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우관식,송석보,이재생,고지연,강종래,오병근,남민희,류인수,서명철 한국작물학회 2010 한국작물학회지 Vol.55 No.2
대표적인 잡곡 중에 하나인 기장의 이용성 제고를 위하여 기장을 이용한 발효주를 제조하여 이에 대한 이화학적 특성을 검토한 결과 알코올 함량은 100% 찹쌀만으로 발효시킨 시료의 경우 SH업체와 BS업체 누룩에서 각각 12.36 및 12.53%로 나타났으며, 기장을 첨가함에 따라 약간 증가하였으나 SH업체 및 BS업체 누룩 모두 12.87~13.21%의 범위로 유의적인 차이를 보이지 않았다. 당도는 SH업체와 BS업체 누룩 대조구에서 각각 21.6 및 22.4 ºBx 로 나타났으며, 기장 첨가량이 증가함에 따라 감소하는 경향을 보였다. pH는 대조구에서 각각 3.74 및 3.40이었고 총산도는 각각 1.40 및 1.51%로 나타났으며, 기장첨가량에 따라 유의적인 차이를 보이기는 하였으나 뚜렷한 경향을 얻었다. 탁도는 대조구에서 각각 0.441 및 0.149로서 BS업체 누룩을 이용한 발효주가 탁도가 낮은 것으로 나타났으며, 기장첨가량이 증가에 따라 증가하는 경향을 보여 탁해지는 것을 확인할 수 있었다. 색도는 SH업체 누룩의 경우 기장첨가량이 증가함에 따라 L, α 및 b-value 모두 감소하는 경향을 보였으며, BS업체 누룩은 L- 및 b-value는 감소하고 α-value는 증가하는 경향을 보였고 색차(δEab )는 증가하는 것으로 나타났다. 발효주의 주된 유기산은 lactic acid와 acetic acid가 주를 이루었고 이중 lactic acid의 함량이 높게 나타났으며, 기장 첨가량이 증가함에 따라 pH와 총산도와 마찬가지로 뚜렷한 경향을 찾기 어려웠다. 유리당으로는 glucose가 검출되었으며, 대조구에서 각각 7.580 및 7.116%로 나타났고 기장첨가량이 증가할수록 감소하는 경향을 보였다. 관능평가 결과 SH업체 누룩을 이용하여 기장을 30% 첨가한 발효주가 가장 양호한 관능적 특성을 보였다. This study was carried out to compare the physicochemical characteristics of Korean traditional wine fermented from proso millet and nuruk at different mixing rate. The alcohol contents of the fermented wine ranged from 12.36 to 13.21%. Two kinds of nuruk, SH and BS nuruks were used. The brix degrees of proso millet wine fermented by SH and BS nuruks were 21.6 and 22.4 ~circBx , respectively. The pH, total acidity, and turbidity the wines fermented by SH and BS nuruks were 3.74 and 3.40, 1.40 and 1.51%, and 0.441 and 0.149, respectively. With increasing the addition amount of proso millet, brix degree, pH, turbidity L-value decreased, and total acidity and avalue increased. Total color difference (δEab ) parameter of the wine fermented by SH nuruk were 4.33, 6.63 and 26.13, and by BS nuruk were 4.08, 5.29 and 10.59 in 30, 70 and 100% addition rates of proso millet. With increasing the addition amount of proso millet, glucose content decreased. The organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by SH nuruk showed the best overall quality at 30% addition rate of proso millet.
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우관식,김현주,이지해,고지연,이병원,이병규 한국식품영양과학회 2018 Preventive Nutrition and Food Science Vol.23 No.1
This study aimed to compare the phenolic compounds and antioxidant activity of barley at different proportion (0, 5, 10, 15, and 20%), and using different cooking methods. The grains used in this experiment are barley (Hordeum vulgare L. cv. Huinchalssal) and Samkwang rice. The rice-barley mixture was cooked using general and high pressure cooking methods with and without fermented alcohol. The quality characteristics such as water binding capacity, pasting characteristic, water solubility, and swelling power of different proportions of barley were evaluated. The antioxidant characteristics evaluated are total polyphenol, flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2-azinobis(3-ethylbenothiazoline-6-sulphonic acid) (ABTS) diammonium salt radical scavenging activities. Results showed that peak [195.0∼184.0 rapid visco units (RVU)], trough (130.0∼116.2 RVU), final (252.0∼221.8 RVU), and setback viscosity (57.0∼37.5 RVU) decreased correspondingly with the increase in the amount of barley. Water binding capacity (187.31∼136.01%) and swelling power (162.37∼127.58%) decreased as amounts of barley increases, however the water solubility (5.35∼6.89%) increased. Moreover, the total polyphenol and flavonoid, and the DPPH and ABTS radical scavenging activities contents increased as the amounts of barley in the mixture increases. This study generally aims to provide useful information for the manufacturing of processed products.
