팥 육성계통에 대한 발효음료의 품질 및 항산화 특성

우관식 ( Woo K. S. ),송석보 ( S. B. Song ),고지연 ( J. Y. Ko ),김미정 ( M. J. Kim ),김현주 ( H. J. Kim ),심은영 ( E. Y. Sim ),이춘기 ( C. K. Lee ),전용희 ( Y. H. Jeon ) 강원대학교 농업생명과학연구원(구 농업과학연구소) 2017 강원 농업생명환경연구 Vol.29 No.2

국내에서 개발된 팥 계통의 이용성 증진을 위하여 식혜 제조방법에 준하여 발효음료를 제조하여 품질 및 항산화특성을 분석하였다. 계통별로 제조된 팥 발효음료의 당도는 전체적으로 발효가 진행됨에 따라 약간 증가하는 경향을 보였다. 계통별 팥 발효음료의 탁도와 색도 또한 처리구 간에 유의적인 차이를 보였다. 총 폴리페놀 및 플라보노이드 함량은 발효 24시간에는 밀양20호(MY20)가, 발효 48시간에는 밀양10호(MY10)가, 발효 72시간에는 밀양2호(MY2)가 높았다. DPPH radical 소거활성은 발효 24, 48 및 72시간에 각각 0.09-1.42, 0.23-1.74 및 0.15-1.75 mg TE/mL sample로 계통별로 유의적인 차이를 보이는 것으로 나타났다(p<0.05). ABTS radical 소거활성은 발효 24, 48 및 72시간에 각각 4.74-8.50, 3.87-9.96 및 3.42-8.34 mg TE/mL sample로 계통별로 유의적인 차이를 보이는 것으로 나타났다(p<0.05). 이상의 결과에서 팥을 이용한 기능성이 증진된 발효음료 제조가 가능할 것으로 생각되며, 팥 발효음료의 관능특성 등에 대한 추가 연구가 필요할 것으로 생각된다. This study compared the quality and antioxidant characteristics of fermented beverages made from adzuki beans (Vigna angularis var. nipponensis) derived from different breeding lines and had been fermented for varying lengths of time. Overall, the brix degrees of adzuki bean fermented beverages increased with fermentation time. There were significant differences in turbidity, L-, a-, and b-values among the treatment groups (p<0.05). The total polyphenol and flavonoid contents were high in Miryang 20 (MY20) after fermentation for 24 hours, MY10 after 48 hours, and MY2 after 72 hours. DPPH radical scavenging activities in samples fermented for 24, 48, and 72 hours were 0.09-1.42, 0.23-1.74, and 0.15-1.75 mg TE/mL per sample, respectively. ABTS radical scavenging activities were 0.09-4.74-8.50, 3.87-9.96, and 3.42-8.3 mg TE/mL per sample, respectively. Finally, the results showed that it is possible to manufacture adzuki bean fermented beverages with enhanced functionality, and sensory quality.

팥 품종별 볶음시간에 따른 팥과 팥차의 이화학적 특성 및 항산화활성의 변화

송석보(Seuk Bo Song),고지연(Jee Yeon Ko),김정인(Jung In Kim),이재생(Jae Saeng Lee),정태욱(Tae Wook Jung),김기영(Ki Young Kim),곽도연(Do Yeon Kwak),오인석(In Seok Oh),우관식(Koan Sik Woo) 한국식품과학회 2013 한국식품과학회지 Vol.45 No.3

This study investigated the changes in physicochemical characteristics of adzuki bean (Vigna angularis var. nipponensis) tea depending on the variety and roasting times, for the development of functional foods. The levels of total polyphenol, flavonoids, and tannin contents were 12.72 ㎎ gallic acid equivalent (GAE)/g, 3.01 ㎎ catechin equivalent (CE)/g, and 3.56 ㎎ tannic acid equivalent (TAE)/g, respectively, for the Jeolgangsung-ipat sample roasted for 16 min. The highest DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity was 7.81 ㎎ Trolox equivalent (TE)/g in Bulgeun-ipat sample that was roasted for 14 min. The highest total polyphenol content in the hot water-leached liqueur of adzuki bean tea was 26.55 μg GAE/100 mL in Yungum-pat that was roasted for 12 min. The total flavonoids and tannin contents of Whin-ipat and Jeolgangsung-ipat roasted for 10 min were 15.10 μg CE/100 mL and 14.60 μg TAE/100 mL, respectively. The highest DPPH and ABTS (2,2’-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid) radical scavenging activities of hot water-leached liqueur of adzuki bean tea were 488.72 and 728.25 ㎎ TE/100 mL, respectively, in Yungumpat roasted that was for 12 min. The results of this study show that roasted adzuki bean tea has notable antioxidant activity and is considered to have significant health benefits.

