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.
초록· 키워드
오류제보하기
The objectives of this study are to increase the contents of functional compounds and antioxidant activity obtained from ginger (Zingiber officinale Roscoe) extracts using fermentation and enzyme. The optimal conditions (1%, Aspergillus luchuensis) for extraction methods were determined through fermentation treatment of ginger (concentrations of 0.5 and 1%; Aspergillus oryzae and Aspergillus luchuensis). The quality characteristics of the ginger extract for each treatment method (HW, hot water treated; EZ, enzyme; AL, fermentation; ALEZ, fermentation and enzyme) were observed using the optimal conditions. The water-soluble index (WSI) and total sugar content of the ALEZ increased by 2.6 times and 6.5 times, respectively, compared with that of the HW. However, the sum of gingerol and shogaol contents of ALEZ were 73.9% in ratio compared with lower than that of the HW. Antioxidant contents were generally higher in ALEZ, similar to the WSI trend. Therefore, ALEZ was more effective in enhancing antioxidant activity than EZ and AL. The fermentation and enzymatic approach described in this study would be beneficial to food industries for developing ginger functional products and materials.
목차
등록된 정보가 없습니다.
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Anti-inflammatory activities of ginger (Zingiber officinale Roscoe) prepared by enzyme treatment
한국식품영양과학회 학술대회발표집
2022 .10
-
Antioxidant Effect and Nutritional Characteristics of Ginger (Zingiber officinale Roscoe) Leaf Extract
한국식품영양과학회 학술대회발표집
2019 .10
-
Optimization of Extraction Conditions for 6-Shogaol from Ginger (Zingiber officinale Roscoe)
한국식품영양과학회 학술대회발표집
2018 .10
-
Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slicesaccording to temperature and duration of hot water treatment
Food Science and Preservation
2021 .10
-
Beneficial Effects of Ginger (Zingiber officinale Roscoe) Extracts in Skin Health through Their Anti-oxidant and Whitening Activities
한국식품영양과학회 학술대회발표집
2021 .10
-
Optimization of Enzyme-Assisted Extraction from Ginger (Zingiber officinale ) Leaf and Its Immune-Stimulating Effects on Macrophages
Preventive Nutrition and Food Science
2024 .06
-
숙성 조건에 따른 흑생강의 이화학적 특성 및 항산화 활성
한국식품과학회지
2020 .12
-
고압효소처리에 의한 생강의 다당류와 기능성분 수용화
산업식품공학
2018 .01
-
Changes in Anti-inflammatory and Anti-cancer Activities and Chemical Profiles of Korean Ginger (Zingiber officinale Roscoe) by Different Drying and Extraction Methods
한국원예학회 학술발표요지
2023 .05
-
Anti-Oxidative Stress Activities of Zingiber officinale (ginger) extract in PC12 cell
한국식품영양과학회 학술대회발표집
2020 .10
-
Optimization of Enzyme-Assisted Extraction for Ginger (Zingiber officinale) Leaf using Response Surface method and its of Immunomodulating activity Effects
한국식품영양과학회 학술대회발표집
2022 .10
-
Evaluation of Useful Bio-Activities of Ginger (Zingiber officinale) Depending on Heat Treated Aging Methods
한국식품영양과학회 학술대회발표집
2017 .10
-
Physicochemical Properties and Antioxidant Activities of Aged Black Ginger (Zingiber officinale) by Hot-Air and Freeze Drying
한국식품영양과학회 학술대회발표집
2017 .10
-
Comparison of Anti-Inflammatory Activity of Ginger (Zingiber officinale Roscoe) Leaves and Stems Extracts
한국식품영양과학회 학술대회발표집
2021 .10
-
Quality Characteristics of Ginger and Ginger Juice Pomace Hot Water Extracts
한국식품영양과학회 학술대회발표집
2022 .10
-
Anti-oxidant Activities of Various Solvent Extracts from Ginger (Zingiber officinals Roscoe)
한국원예학회 학술발표요지
2018 .10
-
전처리 방법에 따른 생강과 생강박 분말의 품질 특성
한국식품영양학회지
2024 .08
-
Antidiabetic and Blood Flow Improvement Effects of Ginger (Zingiber officinale) Root, Leaf and Stream Extract
한국식품영양과학회 학술대회발표집
2020 .10
-
Change in Bioactive Compounds Content and Antioxidant Activity of Ginger during Aging Period
한국식품영양과학회 학술대회발표집
2017 .10
-
Development of Cleaved Amplified Polymorphic Sequence Markers for Classifying Ginger (Zingiber Officinale) Cultivars Using Reference Sequencing
Plant Breeding and Biotechnology
2023 .06
이 논문의 저자 정보
최근 본 자료
댓글(0)
0