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표제지=0,1,1

제출문=1,2,2

요약문=3,4,6

SUMMARY=9,10,6

CONTENTS=15,16,2

목차=17,18,2

List of figures=19,20,2

List of tables=21,22,2

제1장. 연구개발과제의 개요=23,24,1

제1절. 서론=23,24,3

제2장. 국내외 기술개발 현황=26,27,4

제3장. 연구개발 수행내용=30,31,1

제1절 연구개발 수행내용=30,31,1

1. Glucomannan 물성 특성 및 개선 시험=30,31,1

2. 어묵 가공시험 및 제품특성 조사=30,31,1

가. 어묵 가공시험=30,31,2

나. 어묵의 조직학적 특성=32,33,1

다. Scanning Electron Microsope(SEM) 촬영=32,33,1

3. 조미가공제품 개발시험=32,33,2

4. 음료제품 개발 시험=33,34,2

5. Glucomannan의 성분 및 기능성 분석=34,35,1

가. Glucomannan의 가수분해=34,35,1

나. Angiotensin- I 전환효소의 저해활성=35,36,1

다. 항산화 활성=35,36,1

라. 항혈액 응고(Activated partial thromboplastin time:APTT)=35,36,2

마. 암세포 증식 억제 효과(MTT-assay)=36,37,1

바. Bile acid 결합력 측정(Camire, 1993)=37,38,2

6. Glucomannan 제품의 저장성=39,40,2

제2절. 연구결과=41,42,1

1. Glucomannan의 물성 특성조사=41,42,15

2. 어묵 가공시험 및 조직 특성 조사=56,57,12

3. 조미가공제품 개발시험=68,69,12

4. Glucomannan을 이용한 음료 제품=80,81,7

5. Glucomannan의 기능성=87,88,1

가. Glucomannan의 분자량별 분획=87,88,2

나. Glucomannan 분자량별 획분의 기능성=89,90,1

1) Glucomannan 분해물의 분자량별 기능 활성=89,90,7

2) Glucomannan의 bile acid 결합능=95,96,7

6. 개발 제품의 위생적 안전성=102,103,1

가. 어묵 제품=102,103,7

나. 조미 건조제품=109,110,6

다. 음료제품의 품질특성 및 제품 안전성=115,116,5

7. Glucomannan 제품의 공정 확립 및 경제성 분석=120,121,10

제4장. 요약=130,131,5

제5장 참고문헌=135,136,47

영문목차

[title page etc.]=0,1,9

SUMMARY=9,10,6

CONTENTS=15,16,8

I. Introduction=23,24,3

II. Review on the current status=26,27,4

III. Research and result=30,31,1

Section 1. Contents of research=30,31,1

1. Reological properties and development of Glucomannan=30,31,1

2. Processing and characteristic of fishmeat Paste product=30,31,1

1) Processing of fishmeat paste product=30,31,2

2) Organic characteristic of fishmeat paste product=32,33,1

3) Scanning Electron Microsope(SEM)=32,33,1

3. Development of dried product=32,33,2

4. Development of beverage product=33,34,2

5. Functionality and component of glucomannan=34,35,1

1) Hydrolysis of Glucomannan=34,35,1

2) Angiotensin- I inhibitory activity=35,36,1

3) Antioxidant effect=35,36,1

4) APTT test=35,36,2

5) MTT-assay=36,37,1

6) Bile acid boinding capacity=37,38,2

6. Preservation of glucomannan product=39,40,2

Section 2. Result=41,42,1

1. Reological characteristic of glucomannan=41,42,15

2. Processing and organization of fishmeat paste Product=56,57,12

3. Development of dried product=68,69,12

4 Development of beverage Product=80,81,7

5. Functional of glucomannan=87,88,1

1) Separated Fraction of glucomannan=87,88,2

2) Functional of glucomannan=89,90,1

① functional of separated fraction=89,90,7

② Bile acid boinding capacity=95,96,7

6. Investigation sanitation safety of roduct=102,103,1

1) Preservation of fishmeat paste=102,103,7

2) Preservation of dried product=109,110,6

3) Preservation of beverage Product=115,116,5

7. Analysis of economical efficiency=120,121,10

IV. Result and discussion=130,131,5

V. Reference=135,136,47

그림목차

Fig. 1. Processing procedure of fishmeat paste product=31,32,1

Fig. 2. Standard curve for derermination of bile acids contents=38,39,1

Fig. 3. Shear stress vs. shear rate plot of glucomannan=42,43,1

Fig. 4. Shear stress vs. shear rate plot of Konjac=42,43,1

Fig. 5. Shear stress vs. shear rate plot of glucomannan soln(0.6%)=44,45,1

Fig. 6. Shear stress vs. shear rate plot of konjac soln(0.6%)=44,45,1

Fig. 7. Shear stress vs. shear rate plot of glucomannan soln(0.6%)=46,47,1

Fig. 8. Shear stress vs. shear rate plot of konojac soln(0.6%)=46,47,1

Fig. 9. Shear stress vs. shear rate plot of glucomannan soln(0.6%) during 5℃=47,48,1