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).

품종에 따른 팥 앙금의 품질 특성

송석보(Seuk Bo Song),서혜인(Hye In Seo),고지연(Jee Yeon Ko),이재생(Jae Saeng Lee),강종래(Jong Rae Kang),오병근(Byeong Geun Oh),서명철(Myung Chul Seo),윤영남(Young Nam Yoon),곽도연(Do Yeon Kwak),남민희(Min Hee Nam),우관식(Koan Sik Woo 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.8

현재까지 국내에 개발된 팥의 이용성 증진을 위해 다양한 종피색의 팥 품종에 대해 앙금을 제조하여 품질 특성을 비교ㆍ분석하였다. 팥 품종별 수분함량은 8.2∼11.1 g/100 g, 조단백질은 15.4∼20.6 g/100 g, 조회분은 3.3∼3.6 g/100 g을 나타내었으며, 칼륨은 칠보팥(CB)과 홍언팥(HE)이 각각 875.1 및 873.1 ㎎/100 g으로, 칼슘은 중부팥(JB)과 금실팥(KS)이 각각 73.6 및 73.2 ㎎/100 g으로, 마그네슘은 연금팥(YK)이 131.4 ㎎/100 g으로 높은 함량을 보였다. 앙금 수율은 습물중은 188.3∼204.7%, 건물중은 62.1∼66.0%의 범위로 유의적인 차이를 보이지 않았다. 앙금의 명도는 종피색이 밝은 연금팥(YK)과 금실팥(KS)이 각각 67.0 및 68.0으로 가장 높은 값을 보였으며, 종피색이 검정색인 칠보팥(CB)이 54.0으로 가장 어두운 것으로 나타났다. 적색도(a-value)와 황색도(b-value)는 연금팥(YK)이 각각 6.6 및 12.8로 가장 높은 값을 보였고 칠보팥(CB)이 각각 3.8 및 5.9로 가장 낮았다. 앙금의 평균입자직경은 중원팥이 121.10 ㎛로 가장 크게 나타났고 중부팥이 100.80 ㎛로 가장 작은 값을 나타냈으며, 입도분포는 전체적으로 유의적인 차이를 보이지 않았다. 앙금의 입자는 타원형의 모양을 가지고 있었으며, 세포막과 단백질이 둘러싸서 표면이 거칠게 나타났다. 품종별 팥 앙금의 수분결합력 및 용해도는 유의적인 차이를 나타내지 않았다. 팥 앙금의 호화점도특성 중 최고점도, 최저점도, 최종점도 및 치반점도는 중부팥(JB)이 각각 3.79, 3.75, 7.33 및 3.54 RVU로 가장 높은 값을 나타났고 칠보팥(CB)이 1.21, 1.17, 2.46 및 1.25 RVU로 가장 낮게 나타났다. 이상의 결과를 볼 때 식품가공에서 팥 앙금의 선택은 관능적으로 색에 가장 많은 영향을 미치므로 생산하고자 하는 제품의 특성을 고려하여 팥 앙금을 사용하는 것이 바람직할 것으로 생각된다. We evaluated the quality characteristics of adzuki bean sediment according to variety. The moisture, crude protein, and crude ash contents of the various adzuki bean varieties were 8.2~11.1, 15.4~20.6 and 3.3~3.6 g/100 g, respectively. The potassium contents of Chilbo-pat (CB) and Hongeon-pat (HE) were 875.1 and 873.1 ㎎/100 g, respectively. The calcium contents of Jungbu-pat (JB) and Kumsil-pat (KS) were 73.6 and 73.2 ㎎/100 g, respectively. A high level of magnesium (131.4 ㎎/100 g) was found in Yeonkeum-pat (YK). The yields of adzuki bean sediment according to variety were no different either wet (188.3~204.7%) or dry (62.1~66.0%). The L-values on sediment of YK and KS were 67.0 and 68.0, respectively; however, the CB L-value was low at 54.0. A high level of a- (6.6) and b-value (12.8) was found in YK; however, the values for CB were much lower at 3.8 and 5.9, respectively. There was no difference in particle-size distribution, water binding capacity, and solubility of adzuki bean sediment according to variety. High levels of peak (3.79 RVU), trough (3.75 RVU), final (7.33 RVU), and setback viscosity (3.54 RVU) were found in JB. The sensory properties of products in food processing are important, and the variety of adzuki bean sediment should be chosen depending on desired product characteristics.

