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주현규,윤종범,김경구,사동민,이영택 ( Hyun Kyu Joo,Jong Gum Yun,Kyeong Gu Kim,Tong Min Sa,Young Tack Lee ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.6
The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference(ΔE) was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at 160℃. With increased levels of water-extract at 160℃, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a theatment of 0.5% concentration. Little differences in α-amylase produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.