과열증기 조리에 따른 버섯의 기능성 성분 함량 및 잔존율에 미치는 영향

국문 초록 (Abstract)

본 연구에서는 국내 다소비 버섯 6종(양송이버섯, 팽이버섯, 만가닥버섯, 표고버섯, 새송이버섯, 느타리버섯)의 일반찜 및 과열증기 조리에 따른 수분함량, 수용성 비타민, 기능성 성분의 함량 변화를 알아보고 이에 대한 영양소 잔존율을 비교하였다. 버섯의 조리수율은 중량이 감소함에 따라 조리된 모든 버섯에서 감소를 나타내었다. 버섯 6종의 수용성비타민(비타민 B₁, 비타민 B₂, 비타민 B₃, 비타민 C)의 잔존율은 대부분 일반찜보다 과열증기 조리에서 높은 수준을 나타냈다. 과열증기 조리를 실시한 대부분의 버섯은 일반찜에 비해 유의적으로 높은 총 폴리페놀 및 플라보노이드 잔존율을 나타내었고, ABTS 및 DPPH 라디칼 소거능도 과열증기 조리 시 일반찜에 비해 높게 나타났다. 본 연구를 통해 일반찜과 과열증기 조리에 의한 국내 다소비 버섯 6종에 대한 수용성 비타민 및 기능성 성분 함량과 잔존율에 대한 변화를 알 수 있었으며, 과열증기 조리에 의한 식품 중 영양성분 및 기능성 성분의 잔존율에 대한 긍정적인 효과를 알 수 있었다.

다국어 초록 (Multilingual Abstract)

This study sought to investigate the effect of superheated steam on the contents and the true retention of bioactive compounds in mushrooms. The results showed that the true retention of water-soluble vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin), and C (ascorbic acid) were higher in mushrooms after superheated steaming as compared to the conventional steaming method. The content of total polyphenols and flavonoids in the cooked mushrooms except for Hypsizygus tessellatus increased with both superheated steaming and conventional steaming methods as compared to uncooked mushrooms. Also, the true retention of total polyphenols and flavonoids in superheated steamed mushrooms was higher than the conventional method. In general, the contents and the true retention of ergothioneine and glucan were higher in mushrooms with superheated steaming compared to the conventional steaming method. The free radical scavenging activity of the superheated steamed samples except for Pleurotus eryngii increased compared to that of the conventional steamed samples. These results suggest that superheated steaming causes positive changes in the nutritional and functional components of mushrooms compared to conventional steaming.

목차 (Table of Contents)

• ABSTRACT
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• REFERENCES

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