지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.4
- 수록면
- 219 - 226 (8page)
이용수
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
- 이 논문의 후속연구가 궁금하신가요?
- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
- 이 논문의 연구 히스토리 확인하기
초록· 키워드
오류제보하기
This study was conducted to investigate the effect of extrusion conditions (moisture content 20% and 30%, screw speed 200 and 250 rpm, barrel temperature 115°C and 130°C) on the acidic polysaccharide, ginsenoside contents and antioxidant properties of extruded Korean red ginseng (KRG). Extruded KRGs showed relatively higher amounts of acidic polysaccharide (6.80% to 9.34%) than nonextruded KRG (4.34%). Increased barrel temperature and screw speed significantly increased the content of acidic polysaccharide. The major ginsenosides (Rb1, Rb2, Rc, Rd, Re, Rf, Rg2s, Rg3s, Rh1, and Rg3r) of KRG increased through extrusion, while the ginsenoside (Rg1) decreased. The EX8 (moisture 30%, screw speed 250 rpm, and temperature 130°C) had more total phenolics and had a better scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals than those of extruded KRG samples. The extrusion cooking showed a significant increase (6.8% to 20.9%) in reducing power. Increased barrel temperature significantly increased the values of reducing power, the highest value was 1.152 obtained from EX4 (feed moisture 20%, screw speed 250 rpm, and temperature 130°C). These results suggest that extrusion conditions can be optimized to retain the health promoting compounds in KRG products.
목차
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (31)
참고문헌 신청
1. [학술지(정기간행물)] - Park CK / 2003 / The chemical components of Korean ginseng / Food Ind Nutr 8 : 1023 ~ 1029
2. [학술지(정기간행물)] - An YE / 2011 / Chemical conversion of ginsenosides in puffed red ginseng / LWT Food Sci Technol 44 : 370 ~ 374
3. [학술지(정기간행물)] - Baek NI / 1996 / Ginsenoside Rh4, a genuine dammarane glycoside from Korean red ginseng / Planta Med 62 : 86 ~ 87
5. [학술지(정기간행물)] - 하대철 / 2005 / 홍삼·백삼 및 압출성형 건조수삼의 성분특성 / 한국식품영양과학회지 34 (2) : 247 ~ 254
7. [학술지(정기간행물)] - Gi-Hyung Ryu / 2006 / Extrusion of Ginseng Root in Twin Screw Extruder: Pretreatment for Hydrolysis and Saccharification of Ginseng Extrudate / Preventive Nutrition and Food Science 11 (4) : 318 ~ 322
2. [학술지(정기간행물)] - An YE / 2011 / Chemical conversion of ginsenosides in puffed red ginseng / LWT Food Sci Technol 44 : 370 ~ 374
3. [학술지(정기간행물)] - Baek NI / 1996 / Ginsenoside Rh4, a genuine dammarane glycoside from Korean red ginseng / Planta Med 62 : 86 ~ 87
5. [학술지(정기간행물)] - 하대철 / 2005 / 홍삼·백삼 및 압출성형 건조수삼의 성분특성 / 한국식품영양과학회지 34 (2) : 247 ~ 254
7. [학술지(정기간행물)] - Gi-Hyung Ryu / 2006 / Extrusion of Ginseng Root in Twin Screw Extruder: Pretreatment for Hydrolysis and Saccharification of Ginseng Extrudate / Preventive Nutrition and Food Science 11 (4) : 318 ~ 322
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2014-520-003018773