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재배방법에 따른 팥의 항산화 특성 및 앙금의 품질 특성
우관식,송석보,고지연,김영복,김욱한,정헌상,Woo, Koan Sik,Song, Seok Bo,Ko, Jee Yeon,Kim, Young Bok,Kim, Wook Han,Jeong, Heon Sang 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.1
재배방법에 따라 팥의 항산화 성분과 항산화 활성의 차이를 조사하고, 생산된 팥에 대해 앙금을 제조하여 품질특성을 분석하고자 하였다. 총 polyphenol 및 flavonoid 함량은 재배방법에 따라 유의적인 차이를 보이는 것으로 나타났으며(p<0.05), DPPH 및 ABTS radical 소거활성 또한 재배방법에 따라 유의적인 차이를 보이는 것으로 나타났고, 다른 품종에 비해 홍언이 높았다. 충주팥, 홍언 및 아라리의 습물중 앙금 수율은 각각 296.64~339.01, 271.36~282.24 및 268.21~292.32%, 건물중앙금 수율은 각각 71.68~85.41, 77.90~85.19 및 74.15~78.65%로 재배방법에 따라 유의적인 차이를 보이는 것으로 나타냈다(p<0.05). 습물 및 건물 앙금의 명도는 충주팥과 아라리는 약간의 유의적인 차이를 보였으나(p<0.05), 홍언은 유의적인 차이를 보이지 않았고, 적색도와 황색도는 재배방법에 따라 유의적인 차이를 보이는 것으로 나타났다(p<0.05). 평균입자 직경은 충주팥, 홍언 및 아라리가 각각 66.21~98.80, 61.62~97.07 및 $82.96{\sim}106.71{\mu}m$로 재배방법별로 유의적인 차이를 보이는 것으로 나타났다(p<0.05). 앙금의 미세구조는 타원형 모양의 입자로 세포막과 단백질이 둘러싸서 표면이 거친 것을 볼 수 있다. 수분결합력, 용해도 및 팽윤력 또한 재배방법에 따라 유의적인 차이를 보였다(p<0.05). We evaluated the antioxidant properties of adzuki beans and the quality characteristics of sediment using various cultivation methods. There were significant differences in total polyphenol and flavonoid contents in beans grown using different methods of cultivation (p<0.05). Also, DPPH and ABTS radical-scavenging activities were significantly different depending on cultivation method (p<0.05). The sediment yield before drying of Chungju-pat, Hongeon, and Arari was 296.64~339.01, 271.36~282.24, and 268.21~292.32%, respectively, and the sediment yield after drying was 71.68~85.41, 77.90~85.19, and 74.15~78.65%, respectively. The L-value of Chungju-pat and Arari sediments revealed a significant difference given different cultivation methods (p<0.05), but Hongeon sediment did not show a significant difference. There was a significant difference in the a- and b-value of adzuki bean sediments cultivated using different methods (p<0.05). The particle size of Chungju-pat, Hongeon, and Arari sediments was 66.21~98.80, 61.62~97.07, and $82.96{\sim}106.71{\mu}m$, respectively, and all were significantly different depending on cultivation method (p<0.05). There were also significant differences in the water absorption index, water solubility index, and swelling power when different cultivation methods were used (p<0.05).
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우관식,이지혜,이병원,이유영,이병규,김현주 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.2
Purpose: This study examined the characteristics of mung bean starches isolated from various cultivars. Methods: Mung bean cultivars (Dahyeon, Jangan and Sohyeon) were grown at the National Institute of Crop Science in Suwon. After extracting the starch, the physicochemical properties were analyzed. Results: The total dietary fiber contents of Jangan were 19.17%, which was higher than the other cultivars. The amylose contents of the mung bean starches were as follows: Dahyeon 47.03%, Jangan 51.24% and Sohyeon 49.30%. An analysis of the degree of amylopectin polymerization revealed all three cultivars the have the highest DP 13~24 content, more than 50%, whereas the DP ≥37 content was lowest, less than 6.58%. The content of damaged starch of Dahyeon, Jangan, and Sohyeon was 0.82, 0.74 and 1.03%, respectively. The resistant starch contents of Sohyeon was 1.60%, which was lower than that of the other cultivars. An analysis of the gelatinization properties of mung bean starch revealed the value of setback to be low and a low enthalpy in Jangan. Conclusion: These results provide basic data for the use of mung beans in the food industry.
