섬애약쑥 추출물의 첨가 비율에 따른 식혜의 품질특성

신정연,우연우,조유림,서원택,최진상 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.2

This study was conducted to increase the functionality of Korean traditional beverage, Sikhye. The Sikhye were prepared by supplementation up to 20% of Seomaeyaksuk extract (SE) and saccharification for five hours (h). During the saccharification, turbidity of SE-added Sikhye (SES) was the highest at two hours of saccharification and then lowered gradually. L vlaue of SES did not show significant difference feduring saccharification, and both a and b value of Sikhye were increased as saccharification time passed and SE addition ratio was increased. The pH before saccharification was not significantly different by SE addition ratio but it was increased to 5.68-5.73 at 5 h saccharification. Soluble solid, total sugar and reducing sugar contents were enhanced as saccharification time and SE addition ratio were increased. The total phenolic compounds contents and DPPH radical scavenging activity showed a similar trend by saccharification time and SE addition. In sensory test, the evaluations of 5% SES and control were not significant different, but 20% SES group showed significant lower evaluation than other groups because strong color and mugwort flavor. From all of these results, physicochemical characteristics and antioxidant activity of SES was improved by SE addition but sensory characteristics was lower. Acceptable addition ratio of SE in Sikhye is determined to be within 15%.

Saccharification from Alginate using Pseudoalteromonas agarovorans

최두복(DUBOK CHOI),조훈(HOON CHO) 대한환경위생공학회 2008 대한환경위생공학회 정기총회 및 학술발표회 Vol.- No.-

For efficient saccharification of alginate, marine bacteria was isolated from seawater near the Korean south coast. Based on 16S rDNA sequence, the isolated strain was identified as Pseudoalteromonas agarovorans. Various environmental factors affecting saccharification of alginate using Pseudoalteromonas agarovorans CHO-12 have been investigated in flask cultures. The saccharification was found to be optimal at the temperature of 29℃ and pH of 8.0. Among various NaCl concentrations, the maximum sugar concentration was obtained at 13.8g/l when 30g/l of NaCl was used. However, when NaCl was below 10g/l, sugar concentration decreased remarkably. Yeast extract and CSL were the best nitrogen source for efficient saccharification. The maximum saccharification rate at 50l of reactor was obtained, 15 g/l after 2 day of culture, which was about 5.0 fold times higher than that of S. maltophilia.

쌀 가공처리에 따른 쌀 맥즙 및 쌀 맥주의 품질특성

박지영,이석기,최인덕,최헤선,김남걸,신동선,정광호,박장환,오세관 한국산업식품공학회 2019 산업 식품공학 Vol.23 No.4

Rice in Korea is a highly valuable food resource that serves both as staple food and ingredient in various processed edibles. This study was conducted to explore pre-treatment methods for rice that result in good saccharification upon production of rice beer. When rice was subjected to fine grinding, steeping, roasting, gelatinizing, or puffing prior to saccharification with malt, wort containing puffed rice had the highest soluble solid content (°Bx). Upon production of wort without the addition of any enzymes for liquefaction or saccharification, the addition of 30% rice resulted in the highest soluble solid content (°Bx). Production of beer containing 10, 20, or 30% of either roasted or puffed rice showed that wort containing 30% puffed rice had the highest soluble solid content (15.4 °Bx) with good saccharification. The resulting beer likewise exhibited higher alcohol content (5.0-5.4%) than the beer that had roasted rice added, without the turbidity and with less bitterness. Therefore, rice puffing was considered a beneficial processing method to enhance rice saccharification and to facilitate both the production of fine quality beers and rice beer containing puffed rice.

Effect of [EMIM]Ac amount remained in the pretreated lignocellulose on enzymatic saccharification

( Songyi Han ),( Chanwoo Park ),( Hyunwoo Namgung ),( Pureunnarae Seo ),( Seunghwan Lee ) 韓國木材工學會 2016 한국목재공학회 학술발표논문집 Vol.2016 No.2

The pretreatment to open up or disrupt the cell wall structure of lignocellulosic biomass is an essential process to improve the enzymatic saccharification. Ionic liquids have been used as new green solvents for the pretreatment of lignocellulosic biomass to improve enzymatic saccharification. l-Eethyl-3-methyl imidazolium acetate ([EMIM]Ac) is one of the best ionic liquids for the enzymatic saccharification of lignocellulosic biomass. However, [EMIM]Ac is known to inhibit the activity of enzyme and difficult to be completely removed from the pretreated product. Thus, this study evaluated the effect of the [EMIM]Ac amount remained in the pretreated lignocellulose on enzymatic saccharification by adjusting its amount during washing process with distilled water after pretreatment. The pussy willow (Salix gracilistyla Miq.) was used as lignocellulosic biomass and enzyme was performed using enzyme cocktail with acremonium-derived enzyme (Meiji Seika Co., Tokyo, Japan) and optimash BG (Genencor, Rochester, New york, USA) at 45℃ for 72 hours using shaking incubator.

