$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

발아보리를 이용한 고추장 당화물의 품질특성

Quality Characteristic of Saccharified Materials Manufactured from Germinated Barley

초록

Germ본 연구는 GABA 함량이 높은 발아보리 제조조건을 선정하고, 발아보리를 이용한 고추장 당화물의 품질특성을 분석하였다. 수침온도(5, 15 및 $25^{\circ}C$)에 관계없이 수침시간이 경과함에 따라 보리의 수분흡수율은 증가하고 수침용액의 pH는 감소하였으며, 25에서 수분흡수율(33.46-59.86%)과 pH의 변화(6.37-5.56)가 가장 크게 나타났다. 보리의 GABA 함량은 $25^{\circ}C$, 20시간 수침 시켰을때 11.90mg/100g으로 가장 높았다. 수침 후 발아조건(5, 15 및 $25^{\circ}C$, 0-72 h)별 보리의 GABA 함량에 있어서는 $5^{\circ}C$에서 36시간 발아시켰을 때 15.06 mg/100g으로 가장 높아 원맥보다 GABA 함량이 약 7.4배 증가하였다. 전분질원으로서 찹쌀, 보리 또는 발아 보리 첨가에 관계없이 모든 고추장 당화물의 pH는 당화기간 동안 감소하였고, 산도, 아미노태 질소 함량 및 암모니아태 질소 함량은 증가하였다. 고추장 당화물의 GABA 함량도 전분질원 종류에 관계없이 당화기간이 경과함에 따라 증가되었고, 발아보리 첨가 당화물의 GABA 함량이 11.89mg/100g으로 가장 높았다.

Abstract

Germination conditions were evaluated to obtain barley containing a high content of gamma-aminobutyric acid (GABA), and quality characteristics of saccharified materials manufactured using germinated barley were investigated. Water absorption content of barley increased but pH of the steeping solution decreased with increasing steeping time at all steeping temperatures. The changes in water absorption content and pH were highest at a steeping temperature of $25^{\circ}C$. The highest GABA content was obtained at a steeping condition of $25^{\circ}C$ for 20 h. The highest GABA content was obtained for a germination condition of $5^{\circ}C$ for 36 h after steeping, resulting in an increase of 7.4 times more GABA contents than that in raw material. The pH of saccarified materials decreased but titratable acidity, amino type nitrogen content, and ammonia type nitrogen content increased during the saccharification period. GABA content of saccarified materials increased with increasing saccharification period, resulting in the highest GABA content from saccarified materials containing germinated barley.

참고문헌 (32)

