Effect of Heat Treatments on Physical Properties and in vitro Glucose, Bile Acid, and Cadmium Transport Retardation of Wax Gourd (Benincasa hispida)

동아의 물리적 특성 및 in vitro 포도당, 담즙산, 카드뮴 투과억제 효과에 대한 열처리 영향

  • Ju, In-Ok (Jeollabuk-do Agricultural Research and Extension Services) ;
  • Jung, Gi-Tai (Jeollabuk-do Agricultural Research and Extension Services) ;
  • Ryu, Jeong (Jeollabuk-do Agricultural Research and Extension Services) ;
  • Kim, Young-Soo (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University (The Institute of Agricultural Science and Tehcnology))
  • 주인옥 (전라북도 농업기술원) ;
  • 정기태 (전라북도 농업기술원) ;
  • 류정 (전라북도 농업기술원) ;
  • 김영수 (전북대학교 응용생물공학부 식품공학전공)
  • Published : 2003.12.01

Abstract

The effects of heat treatment on the physical and physical and physiological properties of wax gourd (Benincasa hispida) were examined. The applied heat treatments were autoclaved at $121^{\circ}C$ for 1 hr, boiled for 30 min, and microwaved at 680 W for 5 min. The water retention capacity (WRC) of the wax gourds was 9.43 g/g for the microwaved samples, 5.12 g/g for the boiled samples, 4.63 g/g for the raw samples, and 2.61 g/g for the autoclaved samples. Heat treatment caused to increase swelling by up to $4.4{\sim}7.8\;mL/g$. Calcium binding capacity of heat-treated wax gourd increased in the order of microwaved, boiled, raw, autoclaved samples. Scanning electron microscopy (SME) showed that autoclaving caused the most severe structural modifications, while microwave treatment produced the least modifications. The retarding effect on glucose and bile acid transport depended on the heat treatment. Only boiling showed the glucose retardation effect. Bile acid retardation effect increased in order of boiling (22.9%), autoclaving (17.1%), microwave treatment (14.3%), and raw wax gourd (8.6%). The cadmium retardation effect was significantly high in all samples.

동아를 autoclaving, boiling, microwaving 처리하고 그에 따른 물리적 특성과 in vitro 생리적 특성의 변화를 조사하였다. 열처리 방법에 따른 보수력은 microwaving이 9.43 g/g으로 가장 높았으며 boiling(5.12 g/g), 무처리(4.63 g/g), autoclaving(2.61 g/g) 순으로 낮아졌다. 팽윤력은 열처리 동아의 경우 $22.4{\sim}25.8\;mL/g$으로 무처리(18.0m L/g)보다 높은 것으로 나타났다. 동아의 calcium 흡착력은 microwaving, boiling, 무처리, autoclaving 순으로 나타났으며 autoclaving의 경우 나머지 처리의 30% 정도의 낮은 흡착력을 나타내었다. 열처리동아의 세포조직은 autoclaving 처리에 의하여 가장 심한 구조적 변형을 보였다. 반투막을 이용하여 in vitro법으로 확인한 glucose 투과 억제효과는 boiling 처리에 한해서 20.6%(투석 1시간)로 나타났다. Bile acid 투과 억제효과는 boiling, autoclaving, microwaving, 무처리 순으로 각각 22.9, 17.1, 14.3, 8.6%(투석 1시간)의 투과 억제효과를 보였다. Cadmium투과 억제효과는 열처리 방법에 관계없이 65% 이상으로 높게 나타났다.

Keywords

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