The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in Physicochemical and Antioxidant Properties of by Enzyme-Treated Super Sweet Corn Extracts

효소처리에 의한 초당옥수수 추출물의 이화학적 및 항산화 특성의 변화

  • Byung-Ho In (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Da-Bin Jang (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Jae-Jun Lee (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Won-Jong Lee (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Ah-Reum Yoon (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Sung-Kyu Kim (Classicfarms) ;
  • Kyung-Haeng Lee (Major in Food and Nutrition, Korea National University of Transportation)
  • 인병호 (한국교통대학교 식품영양학과) ;
  • 장다빈 (한국교통대학교 식품영양학전공) ;
  • 이재준 (한국교통대학교 식품영양학전공) ;
  • 이원종 (한국교통대학교 식품영양학전공) ;
  • 윤아름 (한국교통대학교 식품영양학전공) ;
  • 김성규 (클래식영농조합법인) ;
  • 이경행 (한국교통대학교 식품영양학전공)
  • Received : 2023.11.15
  • Accepted : 2023.12.06
  • Published : 2023.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

To improve usability of super sweet corn, extracts were prepared with hydrolytic enzyme and changes in physicochemical and antioxidant properties were analyzed. Soluble solids and reducing sugars contents were higher in all enzyme treatment groups than in the control. When enzyme treatment time increased, contents of soluble solids and reducing sugars were also increased. There was no significant difference in lightness between treatment groups, with redness showing the highest value in the control and yellowness showing the highest value in the invertase treatment group. Free sugar content in the control was the lowest. However free sugar content in the enzyme combination treatment group was increased by more than four times compared to that in the control. Contents of ascorbic acid, flavonoids and polyphenols were higher in the enzyme treatment group than in the control. In particular, the enzyme combination treatment group showed the highest content. DPPH and ABTS radical scavenging abilities were significantly higher in all enzyme treatment groups than in the control. Radical scavenging abilities of cellulase treatment group and enzyme combination treatment group showed high activity. The activity increased when enzyme treatment time increased. The combined enzyme treatment method for super sweet corn was suitable for food processing.

Keywords

Acknowledgement

본 과제(결과물)는 2023년도 교육부의 재원으로 한국연구재단의 지원을 받아 수행된 지자체-대학 협력기반 지역혁신사업(2021RIS-001)과 2021년 정부(교육부)의 재원으로 한국연구재단의 지원을 받아 수행된 기초연구사업입니다(No. 2021R1A6A1A03046418).

