In Vitro Digestion Model을 활용한 두류 소화 단계별 영양성분 변화 분석

서지정보

· 발행기관 : 한국식품영양학회
· 수록지 정보 : 한국식품영양학회지 / 36권 / 5호
· 저자명 : 이다빈, 장경아, 황인선, 강민숙, 서미경, 김행란, 유선미

목차

서 론
재료 및 방법
1. 시료 선정 및 전처리
2. In vitro digestive model
3. Dialysis 구현
4. 유리당 분석
5. 아미노산 분석
6. 지방산 분석
7. 저항전분 함량 분석
8. 통계분석
결과 및 고찰
1. In vitro digestive model을 적용한 두류의 단계별 유리당 함량 분석
2. In vitro digestive model 적용 전․후 저항전분 함량
3. In vitro digestive model을 적용한 두류의 단계별 아미노산 함량 분석
4. In vitro digestive model을 적용한 두류의 단계별 지방산 함량 분석
5. 주성분분석(PCA)을 이용한 두류의 소화단계별 영양성분 함량 비교
요약 및 결론
감사의 글

영어초록

Changes in contents of free sugars, amino acids, and fatty acids of legumes were analyzed for each phase of in vitro digestion. In addition, contents of resistant starch in raw and digested pulses were compared. Soybeans, kidney beans, cowpeas, and chickpeas were analyzed. An in vitro digestion model was used to analyze contents of nutrients using LC-MS and GC-MS. Stachyose in kidneybean, cowpea, and chickpea increased as the digestion phase progressed. In four types of legumes, raffinose slightly decreased or showed no significant difference between the Oral phase and the BBMV phase. Content of glucose, a monosaccharide, increased during the BBMV phase. During the digestion phase, levels of free amino acids and free fatty acids also increased. Content of resistant starch was reduced compared to that in the raw material. It was 0.01g/100 g food in soybean, 1.06 g/100 g food in red kidney bean, 0.77g/ 100g food in cowpea, and 0.76 g/100 g food in chickpea. It was confirmed that nutrients in the in vitro digestion model were liberated at each digestion phase with changes in the content of resistant starch. These results are expected to be used as fundamental data for obtaining bioavailability of nutrients.

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