보고서 정보
주관연구기관 |
안동대학교 AnDong National University |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2011-06 |
과제시작연도 |
2010 |
주관부처 |
농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA) |
등록번호 |
TRKO201400026417 |
과제고유번호 |
1545001623 |
사업명 |
고부가가치식품기술개발['10신규] |
DB 구축일자 |
2014-11-10
|
DOI |
https://doi.org/10.23000/TRKO201400026417 |
초록
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○ 연구결과
기초기술로서 신선 마 장기 공급체계에서의 품질관리를 위한 수확후 관리체계를 확립하였다. 제품 유형별 포장 기술로는, 절편 마와 갈은 마 제품에 적합한 전처리 기술 및 고품질 유지를 위한 포장 기법을 개발하였다. 마 산업 확대를 위한 마케팅 지원 과제에서는 마케팅 전략의 수립 및 실행계획을 작성하여 관련 업체에 전수하였으며 참여기업에게 상품 포장 시각디자인 4건, 카탈로그 디자인 3건을 지원하였다.
기능성 신소재 개발 및 활용 과제에서는 마의 추출분리 기술을 통해 뮤신, 사포닌, 디오스게닌, 기타 추출 분획의
○ 연구결과
기초기술로서 신선 마 장기 공급체계에서의 품질관리를 위한 수확후 관리체계를 확립하였다. 제품 유형별 포장 기술로는, 절편 마와 갈은 마 제품에 적합한 전처리 기술 및 고품질 유지를 위한 포장 기법을 개발하였다. 마 산업 확대를 위한 마케팅 지원 과제에서는 마케팅 전략의 수립 및 실행계획을 작성하여 관련 업체에 전수하였으며 참여기업에게 상품 포장 시각디자인 4건, 카탈로그 디자인 3건을 지원하였다.
기능성 신소재 개발 및 활용 과제에서는 마의 추출분리 기술을 통해 뮤신, 사포닌, 디오스게닌, 기타 추출 분획의 항산화, 항골다공증, 항염증, 항알레르기성 아토피, 항고혈압, 항암 효능 검증였고, 효능 물질의 강화 및 기호성 증대를 위한 발효 및 증자 공정 개발, 마 부산물인 영여자로부터 추출된 페난트렌 유도체의 약리적 효용 검증을 수행하였으며 이들 물질의 대량 생산 가능성을 타진하는 bioreactor 증식기술을 제시하였다.
가공기술로는, fresh-cut 마의 제조 방법, 안전성 향상기술 및 품질 특성을 구명하였고 마를 첨가한 고추장 및 마 첨가 묵 제품을 개발하였고 소비 기호도를 고려한 마정과 제조공정을 제시하였다. 마를 이용한 발효음료 개발을 위해서는 2단 발효마 분말을 첨가한 고기능성 요구르트 음료의 제조공정을 확립하였다. 지역 특화 농산물과 연계한 제품개발로는, 산약 생칼국수, 산약 초콜릿, 산약-사과정과,산약치즈, 산약-사과 쨈, 산약사과 음료 산약 메주와 된장의 제조기술을 체계화하였다.
Abstract
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The research project was conducted to expand domestic Chinese fresh yam (Dioscorea batatas Decne.) market and processing industry as related to consumers' need for healthy and biologically active food material. To achieve the goal, the study was performed in three areas: 1) fW1damental supporting te
The research project was conducted to expand domestic Chinese fresh yam (Dioscorea batatas Decne.) market and processing industry as related to consumers' need for healthy and biologically active food material. To achieve the goal, the study was performed in three areas: 1) fW1damental supporting technology including basic postharvest technology, packaging technology, and market mwlysis, 2) search for active ingredients, investigation their functionality, and enhancement of their use, and 3) development of processing technology and a variety of food products.
The quality of fresh Chinese yam is easily deteriorated after harvest, especially during storage and physical distribution. To extend storage potential of fresh Chinese yam, effects of curing treatments and optimum range of storage temperature were investigated. Heat-curing seemed to be beneficial to maintain uniform quality after storage. Temperature range from 4 to 7℃ was optimum to avoid chilling injury and, at the same time, to reduce losses. The overall data of postharvest experiment suggested that maximum storage potential could be extended to 1 year through the adequate curing treatment and optimized storage environment.
