• 한국작물학회:학술대회논문집
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• 한국작물학회 1983년도 춘계 학술대회지
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• pp.56-57
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• 1983

• 한국작물학회:학술대회논문집
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• 한국작물학회 1983년도 춘계 학술대회지
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• pp.58-59
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• 1983

• 한국환경농학회지
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• 제37권2호
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• pp.73-78
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• 2018

2016년 한국에서 재배 및 유통되고 있는 뚱딴지 12점을 수집하여, 새만금간척지에 재배하였다. 간척지 적응성을 검토한 결과 다음과 같은 결론을 얻을 수 있었다. 1. 뚱딴지를 간척지에 재배하였을 때, 간척지 특성상 0.3% 이상일 때 밭작물 재배가 어려운데, 개화 전 8월 가뭄으로 인하여 토양 염농도가 전체적으로 0.3%이상 올라갔음에도 초장 및 수량으로 보았을 때 높은 염농도에 대한 적응성이 있는 것으로 판단된다. 2. 개화기 무렵 꽃이 50%이상 피었을 때 뚱딴지 초장을 조사한 결과 WY3와 WI1가 207 cm, 202 cm로 가장 컸으며 WG1, WH1, PS1 144 cm, 139 cm, 131 cm로 가장 작았다. 3. 11월 뚱딴지를 수확하여 수량을 확인한 결과 흰색 뚱딴지는 WG1이 549 kg/10 a, WH1이 477 kg/10 a로 가장 많은 수량을 나타내었으며, 자색 뚱딴지에서는 PY4와 PY1이 각각 10 a당 615 kg, 584 kg로 우수한 수량을 보였다. 4. 수집한 뚱딴지 12점의 이눌린 함량을 분석한 결과 PY1이 33.9 g/100 g으로 가장 많은 이눌린 함량을 보였으며, 다음으로 D2가 33.7 g/100 g으로 많았다 결론적으로 내염성이 우수한 뚱딴지가 간척지에서도 적응할 수 있는 것으로 판단되며, 수집 뚱딴지 중 흰색은 수량 및 이눌린함량을 고려하여 G1이 간척지에 적합할 것으로 보이며, 자색은 Y1이 이눌린함량이 두 번째로 많지만, 수량과의 관계를 고려할 때 간척지에서 재배하는데 더 적합한 것으로 판단된다. 각각 색깔별로 우수한 뚱딴지 2점을 가지고 내염성 및 간척지 재배법에 대한 연구가 더욱 필요할 것으로 보인다.

• 한국초지조사료학회지
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• 제7권3호
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• pp.157-161
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• 1987

In order to utilize the tuber of Jerusalem artichoke (Jerusalem tuberosus L.) which has been considered one of the most economical resources for bioenergy, the tubers of the plant were processed into silage in 11 lab-silo with three levels of mixture of concentrates i.e. 10, 20, 30%. The silage was stored for 20 to 40 days before analyses. The quality of silage was compared with those of the tube-only silage without concentrates. Aproximate composition, pH, ammonium nitrogen, total nitrogen, and organic acids were analyzed. The results obtained are summarized ; 1. With the mixture of concentrates, the water content of the silage was able to be adjusted to 70 percent and NDF significantly increased (P<0.05) while ADF significantly decreased. 2. The content of water-soluble carbohydrate (WSC) was significantly decreased in silages of the mixture of concentrate and the tuber (P<0.05), while total nitrogen and ammonium nitrogen increased. 3. Tube-only silage gave satisfaction in fermentation, particularly organic-acid fermentation. As the storage period extended, Flieg's score of the silage was improved. Conclusively, the tuber of Jerusalem artichoke found to satisfy the requirements of good silage and to be recommended as a good resource for all-inane silage provided the tuber was ensilaged with 20 to 30 percent concentrate.

• 한국자원식물학회지
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• 제28권3호
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• pp.305-311
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• 2015

This study investigated in vitro antioxidant, anti-inflammatory and cytotoxicity on human lung epithelial A549 cells of different solvent extracts from Jerusalem artichoke (Helianthus tuberosus L.) tuber. The EtOH extract contained amounts of phenolics (22.20 tannic acid equivalent ㎎/ɡ) and exhibited the highest antioxidant activity and anti-inflammatory activity. Several methods were employed for measure the antioxidant activity: 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (IC₅₀ = 206.79 ㎍/㎖), reducing power activity (21.26 ascorbic acid equivalent ㎎/ɡ) and total antioxidant activity (19.05 ascorbic acid equivalent ㎎/ɡ). Meantime, the EtOH extract inhibited the NO production completely with a concentration of 800 ㎍/㎖. Besides, the H₂O extract exhibited more potent effect on human lung epithelial A549 cells. This study suggested that Jerusalem artichoke tuber had antioxidant, anti-inflammatory and cytotoxicity on human lung epithelial A549 cells.

