보고서 정보
주관연구기관 |
건국대학교 KonKuk University |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2003-08 |
과제시작연도 |
2002 |
주관부처 |
농림부 Ministry of Agriculture and Forestry |
과제관리전문기관 |
농림기술관리센터 Agricultural Research & development Promotion Center |
등록번호 |
TRKO201400023671 |
과제고유번호 |
1380001214 |
사업명 |
농림기술개발 |
DB 구축일자 |
2014-11-14
|
초록
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○ 연구결과
쌀겨 단백질 코팅제의 산소 및 수분 투과도는 acetylation에 의해 적절히 감소되었으며, 인장강도는 phosphorylation에 의해 강화되었다. 대두박으로부터 single methanol extraction으로 isoflavone을 추출한 후, 이 농축액을 탈지강 단백질 추출 시 사용되는 ethanol에 용해시켜 탈지강 단백질 추출용매에 첨가한 결과, 탈지강 단백질 코팅쌀 1kg에 2.26g의 대두 isoflavone이 함유되는 것으로 나타나 경제적인 방법으로 isoflavone 강화미를 생산할 수 있었다
○ 연구결과
쌀겨 단백질 코팅제의 산소 및 수분 투과도는 acetylation에 의해 적절히 감소되었으며, 인장강도는 phosphorylation에 의해 강화되었다. 대두박으로부터 single methanol extraction으로 isoflavone을 추출한 후, 이 농축액을 탈지강 단백질 추출 시 사용되는 ethanol에 용해시켜 탈지강 단백질 추출용매에 첨가한 결과, 탈지강 단백질 코팅쌀 1kg에 2.26g의 대두 isoflavone이 함유되는 것으로 나타나 경제적인 방법으로 isoflavone 강화미를 생산할 수 있었다. 단백질 필름의 짧은 저장성을 해결하기위하여 bateriocin을 적용하고자 쌀 미생물 및 토양 미생물에 대하여 넓은 항균활성을 갖는 Pseudomonas putida 21025를 선별하였고, 탈지강 단백질 코팅제에 bacteriocin의 활성을 유지하기 위하여 탈지강에 bacteriocin을 배양한 후, pH를 9.0으로 조절하여 60분 이내로 탈지강에서 단백질을 추출하고, 80℃로 가열한 후 2분간 유지시키는 시점까지의 총 시간을 20분 이내로 하였다. 그 결과 bacteriocin이 함유된 탈지강 단백질 코팅제가 함유하지 않은 탈지강 단백질 코팅제보다 아미노태 질소함량이 낮은 것으로 나타나 저장성이 증가한 것으로 분석되었다. Bacteriocin과 대두 isoflavone이 함유된 코팅제를 쌀에 분무하여 1시간 동안 35℃의 pilot-plant규모의 건조기로 건조하여 코팅쌀을 가공하였다. 저장 중, 쌀의 산패도를 조사한 결과 과산화물가, 산가, TBA가 모두 코팅쌀이 코팅하지 않은 쌀 보다 낮았으며, 특히 isoflavone을 강화하여 코팅했을 때 쌀의 지방 산패 억제효과가 높아 코팅쌀에 있어서는 저장 중에도 신선도가 유지되는 것으로 나타났다. 쌀전분의 물결합력은 저장 4주까지 코팅쌀이 코팅하지 않은 쌀보다 높았고, 호화 응집성의 감소율도 3회 이상 코팅한 쌀이 코팅하지 않은 쌀 보다 훨씬 작아 저장 중에 코팅쌀 전분의 품질변화가 상대적으로 작게 나타났다. 코팅쌀과 코팅하지 않은 쌀의 전분호화개시온도는 각각 68℃와 71℃이었으며 최고 점도는 320 BU와 420 BU로, 이 역시 코팅이 쌀 전분의 저장성을 증가시킨 것으로 분석되었다. 물리적 조직감에 있어서는 코팅하지 않는 쌀 보다 코팅한 쌀이 경도가 낮고 부착성이 높은 것으로 나타났으며 저장 4주 후 취반하여 관능검사한 결과, 전반적인 품질 항목에서 코팅쌀이 높은 점수를 받아 기호도도 높은 것으로 나타나 저장 중에 코팅쌀의 품질이 높게 유지됨이 증명되었다.
Abstract
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Ⅳ. Results and Suggestion
The highest protein extractability was achieved by using 10% ethanol as a solvent at pH 9 with succinylation of rice bran protein. However, rice bran protein was aqueously extracted to produce the rice-coating solution, only using 10% ethanol by 5 folds of rice bran amou
Ⅳ. Results and Suggestion
The highest protein extractability was achieved by using 10% ethanol as a solvent at pH 9 with succinylation of rice bran protein. However, rice bran protein was aqueously extracted to produce the rice-coating solution, only using 10% ethanol by 5 folds of rice bran amount for 3 hrs without succinylation, because the succinylation could not improve the physical properties of the coat.
In order to assay the properties of coat, rice bran protein film was produced to assay the film properties before the production of coated rice. The films produced with the modified proteins were thicker than that with unmodified protein. The films containing 2% glycerol and 2% sorbitol as a plasticizer, have the lowest moisture permeability, and that containg 1.0% acetic anhydride, 0.1% phosphoric acid and 1.0% succinic anhydride in a sequence. The films produced from chemically modified rice bran proteins showed lower oxygen transmission rates than those produced from unmodified proteins. The acetylated protein film showed the lowest oxygen transmission rate, and succinylated and phophorylated filmes in a sequence. The film produced from the phosphorylated rice bran protein had the highest tensil strength and the application of sorbitol as a plasticizer increased the strength more than glycerol. In contrast, glycerol increased % elongation higher than sorbitol, however, the protein modifications could not influence the % elongations of the films.
