various industrial applications.

주정과 효소 복합 처리를 활용한 생강의 다당류 및 기능성분 수용화

남동건(Dong-Geon Nam),김민아(Mina Kim),임푸름(Pereum Im),최정숙(Jeong-Sook Choe),최애진(Ae-Jin Choi) 한국식품저장유통학회 2019 한국식품저장유통학회지 Vol.26 No.5

고문헌 유래 재래식 된장의 제조 방법에 따른 품질 특성

남동건(Dong-Geon Nam),김지현(Ji-Hyun Kim) 한국식품저장유통학회 2021 한국식품저장유통학회지 Vol.28 No.2

생강(Zingiber officinale Roscoe) 뿌리, 줄기, 잎의 라디칼 소거 활성을 통한 산화스트레스 억제 효과

임푸름(Pu Reum Im),황혜정(Hye-Jeong Hwang),임정연(Jeong Yeon Im),황유진(Yu-Jin Hwang),남동건(Dong-Geon Nam),최정숙(Jeong-Sook Choe),황경아(Kyung-A Hwang) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.2

본 연구에서는 신규 식품 원료로 등록된 생강 잎과 생강 줄기의 항산화 효과를 생강 뿌리와 비교 분석하였다. DPPH와 ABTS 라디칼 소거능에 의한 항산화력을 측정한 결과 모든 시료 추출물에서 농도 의존적으로 항산화력이 증가하는 경향이 나타났으며, 특히 100 μg/mL 농도에서 생강 뿌리(58%)와 생강 잎(35%)에서 우수한 항산화 효능을 확인하였다. NO 생성 억제 효과는 모든 시료에서 나타났으며, 특히 생강잎은 25~31%의 저해율을 보여 생강 뿌리(22~37%)와 유사하게 NO 생성 억제 효과가 나타나 우수한 효능을 확인하였다. 생강 줄기는 24~26%의 저해율을 보였으나 농도 의존성은 없었다. 세포 내 활성산소종 생성은 생강 뿌리(21~46%), 생강 잎(15~30%), 생강 줄기(2~11%) 순서로 억제 효과가 높게 나타났다. 항산화 기전을 확인하기 위해 항산화효소의 유전자 발현을 평가한 결과 생강 잎은 Cu/Zn-SOD와 Mn-SOD 유전자 발현을 높은 수준으로 증가시켰으며, GPx와 catalase는 생강 뿌리, 생강 잎, 생강 줄기 순서로 발현을 증가시키는 것으로 나타났다. 본 연구 결과를 통해 그동안 버려지던 생강 잎과 생강 줄기의 항산화 효과를 확인하였고 생강 잎에서 우수한 항산화 활성을 확인하여 향후 건강기능식품 소재로서 개발이 가능할 것으로 판단된다. 그러나 생강 잎에 관한 연구는 미비한 실정으로 향후 생강 잎추출물의 체내 생리활성 메커니즘 구명을 위한 동물실험 등의 추가적인 연구가 필요할 것으로 판단된다. In this study, the antioxidant effects of Zingiber officinale Roscoe leaves and stems which have been registered as new food ingredients were comparatively analyzed with Z. officinale Rosc. roots. The increase in antioxidant activity was concentration-dependent in all extracts, and excellent antioxidant activity was confirmed in the roots (58%) and leaves (35%) at 100 μg/mL. The inhibitory effect of nitric oxide production was found in all samples. In particular, the leaves showed an inhibitory rate of 25∼31%, an effect similar to that of the roots (22∼37%), confirming their excellent efficacy. The stems showed a 24∼26% inhibition rate, but the inhibition was not concentration- dependent. The inhibitory effect of the roots, stems and leaves of Z. officinale Rosc. on the reactive oxygen species production was highest in the roots (21∼46%), followed by leaves (15∼30%) and stems (2∼11%). Cu/Zn-superoxide dismutase (SOD) and Mn-SOD mRNA expressions were increased to high levels by the leaves. Glutathione peroxidase and catalase levels were in the increased in the roots, leaves, and stems, in that order. Through the results of this study, the antioxidant effects of Z. officinale Rosc. leaves and stems were confirmed, and excellent antioxidant activity was confirmed in the leaves. Z. officinale Rosc. leaves can therefore be considered for use as an antioxidant functional health food material in the future. However, since studies on the leaves are insufficient, additional studies in animals are needed to investigate the mechanism of the physiological activity of Z. officinale Rosc. leaves in the body.