현미(고아미) 알코올발효 부산물의 효소처리에 따른 품질특성 (Quality Characteristics on Enzyme Treatment of Brown Rice(Goami) Alcohol Fermentation By-Product)

서지정보

· 발행기관 : 한국식품저장유통학회
· 수록지 정보 : Food Science and Preservation / 15권 / 3호 / 477 ~ 482페이지
· 저자명 : 장세영, 우승미, 김태영, 여수환, 김상범, 홍주연, 정용진

초록

The quality characteristics of Goami by-product under the mixed enzyme treatment condition of α-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the α-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all G～G5 in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the α-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14%, and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all G～G5 sugars by showing the highest amount of 1,800 mg%. At the Goami by-product powder (GBPP), G～G2 sugars were detected with about 66 mg%, and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.

영어초록

The quality characteristics of Goami by-product under the mixed enzyme treatment condition of α-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the α-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all G～G5 in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the α-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14%, and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all G～G5 sugars by showing the highest amount of 1,800 mg%. At the Goami by-product powder (GBPP), G～G2 sugars were detected with about 66 mg%, and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.

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