Effect of Marine Natural Compounds on the Quality of Fermented Rice Products

왕샤오 Gangneung-Wonju National University Graduate Schoo 2020 국내석사

The optimal extraction condition of sea pineapple shell extract (SPSE) was obtained using response surface methodology (RSM), in which the SPSE contained total carotenoid content of 25.58  0.30 μg/g dry weight (DW) and total phenolic content of 2.33  0.03 mg/g DW. The hardness, springiness and cohesiveness of fermented rice cake (FRC) increased with increasing the addition amount of SPSE, while the specific volume decreased. The color of the surface and section of FRC with SPSE were darker, more reddish and more yellowish. Compared to the control, the ash, fat and carbohydrate contents of the FRC with 2.5 g SPSE/kg rice flour slightly increased. Based on sensory evaluation, the FRC with SPSE 2.5 g /kg rice flour was acceptable by consumers. Therefore, the addition of SPSE to FRC is viable as it enhances its nutritional and functional quality, along with novel eating properties. Marine fish collagen (MFC) and sea pineapple shell extract (SPSE) were used as functional supplements for the manufacture of fermented rice bread. The addition of MFC, SPSE and the mixture of MFC and SPSE decreased significantly the storage (G’) and loss modulus (G’’) of the rice dough and increased its values of phase shift tangent (tan 𝛿= G’’/ G’) with increasing angular frequency. The addition of SPSE significantly decreased the brightness but increased the yellowness and redness of control fermented rice bread. On the first day, the fermented rice bread with SPSE had the highest hardness, while with the mixture of MFC and SPSE had the highest springiness and cohesiveness. The hardness of all samples increased, but the springiness and cohesiveness decreased during storage. Based on sensory evaluation, the fermented rice bread with MFC had the highest scores in appearance, taste, texture and overall acceptability, while the addition of SPSE exerted the highest scores in color. Therefore, the MFC or the mixture of MFC and SPSE are good functional ingredient for the manufacture of fermented rice bread, which improved the quality properties of fermented rice bread

