초록

○ 연구개발의 내용
- 미강 및 싸라기의 성분 분석 및 기능성 탐색 (1세부)
- 전통주 원료곡용 품종 증식 및 원료품질 분석 (2세부)
- 품종별 제조된 전통주의 이화학적 특성 분석 (2세부)
○ 연구개발의 범위
- 지방산 및 식이섬유, 전분 특성 등 (1세부)
- 원료곡 증식 및 원료 품질특성 검정 (2세부)
- pH, 당도, 알콜 함량 등 (2세부)

Abstract ▼

First study was conducted to determine physicochemical characteristics, and biological activity such as antioxidant, antiproliferative and immunological activities of by-products of rice milling including rice bran and half-crashed rice for development of functional foods for the prevention of adult

First study was conducted to determine physicochemical characteristics, and biological activity such as antioxidant, antiproliferative and immunological activities of by-products of rice milling including rice bran and half-crashed rice for development of functional foods for the prevention of adult disease.
DPPH, ABTS radical scavenging activities and reducing power have been used to investigate the relative antioxidant activities of extracts. The contents of total polyphenol, total flavonoid and $\gamma$-oryzanol in the extracts were measured by spectrophotometric methods and vitamin E was carried out by HPLC. The 70% ethanol extracts of rice bran showed markedly antioxidant activities than those of the extracts from half-crushed rice. Among the by-products of rice milling, 'Hongjiju' rice bran tended to be the most effective antioxidant activities compared to others of by-products of rice milling, whereas 70% ethanolic extracts of by-products of rice-milling were not found to immunological activities such as macrophage and mitogenic activities. In cancer cell lines, MCF7 cell lines showed a higher antiproliferating effect than NCI-H460 cell line. The growth-inhibitory effect against MCF7 cancer cells were 54.21% for 100 ${\mu}g$/mL Heugkwangbyeo rice bran extract. This antioxidant potential is partly due to the bioactive components present in by-products of rice milling including rice bran and half-crushed rice.

목차 Contents

• 표지...1
• 요약문...3
• SUMMARY...6
• 제 1 장 서 론...7
• 제 2 장 국내외 기술개발 현황...9
• 제 3 장 연구개발수행 내용 및 결과...11
• 제1절 벼 도정부산물의 기능성 소재화 연구 (제1세부과제)...11
• 제2절 특수미 이용성 증진을 위한 가공 적성 연구 (제2세부과제)...31
• 제 4 장 연구개발 목표 달성도 및 대외기여도...45
• 제1절 목표대비 대외달성도...45
• 제2절 정량적 성과...45
• 제 5 장 연구개발결과의 활용계획...46
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보...46
• 제 7 장 기타 중요 변동사항...47
• 제 8 장 국가과학기술종합정보시스템에 등록한 연구장비 현황...47
• 제 9 장 참고문헌...48
• 제1절 벼 도정부산물의 기능성 소재화 연구...48
• 제2절 특수미 이용성 증진을 위한 가공 적성 연구...51