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
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.4
- 발행연도
- 2009.12
- 수록면
- 335 - 342 (8page)
이용수
초록· 키워드
오류제보하기
Bioactive compounds were produced from carrot pomace by solid-state fermentation using Bacillus subtilis HA and Leuconostoc mesenteroides. The carrot pomace (CP) fermented by B. subtilis HA with 3% monosodium glutamate (MSG) showed higher production of various bioactive compounds, with 1.64 Pa·sⁿ of consistency, 2.31% of mucilage content, 16.95 unit/g of fibrinolytic enzyme activity, 35.3 unit/g of proteolytic activity and 37.5 ㎎% of tyrosine content. The mucilage production was greatly dependent upon the concentration of MSG added. Most MSG added in CP was converted into mucilage (2.3%) including 0.83% poly-γ-glutamic acid (PGA) with 1,505 kDa of molecular weight. The CP fermented secondly by Leuc. mesenteroides showed acidic pH and lower consistency. However, the fibrinolytic and proteolytic activities were increased. The secondly fermented CP showed the viable cell counts with 2.5×10? CFU/g of B. subtilis HA and 3.7×10? CFU/g of Leuc. mesenteroides, respectively. The freeze-dried fermented CP showed 2.88 Pa·sⁿ of consistency, 24% of mucilage content and 104.9 unit/g of fibrinolytic enzyme activity, respectively. Also, the powder of fermented CP indicated viable cell counts of 8.0×10? CFU/g of B. subtilis and 4.0×10? CFU/g of Leuc. mesenteroides. Therefore, the fermented CP that was fortified with dietary fibers, fibrinolytic enzyme and probiotics could be utilized as valuable ingredients of functional foods in food or cosmetic industries.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (38)
참고문헌 신청
1. [학술지(정기간행물)] - Lee HJ / 2000 / The changes of components and texture out of carrot and radish pickles during the storage / Korean J Food Nutr : 563 ~ 569
2. [학술지(정기간행물)] - Lim SB / 1996 / Effect of blanching condition on the quality of carrot juice / J Korean Soc Food Sci Nutr : 680 ~ 686
3. [학술지(정기간행물)] - Fraser PD / 2003 / The biosynthesis and nutritional uses of carotenoids / Progress Lipid Res : 228 ~ 235
4. [학술지(정기간행물)] - Rho SN / 1299 / Anti-tumor effect of carrot (Docus carota L.) extracts in the human lung cancer cell line NCL-H1299 / J East Asian Soc Dietary Life : 289 ~ 298
5. [학술지(정기간행물)] - Han MJ / 1999 / The preference and inhibitory effect of root vegetables on β-glucuronidase and tryptophanase of human intestinal bacteria / Korean J Soc Food Sci : 555 ~ 564
2. [학술지(정기간행물)] - Lim SB / 1996 / Effect of blanching condition on the quality of carrot juice / J Korean Soc Food Sci Nutr : 680 ~ 686
3. [학술지(정기간행물)] - Fraser PD / 2003 / The biosynthesis and nutritional uses of carotenoids / Progress Lipid Res : 228 ~ 235
4. [학술지(정기간행물)] - Rho SN / 1299 / Anti-tumor effect of carrot (Docus carota L.) extracts in the human lung cancer cell line NCL-H1299 / J East Asian Soc Dietary Life : 289 ~ 298
5. [학술지(정기간행물)] - Han MJ / 1999 / The preference and inhibitory effect of root vegetables on β-glucuronidase and tryptophanase of human intestinal bacteria / Korean J Soc Food Sci : 555 ~ 564
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UCI(KEPA) : I410-ECN-0101-2010-511-001651868