목질계 셀룰로오스 에탄올 생산공정에서 전처리과정의 설계

김형진 ( Hyungjin Kim ),이승범 ( Seung Bum Lee ) 한국공업화학회 2015 공업화학 Vol.26 No.4

A pretreatment process of cellulose decomposition to a monosaccharide plays an important role in the cellulosic ethanol production using the lignocellulosic biomass. In this study, a cellulosic ethanol was produced by using acidic hydrolysis and enzymatic saccharification process from the lignocellulosic biomass such as rice straw, sawdust, copying paper and newspaper. Three different pretreatment processes were compared; the acidic hydrolysis (100 ℃, 1 h) using 10~30 wt% of sulfuric acid, the enzymatic saccharification (30 min) using celluclast (55 ℃, pH = 5.0), AMG (60 ℃, pH = 4.5), and spirizyme (60 ℃, pH = 4.2) and also the hybrid process (enzymatic saccharification after acidic hydrolysis). The yield of cellulosic ethanol conversion with those pretreatment processes were obtained as the following order : hybrid process > acidic hydrolysis > enzymatic saccharification. The optimum fermentation time was proven to be two days in this work. The yield of cellulosic ethanol conversion using celluclast after the acidic hydrolysis with 20 wt% sulfuric acid were obtained as the following order : sawdust > rice straw > copying paper > newspaper when conducting enzymatic saccharification.

마늘의 첨가 형태에 따른 식혜의 품질특성

강민정,주종찬,신정혜 경상대학교 농업생명과학연구원 2013 농업생명과학연구 Vol.47 No.5

The objective of this study was to assess the characteristics of Sikhe added with 2 and 6% of fresh and steamed garlic powder, respectively, at 60℃ for 6 hr. Each samples were collected and analysed at 1, 3, and 6 hours after saccharification. The pH of Sikhe were increased by saccharification time longer and it was the highest in steamed garlic powder 2% added group. Also, the brix was increased with the saccharification time longer and significantly higher in garlic powder addition groups than control group. After 1 hr saccharification, total sugar content of control group was 4.03±0.18 g/100 g, garlic addition groups were 8.91±1.39~11.25±0.97 g/100 g and significantly higher, but after 6 hr saccharification has not significantly difference amoung experimental groups. Reducing sugar content of steamed garlic powder 6% added group(2.97±0.02 mg/mL) was the highest. Turbidity and discoloration degree were increased during saccharification. The sensory characteristics of Sikhe with 2% garlic powder was higher than other groups. According to our results, the addition of steamed garlic powder below 6% and fresh garlic powder below 2% has no impact on the sensory characteristics of Sikhe. 마늘을 이용하여 기능성이 향상된 식혜를 제조하고자 마늘분말의 형태 및 양을 달리하여 품질특성을 조사하고자 동결건조한 생마늘 분말 및 증숙마늘 분말을 마늘식혜 제조 시 농도별로 첨가하여 당화 1, 3, 6 시간 후 시료를 취해 마늘식혜의 품질특성을 조사하였다. 마늘 식혜의 pH는 당화시간의 경과에 따라 증가하였는데, 생마늘 및 증숙마늘 분말을 첨가한 식혜는 대조구에 비해 알칼리화 되는 경향이었고 증숙마늘 분말 2% 첨가군(6.65±0.56)이 가장 높았다. 당화 1시간 후 당도는 1.60±0.10~2.03±0.06 brix에서 당화 6시간 후에는 3.60±0.2 brix 이상으로 높아졌으며, 마늘분말 첨가군이 대조구에 비해 유의적으로 높았다. 총당 함량은 마늘 분말의 첨가량이 많을수록 더 높았고, 당화시간이 경과함에 따라 증가하는 경향이었다. 환원당은 총당과 유사한 경향으로 당화 1시간에는 마늘분말 첨가량이 많을수록 높았으나, 당화 6시간 후에는 대조군이 7.20±0.10 g/100 g으로 유의적으로 높았다. 탁도와 착색도는 당화 시간의 증가에 따라 유의적으로 증가하였다. 마늘 식혜의 관능평가 결과 당액의 색은 대조군이 기호도가 가장 높았고 마늘냄새는 증숙마늘 첨가군보다 생마늘 첨가군이 더 높았다. 감미와 전반적인 기호도는 대조군과 마늘분말 첨가군간에 유의차가 없었다. 이상의 결과를 종합하여 볼 때 생마늘 및 증숙마늘 분말의 첨가는 식혜의 초기당화를 지연시키지만 무첨가군과 동일한 당화 경향을 나타내며, 6% 미만으로 첨가할 경우 관능적인 특성에도 크게 영향을 미치지 않음을 알 수 있었다.

