초록

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녹두, 대두, 참깨 및 들깨를 상온에서의 침지 및 발아 그리고 $60^{\circ}C$에서 incubation 및 $120^{\circ}C$에서 autoclaving시켰을 때 이들의 처리가 phosphorus와 phytic acid의 함량에 미치는 영향을 조사하였다. Total P는 24시간의 침지와 incubation에서 약간 감소하였고, $5{\sim}6$일간의 발아에서는 녹두와 대두에서 약간의 증가를 보이었으나 전체적으로 큰 변화는 없었다. Inorganic P는 24시간의 침지후에 전시료에서 그함량이 증가함을 보여주었고, 발아기간이 경과함에 따라 급속히 증가하였다. 10시간의 incubation에서 참깨와 들깨 inorganic P는 증가되었으나 두류에서는 별다른 변화가 없었고, 4시간의 autoclaving으로는 두류에서 $244{\sim}285%$정도 증가되었으나 깨종실에서는 별다른 변화가 없었다. Phytic acid는 침지시 녹두에서 25%로 가장 많이 감소되었고 둘째는 7%로 가장 적게 감소되었다. 이들 종실의 발아시는 $5{\sim}6$일 후에 녹두의 phytic acid는 92%, 대두는 76% 그리고 참깨는 78%나 크게 감소되었고, incubation시는 녹두와 대두에서 각각 83%와 61% 감소되었고, autoclaving시에도 대두에서 68%, 깨에서 17%까지 감소되었다.

Abstract ▼ AI-Helper

Changes in phosphorus compounds and phytic acid of mung bean, soybean, sesame and perilla were investigated during soaking in water, germination, incubation at $60^{\circ}C$ and autoclaving at $120^{\circ}C$. The results showed that total P in all the seeds was decreased slight...

Changes in phosphorus compounds and phytic acid of mung bean, soybean, sesame and perilla were investigated during soaking in water, germination, incubation at $60^{\circ}C$ and autoclaving at $120^{\circ}C$. The results showed that total P in all the seeds was decreased slightly by soaking and incubation, but increased in mung bean, soybean during germination. Inorganic P was increased for all the seeds after soaking for 24 hrs, while its content in mung bean, soybean and sesame was significantly increased during germination. Phytic acid content in mung bean, soybean and sesame was significantly seduced by 92 %, 76 % and 78 %, respectively, after 5-6 days of germination. Soaking the seeds for 24 hrs resulted in the reduction of phytic acid by the range of 8-25 %. It was also found that incubation at $60^{\circ}C$ for 10 hrs or autoclaving at $120^{\circ}C$ for 4 hrs affected significantly for removal of phytic acid from the legume seeds.