References

  1. Abe A, Adelegan CA. 2019. Genetic variability, heritability and genetic advance in Shrunken-2 super-sweet corn (Zea mays L. saccharata) populations. J Plant Breed Crop Sci 11:100-105  https://doi.org/10.5897/JPBCS2018.0799
  2. AOAC. 1995. Official Methods of Analysis of AOAC International. 16th ed. Association of Official Analytical Chemist International 
  3. Baek SB, Son BY, Kim JT, Bae HH, Go YS, Kim SL. 2020. Changes and prospects in the development of corn varieties in Korea. Korean J Breed Sci 52:93-102  https://doi.org/10.9787/KJBS.2020.52.S.93
  4. Ballicora MA, Iglesias AA, Preiss J. 2003. ADP-glucose pyrophosphorylase, a regulatory enzyme for bacterial glycogen synthesis. Microbiol Mol Biol Rev 67:213-225  https://doi.org/10.1128/MMBR.67.2.213-225.2003
  5. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200  https://doi.org/10.1038/1811199a0
  6. Chae SK, Kang KS, Ma SJ, Bang GW, Oh MH, Oh SH. 2000. Standard Food Analysis. pp.299-301, 403-404. Jigumunhwasa
  7. Food and Agriculture Organization of the United Nations [FAO]. 2022. World food and agriculture -Statistical yearbook 2022. Available from https://www.fao.org/documents/card/en/c/cc2211en [cited 16 October 2023] 
  8. Gu YA, Jang SY, Park NY, Mun CR, Kim OM, Jeong YJ. 2006. Property changes of mung bean depending on hydrolysis conditions. Korean J Food Preserv 13:563-568 
  9. Kang IJ, Kang MH, Kim MS, Park SS, Byun EH, Yoo SH, Hook HS, Lee KH, Lee MK, Lee YT, Lee OH, Lee JS, Lim SS, Lim JY, Jeon WJ, Jung SJ, Jung YH, Jung HJ. 2015. Food Chemistry. pp.202-204. Life Science 
  10. Kim SH, Hwang IW, Chung SK, Seo YJ, Kim JS, Jeong YJ, Kim MY. 2015. Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes. Korean J Food Preserv 22:699-707  https://doi.org/10.11002/kjfp.2015.22.5.699
  11. Kim SH, Yoon SR, Jeong YJ. 2023. Quality characteristics of Aster glehni extract depending on the concentration and time of enzyme treatment. Korean J Food Preserv 30: 654-662  https://doi.org/10.11002/kjfp.2023.30.4.654
  12. Lee JY, Choi GH, Lee KH. 2015. Physicochemical and sensory properties of red pepper extract treated with enzyme complex. Korean J Food Nutr 28:628-634  https://doi.org/10.9799/ksfan.2015.28.4.628
  13. Lee KH, Joo GY, Kim CY, Han KJ, Jang DB, Yun JH, Yu KW, Bae YJ. 2021. Physicochemical quality change of enzyme-treated Centella asiatica and preparation of jam using enzyme-treated Centella asiatica. Korean J Food Nutr 34:612-620 
  14. Lee LS, Cha HS, Park JD, Yi SH, Kim SH. 2008. High quality green tea extract production from enzyme treated fresh green tea leaves. J Korean Soc Food Sci Nutr 37:1025-1029  https://doi.org/10.3746/jkfn.2008.37.8.1025
  15. Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71:109-114  https://doi.org/10.1016/S0378-8741(99)00189-0
  16. Park AR, Lee KY, Kim TH, Choi JG, Lee HY, Choi SJ, Kwon SB, Kim HY. 2019. Study of nutrient analysis by specie of domestically cultivated popcorns. J Food Hyg Saf 34: 438-446  https://doi.org/10.13103/JFHS.2019.34.5.438
  17. Park SB, Park WH, Cha SH, Han IB, Bak SL, So YS, Hyun TK, Lee SY, Jang KI. 2022. Quality characteristics of super sweet corn (Zea mays saccharata Sturt.) jam, based on the addition of varying amounts of sucrose. J Korean Soc Food Sci Nutr 51:381-388  https://doi.org/10.3746/jkfn.2022.51.4.381
  18. Park YK, Kim SH, Choi SH, Han JG, Chung HG. 2008. Changes of antioxidant capacity, total phenolics, and vitamin C contents during Rubus coreanus fruit ripening. Food Sci Biotechnol 17:251-256 
  19. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237  https://doi.org/10.1016/S0891-5849(98)00315-3
  20. Shahidi F, Yeo J. 2016. Insoluble-bound phenolics in food. Molecules 21:1216 
  21. Yang SK, Hong SB, Lee SS. 2007. Planting time for the economic yield of a super sweet corn hybrid in the southern part of Korea. Korean J Crop Sci 52:325-333 
  22. Yoo JK, Lee JH, Cho HY, Kim JG. 2013. Change of antioxidant activities in carrots (Daucus carota var. sativa) with enzyme treatment. J Korean Soc Food Sci Nutr 42:262-267  https://doi.org/10.3746/jkfn.2013.42.2.262
  23. Yu KW, Bae YJ, Bae YJ, Joo GY, Kim CY, Yun JH, Lee KH. 2020. Qualities analysis of domestic soybean cultivars. Korean J Food Nutr 33:666-671