육성계통에 대한 팥 앙금의 품질특성

우관식,송석보,고지연,이재생,정태욱,정헌상 忠北大學校 農業科學硏究所 2015 農業科學硏究 Vol.31 No.1

We evaluated the quality characteristics of adzuki bean sediment on the breeding lines. The moisture, crude ash, crude protein, crude fat, and carbohydrate contents of the adzuki bean races were 10.33~16.00, 3.56~4.7, 19.97~26.34, 0.25~0.87, and 53.91~61.60 g/100 g, respectively. The K, Ca, Mg, and Na contents were 828.33~1,318.01, 60.03~101.31, 122.81~216.35, and 17.17~39.47 mg/100 g, respectively. The yields of adzuki bean sediment according to races were significantly different either wet (255.42~360.30%) or dry (68.71~77.21%). The L-, a-, and b-values on sediment were 38.95~78.55, 4.86~9.17, and 0.54~19.70, respectively. There was significantly difference in particle-size (67.60 ±9.85 μm), water absorption index (566.8±21.48%), water solubility index (91.95±1.46%), swelling power (201.16±28.61%), and pasting characteristics with the breeding lines (p<0.05). The sensory properties of products in food processing are important, and the variety of adzuki bean sediment should be chosen depending on desired product characteristics.

품종별 팥 메탄올 추출물의 항산화성분 및 항산화활성

우관식(Koan Sik Woo),송석보(Seuk Bo Song),고지연(Jee Yeon Ko),서명철(Myung Chul Seo),이재생(Jae Saeng Lee),강종래(Jong Rae Kang),오병근(Byeong Geun Oh),남민희(Min Hee Nam),정헌상(Heon Sang Jeong),이준수(Junsoo Lee) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.6

본 연구에서는 품종별 팥 메탄올 추출물의 항산화성분과 항산화활성을 비교·분석하고자 하였다. 항산화성분으로 총 polyphenol, flavonoid, anthocyanin 및 proanthocyanidin 함량을 측정하였으며, 항산화활성은 ABTS와 DPPH radical 소거활성을 측정하였다. 품종별 팥의 일반성분과 무기성분의 함량은 품종간에 큰차이를 보이지 않았으며, 식이섬유 함량은 품종간에 유의적인 차이를 보였고 특히 칠보팥(14.81%)의 식이섬유 함량이 가장 높게 나타났다. 추출수율은 태광콩과 대풍콩이 각각 38.70 및 34.61%로 높은 추출수율을 보였으며, 칠보팥, 금실팥 및 밀양8호가 각각 20.76, 20.33 및 20.16%로 비교적 높은 수율을 보였고 중부팥이 13.78%로 가장 낮은 수율을 나타내었다. 품종별 팥 추출물의 총 polyphenol 및 flavonoid 함량은 각각 19.00-34.75 및 12.97-28.95 mg/g으로 대조군보다 높은 함량을 보이는 것으로 나타났으며, 특히 밀양6호는 각각 34.75 및 28.95mg/g으로 가장 높은 함량을 보였다. 품종별 팥 추출물의 총 anthocyanin 및 proanthocyanidin 함량은 각각 5.89-23.77 및 1.83-3.29 mg/g으로 나타나 대조군보다 높은 함량을 보였다. 총 tocopherol 함량은 5.71-7.66 mg/100 g으로 나타났으며, 연금팥이 7.66 mg/100 g으로 가장 높은 함량을 보였다. ABTS와 DPPH radical 소거활성은 밀양6호 추출물이 각각 2.44 및 4.46 mg TEAC/mg extract residue로 가장 높은 활성을 보였다. 이상의 결과를 볼 때 국내에서 개발된 팥 품종은 높은 항산화성분과 우수한 항산화활성을 가지는 것으로 나타나 천연항산화제 개발에 이용될 수 있을 것으로 생각한다. In this study, the antioxidant compounds and antioxidant activities of adzuki beans were measured to evaluate their functional properties and to compare them to Daepung and Taekwang. Proximate compositions and mineral contents of the various adzuki beans were not significantly different. A high level of dietary fiber (14.81%) was found in Chilbopat. The extraction yields of Daepung and Taekwang were 38.70 and 34.61%, respectively; however the yields of the various adzuki beans were lower at 13.78-20.76%. The total polyphenol and flavonoid content of the various adzuki beans were 19.00-34.75 and 12.97-28.95 mg/g, respectively (Daepung: 14.40 and 3.96 mg/g, Taekwang: 10.7 and 2.61 mg/g). High levels of polyphenols (34.75 mg/g) and flavonoids (28.95 mg/g) were found in Miryang 6. The total anthocyanin and proanthocyanidin contents of the various adzuki beans ranged from 5.89-23.77 and 1.83-3.29 mg/g, respectively. A high level of total tocopherol content (7.66 mg/100 g) was found in Yungum-pat. High levels of ABTS radical (2.44 mg TEAC/ mg extract residue) and DPPH radical scavenging activities (4.46 mg TEAC/mg extract residue) were found in Miryang 6. A significant correlation was also noted between free radical scavenging activity and polyphenolic compound content. The results of this study suggest that notable antioxidant activities in various adzuki beans could have significant health benefits.

