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젖산 발효 감자주스의 품질 특성 및 항산화 활성

Qualities and Antioxidant Activity of Lactic Acid Fermented-Potato Juice

  • 김남조 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • 투고 : 2012.11.26
  • 심사 : 2013.01.21
  • 발행 : 2013.04.30

초록

본 연구는 일반감자와 내부에 적색 또는 보라색 안토시아닌 색소를 함유하는 유색감자에 probiotic 기능을 가진 젖산균을 이용하여 칼로리가 낮고 영양성과 기능성이 뛰어난 젖산발효 감자주스를 제조하여 이들 감자주스의 품질 특성 및 항산화 활성을 측정하였다. 감자주스의 유리당 함량은 발효에 의해 크게 감소하였으며, 특히 glucose의 감소율이 크게 나타났다. 감자주스의 유기산을 분석한 결과, malic acid, tataric acid, citric acid 등 다양한 유기산이 함유되어 있었으며, 발효에 의해 그 함량이 크게 증가함을 알 수 있었다. 유리 아미노산의 함량은 하령은 유의적으로 증가하였으며, 반면 수미는 유의적인 감소를 보였다. 또한 기능성 아미노산인 ${\gamma}$-aminobutyric acid(GABA)가 모든 감자주스에서 높은 함량 검출되었고 특히 자영에서 발효 전후 각각 232.9와 214.7 mg/100 mL로 가장 많은 함량을 나타내었으며, 발효 후 약간 감소하였으나 유의적인 차이는 보이지 않았다. 총 폴리페놀 함량은 유색감자 중 자영주스에서 가장 높았고 하령과 자영에서는 발효에 의해 그 함량이 증가하였으며, 수미와 홍영에서는 감소하였으나 유의적인 차이는 보이지 않았다. Hydroxyl radical 소거능은 모든 감자주스에서 약 90% 이상으로 높게 나타났으며, 발효 후에도 그 활성이 유지되었다. 아질산염 소거능은 자영에서 가장 높게 나타났으며, 발효에 의해 소거능이 크게 감소하였다. SOD 유사활성은 자영주스에서 가장 높게 나타났으며, 하령을 제외하고 발효 후 다소 증가하였으나 유의적인 차이는 없었다. Xanthine oxidase 저해활성은 모든 감자주스에서 약 45%로 유사한 저해활성을 보였으며, 발효에 의한 감소율은 적었다. 이상의 결과, 발효 후 감자주스의 유리아미노산 함량과 아질산염 소거능은 감소하였지만 대부분의 영양성과 기능성이 잘 유지되고 있음을 확인할 수 있었으며, 이로써 기능성 probiotic 효과와 항산화 활성을 갖춘 기능성 음료로써의 이용가능성이 매우 높음을 확인할 수 있었다.

This study was conducted to investigate the chemical properties and functionality of probiotic potato juice fermented by Lactobacillus casei. Free sugar content (especially glucose) of potatoes decreased by fermentation, but organic acid contents increased by fermentation. Although the free amino acid content of Superior juice significantly decreased after fermentation, Haryeong significantly increased after fermentation. ${\gamma}$-Aminobutyric acid, a functional amino acid, was detected at high levels in all samples and slightly decreased with fermentation, but not significantly. The total polyphenol content of potato juice showed insignificant changes in all samples by fermentation. The hydroxyl radical scavenging activity of all samples was more than 90%, and most of the activity was maintained after fermentation. The nitrite scavenging ability of all samples greatly decreased with fermentation; however a SOD-like activity slightly increased with fermentation, except for Haryeong. There was a significant xanthine oxidase inhibitory effect in fresh potato juice (more than 45%) and a low loss by fermentation. From our results, most of the chemical properties and functionality of potato juice are maintained after fermentation, although free sugar content and nitrite scavenging activity decline. Thus probiotic potato juice fermented by lactic acid could be used as a functional beverage.

키워드

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