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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.28 no.6, 2015년, pp.1004 - 1010
박화영 (한국교통대학교 식품공학과) , 유범석 (한국교통대학교 식품공학과) , 최웅규 (한국교통대학교 식품공학과)
This study was conducted to investigate the changes in the physicochemical characteristics and antioxidant activity of cheonggukjang with the addition of walnuts. The pH of cheonggukjang did not change significantly with the addition of walnut. But the water content decreased significantly. Walnut a...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
청국장은 어떤 식품인가? | 청국장은 Bacillus sp.를 이용하여 발효시키는 우리나라 고유의 콩 발효식품으로 발효기간이 2~3일 정도로 간장, 된장 등에 비해 매우 짧을 뿐만 아니라, 발효 시 소금이 전혀 사용되지 않는 식물성 고단백 식품이다(Shon 등 2000). 최근 청국장은 혈전형성 억제능(Heo 등 1998), 체중감소 및 혈압강하효과(Yang 등 2003), 동맥경화 및 고혈압 예방효과(Kwon HJ 1999). | |
콩에 함유되어 있는 기능성 성분은 무엇이 있는가? | 콩은 단백질과 지방의 주요 공급원으로 동양에서는 다양한 형태로 가공되어 널리 소비되고 있다(Yi 등 1997). 콩에 함유되어 있는 기능성 성분 등은 식이섬유, oligosaccharide, isoflavone, phytic acid, Bowman-Birk protease inhibitor, 사포닌 및 peptides 등으로 매우 다양한 것으로 알려져 있다(Coward 등 1993; Anderson 등 1995; Kim 등 2005; Nam 등 2005; Wang 등 1990). | |
청국장의 총 플라보노이드 함량 분석을 위한 Aluminum colorimetric method의 과정은 어떻게 되는가? | 청국장의 총 플라보노이드 함량 분석은 Aluminum colorimetric method(Anna & Krystyna 2014)를 이용하여 측정하였다. 즉 시료 250 μL에 증류수 1.25 mL를 혼합한 후 5% Sodium nitrite 75μL를 추가한 후 5분간 반응시킨 다음 10% Aluminum chloride를 150 μL 첨가하여 6분간 반응시킨 후 1M Sodium hydroxide 500 μL와 증류수 275 μL를 첨가한 후 510 nm에서 흡광도를 측정하였다. 표준물질은 Catechin을 이용하여 mg CE(Catechin equivalents)로 나타내었다. |
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