[논문]HPMC 점도의 유탕면 지방소화 지연에 대한 융합 연구

배인영; 장혜림; 최연정; 이현규

doi:10.15207/jkcs.2019.10.2.041

[국내논문] HPMC 점도의 유탕면 지방소화 지연에 대한 융합 연구
Convergence Study on In Vitro Lipid Digestibility of Instant Fried Noodle with HPMC 원문보기

한국융합학회논문지 = Journal of the Korea Convergence Society, v.10 no.2, 2019년, pp.41 - 48

배인영 (극동대학교 식품영양학과) , 장혜림 (한양대학교 식품영양학과) , 최연정 (극동대학교 식품영양학과) , 이현규 (한양대학교 식품영양학과)

초록
AI-Helper

본 연구는 HPMC (Hydroxypropyl methyl cellulose)의 점도와 겉보기 점도가 유탕면의 흡유량과 지방 소화율에 미치는 영향을 확인하고자 하였다. HPMC 상업용 소재의 점도와 밀가루 대체 농도가 증가함에 따라 흡유량 감소와 지방 소화 지연 효과가 나타났다. 한편, 동일한 겉보기 점도를 보이는 수준으로 밀가루 대신 HPMC를 대체하여 제조한 유탕면에서도 겉보기 점도가 같음에도 불구하고 HPMC 자체 점도 증가(높은 중합도를 갖는 시료)에 따른 흡유량 감소와 지방 소화 지연효과를 볼 수 있었다. 이상의 결과로부터, 유탕면의 흡유량 감소와 지방 소화 지연은 겉보기 점도가 동일하다 하더라도 HPMC 자체의 높은 점도가 더 주요한 영향을 주는 것을 확인할 수 있었다.

Abstract ▼ AI-Helper

The effects of HPMC (hydroxypropyl methylcellulose) on instant fried noodles regarding oil uptake and in vitro lipid digestibility were evaluated according to different viscosity levels, as well as the same apparent viscosity. The oil uptake and lipid digestibility decreased with the increasing HPMC viscosity and replacement level, demonstrating that the reduced oil uptake and lipid digestibility may be caused by the high viscosity of HPMC. Furthermore, the oil uptake and lipid digestibility of noodles with HPMC at both apparent viscosities decreased with the increasing viscosity of HPMC in spite of having the same apparent viscosity. As a result, the high viscosity of HPMC on instant fried noodles was more critical factor compared to apparent viscosity for lowering oil uptake and lipid digestibility.

Keyword

표/그림 (4)

표 Table 1. Characterization of HPMC types and their replacement levels for wheat flour in instant fried noodles
그림 Fig. 1. Effect of HPMC viscosity on oil uptake (A) and free fatty acid content released from instant fried noodles during in vitro lipid digestion (B). Different letters on the bars mean significant difference from each other (p<0.05)
그림 Fig. 2. Effect of HPMC on the oil uptake (A) and free fatty acid content released from instant fried noodles during in vitro lipid digestion (B) in terms of the viscosity and apparent viscosity. Different letters on the bars mean significant difference from each other (p<0.05). * p<0.05 compared with CN100 with low apparent viscosity, ** p<0.05 compared with CN4000 with low apparent viscosity, *** p<0.05 compared with CN100000 with low apparent viscosity
그림 Fig. 3. Representative confocal images of instant fried noodles with HPMC before and after in vitro lipid digestion

AI 본문요약
AI-Helper

* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.

문제 정의

The objective of this work is to investigate the influence of HPMC on oil uptake and in vitro lipid digestibility of instant fried noodles as a function of viscosity. That is, various HPMC were replaced with wheat flour in the formulation of instant fried noodles at levels that met the same apparent viscosity, and then their effects on oil uptake and in vitro lipid digestibility were analyzed.