Effects of Organic Acids on Properties of Soy Milk-Juice Beverage Models

피라퐁 냠니콤 Gangneung-Wonju National University Graduate Schoo 2019 국내박사

요즘 영양가가 풍부한 음식의 필요성과 수요가 커지면서 두유 주스 음료는 특히 서양중심으로 소비가 증가하고 있습니다. 두유 주스 음료는 고단백, 미네랄, 비타민 및 콜레스테롤이 적은 이소플라본을 함유하고 있습니다. 주스의 맛과 풍미는 두유 특유의 콩 비린내를 차단하여 거부감을 줄여줄 수 있습니다. 두유 주스 음료 시스템의 불안정성은 산성인 주스와 대두 단백질 간의 상호 작용으로 인하여 침전물을 발생시킵니다. 펙틴과 같은 다당류의 첨가로 인한 시스템의 불안정성을 개선하기 위한 연구가 널리 이루어지고 있습니다. 산이 대두 반백질과 결합하여 생기는 시스템의 불안정성은 잘 알려져 있습니다. 그래서, 많은 종류의 산들이 시스템 안에서 어떤 영향을 미칠지에 대한 연구는 흥미롭습니다. 여러 종류의 산들이 얼마나 에멀젼 형성 및 안정성과 관계되는 시스템 전체와 계면 특성을 포함한 대두 단백질의 특성에 영향을 미치는지에 대한 정확한 연구는 없었습니다. 첫번째 연구는 보편적인 실험들에 사용되는 대표적 산인 염산뿐만 아니라 식용 유기산인 아세틱, 아스콜빅, 락틱, 말릭, 시트릭, 그리고 타르타릭 산이 분리 대두 단백질 (SPI), 1.5% (w/v), pH 3.0)의 서스펜젼, 오일과 물의 계면, 오일이 들어 있는 물 에멀젼들의 특성에 미치는 영향에 대한 것입니다. 에멀젼 모델은 상업용 두유 주스 음료에 지방 농도에 따른 대두 오일 (1% (v/v))을 첨가하여 만들었습니다. 산의 종류는 산의 세기 순서 (낮음부터 높은 산의 세기 : 아세틱, 아스콜빅, 락틱, 말릭, 시트릭, 타르타릭, 그리고 염산)에 따른 강도의 추세와 SPI의 특성들에 미미하게 영향을 주었습니다. 약산 그룹 (아세틱과 아스콜빅산)으로 만든 서스펜젼 보다 강산 그룹 (락틱, 말릭, 시트릭, 타르타릭, 그리고 염삼산) 으로 만든 서스펜젼의 계면은 더 높은 계면장력 (γ)과 계면복합체 전단 변형률 (G*)을 가지고 있습니다. 에멀젼 특성에 대한 산의 영향 또한 미미하였습니다. 4, 25, 그리고 60도에서 28일동안의 저장기간 동안, 아스콜빅 산을 함유하고 있는 에멀젼을 제외하고는 탁도에 별 차이가 없는 반면, 60도를 제외하고 모든 온도 대에서 약간 에멀젼 입자 사이즈 차이를 확인하였습니다. 두번째 연구는, 다른 산 종류 (아세틱, 시트릭, 그리고 염산 ; 첫번째 연구에서 밝혀진 계면특성에 기초하여 선택된 산들) 들이 수상 상태에서 고 메톡시 펙틴 (HMP)이 첨가된 SPI의 서스펜젼, 오일과 물의 계면, 오일이 들어 있는 물 에멀젼 특성들에 미치는 영향입니다. SPI와HMP의 2 : 1 비율과 이것의 총 바이오폴리머의 농도는 2.25% (w/v) 입니다. 이 연구는 보통 단백질 침전을 감소시키기 위해 상업용 두유 주스 음료에 첨가되는 HMP가 첨가된 SPI-HMP 혼합물에 산 종류들이 미치는 영향을 알아보기 위한 것이다. 펼쳐진 대두 단백질 (양전하)와 특별하게 결합된 HMP (음전하) 때문에, pH 3.0에서 HMP영향에 의해 산 종류들의 영향이 두드러졌다. HMP의 존재는 계면층의 강도를 증가시켰으나 저장 온도와 상관없이 에멀젼의 안정성은 감소시켰습니다. 세번째 연구는, 다른 산 종류들 (아세틱, 시트릭, 그리고 염산 ; 첫번째 연구에서 밝혀진 계면특성에 기초하여 선택된 산들)이 레시틴 (대두유 상과 혼합, 총 3% (w/v))이 첨가된 SPI의 오일과 물 계면, 오일이 들어 있는 물 에멀젼의 특성들에 미치는 영향입니다. 자연에서 레시틴은 보통 대두에 존재하므로 대두 오일 상에 첨가 되었습니다. 이 연구는 SPI가 계면에서 레시틴과 상호작용하였을 때 산 종류들이 SPI에 미치는 영향을 알아보기 위해 연구되었다. 산 종류들은 특히 계면 특성인 G*에 큰 영향을 끼쳤으며, G*값의 순서들은 산들에 의해 변화하였다. 레시틴이 첨가된 샘플들의 계면 특성들 (레시틴이 첨가되지 않은 샘플들 보다 더 낮은 γ 과 더 높은 G* 을 나타냄)은 개선되었습니다. 그러나, 레시틴 첨가와 무 첨가 샘플들의 에멀젼 특성 차이는 (형성과 안정성) 에멀젼에 존재하는 오일의 양이 적었기 때문에 크지 않은 것 같습니다. 위의 결과들로 유추하였을 때, 산 종류들은 각각 다르게 SPI 형태 변화를 유도하여 약간의 SPI특성 차이를 발생시키는 것으로 추론할 수 있다. 산으로부터 이온화된 음이온들은 양으로 대전된 대두 단백질과 결합을 할 수 있는데, 결합 친화도는 해당 pH에서 음이온 전하량과 관련이 있습니다. 수성 시스템이 HMP같은 다른 음으로 대전된 고분자를 함유할 때, 음이온이 대두 단백질에 미치는 영향은 두드러집니다. 수성 (SPI)와 유상 (레시틴)에 각각 함유되어 있는 두 다른 분자 사이의 상호작용은 계면 특성을 개선시킬 수 있습니다. Soy milk-juice beverage has increased in consumption especially in western country, because people need to consume rich of nutritional food in nowadays. This product contains high proteins, minerals, vitamins and isoflavones with low cholesterols. The taste and flavor of juice can block beany flavor in soy milk and improve acceptance of westerners. The system instability can be occurred from the interaction between acid juices and soy proteins then precipitation happens. There are widely study of improving system instability by addition of polysaccharide such as pectins. As it was well known about the cause of system instability which is acids interact soy proteins. So it can be seen the point which it is interesting to note that many acid types exist in the system. It has been no literature exactly reports how different acids influence soy protein properties, including bulk and interfacial properties, and these relate with emulsion formation and stability. The first study was the effects of different food organic acids, including acetic, ascorbic, lactic, malic, citric, and tartaric acids, as well as hydrochloric acid (HCl) for reference acid in general experiments, on the suspension properties, oil-water interfacial properties, and oil-in-water emulsion properties of soy protein isolate (SPI) at 1.5% (w/v) at pH 3.0. Soybean oil 1% (v/v) was added to making emulsion model, according to the fat concentration in commercial soy milk-juice beverage. The acid types marginally influenced the properties of SPI and the trend of magnitude quite followed order of acid strength (acid strength from low to high; acetic, ascorbic, lactic, malic, citric, tartaric, and HCl). Interfacial properties of acidified suspension with the group of stronger acid strength (lactic, malic, citric, tartaric, and (HCl) had higher interfacial tension (γ) and interfacial complex shear modulus (G*) than