Isoflavone was extracted from defatted soy flour, the by-product of soybean oil production, by single methanol extraction, in order to fortify the coated rice economically. The isoflavone extract was dissolved in the ethanol(1:5, v:v) which was to be used as a solvent of rice bran protein extraction, and thus, added to the coating solution. When rice was coated with the coating solution containg soy isoflavone, 2.26 g of soy isoflavone was detected in 1 kg of the coated rice.
Bacteriocin was attempted to apply to the films to prolong the shelf lifes of protein films. Pseudomonas putida 21025 was cultivated from rice bran and identified as a producer of a bacteriocin. The bacteriocin produced by Pseudomonas putida 21025 showed a broad spectrum of activity against spoilage and soil bacteria. The activity of the bacteriocin produced by Pseudomonas putida 21025 was stable throughout the pH ranges of 6-9 for 2 hrs, at the temperature lower than 50℃, and with the presence of ethanol for 3 hrs. Therefore the coating solution was extracted from the Pseudomonas putida 21025-incubated defatted rice bran at pH 9.0 within 1 hr, and heated at 80℃ for 2min. The bacteriocin was partially purified by 50% ammonium sulfate precipitation followed by subsequent dialysis. Direct detection of the partially purified bacteriocin on SDS-PAGE suggested that it had an apparent molecular mass of about 21.6 kDa. The amount of amino type nitrogen was much lower in the film containing the bacteriocin than that without bacteriocin, implying higher storability of the film containing the bacteriocin. In order to coat rices, the resulting coating solution containing bacteriocin and soy isoflavone was sprayed on the rices, and dried in the pilot-plant scale drier at 35℃ for 1 hrs. These coating processes were repeated 1∼5 times to ensure the coating. However, the coated milled rices were checked while the coating of the brown rices were conducted successfully. Thus, only the coated brown rices were produced and investigated for the storabilities. Nevertheless, microwave drying led to successful coating of milled rices without checking in the laboratory-scale experiment.
The quality changes in the coated rices were observed during 8 weeks of storage. The weight losses were smaller in the coated rices, except the rices coated only once, than non-coated rices. The pHs of the rices coated more than 3 times were higher than non-coated rices. The coated rices, especially containing isoflavone, had lower peroxide, acid and TBA values indicating antioxidation effects of coating and isoflavone. Water binding capacity, gel consistency and pasting properties of the rices were investigated to determined the quality changes in rice starch which would influence the taste of rice, during the storage. Water binding capacities of the coated rices were high and the decreases in gel consistencies of the rices coated more than 3 times were smaller than those of non-coated rices, indicating the lower quality deterioration in the starch of the coated rice. The initial pasting temperatures of the coated rice and non-coated rice were 68℃ and 71℃, and the maximum viscosities were 320 BU and 420 BU, respectively, indicating the increased storability of the coated rice. The brown color(b value) of the coated rices were higher than the non-coated rices because of the brown color of the rice bran. In textural property analysis, the coated rices had higher hardnesses and lower adhesivenesses. In the sensory evaluations of cooked rices stored for 4 weeks, overall properties of the coated rices were higher than the non-coated rices implying the higher consumers' acceptances and quality maintenances of the coated rices.
New coated rice having enhanced storability and functionality was successfully developed in this study by coating with developed the coating solution extracted from bacteriocin-incubated rice bran, fortified by isoflavone economically extracted from defatted soy flour and modified chemically.
However, microwave drying processes should be additionally developed for the industrial use of this coating technique to protect the milled rice from checking during the drying process although present low-temperature drying method is enough to produce the coated brown rice. This study is also suggesting that more researches are needed to develope the new functional packaging materials utilizing other wasteful protein resources and the techniques developed in this study.
목차 Contents
- 표지 ... 1
- 제출문 ... 2
- 요약문 ... 3
- SUMMARY ... 8
- CONTENTS ... 13
- 목차 ... 15
- 제 1 장 연구개발과제의 개요 ... 17
- 제 1 절 연구개발의 목적 및 범위 ... 17
- 제 2 절 연구개발의 필요성 ... 17
- 제 2 장 국내외 기술개발 현황 ... 21
- 제 3 장 연구개발수행 내용 및 결과 ... 26
- 제 1 절 서 론 ... 26
- 제 2 절 실험 재료 및 방법 ... 31
- 1. 탈지강 단백질 추출 및 필름제조 ... 31
- 2. 대두박으로부터 isoflavone 추출의 최적화 및 분석 ... 35
- 3. Bacteriocin을 이용한 탈지강 단백질 코팅제의 저장성 향상 ... 36
- 4. 탈지강 단백질 코팅제로 코팅된 쌀의 저장성 및 이화학적 성질 ... 42
- 제 3 절 결 과 ... 47
- 1. 탈지강 단백질 추출 및 필름제조 ... 47
- 2. 대두박으로부터 isoflavone 추출의 최적화 및 분석 ... 59
- 3. Bacteriocin을 이용한 탈지강 단백질 코팅제의 저장성 향상 ... 61
- 4. 탈지강 단백질 코팅제로 코팅한 쌀의 저장성 및 이화학적 성질 ... 72
- 제 4 장 목표달성도 및 관련분야에의 기여도 ... 87
- 제 5 장 연구개발결과의 활용계획 ... 94
- 제 1 절 추가연구의 필요성 ... 94
- 제 2 절 타 연구에의 응용 ... 94
- 제 3 절 기업화 추진방안 ... 96
- 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 97
- 제 7 장 참고문헌 ... 100
- 끝페이지 ... 111
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