• 한국식품영양학회지
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• 제36권6호
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• pp.471-478
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• 2023

This study investigated the quality characteristics and antioxidant activities of salad dressing prepared with Jerusalem artichoke powder (0%, 4%, 8%, and 12%). The pH, soluble solid content, and viscosity increased as the content of Jerusalem artichoke powder increased. The titratable acidity showed no significant differences between samples. The lightness values decreased, while the redness and yellowness values increased with increasing amounts of Jerusalem artichoke powder. The total polyphenol content ranged from 52.00-69.64 ㎍ GAE/g, and increased with the increase in Jerusalem artichoke powder levels. The antioxidant activities measured via DPPH and ABTS radical scavenging activity and reducing power also increased with increasing Jerusalem artichoke powder, at a higher rate than in the control. These results suggest that it is beneficial to add Jerusalem artichoke powder when in salad dressing.

• Applied Biological Chemistry
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• 제26권2호
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• pp.119-124
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• 1983

돼지감자 괴경에서의 알콜 생산을 위한 균주 선발에서, 먼저 11종의 효모를 YNB-inulin 배지에서 inulase 생성에 대한 실험 결과 K. fragilis와 K. marxianus가 각각 0.124unit/ml와 0.116unit/ml로 가장 양호하였으며, 다음으로 돼지감자 괴경착즙액에서 36시간 알콜 발효 실험을 행한 결과 알콜 발효능이 70% 이상인 균주는 K. fragilis, K. marxianus 및 T. colliculosa였으며, 이중 K. fragilis가 82.8%로 가장 좋은 결과를 나타내었다. 또한 위 세 균주 및 S. cerevisiae의 알콜 발효 kinetic parameter들을 비교 분석한 결과 K. fragilis가 가장 좋은 균주로 판명되었다. 즉, 균체 수득율$(Y_{x/s})$은 0.07g/g으로 다른 균주에 비하여 가장 적었으며, 알콜 수득율은 0.45(이론치의 88%)로 S. cerevisiae의 0.47(이론치의 92%)보다 낮았으나, 알콜 생성속도$(q_p)$, 알콜 발효 속도(Q) 및 알콜 발효능(F) 값은 각각 1.53g/g-hr, 2.35g/l-hr 및 77%로 다른 균에 비하여 가장 높았다.

• 동아시아식생활학회지
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• 제24권1호
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• 한국식생활문화학회지
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• 제29권2호
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• pp.195-204
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• 2014

This study was conducted to evaluate the quality characteristics and antioxidant activities of rice flour sponge cakes containing 0, 20, 30, 40, and 50% Helianthus tuberosus powder (HTP). As HTP content of sponge cake increased, the pH of sponge cake batter significantly decreased, whereas specific gravity significantly increased (p<0.05). Meanwhile, volume and symmetry indices of sponge cake were inversely proportional to HTP amount. Further, with higher HTP content in sponge cake, L and b values of crumbs significantly decreased (p<0.05), whereas a value significantly increased (p<0.05). L, a, and b values of crust significantly increased with higher HTP content. For texture characteristics, hardness, cohesiveness, gumminess, and chewiness of sponge cake significantly increased (p<0.05),whereas cohesiveness did not significantly change. In the sensory evaluation test, rice sponge cake prepared with 10% HTP showed the highest sensory scores in terms of color, flavor, taste, softness properties, and overall preference. The levels of total polyphenol compounds and DPPH radical scavenging activities of rice sponge cakes significantly increased with higher HTP contents (p<0.05). The results of this study suggest that rice sponge cake containing 10% HTP is the most appropriate for quality characteristics and sensory evaluation. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to satisfy consumer tastes.

• 한국동물학회:학술대회논문집
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• 한국동물학회 2000년도 한국생물과학협회 학술발표대회
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• pp.214.1-214
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• 2000

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