Studies of packaging technology for Chinese yam also provided effective approaches to extend the shelf life of the fresh-cut sliced, grinded, and powdered products. For fresh-cut slices, oriented nylon (ON) film packaging effectively maintained quality. Adequate modified atmosphere (MA) inside the package seemed to be 02, 5%+CO2, 50% combination. Edible film coating treatment with carboxylmcthyl cellulose (CMC) also improved quality by suppressing the incidence of browning. In ground yam products, multi-layer aluminium film packaging was effective for quality maintenance. Quality of powder products was influenced by storage temperature and relative humidity indicating that water vapor barrier film packaging and low temperature conditions should be provided for long term storage.
In the marketing studies of Chinese yam, marketing strategies and visual design for the packages and catalogues were provided to expmld yam industry. To establish basic marketing strategies of the business model, analysis of environmental aspects of the yam industry, megatrend, trend and prospect of industry growth were performed. Marketing mix strategies and action plans were provided for three yam processing companies. At the same time, visual designs of four product packaging boxes and three catalogues were developed and provided for commercial usc of the participating company.
As for the functionality of compounds from Chinese yam and by-products, aerial bulbils, various biological activities were investigated.
Riological activities of mucin and saponin, the representative compounds from yam extracts, were investigated against oxidative damage, Mucin inhibited oxidative damage induced by hydroxyl radical, whereas saponin did not show significant inhibitory effect. In contrast, saponin inhibited the production of inflammatory mediators such as iNOS and NO via suppressing NF -kB signaling pathway, while effect of mucin was insigniIicant. Both mucin and saponin exerted protective effects against gastric ulcer induced by 70% ethanol/O.5) N HCI.
Specific biocompound from Chinese yam, diosgcnin, had the functional role for stimulating bone formation and bone mineralization and the study results showed that diosgenin incrcased thc protcin synthesis of the osteogenic biomarkers and bone matrix mineralization. Hesearch data suggestet that diosgenin can be developed as the ingredient for bone-stimulating and anti-ostcoporosis functional foods.
In order to search other potential biocompounds, low molecular-weight(LMW) compounds were fractionated and divided into six sub-Iractions with RP-HPLC. Treatment of fractions #2, #4 on llEKOOl and SNU484 cell lines lead transcriptional activation of STAT3 and DENR and repression of HIFIA and PARPI. LC-MS/MS analysis showed 10 specilic compound containing in fractions #2, #4. Also, contents of phcnolic compounds and total sugar were determined 31.4 ㎍ and 121.4 ㎍ in fractions #4, respectively. Overall data indicated that LMW fraction from Chinese yam contained functional molecules and exerted suppressive effects on aging, inflammation and gastric ulcer.
In the study of processing technology to improve the health promoting functionality and organolcptic propcrtics of yam., fermcntation proccss and steaming (plus aging) proccss were developed. Fermented yam with Bacillus spp. improved the antioxidant activity with higher phenolic compounds and also showed decreascd viscosity and higher reducing sugar content. Steaming and aging process of yam resulted in a black yam product which showed two-fold higher emtioxidant activity than normal yam product. Especially, the water soluble compounds in steamed black yam were increased by the process and thus may be more easily digested and absorbed to humen body. The black yam product was also shown to be better in sensory evaluation duc to its unique flavor and sweetness.
To expend the medicinal usage of Chinese yam, 6,7-dihydroxy-2,4-methoxy phenanthrene was isolated from the acrial bulbils, thc byproduct from Chinesc yam plants. The compound showed strong antifungal and anti -proliferative activity against different pathogcnic fungi and human cancer cell lines, respectively. Furthcrmore, 6,7-dihydroxy- 2,4-methoxy phenanthrene did not showed hemolytic activity against hwnan HBC and DNA cleavage in comet assay.
