Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Physicochemical Properties and Release Characteristics of Extruded Tissue Cultured Mountain Ginseng

압출성형 산삼배양근의 이화학적 성질 및 침출특성의 비교

  • Han, Jae-Yoon (Dept. of Food Science and Technology, Kongju National University) ;
  • Chung, Ki-Hwa (Dept. of Life Science, Kongju National University) ;
  • Ryu, Gi-Hyung (Dept. of Food Science and Technology, Kongju National University)
  • Published : 2008.08.30
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Abstract

The objective of this study is to compare the physicochemical properties and release characteristics of red ginseng (A) and tissue cultured mountain ginseng (B) extruded tissue cultured mountain ginsengs at barrel temperatures 110 (C) and $120^{\circ}C$ (D) to produce tissue cultured mountain ginseng-like comercial red ginseng by extrusion process. Extrusion process variables, water content and screw speed were fixed at 25% and 200 rpm, respectively. In the results, reducing and total sugar content were found to be relatively higher in A. The acidic polysaccharides content of B was the lowest among the ginseng samples. Acidic polysaccharide was increased 3 times by extrusion process. A and B were three times higher at maximum than C and D in polyphenolic compound. Polyphenolic compound content was relatively low by extrusion of ginsengs. Amino acid contents of B, C and D were $35{\sim}42\;{\mu}g/mL$; in contrast, A contained $25\;{\mu}g/mL$. The crude saponin content of C and D were higher than A and B.

본 연구에서는 조직배양에 의해 생산된 산삼배양근을 홍삼화하여 부가가치를 향상시키고 새로운 식품소재의 개발을 목적으로 산삼배양근을 압출성형 하였다. 압출성형 산삼 배양근의 일반성분, 조사포닌, 말톨, 산성다당체, 페놀성화합물 등의 화학적 성분과 갈색도, 적색도, 침출특성의 물리적 변화를 살펴보았다. 실험결과 주근의 함량이 높은 홍삼이 총당과 환원당 함량은 산삼배양근과 비교하여 높게 나타났으며, 압출성형 산삼배양근의 총당과 환원당은 증가하였다. 반면 미세근으로 이루어진 산삼배양근의 총아미노산 함량이 주근으로 이루어진 홍삼과 비교하여 높게 측정되었으며, 압출성형 산삼배양근의 아미노산 함량은 다소 감소하는 경향을 나타내었다. 유효성분인 조사포닌 함량은 산삼배양근을 압출성형을 통하여 증가시킬 수 있음을 확인하였으며, 배럴온도 $120^{\circ}C$에서 압출성형한 산삼배양근이 9.60% 가장 높게 측정되었다. 말톨은 홍삼에서만 확인되었으며, 산삼배양근의 경우 압출성형을 통해서도 말톨의 생성은 나타나지 않았다. 산성다당체는 산삼배양근($0.24\;{\mu}g/g$)이 가장 낮았지만 압출성형을 하였을 때 배럴온도 $120^{\circ}C$에서 $0.75\;{\mu}g/g$으로 홍삼의 $0.83\;{\mu}g/g$과 비슷한 수준까지 증가시킬 수 있었다. 페놀성화합물 함량은 압출성형을 통해 감소하였다. 산삼배양근의 갈색도와 적색도는 압출성형으로 증가하였으며, 배럴온도가 증가함에 따라 증가하였다. 갈색도를 기준으로 한 침출특성과 침출속도상수 역시 배럴온도가 증가함에 따라 증가를 확인할 수 있었다. 압출성형은 유효성분인 조사포닌 및 산성다당체 등을 향상시킬 뿐만 아니라 침출력을 향상시켜주므로 향후 고가의 산삼배양근을 더욱 효율적으로 가공할 수 있는 공정으로 확인되었다.

Keywords

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