Development of Penetration Method of Red Ginseng Extract into Egg by Removal of Cuticle Layer

다국어 초록 (Multilingual Abstract)

As the interest in health has increased, studies on health functional foods have been actively conducted domestically and internationally. Especially, there is a growing interest in research for improving the value added by promoting the palatability and functional effects of eggs with high nutritional value. So far, the techniques of egg penetration have been as a method of indirect penetration, which changes the feed composition of the laying hens and produces eggs by ingestion. These methods have a problem in that a large quantity of the amount of the feed additive ingredient required for egg production through laying eggs is consumed and the time is long. On the other hand, the direct penetration method can quickly infiltrate the target component into the egg, thereby solving the difficulties of the indirect penetration method. However, since the direct penetration method that has been studied so far is mainly a way of penetration of functional ingredients with low molecular weight, it is necessary to do research on direct penetration methods for penetration of functional ingredients with high molecular weight such as saponin.
The reason why an ingredient with high molecular weight cannot infiltrate directly into the egg is that the cuticle layer, which is the outermost protective layer, exists on the egg shell surface to block pores. Therefore, this research identified penetration efficiency according to concentration and soaking time of red ginseng extract and the penetration efficiency of red ginseng extracts, especially saponin through removing the cuticle layer by soaking it in red ginseng extract, and analyzed the quality of eggs penetration with red ginseng extract after removing the cuticle layer present the egg shell with acid. This research attempted to confirm the possibility of red ginseng extract penetration into the eggs through the removal of the cuticle layer, and to develop a new penetration method into egg.
In the NAT case, green fluorescence on egg shell appeared well, because the cuticle layer was distributed on the egg shell surface and stained with FITC. After 1 and 2 hours of acid treatment(1HAT and 2HAT), the green fluorescence distribution and fluorescence intensity decreased, because the cuticle layer was gradually removed by acid. therefore, it is confirmed that the cuticle layer on egg shell surface was removed by acid treatment. the penetration of saponin into the egg was increased for longer acid treatment times, higher concentrations of red ginseng extract, and longer soaking times. in the quality evaluation, the pH of the egg white tended to decrease for longer acid treatment times, higher red ginseng extract concentrations, and longer soaking time. And the chromaticity of the egg white tended to decrease L value and to increase b value for longer acid treatment times, higher concentrations of red ginseng extract, and longer soaking time.
Consequentially, the red ginseng extract penetrated further into the egg with a removed cuticle layer than an egg with an intact cuticle layer. Therefore, this research suggests removing the cuticle layer on the surface of an egg is a useful method to improve the penetration efficiency of functional compounds into the egg.

목차 (Table of Contents)

• Ⅰ. Introduction 1
• 1. Egg 1
• 1-1. Nutrition of egg 3
• 1-1-1. Nutritional value of egg 3
• 1-1-2. Egg protein 5
• 1-1-3. Fat of egg 7
• 1-2. Functional properties of egg 8
• 1-3. Egg structure 9
• 2. Ginseng and red ginseng 10
• 2-1. Ginseng 10
• 2-2. Red ginseng 13
• 2-3. Composition of ginseng 14
• 2-3-1. Ginsenosides 14
• 2-3-2. Other physiologically active ingredients 16
• 3. Penetration technology of various materials into egg 17
• 4. Necessity and purpose of the research 18
• Ⅱ. Materials and Methods 20
• 1. Materials 20
• 2. Removal of cuticle layer on egg shell using acid treatment 20
• 3. Confocal Laser Scanning Microscopy observation for cuticle layer removal efficiency 21
• 4. Penetration method of red ginseng extract into egg 21
• 5. Analysis of total saponin content of egg with added red ginseng extract 22
• 5-1. Total saponin extraction 22
• 5-2. Analysis of total saponins content 24
• 6. Quality characteristics of egg with added RGE 26
• 6-1. pH measurement 26
• 6-2. Chromaticity measurement 26
• Ⅲ. Results and Discussions 27
• 1. Observation of removal efficiency of cuticle layer on egg shell using CLSM 29
• 2. Penetration of red ginseng extract into the egg according to the removal of cuticle layer 31
• 3. Penetration of red ginseng extract into the egg according to the RGE concentration 33
• 4. Penetration of red ginseng extract into the egg according to the soaking time 35
• 5. The quality characteristics of the eggs with added RGE by penetration method 37
• 5-1. The pH of the egg whites with added RGE by penetration method 37
• 5-1-1. The pH change of egg whites with added RGE according to the removal of cuticle layer 37
• 5-1-2. The pH change of egg whites with added RGE according to the RGE concentration 39
• 5-1-3. The pH change of egg whites with added RGE according to the soaking time 41
• 5-2. The Chromaticity of the egg whites with added RGE by penetration method 43
• Ⅳ. Conclusion 45
• Ⅴ. Reference 46
• Summary in Korean 52
• 감사의 글 54