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Quality improvement of fried rice noodle by applying protein-polyphenol interaction between pea protein isolate and green tea : Quality improvement of fried rice noodle by applying protein-polyphenol interaction between pea protein isolate and green tea 원문보기

  • 저자

    이지혜

  • 학위수여기관

    세종대학교 대학원

  • 학위구분

    국내석사

  • 학과

    식품공학과

  • 지도교수

    유상호

  • 발행년도

    2014

  • 총페이지

  • 키워드

    Polyphenol Protein-polyphenol interaction Antioxidant activity Fried rice noodle;

  • 언어

    eng

  • 원문 URL

    http://www.riss.kr/link?id=T13541046&outLink=K  

  • 초록

    Polyphenols have been receiving great attention due to their health benefits and functionalities such as antioxidant effects and extension of shelf life. Despite of the great potentials to be utilized as food materials, wild berries and green tea are underutilized in food industry due to protein-polyphenol interaction. The objectives of the study were to improve quality of protein-polyphenol interaction applied fried rice noodle. Prior to proceed with this study, to optimize extraction conditions for total phenolics and antioxidant activity of raspberry (Rubus coreanus), mulberry (Morus bombycis) and green tea (Camella sinensis) extracts using response surface methodology (RSM). After that, Green tea and mulberry extracts were examined stability of free radical-scavenging activities under temperature, light & pH exposure. In the case of the contents of total phenolics (TP), ABTS radical-scavenging activities (ABTS), and DPPH radical-scavenging activities (DPPH), they showed similar predicted and experimental values under the optimal extraction conditions tested. Also, correlation analysis between the content of TP, ABTS, and DPPH displayed highly positive coefficients (p


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