제안 방법

Thus, the impacts of HPMC on instant fried noodles concerning oil uptake and in vitro lipid digestibility were investigated from the point of view of HPMC viscosity. That is, various HPMC were replaced with wheat flour in the formulation of instant fried noodles at levels that met the same apparent viscosity, and then their effects on oil uptake and in vitro lipid digestibility were analyzed.
In this study, two instant noodle groups were prepared: group 1 (the replacement level of 0.5-5.0% of three HPMC types (CN100, CN4000, CN100000) and group 2 (the replacement levels of three HPMC types (CN100, CN4000, CN100000) with similar apparent viscosity at 50 s^-1). In order to obtain the group 2 formulation, a controlled strain rheometer (RheoStress RS1, ThermoHaake, Karlsruhe, Germany) equipped with parallel plate geometry (35 mm diameter and 1 mm gap) was used for measuring the apparent viscosity.
Therefore, the HPMC with different levels met the same apparent viscosity in the food model. Subsequently, they were then used to replace wheat flour, and their effects on oil uptake and lipid digestibility were evaluated in terms of the viscosity and apparent viscosity.

대상 데이터

(Su-won, Korea). The pancreatin (P7545, porcine pancreas, activity 8XUSP/g), lipase (L3126), bovine serum albumin (BSA) (A7906), bile extract (B8631), and amyloglucosidase (A9913) were obtained from Sigma-Aldrich (St. Louis, MO, USA). The total starch assay kit (K-TSTA) and glucose oxidase-peroxidase assay kit (GOPOD, K-GLUC) were purchased from Megazyme International Ireland Ltd.

데이터처리

One-way analysis of variance (ANOVA) containing Duncan’s multiple range test and Student's t-test were performed for considering significance at p<0.05.

이론/모형

The oil uptake of instant fried noodles was analyzed using a Soxhlet apparatus according to the AOAC method after oil extraction from the noodle samples with diethyl ether [14].

성능/효과

The oil content had no significant difference when compared to the control and CN100 at various replacement levels (p>0.05), whereas it was observed that CN100000 was the most effective for the reduction of oil contents, followed by CN4000.
05). At the 5% replacement level, the amount of oil reduction for CN100 and CN4000 was 17.69% and 29.45%, respectively, compared to that of the control sample. CN100000 provided an approximately 48.
In addition, the transit time in the gastrointestinal tract delayed due to an increase in the solution viscosity after ingested foods with hydrocolloids [18]. Based on these results, it was confirmed that the reduced oil uptake and lipid digestibility may be caused by the high viscosity of HPMC. Therefore, the HPMC with different levels met the same apparent viscosity in the food model.

참고문헌 (23)

Kim, Y., Kim, Y., Bae, I. Y., Lee, H. G., Hou, G. G., & Lee, S. (2013). Utilization of preharvest-dropped apple powder as an oil barrier for instant fried noodles. LWT-Food Science and Technology, 53(1): 88-93.

상세보기
Oh, C-H., & Chung, H-Y. (2018). Analysis of Sodium Content and Tastes of Ramyeon Cooked Using Different Recipes. Korean Journal of Food and Cookery Science, 34(5): 450-457.

상세보기
An, H. J., & Oh, S-Y. (2018). Five Views on RAMYEON - Focusing on the Analysis of Newspaper Articles from 1963 to 2012. The Journal of the Korea Contents Association. 18(9): 633-647.
Varela, P., & Fiszman, S. M. (2011). Hydrocolloids in fried foods. A review. Food Hydrocolloids, 25(8): 1801-1812.

상세보기
Hur, S. J., Kim, D. H., Chun, S. C., & Lee, S. K. (2013). Effects of dietary conjugated linoleic acid and biopolymer encapsulation on lipid metabolism in mice. International Journal of Molecular Sciences, 14(4): 6848-6862.

상세보기
Park, J-H., Ryu, B-M., & Kim, C-S. (2016). Quality characteristics of naengmyeon noodle containing citric acid and guar gum. Korean Journal of Food and Cookery Science, 32(4): 426-432.

