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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.31 no.5, 2018년, pp.577 - 586
우관식 (농촌진흥청 국립식량과학원 중부작물부) , 김성국 (농촌진흥청 국립식량과학원 중부작물부) , 정건호 (농촌진흥청 국립식량과학원 중부작물부) , 김현주 (농촌진흥청 국립식량과학원 중부작물부) , 이지혜 (농촌진흥청 국립식량과학원 중부작물부) , 이병원 (농촌진흥청 국립식량과학원 중부작물부) , 이유영 (농촌진흥청 국립식량과학원 중부작물부) , 이병규 (농촌진흥청 국립식량과학원 중부작물부)
The proximate compositions, quality and physicochemical characteristics of mung-bean cultivars cultivated in the north-central region of South Korea with different seeding periods were evaluated. A significant difference was noted in the proximate compositions and chromaticity of mung-beans accordin...
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핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
녹두의 성분은? | )는 아열대성 콩과작물로 따뜻한 기후에서 잘 자라고(Kim 등 2008), 종피 색에 따라 노란색, 녹색을 띤 갈색, 검은 빛을 띤 갈색 녹두 등으로 구분되며, 녹색 녹두가 90%를 차지한다(Kim 등 2013). 녹두는 당질(45~62%)과 단백질(20~28%)로 이루어져 있어 지방함량(1% 내외)이 낮고, 비교적 전분함량이 높아 쌀과 함께 부식 소재로 쓰이거나, 숙주나물과 빈대떡의 원료로 사용되고 있다(Noh 등 2001; Imm & Kim 2010). | |
녹두의 기능성의 종류는? | 녹두의 기능성에 대한 연구는 매우 제한적으로 이루어졌다. 녹두의 이소플라본 함량과 항산화 활성 및 혈전용해 활성을 평가하였으며(Oh 등 2001; Kim 등 2007), 녹두 나물 생즙이 카드뮴에 의한 쥐 간 손상의 회복에 미치는 영향(Choi등 1998), 녹두 에탄올 추출물의 항산화 활성, 항변이성 및 변이원성에 대한 비교 연구에서는 변이원 mitomycin C에 대하여 유의적인 항변이성을 나타냈으며, 지시세포의 성장을 촉진하는 효과가 나타났다(Chang 등 2002). 녹두 에탄올 추출물이 백내장, 동맥경화, Alzheimer’s disease의 질환과 관련이 있는 진행성 당화 종말생성물(advanced glycation end products)의 생성을 억제하는 것으로 보고하였다(Peng 등 2008). 또한, 녹두 껍질에 특이적으로 함유된 vitexin과 isovitexin의 항산화 활성(Kim 등 2008; Kim 등 2010), 항산화 및 항염증 활성(Imm & Kim 2010; Wi 등 2012) 등이 보고되어 있다. 일반적으로 flavonoid 류 등 기능성 물질은 특정 부위에 상대적으로 다량 함유되어 있고(Kim & Kim 1996), 품종, 지역, 연차 및 온도 등의 재배조건에 따라 함량 변이가 큰 것으로 알려져 있다(Hoeck 등 2000; Kitamura 등 1991). | |
녹두의 특징은? | 녹두(Phaseolus radiatus L.)는 아열대성 콩과작물로 따뜻한 기후에서 잘 자라고(Kim 등 2008), 종피 색에 따라 노란색, 녹색을 띤 갈색, 검은 빛을 띤 갈색 녹두 등으로 구분되며, 녹색 녹두가 90%를 차지한다(Kim 등 2013). 녹두는 당질(45~62%)과 단백질(20~28%)로 이루어져 있어 지방함량(1% 내외)이 낮고, 비교적 전분함량이 높아 쌀과 함께 부식 소재로 쓰이거나, 숙주나물과 빈대떡의 원료로 사용되고 있다(Noh 등 2001; Imm & Kim 2010). |
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