  1. Son YK, Son JR, Kim SL, Song J, Baek SB, Kim JK, Nam JH. Effect of storage method on seed chemical and germination traits in barley. Korean J. Crop Sci. 47: 201-205 (2002) 
  2. Lee YT. Dietary fiber composition and viscosity of extracts from domestic barley, wheat, oat, and rye. Korean J. Food Nutr. 14: 233-238 (2001) 
  3. Lee YT. Effects of malt modification on $\beta$glucan solubility and beer viscosity. Korean J. Food Sci. Technol. 40: 360-363 (2008) 
  4. Bamforth CW, Barclay AHP. Malting technology and the uses of malt. pp. 297-354. In: Barley: Chemistry and Technology. Macgregor AW, Bhatty RS (eds). American Association of Cereal Chemistry, Inc., St. Paul, MN, USA (1993) 
  5. Oh SH, Moon YJ and Oh CH. $\gamma$-Aminobutyric acid (GABA) content of selected uncooked foods. Nutraceuticals Food 8: 75-78 (2003) 
  6. Mayer RR, Cherry JH, Rhodes D. Effects of heat shock on amino acid metabolism of cowpea cells. Plant Physiol. 94: 796- 810 (1990) 
  7. Narayan YS, Nair PM. Metabolism enzymology and possible roles of $\alpha$-aminobutyrate in higher plants. Phytochemistry 29: 367-375 (1990) 
  8. Omori MT, Tano J, Okamoto T, Tsushida T, Higuchi MM. Effect of anaerobically treated tea (Gabaron tea) on blood pressure of spontaneously hypertensive rats. Nippon Nogeik. Kaishi 61: 1449-1451 (1987) 
  9. Oh CH, Oh SH. Effect of germinated brown rice extracts with enhannced level of GABA on cancer cell proliferation and apoptosis. J. Med. Food 7: 19-23 (2004) 
  10. Oh SH. Effects and applications of germinated brown rice with enhanced level of GABA. Food Sci. Indus. 40: 41-46 (2007) 
  11. Kim LH, Jang IS, Song JM. A clinical trial about anti-anxiety and anti-stress effect of a modified formula consisted with several herbs. Korean J. Ori. Med. Physiol. Pathol. 17: 1533-1537 (2003) 
  12. Choi HD, Park YK, Kim YS, Chung CH, Park YD. Effect of pretreatment conditions on γ-aminobutyric acid content of brown rice and germinated brown rice. Korean J. Food Sci. Technol. 36: 761-764 (2004) 
  13. Jeon GU, Lee MY, Yoon JM, Jang SH, Jung MR, Jeong HS, Lee JS. Effects of heat treatment and selected medicinal plant extracts on GABA content after germination. Korean J. Soc. Food Sci. Nutr. 39: 154-158 (2010) 
  14. Chung HJ, Jang SH, Cho HY, Lim ST. Effect of steeping and anaerobic treatment on GABA content in germinated waxy hullless barley. LWT-Food Sci. Technol. 42: 1712-1716 (2009) 
  15. Li H, Cho JY, Gao TC, Choi CR, Lee KD, Cho JE, Cho GS, Ham KS. Increment of physiologically active compounds in germinated brown rice treated with chitosan and its effect on obesity of rat fed a high fat diet. Korean J. Soc. Food Sci. Nutr. 37: 985- 991 (2008) 
  16. Yun SJ, Yoo NH. Changes of free amino acid and free sugar contents on barley seedings in response to anaerobic or cold treatment. Korean J. Crop Sci. 41: 139-144 (1996) 
  17. Lim SI, Choi SY, Cho GH. Effects of functional ingredients addition on quality characteristics of gochujang. Korean J. Food Sci. Technol. 38: 779-784 (2006) 
  18. Shin DH, Kim DH, Choi U, Lim MS, An EY. Changes in microflora and enzymes activities of traditional gochujang prepared with various raw materials. Korean J. Food Sci. Technol. 29: 901-906 (1997) 
  19. Kwon DJ, Jung JW, Kim JH, Park JH, Yoo JY, Koo YJ, Chung KS. Studies on establishment of optimal aging time of Korean traditional gochujang. Agric. Chem. Biotechnol. 39: 127-133 (1996) 
  20. Ham SS, Kim SH, Yoo SJ, Oh HT, Choi HJ, Chung MJ. Quality characteristics of gochujang added deep sea water salt and sea tangle. Korean J. Food Preserv. 15: 214-218 (2008) 
  21. Lee EY, Park GS. Quality characteristics of gochujang with addition of apple juices. Korean J. Food Cookery Sci. 25: 747-757 (2009) 
  22. Park WP, Cho SH, Lee SC, Kim SY. Changes of characteristics in gochujang fermented with maesil powder or concentrate. Korean J. Food Preserv. 14: 378-384 (2007) 
  23. Seo JE, Han HK, Chung MS, Kim GH. Sensory characteristics of traditional gochujang containing essential oils. Korean J. Food Cookery Sci. 26: 180-187 (2010) 
  24. Moon TW, Kim ZU. Some chemical physical characteristics and acceptability of gochujang from various starch sources. Korean J. Agric. Chem. Soc. 31: 387-393 (1988) 
  25. Park WP. Quality changes of gochujang with different mixing ratio of raw starch materials during aging. Korean J. Soc. Food Nutr. 22: 433-436 (1993) 
  26. Kim YS, Hwang SJ. Quality characteristics of traditional gochujang added with concentrations of Korean various grain. Korean J. Food Cookery Sci. 21: 677-684 (2005) 
  27. Becker HA. On the absorption of liquid water by the wheat kernel. Cereal Chem. 37: 309-311 (1960) 
  28. Zhang G, Brown AW. The rapid determination of γ-aminobutyric acid. Phytochemistry 44: 1007-1009 (1997) 
  29. Saikusa T, Horino T, Mori Y. Distribution of free amino acids in the rice kernel and kernel fractions and the effect of water soaking on the distribution. J. Agr. Food Chem. 42: 1122-1125 (1994) 
  30. Jung GH, Park NY, Jang SM, Lee JB, Jeong YJ. Effects of germination in brown rice by addition chitosan/glutamic acid. Korean J. Food Preserv. 11: 538-543 (2004) 
  31. Park SJ, Kim DH. Effect of combined use of various anti-microbial materials on brewing of low salted gochujang. Korean J. Soc. Appl. Biol. Chem. 50: 287-294 (2007) 
  32. Cho HO, Kim JG, Lee HJ, Kang JH, Lee TS. Brewing method and composition of traditional gochujang (red pepper paste) in Jeollabukdo area. Korean J. Agric. Chem. Soc. 24: 21-28 (1981) 

이 논문을 인용한 문헌 (2)

  1. Cha, Mi-Na ; Jun, Hyun-Il ; Song, Geun-Seoup ; Kim, Young-Soo 2012. "The Effects of Germination Conditions on GABA and the Nutritional Components of Barley" 한국식품과학회지 = Korean journal of food science and technology, 44(1): 41~47 
  2. Seo, Jae-Sil ; Park, In-Duck 2014. "Quality Properties of Barley Kochujang Added wih Germinated Barley Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 29(2): 187~194 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일