초산과 Cyclodextrin으로 포접한 홍삼 추출액의 Ginsenoside 조성과 맛의 변화

허상선 한국유화학회 2016 한국응용과학기술학회지 Vol.33 No.4

홍삼추출물(RGE)의 쓴맛을 개선하기 위해서 증숙시 초산 처리 후 α-, β-, γ-CD을 이용 해서 RGE의 포접화합물을 제조하여, 전자혀 분석을 통해서 RGE-γ-CD에 의한 쓴맛 개선효과가 가장 큰 것으로 확인하였다. 인삼의 열처리 공정에 있어 초산 처리는 Rg3 및 비극성 진세노사이드 성분 함량 을 증가시킴을 알 수 있었다. 전자혀를 이용하여 α, β, γ- CD 첨가량에 따른 쓴맛, 신맛, 짠맛, 우아 미맛 및 단맛을 분석하였다. 그 결과 RGE 대비 10%의 γ-CD를 첨가하여 포접한 REG가 다른 처리구 에 비해 쓴맛이 월등히 낮은 감응도를 나타내었다. In order to reduce the bitter taste of red ginseng extract(RGE), inclusion complexes(RGE-CD) of the extract with α-, β-, γ-cyclodextine after acetic acid treatment at the steam process were prepared and studied for their taste by an electronic tongue. By complexation, the bitter taster- reducing efficacies of α-CD and β-CD were much lower than that of γ-CD. This study suggested that by processing red ginseng with acetic acid it is possible to enhance the yield of both ginsenoside Rg3 and nonpolar ginsenosides. Taste such as bitterness, sourness, saltiness, umami and sweetness of the red ginseng extract with different amounts of α -CD, β-CD and γ-CD were checked using an electronic tongue. As a result, REG-γ-CD10, prepared using 10%(w/w), showed significantly lower bitter taste than those of the other samples.

Arabidopsis non-specific lipid transfer proteins (AtnsLTP) 처리에 의한 무농약 기능성 잎들깨 생산기술

허상선,김학윤,유선균,김경민 한국생명과학회 2003 생명과학회지 Vol.13 No.5

Recombinant Arabidopsis non-specific lipid transfer proteins (nsLTPs) was purified from yeast. In order to determine the effect of nsLTPs for an production of anthocyanin in perilla leaves, ‘Manchudlggae’ cultivar was grown at pots that had been applied with different concentration of nsLTPs. The anthocyanin content in AtnsLTP treated leaves increased above two-fold higher than that in control. Also chlorophyll content was increased 16%. It was presumed that AtnsLTPs could be applied to increase high quality of perilla leaves.

과실주스 가공산업에서의 막분리 기술

허상선,최용희 한국식품과학회 1999 식품과학과 산업 Vol.32 No.3

GABA 함량이 강화된 발효다시마 추출액 제조

허상선 한국응용과학기술학회 2022 한국응용과학기술학회지 Vol.39 No.4

The purpose of this study was to enhance the gamma-aminobutyric acid (GABA) production of sea tangle extracts, through techniques based on enzymatic hydrolysis and the addition of mixed fermentative lactic acid bacteria. GABA production in the strains was qualitatively confirmed via detection of colored spots using thin layer chromatography. L. plantarum KCTC 21004, L. acidophilus KCTC 3164 and L. sakei subsp. sakei KCTC 3598 were selected as the suitable strains for GABA production. As for the characteristics of fermentation of lactic acid bacteria using the selected strain, as the fermentation time increased, the titrated acidity increased and the pH showed a tendency to decrease. Among the three strains with excellent GABA production ability, L. plantarum KCTC 21004 showed excellent GABA production of 136.4mg/100g. These research results are expected to be provided a basis for the utilization of lactic acid bacteria in GABA production using a sea tangle extract. 본 연구의 목적은 효소 가수분해 및 유산균 혼합발효기술을 이용하여 GABA 함량이 강화된발효 다시마 추출물을 생산함에 있다. TLC 분석방법을 통해 GABA 생성능력이 우수한 균주 L. plantarum KCTC 21004, L. acidophilus KCTC 3164, L. sakei subsp. sakei KCTC 3598를 선정하였다. 선정된 균주를 이용한 유산균 발효의 특성은 배양 시간이 증가 할수록 적정 산도는 증가하였고 pH 는 감소하는 경향을 나타내었다. GABA 생성능력이 우수한 3종의 균주 중 L. plantarum KCTC 21004 이 GABA 함량이 136.4 mg/100g으로 우수하였다. 이러한 연구 결과는 유산균을 이용한 GABA 생산과정에 있어서 기초적인 자료로 제공될 것으로 판단된다.