논 재배 배수방법이 팥 에탄올 추출물의 항산화성분 및 항산화활성에 미치는 영향

우관식,정기열,송석보,고지연,이재생,최영대,윤을수,정태욱,오인석 한국작물학회 2014 한국작물학회지 Vol.59 No.3

This study investigated the changes of antioxidantcompounds and antioxidant activity of adzuki bean bydrainage methods in poorly drained sloping paddy field. The soil moisture contents of under pipe and open ditchdrainage on very poorly drained paddy soil were 18.52±4.58and 19.01±4.25%, and imperfectly drained paddy soil were14.87±4.82 and 18.64±3.85%, respectively. Moisture, protein,fat and ash contents of adzuki bean with drainage methodswere 10.10~11.60, 14.13~21.75, 0.02~0.73 and 2.81~3.45g/100 g, respectively. The total polyphenol, flavonoid andtannin contents, and radical scavenging activity of adzukibean showed significant differences by drainage methods. The total polyphenol, flavonoid, and tannin contents by drainagemethods were 2.73~4.14 mg GAE/g, 1.07~1.43 mg CE/g,and 1.27~1.84 mg TAE/g, respectively. The DPPH andABTS radical scavenging activities were 2.84~4.47 and5.11~6.74 mg TE/g, respectively. The antioxidant compoundsand radical scavenging activity of the adzuki bean by drainagemethods were frequently affected soil water.

논 재배 배수방법이 팥 에탄올 추출물의 항산화성분 및 항산화활성에 미치는 영향

우 관식,정 기열,송 석보,고 지연,이 재생,최 영대,윤 을수,정 태욱,오 인석 한국작물학회 2014 Korean journal of crop science Vol.59 No.3

This study investigated the changes of antioxidant compounds and antioxidant activity of adzuki bean by drainage methods in poorly drained sloping paddy field. The soil moisture contents of under pipe and open ditch drainage on very poorly drained paddy soil were 18.52±4.58 and 19.01±4.25%, and imperfectly drained paddy soil were 14.87±4.82 and 18.64±3.85%, respectively. Moisture, protein, fat and ash contents of adzuki bean with drainage methods were 10.10~11.60, 14.13~21.75, 0.02~0.73 and 2.81~3.45 g/100 g, respectively. The total polyphenol, flavonoid and tannin contents, and radical scavenging activity of adzuki bean showed significant differences by drainage methods. The total polyphenol, flavonoid, and tannin contents by drainage methods were 2.73~4.14 mg GAE/g, 1.07~1.43 mg CE/g, and 1.27~1.84 mg TAE/g, respectively. The DPPH and ABTS radical scavenging activities were 2.84~4.47 and 5.11~6.74 mg TE/g, respectively. The antioxidant compounds and radical scavenging activity of the adzuki bean by drainage methods were frequently affected soil water.

Change of Antioxidant Compounds and Antioxidant Activity of Adzuki Bean by Drainage Methods in Poorly Drained Sloping Paddy Field

Koan Sik Woo,Ki Yuol Jung,Jee Yeon Ko,Jae Saeng Lee 한국토양비료학회 2014 한국토양비료학회 학술발표회 초록집 Vol.2014 No.6