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추출조건에 따른 다시마 추출액의 특성에 미치는 물리적 특성의 영향
허상선,정재용*,박영호,주길재,최용희* 경북대학교 농업과학기술연구소 1999 慶北大農學誌 Vol.17 No.-
The objective of this research was to characterize viscosity of sea tangle extract isolated from sea tangles in Korea to obtain basic data for production of dietary fiber materials with new functional properties. The viscosity of sea tangle extract was increased as the the extraction time increased. However, these values increased inginficantly up to 1 hour of extraction time and then slow increased in case of hot water extraction and enzymatic hydrolyzed sea tangle extract. As for addition of sugar and salts, the values of viscosity of sea tangle extract was very low in the additon of EDTA-2Na regardless of concentration. But in case of sucrose and NaCl, the viscosity of sea tangle extract were tended to decreased up to 2.5% concentration.
Arabidopsis non-specific lipid transfer proteins (AtnsLTP) 처리에 의한 무농약 기능성 잎들깨 생산기술
허상선,김학윤,유선균,김경민 한국생명과학회 2003 생명과학회지 Vol.13 No.5
Recombinant Arabidopsis non-specific lipid transfer proteins (nsLTPs) was purified from yeast. In order to determine the effect of nsLTPs for an production of anthocyanin in perilla leaves, ‘Manchudlggae’ cultivar was grown at pots that had been applied with different concentration of nsLTPs. The anthocyanin content in AtnsLTP treated leaves increased above two-fold higher than that in control. Also chlorophyll content was increased 16%. It was presumed that AtnsLTPs could be applied to increase high quality of perilla leaves. AtnsLTP (Arabidopsis nonspecific lipid transfer proteins)를 효모로부터 분리정제 하였다. AtnsLTP를 들깨 재배시 처리함으로 병해충의 피해와 기능성 물질 향상에 관계되는 실험을 수행하여 얻어진 결과는 다음과 같다. ‘만천들깨’ 잎에 각기 다른 농도의 AtnsLTP를 처리한바, anthocyain의 함량변화는 무처리에 비해 약 2배 이상 증가하였다. 또한 엽록소 함량은 16%이상 증가하였다. 따라서 AtnsLTP는 고기능성과 고품질 들깨잎 생산에 효과적이라고 생각되어진다.
저온진공건조 공정에 의한 떫은 감의 건조 및 품질 특성
허상선 한국유화학회 2016 한국응용과학기술학회지 Vol.33 No.1
저온진공건조 조건에 따른 곶감의 건조특성 및 품질적 변화를 분석하였다. 곶감의 건조 특성 은 전형적인 항율건조기간과 감율건조기간이 존재함을 확인 할 수 있었다. 진공압력이 높을수록 가열온 도가 높을수록 곶감의 당도, 당 함량, 경도 값은 높게 나타났으며 이에 비해 명도 값은 낮게 나타남을 알 수 있었다. 기존 천일 및 열풍건조를 대처할 수 있는 진공건조의 최적 조건은 진공압력이 40~50kPa abs., 가열온도 30℃, 건조시간은 3~4일 이었다. This study was performed to investigate drying characteristics and quality properties of dried persimmon with vacuum drying process. Drying characteristic curve of the dried persimmon showed that the constant rate drying period and falling rate drying period exist definitely. 。Brix, sugar content and hardness value of the dried persimmon increased as the vacuum pressure and heating temperature increased, but L value of the dried persimmon lower. The results indicated that the optimal conditions were at vacuum pressure of 40~50kPa abs., heating temperature of 30℃ and drying time of 3~4days
토사자, 복분자 및 작약의 항산화성 및 미백효과에 관한 연구
허상선,김일출 한국유화학회 2014 한국응용과학기술학회지 Vol.31 No.1
In an attempt to find natural sources of antioxidants and whitening agents, comparisons of the antioxidative and tyrosinase inhibitory activities of various ethanol extracts of Cuscutae Semen, Rubi Fructus and Paeoniae Radix were carried out. Comparison of the three ethanol extracts revealed that, Paeoniae Radix had the highest electron-donating ability(79.3%),; however, Rubi Fructus had the highest SOD-like ability(31.1%). The xanthine oxidase experiment exhibited a hindrance effect of 74.3% in Cuscutae Semen, 80.4% in Rubi Fructus and 60.8% in Paeoniae Radix. A tyrosinase inhibitory activity assay was conducted to evaluate the whitening effects of the extracts, The tyrosinase inhibitory activity was 20.1% in the Cuscutae Semen, 54.2% in the Rubi Fructus, 56.3% in the Paeoniae Radix. Based on these results, we suggest that the ethanol extracts of Cuscutae Semen, Rubi Fructus and Paeoniae Radix can be used as food and cosmetic ingredients.