Studies on Saccharification from Alginate using Stenotrophomonas maltophilia

Choi, D.,Ryu, B.Y.,Piao, Y.L.,Choi, S.k.,Jo, B.W.,Shin, W.S.,Cho, H. Korean Society of Industrial and Engineering Chemi 2008 Journal of industrial and engineering chemistry Vol.14 No.2

Various environmental factors affecting saccharification from alginate using Stenotrophomonas maltophilia were investigated in flask cultures. The cell concentrations increased from 0.6 to 0.92 optical density (OD) at 660nm when the agitation rate increased from 15 to 90rpm. On the other hand, the maximum concentration of sugar was obtained at 3.8g/l after 4 days of culture at 15rpm. After 3 days of preculture at 33<SUP>o</SUP>C, the sugar concentration peaked at 5.0g/l after 5 days of culture. When 10g/l of NaCl was used, the maximum concentration of sugar, 5.3g/l, was obtained after 5 days of culture. Yeast extract and peptone were the best nitrogen source for effective saccharification. Especially, the sugar concentration was 6.1g/l after 5 days of culture using a mixture of 1.0g/l of yeast extract and 1.0g/l of peptone. Under optimum conditions of culture and media, scale-up for effective saccharification from alginate was carried out in 5l flasks. The cell concentration after 2 days of culture was 0.61 OD at 660nm and showed no further increase after 3 days of culture. The sugar concentrations from alginate were increased with increasing culture time to 7.9g/l after 9 days of culture.

Studies on Saccharification from Alginate using Stenotrophomonas maltophilia

DuBok Choi,조훈,Beom-Young Ryu,Yu Lan Piao,최수경,Byung-Wook Jo,신운섭 한국공업화학회 2008 Journal of Industrial and Engineering Chemistry Vol.14 No.2

Various environmental factors affecting saccharification from alginate using Stenotrophomonas maltophilia were investigated in flask cultures. The cell concentrations increased from 0.6 to 0.92 optical density (OD) at 660 nm when the agitation rate increased from 15 to 90 rpm. On the other hand, the maximum concentration of sugar was obtained at 3.8 g/l after 4 days of culture at 15 rpm. After 3 days of preculture at 33 ℃, the sugar concentration peaked at 5.0 g/l after 5 days of culture. When 10 g/l of NaCl was used, the maximum concentration of sugar, 5.3 g/l, was obtained after 5 days of culture. Yeast extract and peptone were the best nitrogen source for effective saccharification. Especially, the sugar concentration was 6.1 g/l after 5 days of culture using a mixture of 1.0 g/l of yeast extract and 1.0 g/l of peptone. Under optimum conditions of culture and media, scale-up for effective saccharification from alginate was carried out in 5 l flasks. The cell concentration after 2 days of culture was 0.61 OD at 660 nm and showed no further increase after 3 days of culture. The sugar concentrations from alginate were increased with increasing culture time to 7.9 g/l after 9 days of culture.

찹쌀 품종별 식혜의 당화 및 관능적 특성

신수영,성유미,강미영 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.1

The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made from thirteen glutinous rice varieties and one of non-glutinous rice named Ilpum were examined. During saccharification, Shinsunchalbyeo, Whasunchalbyeo, Yukdononhrimna 1 and Hangangchalbyeo showed the highest sweetness determined by refractometer. Yukdononhrimna I was good for the morphology and texture of cooked rice kernel during saccharification. There was interrelationship between contents of released reducing sugar and sweetness determined by refractometer during preparation of Sikhe. The overall acceptability determined by sensory evaluation of Sikhe made from Yukdonongrimna 1, was slightly higher than that of Sikhe made from Ilpum, the non-glutionous rice variety. Yukdononhrimna 1 was considered to the most suitable varieties of Sikhe.

압출성형 공정변수에 따른 옥수수전분 팽화물의 당화특성

이규철 ( Kyu Chul Lee ),김연수 ( Yeon Soo Kim ),류기형 ( Gi Hyung Ryu ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.2

The aim of this study was to determine the effects of different extrusion conditions on the saccharification characteristics(initial reaction velocity, reaction rate constant, yield) of extruded corn starch. Extruded corn starch-water slurries were mixed with alpha-amylase for the enzymatic saccharification. The saccharification yield of extruded corn starch was high at lower feed moisture content and higher barrel temperature. The solubility of extrudates increased with increase in the SME input which increased with increase in the feed moisture content. Starch hydrolysates having DE 63.8 was obtained after 2 hr reaction. The initial reaction velocity of the extrudate slurry with alpha-amylase was higher with decrease in the feed moisture content. The initial reaction velocity of extruded corn starch was the highest (2.26×10(-3) mmol/mL·min) at 25% feed moisture content and 120℃ barrel temperature, 250 rpm screw speed. The pregelatinized starch was 1.83×10(-3) mmol/mL · min as a control. Reaction rate constant was a similar trend to initial reaction velocity.