Effect of Acasia (Robinia pseudo-acasia) Flower on the Physiological Functionality of Korean Traditional Rice Wine.

아카시아 꽃(Robinia pseudo-acasia)의 첨가가 전통주의 생리기능성에 미치는 영향

  • 서승보 (배재대학교 유전공학과, 생물의약연구센타) ;
  • 김재호 (배재대학교 유전공학과, 생물의약연구센타) ;
  • 김나미 (한국담배인삼공사 중앙연구원) ;
  • 최신양 (한국식품개발연구원 생물공학연구본부) ;
  • 이종수 (배재대학교 유전공학과, 생물의약연구센타)
  • Published : 2002.12.01


In order to develop a Korean traditional rice wine which by acasia flower added alcohol fermentation was investigated by addition of 5%, 10'h, 15% nuruk and 10% acasia into the wine mash. The maximum amount of ethanol (16.4%) was obtained when 10% acasia flower and 15% nuruk were added in cooked rice for the fermentation by Saccharomyces cerevisiae at $25^{\circ}C$ for 20 days. The overall acceptability and physiological functionalities of the rice wine prepared by addition of different concentration (5-50%) of acasia flower into mash were investigated and compared. The A-15 rice wine which was brewed by addition of 15% acasia flower into mash showed the best acceptability. Its angiotensin-converting enzyme inhibitory activity and tyrosinase inhibitory activity were 80.3% and 94.2%, respectively. The electron-donating ability (23.4%) and nitrite scavenging activity (21.5%) were also higher than those of traditional rice wine.


Robinia pseudo-acasia;physiological functionality;traditional rice wine


  1. Nature v.191 Antioxidant determination by the use of stable free radical Biois,M.S. https://doi.org/10.1038/1911199a0
  2. Kor. J. Appl. Microbiol. Biotechnol. v.25 Enzymatic activities and physiological functionality of yeasts from traditional Meju. Lee,J.S.;S.H.Yi;S.J.Kwon;C.Ahn;J.Y.Yoo
  3. Korean Animal and Plant Illustration(Plant) Moonkyobu
  4. Korean J. Biotechnol. Bioeng. v.16 Manufacture and physiological functionality of wines and liquous by using plum(Prunus salicina) Seo,S.B.;S.M.Han;J.H.Kim;N.M.Kim;J.S.Lee
  5. Foods and Biotechnol. v.5 Screeing of angiotensin-converting enzyme inhibitors in cereals and legumes Rhyu,M.R.;Y.J.Nam;H.Y.Lee
  6. Argic. Biol. Chem. v.51 Inhibition of nitrosamine formation by nondialyzable melanoidins Kato,H.;I.E.Lee;N.V.Chuyen;S.B.Kim;F.Hayase https://doi.org/10.1271/bbb1961.51.1333
  7. Korean Biochem. J. v.25 Studies on the purification and characteristics of tyrosinase from Diospyros kaki Thunb. Sung,C.K.;S.H.Cho
  8. Quality Control of Food Industry Lee,C.H.;S.K.Chae;J.K.Lee;B.S.Park
  9. Mordern Chinese Medicine, Vol. 4 Chinese Medicine Research Institute
  10. Biochemical Pharmacology v.20 Spectrophotometic assay and properties of the angiotensin-converting enzyme of rabbit lung Cushman,D.W.;H.S.Cheung https://doi.org/10.1016/0006-2952(71)90292-9
  11. Proc. KSFT Spring Meeting Manufacture and physiological functionality of Korean traditional liquor by using Ganoderma lusidum Park,S.Y.;C.H.Yu;J.S.Park;J.H.Kim;J.S.Lee
  12. Zeit. fur. Allgem. Mikrobiol. v.20 Purification and properties of fibrinolytic enzyme from Bacillus subtilis Fayek,K.I.;S.T.EI-Sayed https://doi.org/10.1002/jobm.3630200603
  13. Korean J. Food Sci. Technol. v.27 Chemical composition of acacia flower(Robinia pseudo-acasia) Kwon,J.H.;M.W.Byun;Y.H.Kim
  14. M.S.Thesis. Dept. of Genetic Engineering, Paichai University Detection and development of nutraceuticals by biotechnological techniques Kim,J.H.
  15. Foods and Biotechnol. v.5 Screening of angiotensin-converting enzyme inhibitors in cereals and legumes Rhyu,M.R.;Y.J.Nam;H.Y.Lee
  16. Kor. J. Food Sci. Technol. v.34 Manufacture and physiological functionality o Korean traditional liguors by using chamomile(Matricaria chamomile) Lee,D.H.;J.H.Kim;N.M.Kim;J.S.Lee
  17. Kor. J. Appl. Microbiol. Biotechnol. v.28 Manufacture and physiological functionality of Korean traditional liquor by using dandelion (Tarax-acumplatycarpum) Kim,J.H.;S.H.Lee;N.M.Kim;S.Y.Choi;J.Y.Yoo;J.S.Lee
  18. Ph. D. Dissertation, Dept. of Food Sci. Technol., Sejong University Characteristics of fibrinolytic enzyme produced by Bacillus sp. isolated from chungkookjang Kim,Y.T.
  19. Eur. J. Biochem. v.47 Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase Marklund,S.;G.Marklund https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  20. Kor. Ginseng Res. J. Manufacture and physiological functionalities of ginseng traditional liquors Kim,H.J.;J.C.Lee;G.S.Lee;B.S.Jeon;N.M.Kim;J.S.Lee
  21. Korean J. Food. Sci. Technol. v.27 Manufacture of some Korean medicinal herb liquors by soaking Min,Y.K.;H.S.Jeong
  22. Korean J. Food Sci. Technol. Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato Han,K.H.;J.C.Lee;G.S.Lee;J.H.Kim;J.S.Lee
  23. Feed Resources of Handbook Han,I.K.
  24. Korean Buddhist Temple Food Kim,Y.S.
  25. Applied Sensory Analysis of Foods Howard Moskowitz