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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.4
- 수록면
- 146 - 153 (8page)
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이 논문의 연구 히스토리 (3)
2013
Effects of melt temperature and secondary extrusion on the physicochemical properties of extruded Korean red ginseng
Ying Gui
,
Gi-Hyung Ryu
한국식품영양과학회 학술대회발표집
2013.11
학술대회자료
The effect of extrusion conditions on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng
Ying Gui
,
Gi Hyung Ryu
Journal of Ginseng Research
2013.04
학술저널
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초록· 키워드
오류제보하기
A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.
목차
abstract
1. Introduction
2. Materials and methods
3. Results and discussion
References
참고문헌 (49)
참고문헌 신청
1. [학술지(정기간행물)] - Li XG / 1992 / Studies on the transforming mechanism of amino acid components in ginseng in the course of ginseng process / J Ginseng Sci 16 : 64 ~ 67
2. [학술지(정기간행물)] - Kang KS / 2007 / ESR study on the structure and hydroxyl radical-scavenging activity relationships of ginsenosides isolate from Panax ginseng C. A. Meyer / Biol Pharm Bull 30 : 917 ~ 921
3. [학술지(정기간행물)] - Park CK / 2003 / The chemical components of Korean ginseng / Food Ind Nutr 8 : 10 ~ 23
4. [학술지(정기간행물)] - 남기열 / 2005 / 홍삼과 백삼의 비교 고찰 / Journal of Ginseng Research 29 (1) : 1 ~ 18
5. [학술지(정기간행물)] - Sun S / 2010 / Effects of steaming the root of Panax notoginseng on chemical composition and anticancer activities / Food Chem 118 : 307 ~ 314
2. [학술지(정기간행물)] - Kang KS / 2007 / ESR study on the structure and hydroxyl radical-scavenging activity relationships of ginsenosides isolate from Panax ginseng C. A. Meyer / Biol Pharm Bull 30 : 917 ~ 921
3. [학술지(정기간행물)] - Park CK / 2003 / The chemical components of Korean ginseng / Food Ind Nutr 8 : 10 ~ 23
4. [학술지(정기간행물)] - 남기열 / 2005 / 홍삼과 백삼의 비교 고찰 / Journal of Ginseng Research 29 (1) : 1 ~ 18
5. [학술지(정기간행물)] - Sun S / 2010 / Effects of steaming the root of Panax notoginseng on chemical composition and anticancer activities / Food Chem 118 : 307 ~ 314
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UCI(KEPA) : I410-ECN-0101-2018-524-001597262