지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.6
- 수록면
- 402 - 412 (11page)
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초록· 키워드
오류제보하기
Generation of biogenic amines (BAs) and physiological activities of Makgeolli, Korean rice wine, were investigated during fermentation under different temperatures (20, 25, and 30℃) and time (3, 5, and 7 days). The pH was 3.96~4.36 during fermentation and the acidity increased proportionally with temperature and time. Alcohol and total phenolic contents peaked on day 5 at 25 by 9.0~9.8% and 3.01±0.07 mg/g, respectively. The organic acid mostly produced was lactic acid, which increased gradually with temperature and time. Formation of biogenic amines comprised of tryptamine and putrescine was observed during fermentation: 6.91, 11.70, and 15.63 mg/mL of tyramine on day 7 at 20, 25, and 30℃, respectively. Antioxidant activities from DPPH and FRAP assay were high in the order of 25℃>20℃>30℃ while that from ABTS assay was high regardless of temperature. Processed at 1 mg/mL and 30℃, the inhibitory effect on α-amylase was 67.99±0.11, 73.64±0.43, and 75.51±0.26% on days 3, 5, and 7, respectively, which increased proportionally with temperature and time. Inhibitory activity on lipid accumulation in 3T3-L1 adipocytes was the highest in Makgeolli fermented on day 5 at 25℃. This study shows that fermentation at 25℃ for 5 days yields Makgeolli of the best quality with high bioactivities but no biogenic amines.
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참고문헌 (43)
참고문헌 신청
[학술지(정기간행물)] - An BH / 1995 / Study on problem of quality improvement of Korean traditional liquor / Bull Technol 8 : 130 ~ 137
[학술지(정기간행물)] - 강경은 / 2012 / 새로운 막걸리 개발과 대중화를 위한 남녀의 연령별 소비행태 및 제안 / 한국식품영양학회지 25 (3) : 419 ~ 429
[학술지(정기간행물)] - 신미옥 / 2010 / 막걸리의 혈행, 지질개선 효과 및 in vitro에서의 ACE 저해 효과 / 생명과학회지 20 (5) : 710 ~ 716
[학술지(정기간행물)] - Lee GH / 1994 / Characteristic and new technology of Korean Takju / Korean J Appl Microbial Bioeng 7 : 36 ~ 46
[학술지(정기간행물)] - 하재호 / 2014 / Analysis of E,E-farnesol and squalene in makgeolli using stir bar sorptive extraction coupled with gas chromatography-mass spectrometry / 분석과학 27 (1) : 60 ~ 65
[학술지(정기간행물)] - 강경은 / 2012 / 새로운 막걸리 개발과 대중화를 위한 남녀의 연령별 소비행태 및 제안 / 한국식품영양학회지 25 (3) : 419 ~ 429
[학술지(정기간행물)] - 신미옥 / 2010 / 막걸리의 혈행, 지질개선 효과 및 in vitro에서의 ACE 저해 효과 / 생명과학회지 20 (5) : 710 ~ 716
[학술지(정기간행물)] - Lee GH / 1994 / Characteristic and new technology of Korean Takju / Korean J Appl Microbial Bioeng 7 : 36 ~ 46
[학술지(정기간행물)] - 하재호 / 2014 / Analysis of E,E-farnesol and squalene in makgeolli using stir bar sorptive extraction coupled with gas chromatography-mass spectrometry / 분석과학 27 (1) : 60 ~ 65
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UCI(KEPA) : I410-ECN-0101-2018-059-003060813