the group of weaker acid strength (acetic and ascorbic). The emulsion properties were also marginally influenced by acid types. The storage emulsion stability at 4, 25, and 60 oC for 28 days showed a few different emulsion particle size excluding the storage at 60 oC, while they were not much change in turbidity excluding emulsion contained ascorbic acid. The second study was the effects of different acid types (acetic, citric, and HCl; selected acid types based on interfacial properties from the first study) on the suspension properties, oil-water interfacial properties, and oil-in-water emulsion properties of SPI with the addition of high methoxy pectin (HMP) in the aqueous phase of SPI. The ratio of SPI : HMP was 2 : 1 and its total biopolymer concentration was 2.25% (w/v). This study wanted to know the effect of acid types on SPI-HMP mixture by which HMP is normally added in the commercial soy milk-juice beverage in order to decrease protein precipitation. The effect of acid types was dominated by the effect of HMP at the pH 3.0 due to binding of HMP (negative charge) on partially unfolded soy proteins (positive charge). The existing of HMP increased the strength of interfacial layer but decreased the emulsion stability, regardless of storage temperature. The third study was the effects of different acid types (acetic, citric, and HCl; selected acid types based on interfacial properties from the first study) on the oil-water interfacial properties and oil-in-water emulsion properties of SPI with the addition of lecithin (soy lecithin) 3% (w/v) in the soybean oil phase. The lecithin was decided to add in the oil phase because it normally exists in the soybean oil in the nature. This study wanted to know the effect of acid types on SPI when the SPI interacted with lecithin at the interface. The acid types were large significance on interfacial properties especially G*, which the order of G* dependent on acids was changed. The lecithin-added samples showed the improvement of the interfacial properties which they showed lower γ and higher G* than non-lecithin-added samples. However the emulsion properties including formation and stability were not much different between lecithin-added and non-lecithin-added samples, which it could be the small amount of oil existing in emulsions. These results could infer an information which acid types differently induced change of SPI conformation, hence the SPI properties could be some difference. The anions, which ionized from acids, could bind positively charged soy proteins. The binding affinity related with amount of anion charge at concerned pH. When the aqueous system contained another negatively charge macromolecules, such HMP, it could dominate the effects of anions on soy protein. The interaction between two different molecules, which they separately contained in aqueous (SPI) and oil phases (lecithin), could improve interfacial properties at oil-water interface.

Effects of Light Wavelength on Black Soybean Sprouting And Metabolite Contents

저우헝 Gangneung-Wonju National University Graduate Schoo 2020 국내석사

Soybeans sprouting has been investigated under different light wavelength at blue (450–495nm), green (510-550), and red (610–645) using light emitting diodes (LEDs) for eight germination days. Soybean sprouts grown in the absence of light and fluorescence light have been used for control. Nutritional contents and antioxidant activities of soybean sprouts at different light wavelength were characterized by measuring total protein content, metabolic profiling change of soyasaponins, and radical-scavenging activities such as DDPH and ABTS. Blue and green LED light treatment at certain germination days have induced increase in antioxidant activities and total protein content of soybean sprouts compared with other LED light source and two controls. However, any LED lights did not induce an improvement in metabolite profiling of soyasaponins. Interestingly, highest metabolite profiling of soyasaponins was observed in soybean sprouts germinated under the fluorescence light between day 2 and day 3 and it was found that three soyasaponins of Bb, Be, and βg were responsible for the increase among 20 soyasapoins. Soyasaponins have been known to have a well-known action in in vitro and in vivo hypolipidemic, antioxidant, and anticancer activities.