초산과 Cyclodextrin으로 포접한 홍삼 추출액의 Ginsenoside 조성과 맛의 변화
허상선 한국유화학회 2016 한국응용과학기술학회지 Vol.33 No.4
홍삼추출물(RGE)의 쓴맛을 개선하기 위해서 증숙시 초산 처리 후 α-, β-, γ-CD을 이용 해서 RGE의 포접화합물을 제조하여, 전자혀 분석을 통해서 RGE-γ-CD에 의한 쓴맛 개선효과가 가장 큰 것으로 확인하였다. 인삼의 열처리 공정에 있어 초산 처리는 Rg3 및 비극성 진세노사이드 성분 함량 을 증가시킴을 알 수 있었다. 전자혀를 이용하여 α, β, γ- CD 첨가량에 따른 쓴맛, 신맛, 짠맛, 우아 미맛 및 단맛을 분석하였다. 그 결과 RGE 대비 10%의 γ-CD를 첨가하여 포접한 REG가 다른 처리구 에 비해 쓴맛이 월등히 낮은 감응도를 나타내었다. In order to reduce the bitter taste of red ginseng extract(RGE), inclusion complexes(RGE-CD) of the extract with α-, β-, γ-cyclodextine after acetic acid treatment at the steam process were prepared and studied for their taste by an electronic tongue. By complexation, the bitter taster- reducing efficacies of α-CD and β-CD were much lower than that of γ-CD. This study suggested that by processing red ginseng with acetic acid it is possible to enhance the yield of both ginsenoside Rg3 and nonpolar ginsenosides. Taste such as bitterness, sourness, saltiness, umami and sweetness of the red ginseng extract with different amounts of α -CD, β-CD and γ-CD were checked using an electronic tongue. As a result, REG-γ-CD10, prepared using 10%(w/w), showed significantly lower bitter taste than those of the other samples.
허상선 한국응용과학기술학회 2022 한국응용과학기술학회지 Vol.39 No.4
The purpose of this study was to enhance the gamma-aminobutyric acid (GABA) production of sea tangle extracts, through techniques based on enzymatic hydrolysis and the addition of mixed fermentative lactic acid bacteria. GABA production in the strains was qualitatively confirmed via detection of colored spots using thin layer chromatography. L. plantarum KCTC 21004, L. acidophilus KCTC 3164 and L. sakei subsp. sakei KCTC 3598 were selected as the suitable strains for GABA production. As for the characteristics of fermentation of lactic acid bacteria using the selected strain, as the fermentation time increased, the titrated acidity increased and the pH showed a tendency to decrease. Among the three strains with excellent GABA production ability, L. plantarum KCTC 21004 showed excellent GABA production of 136.4mg/100g. These research results are expected to be provided a basis for the utilization of lactic acid bacteria in GABA production using a sea tangle extract. 본 연구의 목적은 효소 가수분해 및 유산균 혼합발효기술을 이용하여 GABA 함량이 강화된발효 다시마 추출물을 생산함에 있다. TLC 분석방법을 통해 GABA 생성능력이 우수한 균주 L. plantarum KCTC 21004, L. acidophilus KCTC 3164, L. sakei subsp. sakei KCTC 3598를 선정하였다. 선정된 균주를 이용한 유산균 발효의 특성은 배양 시간이 증가 할수록 적정 산도는 증가하였고 pH 는 감소하는 경향을 나타내었다. GABA 생성능력이 우수한 3종의 균주 중 L. plantarum KCTC 21004 이 GABA 함량이 136.4 mg/100g으로 우수하였다. 이러한 연구 결과는 유산균을 이용한 GABA 생산과정에 있어서 기초적인 자료로 제공될 것으로 판단된다.