Fig. 10. Shear stress vs. shear rate of glucomannan soln(0.6%) different(diferent) with pH after storage (24hr) at -20℃.=50,51,1

Fig. 11. Shear stress vs. shear rate of konjac soln(0.6%) different(diferent) with pH after storage (24hr) at -20℃.=51,52,1

Fig. 12. Shear stress vs. shear rate of glucomannan soln(0.1%) by autoclaving.=52,53,1

Fig. 13. Shear stress vs. shear rate plot of Konjac solution by autoclaving.=53,54,1

Fig. 14-1. Changes in texture characteristics of fishmeat paste mixed with glucomannan and konjac, amount of water.=59,60,1

Fig. 14-2. Changes in texture characteristics of fishmeat paste mixed with glucomannan and konjac, amount of water.=60,61,1

Fig. 15. Comparision of fish meat pastes as affected by the amounts of water and glucomannan added=62,63,1

Fig. 16. Scanning eletron micrograph of product A(magnification, 500×=64,65,1

Fig. 17. Scanning eletron micrograph of product B(magnification, 500×)=65,66,1

Fig. 18. Scanning eletron micrograph of product C(magnification, 500×)=66,67,1

Fig. 19. Scanning eletron micrograph of product D(magnification, 500×)=67,68,1

Fig. 20. Glucomannan을 이용한 조미 건조제품 가공 공정=68,69,1

Fig. 21. Image change of seasoning konjac different with drying conditions.(Left：70℃, 1-5hr, Right(Light)：90℃,1-5hr)=77,78,1

Fig. 22-1. Picture of seasoned and dried glucomannan products.=78,79,1

Fig. 22-2. Picture of seasoned and dried glucomannan product.=79,80,1

Fig. 23. Procedure of beverage product using hydrolysated glucomannan.=81,82,1

Fig. 24. Picture of glucomannan beverage (A:Grape and B:Strawberry)=86,87,1

Fig. 25. Antioxidant effect of hydrolysated glucomannan fraction different concentration.(A:Glucomanan fraction different concentration. (A:Glucomanan fraction different concentration. (A:Glucomannan, B:Total hydrolysated, C:＞100,000, D:10,000＜＜100,000=90,91,1

Fig. 26. Anticancer activity of hydrolysated glucomannan fraction different concentration(A:Glucomanan fraction different concentration. (A:Glucomannan, B:Total hydrolysated, C:＞100,000, D:10,000＜＜100,000, E:3,000＜＜100,000, F:＜3,000)=91,92,1

Fig. 27. ACE inhibitory activity of hydrolysated glucomannan fraction different concentration.(A:Glucomanan fraction different concentration. (A:Glucomannan, B:Total hydrolysated, C:＞100,000, D:10,000＜＜100,000, E:3,000＜＜100,000, F:＜3,000)=93,94,1

Fig. 28. APTT test of hydrolysated glucomannan fraction different concentration(A:Glucomanan fraction different concentration. (A:Glucomannan, B:Total hydrolysated, C:＞100,000, D:10,000＜＜100,000, E:3,000＜＜100,000, F:＜3,000)=94,95,1

Fig. 29. Cholic acid binding capacity of solution with various concentration of crude glucomannan hydrolysate(A:Glucomannan, B:Total hydrolysated;GH, C:GH＞100,000, D:10,000＜GH＜100,000, E:3,000＜GH＜10,000, F:GH＜3,000)=96,97,1

Fig. 30. Deoxycholic acid binding capacity of solution with various concentration of crude glucomannan hydrolysate(A:Glucomanan fraction different concentration.(A:Glucomannan, B:Total hydrolysated;GH, C:GH＞100,000, D:10,000＜GH＜100,000, E:3,000＜GH＜10,000, F:GH＜3,000)=97,98,1

Fig. 31. Taurocholic acid binding capacity of solution with various concentration of crude glucomannan hydrolysate(A:Glucomannan, B:Total hydrolysated;GH, C:GH＞100,000, D:10,000＜GH＜100,000, E:3,000＜GH＜10,000, F:GH＜3,000)=98,99,1

