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Kafe 바로가기주관연구기관 | 국립농업과학원 National Institute of Agricultural Sciences |
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연구책임자 | 박보람 |
참여연구자 | 최지호 , 박신영 , 박지영 , 정우수 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2020-12 |
과제시작연도 | 2020 |
주관부처 | 농촌진흥청 Rural Development Administration(RDA) |
등록번호 | TRKO202100009662 |
과제고유번호 | 1395062817 |
사업명 | 차세대바이오그린21(R&D) |
DB 구축일자 | 2021-09-18 |
키워드 | 고리형이소말토올리고당.고중합이소말토올리고당.쌀 단백질.CI.LIMO.Cyclodextran.Long chain isomaltooligos accharide.Rice protein. |
(1세부)
○ 쌀 전분 가수분해 및 중간반응 생성물(IMO) 제조 최적화
○ 쌀 유래 이소말토올리고당 생성물의 분리·분석 기술 확립
○ LIMO 생산효소 생산 균주 선발
○ LIMO 생산효소 발현체 구축 및 생산
○ LIMO 생산효소의 특성 평가
○ LIMO의 생리활성 및 안전성 평가
○ Corynebacterium 균주를 이용한 LIMO 생산 효소 구축
(1협동)
○ 쌀 전분을 이용한 가용화제 생산 효소 구축
○ CI 생성효소 발현 및 최적 생산 기술 확립
○ Co
(1세부)
○ 쌀 전분 가수분해 및 중간반응 생성물(IMO) 제조 최적화
○ 쌀 유래 이소말토올리고당 생성물의 분리·분석 기술 확립
○ LIMO 생산효소 생산 균주 선발
○ LIMO 생산효소 발현체 구축 및 생산
○ LIMO 생산효소의 특성 평가
○ LIMO의 생리활성 및 안전성 평가
○ Corynebacterium 균주를 이용한 LIMO 생산 효소 구축
(1협동)
○ 쌀 전분을 이용한 가용화제 생산 효소 구축
○ CI 생성효소 발현 및 최적 생산 기술 확립
○ Corynebacterium 균주를 이용한 CI 생산 효소 구축
○ 경제성 확보를 위한 고정화 효소 및 균주 제작
○ 고정화 효소 및 균주의 연속공정 생산성 평가
○ 중합도별 CI의 이화학적 특성 평가
○ CI를 활용한 난용성 물질 가용화 적용 평가
(2협동)
○ 제품특성에 따른 쌀단백질 및 쌀시럽 최적생산방법 연구
○ 개발물질의 분리정제 제조공정도 확보
○ 쌀단백질을 활용한 기호도가 향상된 일반식품의 제품화
○ 쌀단백질을 이용한 건강식품 개발 및 제품화
○ 쌀단백 가공 식품의 경제성 분석
(출처 : 요약서 3p)
Purpose&Contents
(1세부) Separation of sweetness and solubilizer products using rice starch and development of edible and beauty raw material utilization technology.
(1협동) Establishment of mass production technique of solubilizing agent production enzyme using rice starch and evaluation of appli
Purpose&Contents
(1세부) Separation of sweetness and solubilizer products using rice starch and development of edible and beauty raw material utilization technology.
