→ 한국식품과학회지2021 ; 53(5): 553-560
Production of green tea jelly using theanine and its physiochemical characterization
녹차 theanine을 이용한 젤리 제조 및 품질특성 조사
Seong Gyung Kim1, Hana Jeong2, Ae Eun Im2, Kwang-Yeol Yang3, Yong Soo Choi4, and Seung-Hee Nam1,2*
1Department of Food Science & Technology, Chonnam National University 2Institute of Agricultural Science and Technology, Chonnam National University 3Department of Applied Biology, Chonnam National University 4Department of Floriculture, Chunnam Techno University
김성경1 · 정하나2 · 임애은2 · 양광열3 · 최용수4 · 남승희1,2*
1전남대학교 식품공학과, 2전남대학교 농업과학기술연구소, 3전남대학교 응용생물학과, 4 전남과학대학교 화훼원예학과
Theanine, the major amino acid and a sweet umami component of green tea, has anti-stress effects in humans. From green tea, theanine was extracted at 80oC for 2 h using a low temperature, high pressure extractor, and caffeine was removed using an HP-20 column with 80% ethanol. Theanine extracts were applied to produce functional jelly using three kinds of gelling agents (I, II, and III) or various concentrations of theanine extracts (10-50%). Theanine jelly was characterized with respect to its physical properties, product stability, and physiological function. Gelling agent III (tamarind gum, xanthan gum, and locust bean gum=2:3:5, w/w/w) and S3 (35% theanine extracts) jelly exhibited the optimum textural properties with lower hardness and high springiness. Among theanine jellies, S3 exhibited optimum product stability, high 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging, and acetylcholinesterase inhibitory activity. These results indicate that the anine extracts could be used as a neuroprotective source in the food industry.
green tea, theanine jelly, physiochemical property, AChE inhibitory
한국식품과학회지 2021 Oct; 53(5): 553 - 560