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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.19 no.4, 2009년, pp.585 - 592
최봉순 (경기대학교 외식조리관리학과) , 강근옥 (국립한경대학교 영양조리과학과)
The objectives of this study were to analyze the physiological and antimicrobial activities of wheat germ. The fatty acid components of the wheat germ included palmitic, stearic, oleic, linoleic, and linolenic acids. Furthermore, the acid value was 8.5, the peroxide value was 7.1, the iodine value w...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
밀 배아의 지방에는 무엇의 함량이 많은가? | 밀 배아의 주요 영양 성분으로는 천연 항산화제의 역할을 하는 비타민 E와 xanthophyll, xanthophyll ester, carotene으로 구성된 carotenoide 색소 등이 있다. 또한 밀 배아의 지방에는 토코페롤 함량이 많아 건강식품으로서 가치가 있으며, 지방산으로는 linoleic acid가 전체 지방산의 60% 정도를 차지하고 있다(Choe & Youn 2005). | |
밀 배아의 주요 영양 성분은 무엇인가? | 밀 배아의 주요 영양 성분으로는 천연 항산화제의 역할을 하는 비타민 E와 xanthophyll, xanthophyll ester, carotene으로 구성된 carotenoide 색소 등이 있다. 또한 밀 배아의 지방에는 토코페롤 함량이 많아 건강식품으로서 가치가 있으며, 지방산으로는 linoleic acid가 전체 지방산의 60% 정도를 차지하고 있다(Choe & Youn 2005). | |
본 연구에서 밀 배아의 일반 성분을 측정한 결과는 무엇인가? | 본 연구에 사용한 밀 배아의 일반 성분은 Table 3과 같다. 밀 배아의 수분 함량은 11.4%였으며, 조단백 24.4%, 조지방 13.1%(조지방 중의 인지질의 함량은 1.70%), 당 46.7%, 조섬유 3.3% 그리고 조회분은 2.1%이었다. Choi et al(2000)의 연구에서 밀 배아의 수분 함량은 11. |
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