원문보기 상세보기
Ryu, B. M., & Kim, C. S. (2015). Study on resistant starch contents and cooking characteristics of commercial extrusion-cooked noodles. Korean Journal of Food and Cookery Science, 31(3): 248-254.

원문보기 상세보기
Bang, I-H., Joung, M-Y., & Kwon, S-C. (2016). Study of the limitation standards setting of sterilization processing to vagetable juice contain barley sprout. Journal of the Korea Academia-Industrial cooperation Society. 17(7): 367-373.
Lairon, D. (1997). Soluble fibers and dietary lipids. Advances in Experimental Medicine and Biology, 427(1): 99-108.
Balasubramaniam, V. M., Chinnan, M. S., Mallikarjunan, P., & Phillips, R. D. (1997). The effect of edible film on oil uptake and moisture retention of a deep-fat fried poutry product. Journal of Food Process Engineering, 20(1): 17-29.

상세보기
Grover, J. A. (1993). Industrial gums: Polysaccharides and their derivatives. Academic Press Inc.
Hur, S. J., Lim, B. O., Park, G. B., & Joo, S. T. (2009). Effects of various fiber additions on lipid digestion during in vitro digestion of beef patties. Journal of Food Science, 74(9): C653-C657.

상세보기
Dikeman, C. L., Murphy, M. R., & Fahey, G. C. (2006). Dietary fibers affect viscosity of solutions and simulated human gastric and small intestinal digesta. The Journal of Nutrition, 136(4): 913-919.

상세보기
AOAC (2005). Official methods of analysis. Washington, DC: Association of official Analytical Chemists.
Versantvoort, C. H., Oomen, A. G., Van de Kamp, E., Rompelberg, C. J., & Sips, A. J. (2005). Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food and Chemical Toxicology, 43(1): 31-40.

상세보기
AOAC (1990). Official methods of analysis. Washington, DC: Association of official Analytical Chemists.
Meyer, J. H., & Doty, J. E. (1988). GI transit and absorption of solid food: multiple effects of guar. The American Journal of Clinical Nutrition, 48(2): 267-273.

상세보기
Hur, S. J., Kim, Y. C., Choi, I., & Lee, S. K. (2013). The effects of biopolymer encapsulation on total lipids and cholesterol in egg yolk during in vitro human digestion. International Journal of Molecular Sciences, 14(8): 16333-16347.

상세보기
Cash, M. J., & Caputo, S. J. (2009). Food stabilisers, thickeners and gelling agents: Cellulose Derivatives. Blackwell Publishing Ltd.
Altunakar, B., Sahin, S., & Sumnu, G. (2006). Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets. Chemical Engineering Communications, 193(6): 675-682.

상세보기
Chiang, M. T., Yao, H. T., & Chen, H. C. (2000). Effect of dietary chitosans with different viscosity on plasma lipids and lipid peroxidation in rats fed on a diet enriched with cholesterol. Bioscience, Biotechnology, and Biochemistry, 64(5): 965-971.

상세보기
Pasquier, B., Armand, M., Castelain, C., Guillon, F., Borel, P., Lafont, H., & Lairon, D. (1996). Emulsification and lipolysis of triacylglycerols are altered by viscous soluble dietary fibres in acidic gastric medium in vitro. Biochemistry Journal, 314(1): 269-275.

상세보기
Hur, S. J., Lee, S. J., Lee, S. Y., Bahk, Y. Y., & Kim, C. G. (2014). Effect of emulsifiers on microstructural changes and digestion of lipids in instant noodle during in vitro human digestion. LWT-Food Science and Technology, 60(1): 630-636.

저자의 다른 논문 :

LOADING...

활용도 분석정보

상세보기

다운로드

내보내기

활용도 Top5 논문

해당 논문의 주제분야에서 활용도가 높은 상위 5개 콘텐츠를 보여줍니다.
더보기 버튼을 클릭하시면 더 많은 관련자료를 살펴볼 수 있습니다.

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증