Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 36 Issue 10
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- Pages.1334-1340
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- 2007
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
DOI QR Code
Monitoring on Functional Properties of Solid Cheonggukjang Extracts by Using Response Surface Methodology
반응표면분석을 이용한 생청국장 추출물의 기능성에 대한 모니터링
- Lee, Bo-Mi (Korea Food Research Institute) ;
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Do, Jeong-Ryong
(Korea Food Research Institute) ;
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Kim, Hyun-Ku
(Korea Food Research Institute)
- Published : 2007.10.30
Abstract
Extraction characteristics of solid Cheonggukjang and the functional properties of corresponding extracts were monitored by the response surface methodology (RSM). The maximum extraction yield of 12.08% was obtained under the specific extraction conditions, such as microwave power of 132.40 W, ratio of solvent to sample content of 7.57 g/mL and extraction time of 14.11 min. The maximum electron donating ability (EDA) was found as 33.53% at the conditions of 113.26 W microwave power, 16.39 g/mL of ratio of solvent to sample content and 12.67 min extraction time. The maximum superoxide dismutase (SOD) -like activity was 89.62% under the extraction conditions of 61.82 W, 17.06 g/mL and 9.03 min. Based on superimposition of three dimensional RSM with respect to extraction yield, electron donating ability and SOD-like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of
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- Prediction of Optimal Microwave-Assisted Extraction Conditions for Functional Properties from Fluid Cheonggukjang Extracts vol.36, pp.11, 2007, https://doi.org/10.3746/jkfn.2007.36.11.1465