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RISS 인기검색어
- 검색키워드
- 저자 : 안도균(Do-Kyun An) (검색결과 2 건)
- 무료
- 기관 내 무료
- 유료
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엄현주,강혜정,안도균,박혜진,김주형,윤향식,Eom, Hyun-Ju,Kang, Hye Jeong,An, Do-Kyun,Park, Hye Jin,Kim, Ju-Hyoung,Yoon, Hyang-Sik 한국식품영양학회 2022 韓國食品營養學會誌 Vol.35 No.3
The purpose of this study was to examine the quality characteristics of cookies made with Angelica gigas Nakai fermented by Lactobacillus paracasei. As the content of Angelica gigas Nakai fermented by L. paracasei (AFL) powder increased, the pH of the cookies decreased from 6.3 to 5.2. There was no significant difference in the moisture content depending on AFL powder content. The content of reducing sugar also increased with increasing AFL powder content. Regarding the surface color of the cookies, the L- and b-values decreased with increasing AFL powder content, whereas the a-value increased. As the AFL powder content increased, the total polyphenol content and ABTS and DPPH radical scavenging activities significantly increased. Cookies with 8% AFL powder (AC8) had the highest levels of 107.16 mg%, 38.69%, and 65.56%, respectively. The texture, adhesiveness, and cohesiveness of the cookies with various AFL powder levels were not significantly different, and hardness, springiness, gumminess, and chewiness showed no tendencies toward changes. Taken together, these results showed that when AFL powder was added to cookies, bioactivities such as antioxidant activity increased, making AFL powder a good material with high potential for use in commercially baked products.
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Electrostatic Spray 기술을 이용한 GABA 생성 유산균 함유 곡류 제품 개발
정지희(Ji-Hee Jeong),안도균(Do-Kyun An),김동균(Dong-Kyun Kim),김광엽(Kwang-Yup Kim) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.8
본 연구는 유산균에 의한 gamma aminobutyric acid (GABA)의 생산 및 쌀겨 추출물을 이용한 최적 배지의 제조를 목표로 하고 electrostatic spray는 곡물에 GABA 함량을 증진시키기 위해 사용하였다. 분리한 Lactobacillus brevis CFM11을 MRS 배지를 이용하여 최적 조건(37°C, 24시간, pH 6.5)에서 배양시킨 결과, 600.12 μg/mL의 GABA생성량을 나타냈고 0.8% MSG를 함유한 MRS 배지에서 배양시켰을 때 2,002.93 μg/mL의 GABA 생성량을 나타냈다. 미강 추출물 배지에 MSG 0.4%, sucrose 2%, skim milk 1%, magnesium sulfate 0.2%를 첨가했을 때 GABA 생산량은 585.80 μg/mL로 나타났다. 최적화 배지에 L. brevis CFM11을 배양시켜 얻은 GABA를 쌀 표면에 electrostatic spray 처리 후 GABA량은 228.10 μg/g으로 나타난 반면, 아무것도 처리하지 않은 곡류에서의 GABA량은 32.23 μg/g이었다. 이러한 결과로 보아 미강 추출물은 GABA 생산을 위한 MRS 배지의 대체물로서 산업적인 가치를 증가시킬 수 있을 것으로 판단된다. This study was carried out to investigate the production of γ-aminobutyric acid (GABA) by lactic acid bacteria and to manufacture GABA using rice bran extract-based optimum medium. Electrostatic spraying technology was used to add GABA into the cereals. The isolated Lactobacillus brevis CFM11 produced the highest GABA production up to a concentration of 2,002.93 μg/mL when cultivated in MRS broth containing 0.8% monosodium glutamate (MSG). The production level of GABA was 585.80 μg/mL in rice bran extract containing 0.4% MSG, 2% sucrose, 1% skim milk, and 0.2% magnesium sulfate. After electrostatic spraying of the cultured suspension onto rice, GABA concentration reached 228.10 μg/g while untreated rice reached 32.23 μg/g. These results demonstrate that rice bran extract can be an economic commercial medium for GABA production as a substitute for MRS broth. This study demonstrates the novel application of electrostatic spraying of GABA into cereal products for the first time.
ScienceON
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