Potential of rapid production of biomass USll1g a bioreactor system was investigated to enhance pharmaceutical use of Chinese yam. Optimal medium for increases in fresh weight and multiplication of multi-shoot was in the single strength of MS salt with 60 g.L-1 sucrose and half strength of KNO3 The number of leaves and nodes were sharply increased from 2 to 5 weeks, whereas plant fresh weight was steadily increased from 3 to 11 weeks after inoculation. Pretreatment of EtOAc extract showed 20% higher cell viability and fresh weight growth than that of cells without pretreatment in 20 Gy radiation treated tobacco cells. In comet assay, T/H ratio of control-cells and treated-cells at 20 Gy were 1.05 and 1.68, and % head DNA of those cell were 86.7 and 71.3%, respectively, suggesting that nuclei of tobacco cells were severely damaged in the integrity of DNA by the treatment of γ-radiation.
In vivo tests of biological activities of diosgenin and other yam extracts were conducted to providc solid scientific facts of functionality. Atherosclerosis is the primary cause of cardiovascular disease that involves inflammation and lipid accumulation within the intima. There has been an increasing interest in development of novel pharmaceuticals from plants that have the same or better immunosuppressants accompanied by less side effects. In the present study, therefore, effects of Chinese yam were examined on immune responses within macrophage and vascular smooth muscle cells. Anti-inflammatory, anti-allegic, and anti-atherosclerotic effects were also tested with animal models. The results demonstreated that biocompounds from yam suppressed inflammation within the atherosclerotic lesion and modulate immune response, suggesting that it has a potential therapeutic use for preventing the advancement of chronic inflammatory diseases including atherosclerosis.
In the area of processing technology and product development, potential of five types of products were investigated.
In the study of fresh-cut product using Chinese yam, effects of sodium gypochloride on reduction of microorganisms was determined. The economical optimum condition is considered as dipping in 50 ppm of sokium hypochloride solution for 1 min at 20℃ and washing twice for 30 sec. The ozonic water, citrate, and NaCl were also effective.
For the development of yam powder-based products, red pepper soy paste and Muk with Chinese yam were developed and physiochemical properties and quality changes were determined.
As for the development of a yam snack considering consumer's preferences, iptimized process for sugared Chinese yam product was provided as follows: peeling yam and cutting in to 3.5mm thickness slices, branching in boiling water for 1 min, heating in 50% and then 70% sugar solution, respectively, for 2 h at 95-100℃, washing the surface with water, and drying at 60℃. Mixture of oligosaccharide and fructose in 3:1 ratio gave an excellent product with excellent texture and taste.
For funtional fermentable beverage development from Chinese yam, quality characteristics and biological activities of the yogurt containing dual fermentation MFCY(Monascus-Fermented Chinese yam) powder with Lactobacillus brevis HJ59. Six different contents (0, 0.1, 0.3, 0.5, 1.0 and 2.0%, w/v) of MFCY power were added to raw milk and 5% skim milk followed bvy fermentation with lactic acid bacteria at 37℃ for 12hr, and then the biological activities of the samples were investigated. The results show that after fermentation in raw milk and 5% skim milk added with MFCY powder. The yogurt can produced pH, titrable acidity, number of viable cells, total polyphenol contents, DPPH radical scavenging activity and reducing power at 4.12~4.25 (pH), 0.94~0.97 (TA)%, 7.50×109~1.14×1010 CFU/ml, 161.4~329.9 (TP,mg/l), 54~94 (DPPH)% and 1.13~1.53 (R.P), respectively. In addition, the showed ACE inhibitory activity and GABA contents was 67.1~87.7% and 304.6~685.4 (mg/l).
To enhance food values in association withlocal produces, various processed foods made of chinese yam. The best addition ratios of chinese yam for individual proesed foods were proposed as follows: 5% of chinese yam powder gelatinized for noodle: 7% of chinese yam powder saccharified for chocolate: 10% of fresh chinese yam for jam: 7% of water extract of chinese yam treated with α-amylase for beverage: 5% of chinese yam powder for Meju and Daenjang.
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