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1 Glucomannan 을이용한 기능성소재화연구 Study on the Functional and Processing Properties of Glucomannan for Food Material 연구기관 한국식품개발연구원 농림부

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14 Summary... Ⅰ Introduction... Ⅱ Review on the current status... Ⅲ Research and result... Section 1. Contents of research Reological properties and development of Glucomannan Processing and characteristic of fishmeat paste product... 1) Processing of fishmeat paste product... 2) Organic characteristic of fishmeat paste product... 3) Scanning Electron Microsope Development of dried product Development of beverage product Functionality and component of glucomannan... 1) Hydrolysis of Glucomannan... 2) Angiotensin-Ⅰinhibitory activity... 3) Antioxidant effect... 4) APTT test... 5) MTT-assay... 6) Bile acid boinding capacity Preservation of glucomannan product

15 Section 2. Result Reological characteristic of glucomannan Processing and organization of fishmeat paste product 3. Development of dried product Development of beverage product Functional of glucomannan ) Separated Fraction of glucomannan ) Functional of glucomannan Functional of separated fraction Bile acid boinding capacity Investigation sanitation safety of product ) Preservation of fishmeat paste ) Preservation of dried product ) Preservation of beverage product Analysis of economical efficiency Ⅳ Result and discussion Ⅴ Reference

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37 0.035 Absorbance at 530 nm Cholic acid deoxycholic acid taurocholic acid glycocholic acid Content (um/0.1g)

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41 Shear Stress (Pa) % 0.4% 0.6% 0.8% 1.0% Shear Rate (1/s) Shear Stress (Pa) % 0.4% % 0.8% 1.0% Shear Rate (1/s)

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43 90 80 Shear Stress (Pa) Shear Rate (1/s) Shear Stress (Pa) Shear Rate (1/s)

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45 Shear Stress (Pa) ph 3 ph 5 ph 7 ph Shear Rate (1/s) Shear Stress (Pa) ph 3 ph 5 ph 7 ph Shear Rate (1/s)

46 Shear stress (Pa) day 10 day 15day Shear rate (1/s)

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49 120 Shear Stress (Pa) ph 3.0 ph 5.0 ph 7.0 ph Shear Rate (1/s)

50 Shear Stress (Pa) ph 3.0 ph 5.0 ph 7.0 ph Shear Rate (1/s)

51 10 9 Shear stress (Pa) min 20min 40min 60min Shear Rate (1/s)

52 10 9 Shear stress (Pa) min 20min 40min 60min Shear rate (1/s)

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71 Springiness Gumminess Cohesiveness Hardness Chewiness

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89 45 A B C Antioxidant activity (%) D E F Conc. (mg/ml)

90 30 A B C 25 D E F MTT-assay (%) Conc. (mg/ml)

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92 25 ACE inhibitory activity (%) A B C D E F Conc. (mg/ml)

93 37 A B C 35 D E F APTT test (sec) Conc. (mg/ml)

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95 100 Binding capacity(um/100mg) A B C D E F Conc (mg/ml)

96 140 Binding capacity(um/100mg) A B C D E F Conc (mg/ml)

97 35 Binding capacity(um/100mg) A B C D E F Conc (mg/ml)

98 25 Binding capacity(um/100mg) A B C D E F Conc (mg/ml)

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105 ph A B C D Storage period (days)

106 VBN (mg%) A B 10 C D Storage period (days)

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108 Components A B Moisture Ash Lipid Protein Carbohydrate

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110 ph A B Storage period (days)

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116 ph A B Storage period (days)

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163 처리구글루코만난양 (%) 만난아제양 (%) 가수분해시간 (hr) 0.1% 1, 2, 3, 4hr 1 0.5% 0.2% 1, 2, 3, 4hr 0.3% 1, 2, 3, 4hr 0.1% 1, 2, 3, 4hr 2 1% 0.2% 1, 2, 3, 4hr 0.3% 1, 2, 3, 4hr 0.1% 1, 2, 3, 4hr 3 2% 0.2% 1, 2, 3, 4hr 0.3% 1, 2, 3, 4hr 0.1% 1, 2, 3, 4hr 4 3% 0.2% 1, 2, 3, 4hr 0.3% 1, 2, 3, 4hr

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167 항목 실시예 1 실시예 2 실시예 3 향 4.2± ± ±0.2 맛 4.1± ± ±0.3 외관 4.0± ± ±0.2 기호도 4.1± ± ±

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intro Contents Introduction Contents Contents / Contents / Contents / Contents / 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57