Glucomannan 을이용한 기능성소재화연구 Study on the Functional and Processing Properties of Glucomannan for Food Material 연구기관 한국식품개발연구원 농림부
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Summary... Ⅰ Introduction... Ⅱ Review on the current status... Ⅲ Research and result... Section 1. Contents of research... 1. Reological properties and development of Glucomannan... 2. Processing and characteristic of fishmeat paste product... 1) Processing of fishmeat paste product... 2) Organic characteristic of fishmeat paste product... 3) Scanning Electron Microsope... 3. Development of dried product... 4. Development of beverage product... 5. 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... 6. Preservation of glucomannan product... - 13 -
Section 2. Result... 39 1. Reological characteristic of glucomannan... 39 2. Processing and organization of fishmeat... 54 paste product 3. Development of dried product... 66 4. Development of beverage product... 78 5. Functional of glucomannan... 85 1) Separated Fraction of glucomannan... 85 2) Functional of glucomannan... 87 1 Functional of separated fraction... 87 2 Bile acid boinding capacity... 93 6. Investigation sanitation safety of product... 100 1) Preservation of fishmeat paste... 100 2) Preservation of dried product... 107 3) Preservation of beverage product... 113 7. Analysis of economical efficiency... 118 Ⅳ Result and discussion... 128 Ⅴ Reference... 132-14 -
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39 39 54 66 78 85 85 87 87 93 100 100 107 113 118 128 132 142 142 157-16 -
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0.035 Absorbance at 530 nm 0.03 0.025 0.02 0.015 0.01 0.005 Cholic acid deoxycholic acid taurocholic acid glycocholic acid 0 0 20 40 60 80 100 120 Content (um/0.1g) - 36 -
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Shear Stress (Pa) 120 100 80 60 40 0.2% 0.4% 0.6% 0.8% 1.0% 20 0 0 100 200 300 400 500 600 700 Shear Rate (1/s) Shear Stress (Pa) 120 0.2% 0.4% 100 0.6% 0.8% 1.0% 80 60 40 20 0 0 100 200 300 400 500 600 700 Shear Rate (1/s) - 40 -
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90 80 Shear Stress (Pa) 70 60 50 40 30 20 10 25 40 55 10 0 0 100 200 300 400 500 600 700 Shear Rate (1/s) 70 60 Shear Stress (Pa) 50 40 30 20 10 10 25 40 55 0 0 100 200 300 400 500 600 700 Shear Rate (1/s) - 42 -
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100 80 Shear Stress (Pa) 60 40 20 ph 3 ph 5 ph 7 ph 9 0 0 100 200 300 400 500 600 700 Shear Rate (1/s) 70 60 Shear Stress (Pa) 50 40 30 20 10 ph 3 ph 5 ph 7 ph 9 0 0 100 200 300 400 500 600 700 Shear Rate (1/s) - 44 -
100 80 Shear stress (Pa) 60 40 20 5day 10 day 15day 0 0 100 200 300 400 500 600 700 Shear rate (1/s) - 45 -
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120 Shear Stress (Pa) 100 80 60 40 ph 3.0 ph 5.0 ph 7.0 ph 9.0 20 0 0 100 200 300 400 500 600 700 Shear Rate (1/s) - 48 -
100 80 Shear Stress (Pa) 60 40 20 0 ph 3.0 ph 5.0 ph 7.0 ph 9.0 0 100 200 300 400 500 600 700 Shear Rate (1/s) - 49 -
10 9 Shear stress (Pa) 8 7 6 5 4 3 0min 20min 40min 60min 2 1 0 0 100 200 300 400 500 600 700 Shear Rate (1/s) - 50 -
10 9 Shear stress (Pa) 8 7 6 5 4 3 2 0min 20min 40min 60min 1 0 0 100 200 300 400 500 600 700 Shear rate (1/s) - 51 -
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- - 1,000.0 1,000.0 166.5 70.0 100.0 100.0 100.0 - - 100.0 100.0 - - 3.0 20.0 20.0 12.0 12.0-0.5 0.5 33.3 33.3 - - - 27.3 27.3 - - - 10.0-10.0 - - 1,000 1,000.0 600.0 600.0 600.0.0-3.0 - - - 10.0 10.0 - - - 30.0-30.0 - - - - - - - 5.0 - - - - 1.0 - - - - - 50.0 - - - - 69 -
Springiness Gumminess Cohesiveness Hardness Chewiness - 70 -
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45 A B C Antioxidant activity (%) 40 35 30 25 20 15 10 D E F 5 0 0.1 0.6 2 5 7.5 10 Conc. (mg/ml) - 88 -
30 A B C 25 D E F MTT-assay (%) 20 15 10 5 0 0.1 0.6 2 5 7.5 10 Conc. (mg/ml) - 89 -
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25 ACE inhibitory activity (%) 20 15 10 5 A B C D E F 0 0.1 0.6 2 5 7.5 10 Conc. (mg/ml) - 91 -
37 A B C 35 D E F APTT test (sec) 33 31 29 27 25 0.1 0.6 2 5 7.5 10 Conc. (mg/ml) - 92 -
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100 Binding capacity(um/100mg) 90 80 70 60 50 40 30 20 10 A B C D E F 0 0.1 0.6 2 5 7.5 10 Conc (mg/ml) - 94 -
140 Binding capacity(um/100mg) 120 100 80 60 40 20 A B C D E F 0 0.1 0.6 2 5 7.5 10 Conc (mg/ml) - 95 -
35 Binding capacity(um/100mg) 30 25 20 15 10 5 A B C D E F 0 0.1 0.6 2 5 7.5 10 Conc (mg/ml) - 96 -
25 Binding capacity(um/100mg) 20 15 10 5 A B C D E F 0 0.1 0.6 2 5 7.5 10 Conc (mg/ml) - 97 -
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7.3 7.1 6.9 6.7 ph 6.5 6.3 6.1 5.9 A B C D 5.7 5.5 0 10 20 30 40 Storage period (days) - 104 -
45 40 35 VBN (mg%) 30 25 20 15 A B 10 C D 5 0 0 7 14 21 28 35 Storage period (days) - 105 -
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Components A B Moisture 52.46 49.11 Ash 5.91 5.21 Lipid 6.58 6.30 Protein 7.58 3.87 Carbohydrate 27.47 35.51-107 -
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6.2 6 5.8 ph 5.6 5.4 5.2 A B 5 0 10 20 30 40 50 60 70 Storage period (days) - 109 -
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ph 3.4 3.2 3 2.8 2.6 2.4 2.2 A B 2 0 20 40 60 80 100 Storage period (days) - 115 -
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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 - 162 -
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항목 실시예 1 실시예 2 실시예 3 향 4.2±0.2 4.3±0.3 4.1±0.2 맛 4.1±0.3 4.3±0.2 4.3±0.3 외관 4.0±0.2 4.2±0.2 4.1±0.2 기호도 4.1±0.2 4.27±0.2 4.2±0.2-166 -
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