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
- 학위논문
- 저자정보
- 지도교수
- 홍재훈
- 발행연도
- 2021
- 저작권
- 건양대학교 논문은 저작권에 의해 보호받습니다.
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초록· 키워드
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This study looked at the quality changes of the fermented acidic beverage using Corn silk(Zeamays L.) and Mulberry leaf(Morus alba) extract. After extracting and fermentation for 15 days, cellulose was 7.17?8.30 mm thickness, pH was significantly reduced to 3.68?3.93
and total acidity increased significantly to 3.41?3.77%, indicating G. xylinus fermentation activity. The total flavonoids and phenols contents were 37.42-164.65 ㎍/mL, 138.67-620.17 ㎍/mL, so DPPH and ABTS radical scavenging and reducing power were 23.87-69.39%, 59.92-75.68% and 27.27-82.33%. Anti-microbial activity, Corn silk showed activity for gram-negative bacteria and mulberry leaf for all test strains, especially for A. calcoaceticus, B. coagulans and E. coli. In addition, Anti-diabetic activity for fermented acidic beverage was
found to be 22.51-33.66%, lower than that of control Acarbose, but more likely as a natural material. Although the combination of Corn silk and Mulberry leaf did not increase the functionality of the fermented acidic beverage, Mulberry leaf was confirmed that the
manufacuture of fermented acidic beverage with nutritional and functional characteristics was possible compared to Corn silk. The results of the study confirmed the functional characteristics of fermennted acid drinks based on Corn silk and Mulberry leaf extract,
and it is believed that additional sensory evaluation will be necessary for the analysis of sensory characteristics.
and total acidity increased significantly to 3.41?3.77%, indicating G. xylinus fermentation activity. The total flavonoids and phenols contents were 37.42-164.65 ㎍/mL, 138.67-620.17 ㎍/mL, so DPPH and ABTS radical scavenging and reducing power were 23.87-69.39%, 59.92-75.68% and 27.27-82.33%. Anti-microbial activity, Corn silk showed activity for gram-negative bacteria and mulberry leaf for all test strains, especially for A. calcoaceticus, B. coagulans and E. coli. In addition, Anti-diabetic activity for fermented acidic beverage was
found to be 22.51-33.66%, lower than that of control Acarbose, but more likely as a natural material. Although the combination of Corn silk and Mulberry leaf did not increase the functionality of the fermented acidic beverage, Mulberry leaf was confirmed that the
manufacuture of fermented acidic beverage with nutritional and functional characteristics was possible compared to Corn silk. The results of the study confirmed the functional characteristics of fermennted acid drinks based on Corn silk and Mulberry leaf extract,
and it is believed that additional sensory evaluation will be necessary for the analysis of sensory characteristics.
목차
1. 이론적 배경 11.1. 원료정보 11.1.1. 옥수수수염 11.1.2. 뽕잎 21.2. 발효산형음료 31.3. 항산화 31.4. 당뇨병 52. 연구 목적 및 필요성 62,1. 연구의 필요성 62.2. 연구의 목적 7제2장 실험방법 81. 시약 82. 기기 83. 발효산형음료 제조 93.1. 균주 배양 93.2. 원료 배합에 따른 발효산형음료 제조 94. 일반품질특성 114.1. Cellulose 두께 변화4.2. pH 및 산도4.3. 탁도4.4. 색도5. 기능성분 분석 125.1. 총 플라보노이드 함량5.2. 총 페놀 함량6. 항산화 활성 136.1. DPPH 라디칼 소거능6.2. ABTS 라디칼 소거능6.3. 환원력7. 항당뇨 활성 147.1. α-glucosidase 저해 활성8. 항균 활성 158.1. 탁도 측정법8.2. Paper disc법9. 통계 처리 16제3장 결과 및 고찰 171. 일반품질특성1.1. Cellulose 두께 변화 171.2. pH 및 산도 181.3. 탁도 221.4. 색도 242. 기능성분 분석2.1. 총 플라보노이드 함량 262.2. 총 페놀 함량 283. 항산화 활성3.1. DPPH 라디칼 소거능 303.2. ABTS 라디칼 소거능 323.3. 환원력 344. 항당뇨 활성4.1. α-glucosidase 저해 활성 365. 항균 활성5.1. 탁도 측정법 385.2. Paper disc법 40제4장 결론 42참고문헌 43영문초록 53감사의 말씀 55
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