Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Prediction of Optimal Microwave-Assisted Extraction Conditions for Functional Properties from Fluid Cheonggukjang Extracts

액상청국장 추출물의 기능성에 대한 마이크로웨이브 최적 추출조건 예측

  • Published : 2007.11.30
Download PDF
⟨ Previous Next ⟩

Abstract

Response surface methodology (RSM) was employed to optimize extraction conditions in order to find the maximal functional properties of fluid Cheonggukjang. Based on central composite design, a study plan was established with variations of microwave power, ethanol concentration, and extraction time. Regression analysis was applied to obtain a mathematical model. The maximum inhibitory of tyrosinase activity was found as 26.75% at the conditions of 30.56W microwave power, 2.40 g/mL of ratio of solvent to sample content and 10.00 min extraction time, respectively. The maximum superoxide dismutase (SOD)-like activity was 53.23% under the extraction conditions of 108.42 W, 4.38 g/mL and 7.84 min. Based on superimposition of three dimensional RSM with respect to extraction yield, inhibitory of tyrosinase activity and SOD-like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of $55{\sim}75$ W, ratio of solvent to sample content of $2{\sim}5$ g/mL and extraction time of $3.5{\sim}15$ min, respectively.

액상청국장의 추출공정별 청국장 추출물의 특성 비교 및 청국장의 최적 추출조건을 설정하고자 하였다. 용매로 물을 사용하여 추출한 액상청국장을 각각 마이크로웨이브 파워별(30, 60, 90, 120 및 150 W), 시간별(1, 5, 9, 13 및 17분)로 추출한 후 생리활성 실험을 수행하였을 때, 수율, 전자공여능, 아질산염 소거능, tyrosinase 저해작용, SOD 유사 활성 등의 생리활성 측정을 통해 추출 최적조건을 찾아내었다. 반응표면분석법을 이용하여 모니터링 한 결과, 액상청국장은 수율, tyrosinase 저해작용, SOD 유사활성이 일치하는 범위로 마이크로웨이브 파워 $55{\sim}75$ W, 시료에 대한 용매비 $2{\sim}5$ g/mL, 추출시간 $3.5{\sim}15$분으로 확인되었다. 예측결과에 의한 최적조건을 확인하기 위하여 예측된 최적조건 범위 내에서 임의의 조건을 대입하여 이화학적 특성을 예측해본 결과 액상 청국장에 대한 임의의 조건으로 시료에 대한 파워 60 W, 용매비 3.5 g/mL, 추출시간 13분을 설정한 후 액상 청국장에 대한 각각의 회귀식에 대입하여 얻은 예측된 최적값은 수율 24.99%, 전자공여능 75.42%, 아질산염 소거능 70.12%, tyrosinase 저해작용 15.69%, SOD 유사활성 36.16%로 실험값과 예측값 간의 유의적인 차이가 나타나지 않았다.

Keywords

References

  1. Kim DH, Lee GY, Kim NM, Lee JS. 2003. Physiological functionality of various extracts from danmemil and legumes. Korean J Food Nutr 16: 347-352
  2. Jung YK, Lee K, No HK, Kim SD. 2006. Effect of sea tangle on fermentation and quality characteristics of Cheongbukjang. Korean J Food Preserv 13: 95-101
  3. Hong SW, Kim JY, Lee BK, Chung KS. 2006. The bacterial biological response modifier enriched Chungkookjang fermentation. Korean Food Sci Technol 38: 548-553
  4. Shon MY, Kwon SH, Park SK, Park JR, Choi JS. 2001. Changes in chemical components of black bean Chungkugjang added with kiwi and radish during fermentation. Korean J Postharvest Sci Technol 8: 449-455
  5. Yoo CK, Seo WS, Lee CS, Kang SM. 1998. Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from Chunggukjang. Korean J Appl Microbiol Biotechnol 26: 507-514
  6. Hosoi T. 1996. Recent progress in treatment of osteoporosis. Nippon Ronen Igakkai Zasshi 33: 240-244
  7. Giese J. 1992. Advances in microwave food processing. Food Technol 46: 118-123
  8. Schiffmann RF. 1992. Microwave processing in the U.S. food industry. Food Technol 46: 50-56
  9. Pare JRJ, Belanger MR, Stafford SS. 1994. Microwave-assisted process ($MAP^{TM}$): a new tool for the analytical laboratory. Trends in Analytical Chemistry 13: 176-184 https://doi.org/10.1016/0165-9936(94)87033-0
  10. Contard N, Guilbert S, Cuq JL. 1992. Edible wheat gluten films: Influence of the main process variables on film properties using response surface methodology. J Food Sci 57: 190-196 https://doi.org/10.1111/j.1365-2621.1992.tb05453.x
  11. Lee GD, Lee JE, Kwon JH. 2000. Application of response surface methodology in food industry. Food Ind 33: 33-45
  12. SAS Institute, Inc. 1990. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA
  13. AOAC. 1995. Official Methods of Analysis. 17th ed. Method 3.1.03. Association of Official Analytical Chemists, Washington DC, USA
  14. Kang YH, Park YK, Lee GD. 1996. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol 28: 232-239
  15. Gray JI, Dugan Jr LR. 1975. Inhibition of N-nitrosamine formation in model food system. J Food Sci 40: 981-984 https://doi.org/10.1111/j.1365-2621.1975.tb02248.x
  16. Wong TC, Luh BS, Whitaker JR. 1971. Isolation and characterization of polyphenol oxidase of clingstone peach. Plant Physiol 48: 19-23 https://doi.org/10.1104/pp.48.1.19
  17. Kim SM, Cho YS, Sung SK. 2001. The antioxidant ability and nitrite scavenging ability of plant extracts. Korean J Food Sci Technol 33: 626-623
  18. Lee BM, Do JR, Kim HK. 2007. Monitoring on functional properties of solid Cheonggukjang extracts by using response surface methodology. J Korean Soc Food Sci Nutr 36: 1334-1340 https://doi.org/10.3746/jkfn.2007.36.10.1334
  19. Santos I, Sohn IY, Choi HS, Park SM, Ryu SH, Kwon DY, Park CS, Kim JW, Kim JS, Lim JK. 2007. Changes of protein profiles in Cheonggukjang during the fermentation period. Korean J Food Sci Technol 39: 438-446
  20. Lee HJ, Cho SA, Shin JG, Kim JS, Jeong YJ, Moon KD, Kwon JH. 2007. Quality and functional components of commercial Chungkukjang powers. J Korean Soc Food Sci Nutr 36: 65-71 https://doi.org/10.3746/jkfn.2007.36.1.065

Cited by

  1. Biological activities of cheonggukjang prepared with several soybean cultivars vol.21, pp.2, 2012, https://doi.org/10.1007/s10068-012-0060-y
  2. Effects of Deodeok Contents on the Qualities of Quick Fermented Doenjang Type Product vol.39, pp.5, 2010, https://doi.org/10.3746/jkfn.2010.39.5.757