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종자친과 화분친을 달리한 옥수수의 품질 및 이화학 특성
우관식,배환희,정건호,손범영,김현주,Woo, Koan Sik,Bae, Hwan Hee,Jung, Gun Ho,Son, Beom-Young,Kim, Hyun-Joo 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.4
This study investigated on the chemical components, quality characteristics, antioxidant compounds, and activity of maize hybrids according to the cultivar, and breeding maize seeds crossed with seed and pollen parent. The moisture, crude fat, crude ash, crude protein, carbohydrate, and amylose contents of maize hybrids were significantly different among cultivars, and seeded and pollinated maize. The L-, a- and b-value of maize hybrids were 39.81~47.21, -0.01~0.55 and 5.85~18.47, respectively. Water binding capacity, water solubility index and swelling power were 123.29~153.32, 4.69~5.76 and 20.11~21.47%, respectively. The phenolic compounds and radical scavenging activity of maize hybrids were significantly different among cultivars, and seeded and pollinated maize. Total polyphenol and flavonoid contents of maize hybrids were 1,335.41~1,876.29 ㎍/g and 184.24~453.95 ㎍ CE/g, respectively. The DPPH and ABTS radical scavenging activities were 171.75~239.16 and 299.44~364.09 mg TE/100 g, respectively. As a result, it could be used as a basic data for cultivating phenol compounds and antioxidant activity in maize breeding.
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우관식,황인국,노영희,정헌상,Woo, Koan-Sik,Hwang, In-Guk,Noh, Young-Hee,Jeong, Heon-Sang 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.6
국산 감초를 처리온도, 시간 및 첨가수분함량을 변수로하여 열처리한 다음 에틸아세테이트와 에탄올로 추출하여 성분 및 생리활성 변화를 분석하고 반응표면분석으로 최적화 조건을 조사하였다. 에틸아세테이트 추출물의 추출수율은 $130^{\circ}C$, 3시간, 가수량 50%일 때 10.90%로 무처리구의 0.80%보다 높았으며, 에탄올 추출물은 $120^{\circ}C$, 2시간, 가수량 20%로 처리한 시료가 25.00%로 무처리구의 15.80%보다 높았다. 총 폴리페놀 함량은 열처리구가 무처리구보다 높았으며, 에탄올 추출물의 $120^{\circ}C$, 2시간, 가수량 20% 처리구가 845.67 mg/100 g으로 무처리구의 277.00 mg/100 g보다 높았다. 항산화활성($IC_{50}$)은 열처리구가 무처리구보다 높게 나타났으며, 에틸아세테이트 추출물 $120^{\circ}C$, 2시간, 가수량 20% 처리구에서 0.53 g/L로 무처리구의 12.34 g/L보다 매우 높게나타났다. 총항산화력(AEAC)은 모든 처리구에서 무처리구보다 높게 나타났는데 에틸아세테이트 추출물 $120^{\circ}C$, 2시간, 가수량 40% 처리구에서 1,584 mg AA eq로 무처리구의 1,263 mg AA eq보다 높게 나타났다. 본 연구결과 감초의 항산화활성, 총 폴리페놀 함량 등을 증가시키기 위한 최적의 열처리 조건은 $120^{\circ}C$, 2시간, 가수량 $20{\sim}40%$로 판단되었다. Antioxidative activity and polyphenol contents of heated licorice in Korea extracted by ethyl.acetate (EtOAc) and ethyl.alcohol (EtOH) were evaluated at various heating temperatures (110, 120, 130, 140, and $150^{\circ}C$), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc extract was 10.9% at $130^{\circ}C$, 3 hr, and 50% moisture content and that of EtOH extract was 25.0% at $120^{\circ}C$, 2 hr, and 20% moisture content, whereas those of control were 0.8 and 15.8%, respectively. The highest total polyphenol content was 845.67 mg/100 g in EtOH extract at $120^{\circ}C$, 2 hr, and 20% moisture content (control: 277.00 mg/100 g). The antioxidative activity ($IC_{50}$) was the highest value of 0.53 mg/mL in EtOAc extract at $120^{\circ}C$, 2 hr, and 20% moisture content (control: 12.34 mg/mL). The highest ascorbic acid equivalent antioxidant activity value of 1,584 mg ascorbic acid (AA) eq was obtained from EtOAc extract at $120^{\circ}C$, 2hr, and 40% moisture content (control: 1,263 mg AA eq). Optimum heating conditions for the improvement of antioxidative activity of licorice in Korea was $120^{\circ}C$, 2 hr, and $20{\sim}40%$ moisture content.
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