Fig. 32. Glycocholic acid binding capacity of solution with various concentration of crude glucomannan hydrolysate(A:Glucomannan, B:Total hydrolysated;GH, C:GH＞100,000, D:10,000＜GH＜100,000, E:3,000＜GH＜10,000, F:GH＜3,000)=99,100,1

Fig. 33. Change in pH of fish meat paste products mixed with glucomannan during storage periods=106,107,1

Fig. 34. Change in VBN of fish meat paste products mixed with glucomannan during storage periods=107,108,1

Fig. 35. Change in pH of dried glucomannan for storage periods.(A:Bulgogi taste, B:Chungyang pepper taste)=111,112,1

Fig. 36. Change in pH of glucomannan beverage for storage period(A:Grape, B:Strawberry)=117,118,1

Fig. 37. 어묵 제품의 제조공정=120,121,1

Fig. 38. 조미제품의 제조공정=123,124,1

Fig. 39. 음료제품의 제조공정=127,128,1

표목차

Table. 1. Shear stress of glucomannan soln at 600s­¹(이미지참조) by storage period (5℃)=49,50,1

Table. 2. Shear stress of glucomannan soln at 600s­¹(이미지참조) by autoclaving.=53,54,1

Table. 3. Shear stress of konjac soln at 600s­¹(1)(이미지참조) by autoclaving.=54,55,1

Table. 4. Texture characteristics of fishmeat paste mixed with glucomannan.=56,57,1

Table. 5. Mixed composition of raw material of fishmeat paste as affected by water amount added=61,62,1

Table. 6. Raw material composition of seasoning products=69,70,1

Table. 7. Composition of seasoning solution for preparation of seasoned and product=71,72,1

Table. 8. Texture characteristics of product prepared with glucomannan differently seasoned.=72,73,1

Table. 9. Texture changes of glucomannan as affected by drying conditions=75,76,1

Table. 10. 딸기시럽(64.6 Brix)첨가량에 따른 Glucomannan 음료의 기호도 변화=82,83,1

Table. 11. 포도시럽 (64.6 Brix) 첨가량에 따른 Glucomannan 음료의 기호도 변화=82,83,1

Table. 12. pH of glucomannan beverage prepared with different amount of strawberry and grape syrups=84,85,1

Table. 13. Total dietary fiber of glucomannan-enzyme hydrolysate=85,86,1

Table. 14. Fractionation of glucomannan hydrolysate by mannanase as affected by molecular weight.=87,88,1

Table. 15. Proximate composition of fishmeat paste product=103,104,1

Table. 16. Texture analysis of surimi different with glucomannan contents=104,105,1

Table. 17. Changes in viable cell count during storage periods of fish meat paste Products at lO℃(CFU／mL)=105,106,1

Table. 18. Glucomannan을 이용한 어묵 제품의 품질 검토=108,109,1

Table. 19. Proximate composition of dried glucomannan(Bulgogi taste, B:Chungyang pepper taste)=109,110,1

Table. 20. Texture characteristic of seasoned and dried glucomannan products(A:Bulgogi taste, B:Chungyang pepper taste)=110,111,1

Table. 21. Changes of viable cell count during storage periods of dried glucomannan at 37℃(A:Bulgogi taste, B:Chungyang pepper taste)=112,113,1

Table. 22. 저장조건에서 glucomannan 조미 건조제품의 기호도 변화(A:불고기 맛, B:청량고추 맛)=113,114,1

Table. 23. Glucomannan을 이용한 조미제품의 표준규격=114,115,1

Table. 24. Proximate composition of Glucomannan beverage product.(A:Grape, B:Strawberry)=115,116,1

Table. 25. Contents of total dietary fiber(A:Grape, b:Strawberry)=116,117,1

Table. 26. Changes in viable cell count of beverage Products during storage periods of glucomannan at 37℃(A:Grape, B:Strawberry)=117,118,1

Table. 27. Glucomannan 음료 제품의 기호도 변화(A:Grape, B:Strawberry)=118,119,1

Table. 28. Glucomannan을 이용한 음료제품의 표준규격=119,120,1

Table. 29. Glucomannan을 이용한 연제품의 생산단가=122,123,1

Table. 30. Glucomannan을 이용한 조미용액의 생산단가=125,126,1

Table. 31. Glucomannan을 이용한 조미 건조 제품의 생산단가=126,127,1

Table. 32. Glucomannan을 이용한 음료 제품의 생산단가=129,130,1

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