농업생명과학연구 (Journal of agriculture & life science)

  • 제44권1호
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  • Pages.61-67
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  • 2010
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  • 1598-5504(pISSN)
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  • 2383-8272(eISSN)
경상대학교 농업생명과학연구원 (Institute of Agriculture & Life Science, Gyeongsang National University)
권호 표지

산과 열처리에 따른 마늘 Fructan과 항산화활성 변화

Change in Fructan Content and Antioxidant Activity of Garlic Treated Acid and Heat

  • 황인국 (충북대학교 식품공학과) ;
  • 김기찬 (충북대학교 식품공학과) ;
  • 최성길 (경상대학교 식품공학과(농업생명과학연구원)) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Hwang, In-Guk (Dept. of Food Sci. and Technol., Chungbuk National University) ;
  • Kim, Ki-Chan (Dept. of Food Sci. and Technol., Chungbuk National University) ;
  • Choi, Sung-Gil (Dept. of Food Sci. and Technol.(Insti. of Agric. and Life Sci.), Gyeongsang National University) ;
  • Lee, Jun-Soo (Dept. of Food Sci. and Technol., Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Sci. and Technol., Chungbuk National University)
  • 투고 : 2010.02.08
  • 심사 : 2010.02.22
  • 발행 : 2010.02.28
⟨ 이전 논문 다음 논문 ⟩

초록

마늘의 주요 저장성분인 fructan을 산 가수분해시키고 열처리에 따른 폴리페놀함량과 항산화활성의 변화를 살펴보았다. 마늘 fructan의 최적 산가수분해 조건은 0.3N $H_2SO_4$으로 5분간 반응시켰을 때로 나타났다. 열처리에 의한 fructan 함량은 열처리 온도가 증가함에 따라 240.5 mg/g에서 2.0 mg/g으로 분해되어 감소하였으며, 총 폴리페놀 함량은 열처리 온도 증가에 따라 0.85 mg/g에서 13.74 mg/g으로 증가하였고, 항산화활성($IC_{50}$)은 열처리온도가 증가에 따라 52.9 mg/mL에서 1.5 mg/mL으로 증가하였다. 열처리 후 산가수분해시 총 폴리페놀 함량 및 항산화활성은 증가하였다. 마늘 fructan을 분해하여 식품소재로서의 활용과 동시에 항산화활성을 강화시키기 위한 열처리 조건으로는 $130^{\circ}C$, 2시간 처리가 적합한 것으로 판단되었다.

This study was to investigate the fructose, total fructan, polyphenol contents, and antioxidant activity of garlic treated acid and heat($100{\sim}140^{\circ}C$ for 2 hr). Optimum condition of acid hydrolysis of fructan was 0.3N $H_2SO_4$ and 5 min. As increasing heating temperature, fructose content was significantly increased from 17.1 to 189.9 mg/g whereas total fructan content was decreased from 248.1 to 2.0 mg/g. The fructan was mostly hydrolyzed by heating at $130^{\circ}C$ for 2 hr. The polyphenol contents was increased from 0.85 to 13.74 mg/g increasing heating temperature and also antioxidant activity was significantly increased. The polyphenol contents and antioxidant activity on acid hydrolysate after heating was slightly increased.

키워드

과제정보

연구 과제 주관 기관 : 충북대학교

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