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꽈배기 모자반 물 추출물의 항산화능과 물리적 특성에 대한 감마선 조사의 영향

Effects of Gamma Irradiation on Antioxidant Properties and Physical Characteristics of Sargassum siliquastrum Water Extract

  • 김아람 (부경대학교 식품생명공학부) ;
  • 송유진 (부경대학교 식품생명공학부) ;
  • 김미정 (부경대학교 식품생명공학부) ;
  • 이소영 (부경대학교 식품생명공학부) ;
  • 김꽃봉우리 (부경대학교 식품생명공학부) ;
  • 김진희 (부경대학교 식품생명공학부) ;
  • 김서진 (부경대학교 식품생명공학부) ;
  • 홍용기 (한국원자력연구원 방사선 과학연구소) ;
  • 박진규 (한국원자력연구원 방사선 과학연구소) ;
  • 김재훈 (한국원자력연구원 방사선 과학연구소) ;
  • 이주운 (한국원자력연구원 방사선 과학연구소) ;
  • 변명우 (한국원자력연구원 방사선 과학연구소) ;
  • 안동현 (부경대학교 식품생명공학부)
  • Kim, Ah-Ram (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Mi-Jung (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Jin-Hee (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Hong, Yong-Ki (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jin-Gyu (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
  • 발행 : 2008.03.31

초록

본 연구에서는 꽈배기모자반 물 추출물에 식품산업에서 사용이 확대되고 있는 감마선 조사기술을 이용하여 항산화능의 변화를 알아보고, 꽈배기모자반 물 추출물의 높은 점성과 짙은 색상으로 인한 문제점을 개선하고자 하였다. 꽈배기 모자반 물 추출물의 감마선 조사에 따른 항산화능의 변화를 알아보기 위해 총 페놀화합물 함량을 측정하고 DPPH radical 소거능을 측정하였다. 그 결과, $3{\sim}20kGy$의 감마선을 조사한 꽈배기모자반 물 추출물은 조사선량이 증가할수록 총 페놀화합물 함량이 증가하였고, DPPH radical 소거능도 증가하여 감마선 조사에 의해 항산화능이 증진되었다. 그리고 꽈배기모자반 물 추출물에 감마선 조사 시 물리적 특성 변화를 알아보기 위해 색상과 점도를 측정한 결과, 감마선 조사선량이 증가할수록 색이 옅어지고 점성이 감소하는 것으로 나타났다. 이를 통해 꽈배기모자반 물 추출물에 감마선을 조사한 후 식품에 적용 시 가공특성을 개선시킬 수 있을 것으로 사료된다. 따라서 감마선 조사는 꽈배기모자반 물추출물의 물리적 특성을 개선시키고 항산화능 또한 증진시키므로 식품산업에 적용 시 기존의 천연 항산화제의 단점을 개선시킬 수 있는 기술로서 사용이 확대될 수 있을 것으로 사료된다.

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