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혼합효소 처리에 의한 쌀 가공 부산물의 불용성 단백질 및 식이섬유 함량 변화 연구
박석준 ( Seok Jun Park ),박진우 ( Jin Woo Park ),이한승 ( Han Seung Lee ),김병용 ( Byung Yong Kim ),백무열 ( Moo Yeol Baik ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.2
Rice contains a high amount of carbohydrates, proteins, vitamin B, vitamin E, phytic acid and inositol. While the rice protein and carbohydrate are regarded as a good source of food in nutrition with its non-allergic characteristics, the application of rice by-products (RBP) in food industry has been limited to animal feed. This study, therefore, was conducted to increase the amounts of insoluble rice protein and rice dietary fiber in RBP by hydrolyzing carbohydrates in RBP using various commercial carbohydrases. Three commercial carbohydrases (Termamyl, Celluclast and Viscozyme) were used to hydrolyze carbohydrates in RBP. The rice wine meal, defatted rice bran and rice syrup meal were hydrolyzed with carbohydrases at optimum pH and temperature. The gravimetric method and Kjeldahl method were used to evaluate the changes in the amount of protein in samples and the results showed a similar pattern. Rice wine meal and defatted rice bran showed an increase in protein contents when they were treated by Termamyl and the highest synergistic effect was observed by cocktailing all of the enzymes. Rice syrup meal, however, showed little changes in protein contents due to the high initial contents. Remarkable changes in total dietary fiber contents were observed only in rice syrup meal.
박석준 ( Seok Jun Park ),김아영 ( A Young Kim ),이한승 ( Han Seung Lee ),김병용 ( Byung Yong Kim ),백무열 ( Moo Yeol Baik ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.2
The changes of saponin components in Platycodon grandiflorus (jacqin) A.De Candle by puffing process were investigated. Major changes in appearance were browning and volume expansion, which were proportional to the increase of the puffing pressure regardless of moisture contents. Puffing has induced a porous structure in Platycodon so that the extraction yield increased by enhanced penetration of the extraction solvent into the inner portion. Not-puffed Platycodon showed the extraction yields of 35.3-42.1% and the puffed one did 56.3-60.6%. The changes in crude saponin contents showed the similar results that not-puffed Platycodon showed 18.8-21.7 mg/g dried sample and the puffed one did 26.2-60.4 mg/g dried sample. The DPPH radical scavenging activity of puffed Platycodon also increased three-fold compared to not-puffed one. The contents of platycodin complex of Platycodon, however, decreased with puffing pressure. The HPLC chromatogram implied that the breakage of the glycosidic bond and the ester bond in the saponin backbone could be a reason for the destruction of platycodin complex, which bound a glucose to 3 position carbon and arabinose-rhamnose-xylose-apiose to 28 position carbon of saponin backbone, respectively.
백은경,박석준,이강표,최성원,허남윤,백무열,Baik, Eun-Kyung,Park, Seok-Jun,Lee, Kang-Pyo,Choi, Sung-Won,Hur, Nam-Yun,Baik, Moo-Yeol 한국해양바이오학회 2007 한국해양바이오학회지 Vol.2 No.3
분말 식품의 저장수명 예측 기법을 개발하기 위하여 수분함량을 달리한(3.5%, 6%, 8%) 아침생식 시료를 $25^{\circ}C$ 및 $35^{\circ}C$ 저장고에서 저장하면서 품질의 변화를 측정하였다. 수분함량의 경우 제조 시 전체적으로 평형수분함량에 도달하지 않은 상태에서 포장을 하여서 저장기간 중에 약간의 변화를 보여 주었으나 그 변화의 폭은 그리 크지 않았다. 과산화물가의 경우 저장기간 동안 안정하여 시료 중에 존재하는 지방이 독류 조직과 강력히 결합하고 있어 상대적으로 산화에 안정한 것으로 평가되었다. 관능검사 결과 저장기간이 증가함에 따라 품질변화가 어느 정도 인지 되었고, 묽은 맛이 강해지고 색이 탁해지는 경향을 나타내었지만 그 변화 폭은 그리 크지 않아 1년 동안 장기 저장하여도 관능적으로 수용이 가능한 것으로 판단되었다. 미생물 시험 결과 B. cereus, Listeria spp., C. perfringens, Salmonella spp. 및 S. aureus 등의 유해 미생물들은 저장기간 중 발견되지 않아 식품 위생상에는 문제가 없는 것으로 판단되었다. 그러나 유산균수는 저장 기간이 증가함에 따라 감소하는 경향을 나타내었고 저장온도와 수분함량이 높을수록 유산균수의 감소량이 증가하는 경향을 나타내었다. 따라서 분말 식품의 경우 본 실험에서 사용한 저장 온도 및 습도에서는 상대적으로 안정하여 저장기간동안 품질의 변화가 거의 일어나지 않아 품질 지표 인자를 규명하기가 불가능 하였다. 다만 저장 중 온도와 습도에 민감한 반응을 보인 유산균 수의 변화를 품질 지표 인자로 활용할 수 있다면 이를 이용한 저장 수명 예측은 가능 할 것으로 판단된다. Shelf-stability of powdered model food was determined during storage at various temperatures ($25^{\circ}C$, $35^{\circ}C$) and various moisture contents (3.5%, 6.0%, 8.0%). Moisture content, peroxide value, pH, color, microbial counting and sensory evaluation were conducted during storage. Moisture content, peroxide value, pH and color were not significantly changed during storage in all samples indicating that this powdered model food was relatively stable at given conditions. Pathogenic microorganisms, such as Bacillus cereus, Listeria spp., Clostridium perfrigens, Salmonella spp. and Staphylococcus aureus, were not found during storage suggesting that there was no problem in safety in this case. On the other hand, the number of artificially added Lactic acid bacteria was decreased with increasing both storage temperature and moisture content. Therefore, powdered model food was very shelf-stable and it was impossible to predict the shelf-life using above quality factors.