모시 잎에서 β-amylase를 부분 정제하여 생화학적 특성을 규명하고 이 효소추출액을 이용한 떡의 노화지연 효과를 측정하였다. 모시 잎을 냉동 후 동결 건조하여 분말로 만든 후 Ammonium Sulfate (20%~70%) 포화용액으로 투석하여 효소추출액을 얻을 수 있었다. 효소추출액에서 얻은 β- amylase의 최적 온도는 45℃ 이었으며 50℃ 이상에서도 높은 활성(60%)을 보였다. 또한 최적 pH는 5.5이었으나 넓은 범위의 pH 5.5-7.5에도 안정한 특성을 보였다. 제조한 떡에 모시 잎 효소추출액을 10%, 20%, 30%를 첨가하여 노화도 측정을 실시였다. 떡을 4℃에서 5, 24, 48시간 저장한 후 DSC를 이용하여 노화도를 측정 한 결과 효소첨가량 따라 처리한 떡의 △H=0.39, 0.27, 0.09 mJ/mg으로 대조군 △H=0.45 mJ/mg에 비하여 노화속도가 지연됨을 규명하였다. 또한 떡을 제조 후 동결건조 하여 떡 가루의 호화특성을 측정한 결과에서 20%, 30% 효소 처리한 떡의 최고점도(...
모시 잎에서 β-amylase를 부분 정제하여 생화학적 특성을 규명하고 이 효소추출액을 이용한 떡의 노화지연 효과를 측정하였다. 모시 잎을 냉동 후 동결 건조하여 분말로 만든 후 Ammonium Sulfate (20%~70%) 포화용액으로 투석하여 효소추출액을 얻을 수 있었다. 효소추출액에서 얻은 β- amylase의 최적 온도는 45℃ 이었으며 50℃ 이상에서도 높은 활성(60%)을 보였다. 또한 최적 pH는 5.5이었으나 넓은 범위의 pH 5.5-7.5에도 안정한 특성을 보였다. 제조한 떡에 모시 잎 효소추출액을 10%, 20%, 30%를 첨가하여 노화도 측정을 실시였다. 떡을 4℃에서 5, 24, 48시간 저장한 후 DSC를 이용하여 노화도를 측정 한 결과 효소첨가량 따라 처리한 떡의 △H=0.39, 0.27, 0.09 mJ/mg으로 대조군 △H=0.45 mJ/mg에 비하여 노화속도가 지연됨을 규명하였다. 또한 떡을 제조 후 동결건조 하여 떡 가루의 호화특성을 측정한 결과에서 20%, 30% 효소 처리한 떡의 최고점도(Peak viscosity)는 각각 120, 70 cP로 대조군의 231 cP에 비해 낮게 나타났으며 가열에 의해 amylase가 분해되어 사슬길이가 짧아지면서 용출되는 양이 적고 점도가 낮아진 것이다. 효소 첨가 군에 조직감 측정 시, 경도(hardness)는 감소하였으며 효소첨가량이 증가 할수록 감소되었음을 알 수 있었다.
모시 잎에서 β-amylase를 부분 정제하여 생화학적 특성을 규명하고 이 효소추출액을 이용한 떡의 노화지연 효과를 측정하였다. 모시 잎을 냉동 후 동결 건조하여 분말로 만든 후 Ammonium Sulfate (20%~70%) 포화용액으로 투석하여 효소추출액을 얻을 수 있었다. 효소추출액에서 얻은 β- amylase의 최적 온도는 45℃ 이었으며 50℃ 이상에서도 높은 활성(60%)을 보였다. 또한 최적 pH는 5.5이었으나 넓은 범위의 pH 5.5-7.5에도 안정한 특성을 보였다. 제조한 떡에 모시 잎 효소추출액을 10%, 20%, 30%를 첨가하여 노화도 측정을 실시였다. 떡을 4℃에서 5, 24, 48시간 저장한 후 DSC를 이용하여 노화도를 측정 한 결과 효소첨가량 따라 처리한 떡의 △H=0.39, 0.27, 0.09 mJ/mg으로 대조군 △H=0.45 mJ/mg에 비하여 노화속도가 지연됨을 규명하였다. 또한 떡을 제조 후 동결건조 하여 떡 가루의 호화특성을 측정한 결과에서 20%, 30% 효소 처리한 떡의 최고점도(Peak viscosity)는 각각 120, 70 cP로 대조군의 231 cP에 비해 낮게 나타났으며 가열에 의해 amylase가 분해되어 사슬길이가 짧아지면서 용출되는 양이 적고 점도가 낮아진 것이다. 효소 첨가 군에 조직감 측정 시, 경도(hardness)는 감소하였으며 효소첨가량이 증가 할수록 감소되었음을 알 수 있었다.
