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KMID : 1134820070360101334
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 10 p.1334 ~ p.1340
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Monitoring on Functional Properties of Solid Cheonggukjang Extracts by Using Response Surface Methodology
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Lee Bo-Mi
DO Jung-Ryong
Kim Hyun-Ku
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Abstract
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Extraction characteristics of solid Cheonggukjang and the functional properties of corresponding extracts were monitored by the response surface methodology (RSM). The maximum extraction yield of 12.08% was obtained under the specific extraction conditions, such as microwave power of 132.40 W, ratio of solvent to sample content of 7.57 g/mL and extraction time of 14.11 min. The maximum electron donating ability (EDA) was found as 33.53% at the conditions of 113.26 W microwave power, 16.39 g/mL of ratio of solvent to sample content and 12.67 min extraction time. The maximum superoxide dismutase (SOD)-like activity was 89.62% under the extraction conditions of 61.82 W, 17.06 g/mL and 9.03 min. Based on superimposition of three dimensional RSM with respect to extraction yield, electron donating ability and SOD-like activity obtained under the various extraction conditions, the optimum ranges of extraction conditions were found to be microwave power of 75～140 W, ratio of solvent to sample content of 3～12 g/mL and extraction time of 1～11 min, respectively.
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KEYWORD
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monitoring, functional property, solid Cheonggukjang
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