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효소처리에 의한 천도복숭아 음료의 기능성 증진

Effect of Enzyme Treatment on Functional Properties of Nectarine Beverage

  • 투고 : 2010.05.25
  • 심사 : 2010.06.24
  • 발행 : 2010.09.30

초록

본 연구에서는 효소 처리에 의하여 제조한 천도복숭아 주스에 함유된 총 플라보노이드 함량은 대조구의 경우와 cellulase만을 처리한 처리구의 경우 각각 0.146 mg/mL, 0.148 mg/mL로 유사하였으나 pectinase만을 처리한 처리구와 pectinase와 cellulase를 혼합하여 처리한 처리구의 경우 각각 0.167 mg/mL와 0.171 mg/mL로 대조구보다 높게 나타났다. 항산화작용, 즉 전자공여능(DPPH) 조사한 결과는 효소 처리구들이 대조구의 13.42%보다 높은 28.98% 이상으로 2배 이상의 활성을 나타나 효소처리에 의해 제조된 천도복숭아 주스가 열수추출에 의해 제조된 주스보다 높은 항산화기능이 유지될 수 있음을 유추할 수가 있었다. pH 조건별 아질산염 소거 효과를 비교하여 본 결과 대조구의 경우에서는 아질산염 소거능이 pH 1.2에서 약 79%로 나타났으나 효소 처리구들은 90%를 이상의 결과들을 보였으며, pH 3.0, pH 4.0, pH 6.0에서도 대조구의 경우보다 높게 나타났다. 천도복숭아를 이용하여 제조한 주스의 유리아미노산 분석결과 aspartic acid, serine, alanine, GABA, glutamic acid가 총 유리아미노산 검출양의 86.71%에서 94.14% 범위로 대부분의 유리아미노산을 구성하는 것으로 검출되었으며, ornithine과 taurine 또한 검출이 되었다. 각종 무기원소 함량 조사의 결과는 질소성분(T-N)의 경우 대조구에 비해 효소처리구가 다소 높게 나왔으며, 인성분($P_2O_5$)의 경우는 대조구와 비슷한 결과를 보였으며, 칼슘성분(CaO)의 경우 45 mg/L 이상의 마그네슘성분(MgO)의 경우에서는 85 mg/L 이상의 농도를 보여 역시 높은 함유율을 보였으며, 칼륨성분($K_2O$)의 경우에서는 2,133 mg/L 이상의 농도를 보여 역시 상당히 높은 함유율을 보였다.

Nectarine beverage treated with cellulase and pectinase enzymes was measured for mineral contents, total flavonoids, and free amino acids and DPPH radical scavenging effect, nitrite scavenging effect. Total flavonoid contents of the no treatment, treated with pectinase, with cellulase, and with both measured 0.146 mg/mL, 0.167 mg/mL, 0.148 mg/mL and 0.171 mg/mL, respectively. DPPH was measured as 13.42% with no treatment and more than 28.98% with enzyme treatments. Nitrite scavenging effect with no treatment was 79% at pH 1.2. Whereas, it was measured above 90% while treated with enzymes at pH 1.2. And also, the nitrite scavenging effect was slightly higher at pH 3.0, pH 4.0 and pH 6.0 than no treatment. Results of free amino acids analysis revealed that, aspartic acid, serine, alanine, $\gamma$-aminobutylic acid, and glutamic acid were present with the amount ranging from 86.71% to 94.14% from total detected free amino acids. Ornithine and taurine were also observed from the beverages. The mineral contents, nitrogen element (T-N) of enzyme treatment of nectarine beverages were measured slightly higher than T-N of no treatment, however, the $P_2O_5$ was similar. Moreover, CaO, MgO and $K_2O$ in the beverages were measured above 45 mg/L, 85 mg/L and 2,133 mg/L, respectively.

키워드

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