Improving Shelf-Life of Peeled-Garlic Coated with Carboxymethyl Cellulose Solution

허상선,Yoo-Jin Ji 한국산업식품공학회 2007 산업 식품공학 Vol.11 No.4

This study was conducted to analyze long-term stored peeled-garlic coated with edible carboxymethyl cellulose (CMC) films in order to delay browning and weight loss during storage until distribution. Weight losses of peeled-garlic were significantly different after 2 weeks in CMC coatings compared to control. As viscosity and concentration of CMC solution increased, weight losses decreased. Under consideration of peeled-garlic by using CMC material for storage, viscosity and concentration of CMC solution should be 1,000~2,000 mPa·s and over 2%, respectively. The L value of peeled-garlic during storage was not different between CMC treatment and control, but the a and b value were decreased as CMC concentration and viscosity were increased. Browning of peeled-garlic was accelerated after 2 weeks in control, while peeled-garlic color of CMC treatment were almost not changed until 5 weeks in storage condition.

저온진공건조 공정에 의한 떫은 감의 건조 및 품질 특성

허상선 한국유화학회 2016 한국응용과학기술학회지 Vol.33 No.1

저온진공건조 조건에 따른 곶감의 건조특성 및 품질적 변화를 분석하였다. 곶감의 건조 특성 은 전형적인 항율건조기간과 감율건조기간이 존재함을 확인 할 수 있었다. 진공압력이 높을수록 가열온 도가 높을수록 곶감의 당도, 당 함량, 경도 값은 높게 나타났으며 이에 비해 명도 값은 낮게 나타남을 알 수 있었다. 기존 천일 및 열풍건조를 대처할 수 있는 진공건조의 최적 조건은 진공압력이 40~50kPa abs., 가열온도 30℃, 건조시간은 3~4일 이었다. This study was performed to investigate drying characteristics and quality properties of dried persimmon with vacuum drying process. Drying characteristic curve of the dried persimmon showed that the constant rate drying period and falling rate drying period exist definitely. 。Brix, sugar content and hardness value of the dried persimmon increased as the vacuum pressure and heating temperature increased, but L value of the dried persimmon lower. The results indicated that the optimal conditions were at vacuum pressure of 40~50kPa abs., heating temperature of 30℃ and drying time of 3~4days

토사자, 복분자 및 작약의 항산화성 및 미백효과에 관한 연구

허상선,김일출 한국유화학회 2014 한국응용과학기술학회지 Vol.31 No.1

In an attempt to find natural sources of antioxidants and whitening agents, comparisons of the antioxidative and tyrosinase inhibitory activities of various ethanol extracts of Cuscutae Semen, Rubi Fructus and Paeoniae Radix were carried out. Comparison of the three ethanol extracts revealed that, Paeoniae Radix had the highest electron-donating ability(79.3%),; however, Rubi Fructus had the highest SOD-like ability(31.1%). The xanthine oxidase experiment exhibited a hindrance effect of 74.3% in Cuscutae Semen, 80.4% in Rubi Fructus and 60.8% in Paeoniae Radix. A tyrosinase inhibitory activity assay was conducted to evaluate the whitening effects of the extracts, The tyrosinase inhibitory activity was 20.1% in the Cuscutae Semen, 54.2% in the Rubi Fructus, 56.3% in the Paeoniae Radix. Based on these results, we suggest that the ethanol extracts of Cuscutae Semen, Rubi Fructus and Paeoniae Radix can be used as food and cosmetic ingredients.

