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Effects of Extrusion Conditions on the Physicochemical Properties of Extruded Red Ginseng
Gui, Ying,Gil, Sun-Kuk,Ryu, Gi-Hyung The Korean Society of Food Science and Nutrition 2012 Preventive Nutrition and Food Science Vol.17 No.3
The effects of variable moisture content, screw speed and barrel temperature on the physicochemical properties of red ginseng powder extrudates were investigated. The raw red ginseng powders were processed in a co-rotating intermeshing twin-screw extruder. Primary extrusion variables were feed moisture content (20 and 30%), screw speed (200 and 250 rpm) and barrel temperature (115 and $130^{\circ}C$). Extruded red ginseng showed higher crude saponin contents (6.72~7.18%) than raw red ginseng (5.50%). Tested extrusion conditions did not significantly affect the crude saponin content of extrudates. Increased feed moisture content resulted in increased bulk density, specific length, water absorption index (WAI), breaking strength, elastic modulus and crude protein content and decreased water solubility index (WSI) and expansion (p<0.05). Increased barrel temperature resulted in increased total sugar content, but decreased reducing sugar content in the extrudate (p<0.05). Furthermore, increased barrel temperature resulted in increased amino acid content and specific length and decreased expansion and bulk density of extrudates only at a higher feed moisture content. The physicochemical properties of extrudates were mainly dependent on the feed moisture content and barrel temperature, whereas the screw speed showed a lesser effect. These results will be used to help define optimized process conditions for controlling and predicting qualities and characteristics of extruded red ginseng.
Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)
Gui, Ying,Ryu, Gi-Hyung The Korean Society of Ginseng 2014 Journal of Ginseng Research Vol.38 No.2
A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.
Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)
Ying Gui,Gi-Hyung Ryu 고려인삼학회 2014 Journal of Ginseng Research Vol.38 No.2
A systematic comparison of the physicochemical properties of white ginseng (WG), extruded whiteginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the presentstudy was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. Thehighest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highestvalue of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibilitycompared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharideand total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the celluloseenzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicalscavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56%(0.026), respectively. The data of this study provide valuable information about the effects of extrusionon quality changes of EWG and ERG.
Effects of Extrusion Conditions on the Physicochemical Properties of Extruded Red Ginseng
Ying Gui,Sun Kuk Gil,Gi Hyung Ryu 한국식품영양과학회 2012 Preventive Nutrition and Food Science Vol.17 No.3
The effects of variable moisture content, screw speed and barrel temperature on the physicochemical properties of red ginseng powder extrudates were investigated. The raw red ginseng powders were processed in a co-rotating intermeshing twin-screw extruder. Primary extrusion variables were feed moisture content (20 and 30%), screw speed (200 and 250 rpm) and barrel temperature (115 and 130℃). Extruded red ginseng showed higher crude saponin contents (6.72~7.18%) than raw red ginseng (5.50%). Tested extrusion conditions did not significantly affect the crude saponin content of extrudates. Increased feed moisture content resulted in increased bulk density, specific length, water absorption index (WAI), breaking strength, elastic modulus and crude protein content and decreased water solubility index (WSI) and expansion (p<0.05). Increased barrel temperature resulted in increased total sugar content, but decreased reducing sugar content in the extrudate (p<0.05). Furthermore, increased barrel temperature resulted in increased amino acid content and specific length and decreased expansion and bulk density of extrudates only at a higher feed moisture content. The physicochemical properties of extrudates were mainly dependent on the feed moisture content and barrel temperature, whereas the screw speed showed a lesser effect. These results will be used to help define optimized process conditions for controlling and predicting qualities and characteristics of extruded red ginseng.
Gui, Ying,Ryu, Gi Hyung The Korean Society of Ginseng 2013 Journal of Ginseng Research Vol.37 No.2
This study was conducted to investigate the effect of extrusion conditions (moisture content 20% and 30%, screw speed 200 and 250 rpm, barrel temperature $115^{\circ}C$ and $130^{\circ}C$) on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng (KRG). Extruded KRGs showed relatively higher amounts of acidic polysaccharide (6.80% to 9.34%) than non-extruded KRG (4.34%). Increased barrel temperature and screw speed significantly increased the content of acidic polysaccharide. The major ginsenosides (Rb1, Rb2, Rc, Rd, Re, Rf, Rg2s, Rg3s, Rh1, and Rg3r) of KRG increased through extrusion, while the ginsenoside (Rg1) decreased. The EX8 (moisture 30%, screw speed 250 rpm, and temperature $130^{\circ}C$) had more total phenolics and had a better scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals than those of extruded KRG samples. The extrusion cooking showed a significant increase (6.8% to 20.9%) in reducing power. Increased barrel temperature significantly increased the values of reducing power, the highest value was 1.152 obtained from EX4 (feed moisture 20%, screw speed 250 rpm, and temperature $130^{\circ}C$). These results suggest that extrusion conditions can be optimized to retain the health promoting compounds in KRG products.
Ying Gui,Gi Hyung Ryu 고려인삼학회 2013 Journal of Ginseng Research Vol.37 No.2
This study was conducted to investigate the effect of extrusion conditions (moisture content 20% and 30%, screw speed 200 and 250 rpm, barrel temperature 115°C and 130°C) on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng (KRG). Extruded KRGs showed relatively higher amounts of acidic polysaccharide (6.80% to 9.34%) than nonextruded KRG (4.34%). Increased barrel temperature and screw speed significantly increased the content of acidic polysaccharide. The major ginsenosides (Rb1, Rb2, Rc, Rd, Re, Rf, Rg2s, Rg3s, Rh1, and Rg3r) of KRG increased through extrusion, while the ginsenoside (Rg1) decreased. The EX8 (moisture 30%, screw speed 250 rpm, and temperature 130°C) had more total phenolics and had a better scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals than those of extruded KRG samples. The extrusion cooking showed a significant increase (6.8% to 20.9%) in reducing power. Increased barrel temperature significantly increased the values of reducing power, the highest value was 1.152 obtained from EX4 (feed moisture 20%, screw speed 250 rpm, and temperature 130°C). These results suggest that extrusion conditions can be optimized to retain the health promoting compounds in KRG products.
Han Ying-Hao,Chen Dong-Qin,Jin Mei-Hua,Jin Ying-Hua,Li Jing,Shen Gui-Nan,Li Wei-Long,Gong Yi-Xi,Mao Ying-Ying,Xie Dan-Ping,Lee Dong-Seok,Yu Li-Yun,Kim Sun-Uk,김지수,권태호,Cui Yu-Dong,Sun Hu-Nan 한국응용생명화학회 2020 Applied Biological Chemistry (Appl Biol Chem) Vol.63 No.3
Severe inflammatory reactions caused by macrophage activation can trigger a systemic immune response. In the present study, we observed the anti-inflammatory properties of hispidin on LPS induced RAW264.7 macrophage cells. Our results showed that hispidin treatment significantly reduced the production of cellular NO, IL-6 and reactive oxygen species (ROS) while has not inhibitory effect on TNF-α productions. Excitingly, hispidin treatment retains the phagocytosis ability of macrophages which enabling them to perform the function of removing foreign invaders. Signaling studies showed, hispidin treatment dramatic suppressed the LPS induced mitogen activated protein kinases (MAPK) and JAK/STAT activations. In conclusion, our findings suggest that hispidin may be a new therapeutic target for clinical treatment of macrophages-mediated inflammatory responses.