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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study was carried out using Celluclast 1.5L to increase the content of 2,6-DMBQ and water extractable arabinoxylan in wheat germ extract. Extraction temperatures were 30oC, 45oC and 60oC. The extraction times were 0, 6, 12, 18, 24 and 30 h. The pH of the extract decreased rapidly from 18 h at 30oC in both water- and enzyme-treated extracts. 2,6-DMBQ of water- and enzyme-treated extracts increased with the extraction time. At 30-hour extraction time, enzyme-treated extract increased 27.60% at 30oC extraction temperature than water extraction. Extraction temperatures of 45oC and 60oC were increased by 65.03% and 151.05%, respectively. The highest content of waterextractable arabinoxylan was 15.23±0.08 mg/g when the enzyme was treated at an extraction temperature of 60oC for 30 h. At 30=hour extraction time, enzyme-treated extract increased 7.92% at 30oC extraction temperature compared to water extraction. Extraction temperatures of 45oC and 60oC were increased by 31.20% and 54.38%, respectively.
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참고문헌 (40)
참고문헌 신청
Ausiello A / 2015 / Biohydrogen production by dark fermentation of Arundo donax for feeding fuel cells / Chem. Eng. Trans 43:385~390
Autio K / 1996 / Carbohydrate in food / Marcel Dekker, Inc. :227~266
배만종 / 2004 / Arabinoxylane과 PSP의 항암 효과 및 알레르기 억제 효과 검증 / 한국식품영양과학회지 33(3):469~474
Bansal S / 2011 / Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ / Int. J. Food. Sci. Nutr 62:474~479
Byun MW / 1989 / The combined effect of heat treatment and irradiation on the inactivation of major lactic acid bacteria associated with kimchi fermentation / Korean J. Food Sci. Technol 21:185~191
Autio K / 1996 / Carbohydrate in food / Marcel Dekker, Inc. :227~266
배만종 / 2004 / Arabinoxylane과 PSP의 항암 효과 및 알레르기 억제 효과 검증 / 한국식품영양과학회지 33(3):469~474
Bansal S / 2011 / Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ / Int. J. Food. Sci. Nutr 62:474~479
Byun MW / 1989 / The combined effect of heat treatment and irradiation on the inactivation of major lactic acid bacteria associated with kimchi fermentation / Korean J. Food Sci. Technol 21:185~191
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