In this study, the β-amylase extracted from ramie leaves was partially purified and the biochemical characteristics of the β-amylase were examined, so that the anti-aging effects of the enzyme extract on rice cake could be measured. In order to obtain the enzyme extract, freeze-dried ramie leaves we...
In this study, the β-amylase extracted from ramie leaves was partially purified and the biochemical characteristics of the β-amylase were examined, so that the anti-aging effects of the enzyme extract on rice cake could be measured. In order to obtain the enzyme extract, freeze-dried ramie leaves were reduced to powder and then the powder went through the dialysis process with saturated solution of Ammonium Sulfate (20%~70%). The optimal temperature of β- amylase obtained from the enzyme extract was 45℃, and it seemed to have high-level activity at temperatures above 50 degrees. And the optimal pH value was of 5.5, but it showed specific chemical stability in the range of pH 5.5- 7.5. The aging degree of specimen of rice cake was measured by adding 10%, 20%, and 30% ramie leaf enzyme extract, respectively. According to the aging degree measured by using the DSC after 5, 24, and 48 hours at 4℃, respectively, it was identified that the aging speed of rice cake that had been treated with enzyme extract, of which the △H appeared to be 0.39, 0.27, and 0.09 mJ/mg, respectively, was slowed down, in comparison with the control group, of which the △H was 0.45 mJ/mg. And also, according to the results of measurement of rice cake powder gelatinization, which had been freeze-dried, the peak viscosity of rice cake treated with 20 and 30% enzyme extract appeared to be 120 and 70 cP, respectively. So, the values were lower than that of control group (231 cP). It seemed that the molecular chain of amylase had been shortened due to heating, which led to less amount of elution and lower viscosity. When measuring the texture of experimental group treated with enzyme extract, it was found out that the hardness had decreased. And the more the amount of enzyme extract increased, the more the hardness decreased.
In this study, the β-amylase extracted from ramie leaves was partially purified and the biochemical characteristics of the β-amylase were examined, so that the anti-aging effects of the enzyme extract on rice cake could be measured. In order to obtain the enzyme extract, freeze-dried ramie leaves were reduced to powder and then the powder went through the dialysis process with saturated solution of Ammonium Sulfate (20%~70%). The optimal temperature of β- amylase obtained from the enzyme extract was 45℃, and it seemed to have high-level activity at temperatures above 50 degrees. And the optimal pH value was of 5.5, but it showed specific chemical stability in the range of pH 5.5- 7.5. The aging degree of specimen of rice cake was measured by adding 10%, 20%, and 30% ramie leaf enzyme extract, respectively. According to the aging degree measured by using the DSC after 5, 24, and 48 hours at 4℃, respectively, it was identified that the aging speed of rice cake that had been treated with enzyme extract, of which the △H appeared to be 0.39, 0.27, and 0.09 mJ/mg, respectively, was slowed down, in comparison with the control group, of which the △H was 0.45 mJ/mg. And also, according to the results of measurement of rice cake powder gelatinization, which had been freeze-dried, the peak viscosity of rice cake treated with 20 and 30% enzyme extract appeared to be 120 and 70 cP, respectively. So, the values were lower than that of control group (231 cP). It seemed that the molecular chain of amylase had been shortened due to heating, which led to less amount of elution and lower viscosity. When measuring the texture of experimental group treated with enzyme extract, it was found out that the hardness had decreased. And the more the amount of enzyme extract increased, the more the hardness decreased.
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