Journal of Chitin and Chitosan (한국키틴키토산학회지)

The Korean Society for Chitin and Chitosan (한국키틴키토산학회)
권호 표지

Quality Characteristics of Cheonnyuncho (Opuntia humifusa) Wine According to Soluble Chitosan with Different Viscosity-Average Molecular Weight

키토산의 점성도평균분자량에 따른 천년초(Opuntia humifusa) 와인의 품질특성

  • Song, Keum-Joo (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Kim, Je-Jung (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Jung, Byung-Ok (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Chung, Suk-Jin (Department of Food Science and Technology, Seoul National University of Science and Technology) ;
  • Yoon, Jin-A (Department of Food and Nutrition, Beawha Woman's University)
  • 송금주 (서울과학기술대학교 식품공학과) ;
  • 김제중 (서울과학기술대학교 식품공학과) ;
  • 정병옥 (서울과학기술대학교 식품공학과) ;
  • 정석진 (서울과학기술대학교 식품공학과) ;
  • 윤진아 (배화여자대학교 식품영양과)
  • Received : 2013.10.21
  • Accepted : 2013.11.25
  • Published : 2013.12.30
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Abstract

This study try to produce a wine using the cheonnyuncho to examine the quality characteristics of the cheonnyuncho wine according to the viscosity-average molecular weight. In the result of measurement of the chromaticity in accordance with the WSCs and WSCt according to the viscosity-average molecular weight, as viscosity-average molecular weight is small, indicating values L, a are high. Higher viscosity-average molecular weight of WSCs of the resulting of measuring the pH showed a low value and acidity showed a high value. Lower viscosity-average molecular weight of WSCs of the resulting measuring the reducing sugar content showed a low value and alcohol content showed a high value. In the result of measuring the antioxidant effect, total polyphenol content, total flavonoid content, the total tannin content showed the same value regardless of added WSCs. However, the value of DPPH radical scavenging ability and SOD radical scavenging ability's case showed a change. It can be seen by potential treatment that not only by adjusting chromaticity, acidity, alcohol content but also by improving the antioxidation function of cheonnyuncho wine according to the viscosity-average molecular weight of WSCs.

본 연구는 WSCs의 점성도평균분자량에 따른 천년초와인의 품질특성을 알아보고자 천년초를 이용하여 와인을 제조하였다. WSCs와 WSCt의 점성도평균분자량에 따른 색도를 측정한 결과 점성도평균분자량이 작을수록 L, a 값에서 모두 높은 값을 나타내었다. 산도 및 pH를 측정한 결과 WSCs의 점성도평균분자량이 클수록 pH는 낮은 값을 보였고 산도는 높은 값을 나타내었다. 알코올 함량 및 환원당 함량을 측정한 결과 WSCs의 점성도평균분자량이 작을수록 알코올 함량은 높고 환원당 함량은 낮은 값을 나타내었다. 항산화 효과를 측정한 결과 총 polyphenol 함량, 총 flavonoid 함량, 총 tannin함량에서 WSCs 첨가와 상관없이 같은 값을 나타내었지만 DPPH radical 소거능, SOD radical 소거능의 값에 변화가 있는 것으로 보여 WSCs의 첨가가 항산화 작용을 한 것으로 생각된다. WSCs의 점성도평균분자량에 따라 천년초와인의 산도, 색도, 알코올 도수를 조절할 뿐만 아니라 항산화 기능을 증대시키는 효과를 기대해 볼 수 있을 것이라 생각된다.

Keywords

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