[논문]녹차 theanine을 이용한 젤리 제조 및 품질특성 조사

김성경; 정하나; 임애은; 양광열; 최용수; 남승희

doi:10.9721/kjfst.2021.53.5.553

[국내논문] 녹차 theanine을 이용한 젤리 제조 및 품질특성 조사
Production of green tea jelly using theanine and its physiochemical characterization 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.53 no.5, 2021년, pp.553 - 560

김성경 (전남대학교 식품공학과) , 정하나 (전남대학교 농업과학기술연구소) , 임애은 (전남대학교 농업과학기술연구소) , 양광열 (전남대학교 응용생물학과) , 최용수 (전남과학대학교 화훼원예학과) , 남승희 (전남대학교 식품공학과)

초록
AI-Helper

본 연구에서는 저온진공조건에서 추출 시간과 농도에 따른 녹차 열수추출조건을 최적화한 후 HP-20 column으로 caffeine을 제거한 녹차 추출물을 이용해 theanine 함유 기능성 젤리를 제조하였다. 또한, theanine 함유 젤리의 품질 특성, 제형안정성 및 항산화 효과, AChE 억제능을 조사하였다. 최적추출조건은 8% 녹차 분말을 2시간 추출하여 theanine 0.95 mg/mL, GABA 0.28 mg/mL, caffeine 1.45 mg/mL 추출액을 HP-20 column을 이용해 80% 에탄올로 카페인을 제거하였다. 3종의 겔화제와 농도별로 4종의 theanine 추출물 S1-S4(10-50%)을 제조해 품질 특성을 조사한 결과, 젤리에 theanine 추출물이 많을수록 L값과 b값이 증가하였다. 젤리의 물리적 특성을 조사한 결과, 3가지 겔화제 중 타마린드검, 잔탄검, 로거스트콩검(2:3:5=w/w/w)을 조합한 겔화제 III이 경도와 점착성이 낮고 탄력성이 높아 조직감이 가장 뛰어났다. 제형안정성 조사 시, 35%가 첨가된 S3가 이수율 25.88%과 붕괴율 1.31%로 우수한 제형안정성을 나타냈다. 또한 theanine 함유 젤리는 95℃, 30분간 가열조건에도 theanine과 GABA 성분이 파괴되지 않고 대부분 잔존하는 것을 TLC와 LC-MS 분석을 통해 확인했다. Theanine 추출물의 농도가 높을수록 DPPH radical 소거능은 증가하며, S4(50%)는 0.075 mg/mL ascorbic acid 수준과 유사한 항산화력을 나타냈다. AChE 저해 효과는 S3(35%)가 가장 높았으며 이는 donepezil 2.5 μM과 동일한 수준의 AChE 저해 활성을 나타냈다. 따라서 본 연구는 녹차 추출물에서 caffeine을 제거한 theanine 추출물로 기능성 젤리를 제조하였으며 품질 특성을 조사하였다.

Abstract ▼ AI-Helper

Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80℃ for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.

주제어

표/그림 (7)

표 Table 1. Extraction rates of theanine, GABA, and caffeine for green tea at various sample to solvent ratios and extraction times
그림 Fig. 1. Theanine separation from green tea extract after removing caffeine using HP-20 column. TLC analysis (A), LC-MS analysis (B).
표 Table 2. Formulation of theanine jelly with various gelling agents or theanine extract content
표 Table 3. Hunter's color value and turbidity of theanine jelly
표 Table 4. Textural properties of theanine jelly
그림 Fig. 2. Functional properties of theanine jelly with various theanine extract content. TLC analysis of theanine jelly (A), DPPH radical scavenging activity (B), and acetylcholinesterase (AChE) inhibition activity of theanine jelly (C). All values are three replications with Mean±SD. Duncan's multi-range test at p<0.05.
표 Table 5. Product stability and physicochemical properties of theanine jelly

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