(1협동) Establishment of mass production technique of solubilizing agent production enzyme using rice starch and evaluation of application of sparingly soluble substance
(2협동) Development of technology for commercialization of infant/elderly food products using rice protein
Results
(1세부)
○ Optimization of intermediate product (IMO) production through rice hydrolysis
○ Establishment of separation and analysis technology for rice-derived isomaltooligosaccharide products
○ Selection of LIMO-producing enzyme strains and construction and expression of transformants
○ Characterization of LIMO-producing enzymes
○ Analysis for composition of LIMO produced by the LIMO-producing enzyme
○ High concentration cell culture for mass production of LIMO-producing enzymes
○ Production of LIMO using rice hydrolyzate
○ Characteristics investigation and safety assessment of LIMO
○ Materialization of LIMO and development of standard manufacturing process
○ Development of highly polymerized oligosaccharide material(LIMO) utilization technology
○ Construction of LIMO-producing transformants and expression of LIMO-producing enzyme using Corynebacterium strains
(1협동)
○ Transformant construction of CI-producing enzyme derived from starch and enzyme expression
○ Transformant construction and expression of LIMO-producing enzyme
○ Mutation induction of CI-producing enzymes using X-ray irradiation
○ Measurement of mutant derivative enzyme activity by investigated with different levels X-ray irradiation of dose
○ CI enzyme production using CI production recombinant strains and optimum culture conditions
○ Analyzing the aspect of CI production produced by CI production enzyme
○ Construction of CI-producing enzyme transformant and enzyme expression using Corynebacterium strain
○ Establishment of CI production recombination Corynebacterium strain production conditions
○ Immobilization of CI-producing enzyme and CI-enzyme-produced bacterium strain
○ Measurement of optimum production conditions and continuous process production of immobilized enzymes and microorganisms
○ Physical characterization of CI by polymerization degree
○ Evaluation of the application of phenol, flavonoid, and pharmaceuticals to availability using CI
(2협동)
○ Establishment of water-soluble protein selection and separation process during rice processing
○ Establishment of reaction conditions and manufacturing process with high maltose composition ratio from rise starch
○ Simplified of rice protein and rice saccharification liquid production process and saccharogenic amylase in pilot scale
○ Correction of rice protein amino acid score supplement
○ Development of food using rice protein
○ Development of nutraceutical food using rice protein
Expected Contribution
(1세부)
○ Development of LIMO, a new material derived from rice
○ Exploration of LIMO-producing enzyme strains and development of enzyme production process technology
○ Development of mass purification technology for LIMO-producing enzymes and LIMO
○ Development and commercialization of edible and beauty products utilizing LIMO
○ It will be used as a policy material for expanding demand for rice based on the efficacy evaluation material for products that utilize LIMO
○ Construction of basic technology for developing high-value-added new materials to replace imported enzymes using domestic agricultural products
○ Through the development of highly functional prebiotic materials and the evaluation of functionality, it will promote the health of the people and activate research on the microbiome
(1협동)
○ CI-based food, beverage preparation, pharmaceutical preparation, deodorant and active ingredients, cosmetics, sterilization, pesticides, and environmental improvements.
○ Using CI's dental plaque formation inhibitory effect to acquire health functionality that is useful for oral health, not chemical substances, in Korea and to develop individually certified materials
○ Reducing tartar formation using CI, improving the national health and sanitation environment by developing food for children, patients, and the elderly.
○ Development of volatile control technology for volatile substances (scent and aromatic chemicals).
○ Development of stabilization (flavonoid) technology for unstable substances that are deformed and decomposed by oxidation, ultraviolet irradiation, moisture, heat, freezing, drying, etc.
○ Development of dry-promoting technology for juicy liquid, extraction, seasoning, and beverage products.
○ Develop technology to reduce bad taste or smell (polyphenol, herbs, tea) in food and beverages.
○ Development of technology for oil emulsification and availability of non-melting substances (e.g. milk-based vitamins and polyphenols).
(2협동)
○ Promote consumption of commercialization using rice-derived protein
○ Secure of Intellectual property from rice processing new material and technology
○ Mass production of vegan nutraceuticals food using rice protein
○ Commercialization of protein food for infants and seniors with poor mastication function
○ Development of convenient/relief meals that are easy to store for a long time and can be consumed immediately
(출처 : Summary 8p)
과제명(ProjectTitle) : | - |
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연구책임자(Manager) : | - |
과제기간(DetailSeriesProject) : | - |
총연구비 (DetailSeriesProject) : | - |
키워드(keyword) : | - |
과제수행기간(LeadAgency) : | - |
연구목표(Goal) : | - |
연구내용(Abstract) : | - |
기대효과(Effect) : | - |
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