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정헌상,강태수,박희정,정익수,이항영 한국산업식품공학회 2004 산업 식품공학 Vol.8 No.1
귀리 단백 다당체의 산업적 활용 가능성을 검토하고자 추출온도(40~60℃), 에탄올 농도(0~20%0 및 pH(5~9) 조건을 조합하여 중심합성계획법에 따라 얻은 귀리 추출물의 이화학적 특성을 분석하였다. 귀리 추출물의 수율은 6.4~17.9% 범위로 추출온도는 증가할수록 에탄올 농도는 감소할수록 증가하였고 중성일 때 보다 알칼리성이나 산성일 때 수율은 증가하는 경향을 보였다. β-glucan 및 단백질 함량은 각각 21.8~38.3% 및 23.8~29.0% 범위였고 추출온도는 낮을수록 에탄올농도는 높을수록 증가하는 경향을 보였으나 pH에 의한 영향은 없는 것으로 나타났다. 귀리 추출물 수용액은 저온 및 고농도일수록 점도가 증가하였으나 일반적으로 낮은 범위였으며, 전단속도에 따라 감소하는 의소성을 나타내었다. 본 연구결과 저농도 에탄올을 용매로 사용하여 귀리 추출물중의 단백 다당체 함량비를 조절할 수 있었고, 그 수용액 또한 식품용으로 적합한 유체 특성을 갖는 것으로 나타나 산업적인 활용가치가 높을 것으로 기대된다. To examine the utilization of the soluble proteoglucan in oats as a nutraceutical ingredient, soluble components were extracted from Oat Bran Concentrate (OBC) by varying the experiment factors such as temperature (40∼60℃), ethyl alcohol concentration (0∼20%), and pH (5∼9), and then analzed gor their compositions and viscosity. The total yield of iat solube extracts ranged between 6.4∼17.9 and the contents of β-glucan, protein, lipid, and ash in oat extracts were 21.4∼38.3%, 23.2∼29.0%, 8.3∼11.8%, and 5.9∼7.9%, respectively. The exreaction yield increased with the extraction temperature, but decreased with the alchohol concentration and pH. The β-glucan and protein contents increased with increasing temperature and decreasing ethaol concentration. However, the pH level did not influenced those contents. The viscosity of 2% oat extract solution ranged between 8.6∼83.1 cp at different share rates, showing the pseudo-plastic flow properties. Results suggested that extraction condition could be controlled the purity of β-glucan and protein and applied commercially to the large-scale process.
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민용규,정헌상 충북대학교 농업과학기술연구소 1991 農業科學硏究 Vol.9 No.2
In order to predict the quality of edible oils with electric properties the dielectric properties of the fresh and the thermally oxidized soybean and corn oil were determined at room temperature in the frequency from 0.2 to 100kHz, and also physical and chemical properties of these oils were determined by AOAC methods and the correlationship among these properties was investigated. Thermal oxidation was carried out at 180℃ for 12 hrs. The dielectric constant of edible oils showed the characteristic of Debye's dispersion with frequency and remarkable decrease around 1kHz. Dielectic loss tangent showed the peek around 4kHz frequency. These phenomena could be thought as the result from the frequency properties of dipole orientational polarization. Due to the increase of polar materials, free fatty acid value, peroxide value, density, dielectric constant, and dielectric loss tangent increased in proportion to the thermal oxidation time. Accordingly, the index of rancidity of edible oils could be predicted by measurement of the dielectnc properties. Key Words : Soybean oil, Corn oil, Dielectric constant, Thermal oxidation, Dielectric loss tangent.
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