가식성 코팅용액을 이용한 박피마늘의 저장성 증대

허상선 한국유화학회 2015 한국응용과학기술학회지 Vol.32 No.3

This study was conducted to increase the shelf life of peeled-garlic by edible coating material such as carboxymethyl cellulose(CMC) with sodium benzoate, citric acid and lecithin. Peeled-garlic were stored in a storage chamber at 25℃ and were taken at regular intervals for analysis. The changes in weight loss, colour change, browning, decaying loss and texture of the coated samples with storage time were investigated in comparison with the uncoated samples to determine the delay in the deterioration time of the samples. The coatings contributed to a lower reduction in weight loss. The coatings decreased the browning and decaying loss loses in comparisonto the uncoated peeled-garlic. It was possible to extend the storage period with lower weight loss until 32 days by coating peeled-garlic surfaces with emulsions containing CMC. It was found that the emulsion prepared using the mixture of lecithin, CMC, citric acid, sodium benzoate and water was suitable for the coating of peeled-garlic.

프로바이오틱스를 이용한 발효 깻잎 아이스크림의 품질특성

허상선 한국응용과학기술학회 2024 한국응용과학기술학회지 Vol.41 No.2

본 연구는 Lactobacillus acidophilus KCTC 3164 균주에 의해 발효된 깻잎 발효 추출물(5%, 10%, 15%, 및 20% w/v)을 기능성 첨가제로 사용하여 깻잎 발효물이 첨가된 아이스크림을 제조함이 목적이다. 깻잎 발효물이 첨가된 아이스크림의 물리·화학적 특성(색상, 점도, pH, 총 산도, 녹는 속도, 오버런) 및 항산화 활성을 평가하였다. 깻잎 발효물 첨가량이 증가할수록 아이스크림의 색상에 영향을 주었으며, 아이스크림의 녹는 속도도 증가하였다. 이에 반해 점도는 점차적으로 감소하는 경향을 나타내었다. 깻잎 발효물 첨가량이 높을수록 오버런은 점진적으로 증가하였고, pH는 유의하게 감소하였으며, 총 산도는 증가하였다. 깻잎 발효물이 첨가된 아이스크림의 DPPH 라디컬 소거능과 총 폴리페놀 함량은 깻잎 발효물 첨가량이 많아질수록 유의적으로 증가하는 것으로 나타났다. 본 연구결과 10% 깻잎발효추출물을 함유한 아이스크림 실험군이 높은 오버런, 낮은 녹는 속도, 원하는 점도, 높은 DPPH 라디컬 소거능과 총 폴리페놀 함량을 보여 기능성 아이스크림으로의 잠재력이 있는 것을 알 수 있었다. The purpose of this study is to manufacture ice cream with perilla leaves fermented extract(5%, 10%, 15%, and 20% w/v) fermented by Lactobacillus acidophilus KCTC 3164 strain as functional additives. The physical and chemical properties(color, viscosity, pH, total acidity, melting rate, overrun) and antioxidant activity of ice cream with perilla leaves fermented extract were evaluated. The addition of perilla leaves fermented extract affected the color of the ice cream, and the melting rate increased with increasing addition of perilla leaves fermented extract. In contrast, viscosity showed a gradual decrease. Overrun increased gradually with higher levels of perilla leaves fermented extract, while pH decreased significantly, and total acidity increased. The DPPH radical scavenging activity and total polyphenol content of ice cream with perilla leaves fermented extract significantly increased with higher concentrations of fermented perilla leaves extract. The results of this study indicate that the ice cream sample with 10% fermented perilla leaves extract has a potential as a functional ice cream since it exhibited high overrun, a low melting rate, the desired viscosity, and high DPPH radical scavenging activity and total polyphenol content

Physicochemical Characteristic of Ultrafine Sparassis crispa(cauliflower mushroom) Powder

허상선 한국응용과학기술학회 2023 한국응용과학기술학회지 Vol.40 No.5

In this study, Sparassis crispa(cauliflower mushroom), which is rich in beta-glucan, was pulverized using ultrafine grinding technology for its potential utilization as a diverse food ingredient. The physical and antioxidant properties of cauliflower mushroom powder were evaluated at various grinding times. The results showed that as the grinding time of cauliflower mushroom increased, the average particle size significantly decreased (p<0.05). Additionally, the water-holding capacity, swelling capacity, and water solubility index of cauliflower mushroom increased significantly(p<0.05). Based on the analysis mentioned above, cauliflower mushroom prepared as a superfine powder for 5 minutes exhibited superior physical and chemical properties as well as antioxidant characteristics and is expected to be widely used in various foods.