Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Changes in Characteristics of Brown Rice (Goami) Alcohol Fermentation By-Product by Cellulase

Cellulase처리에 따른 현미(고아미) 알코올발효 부산물의 특성 변화

  • Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.) ;
  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.) ;
  • Park, Nan-Yong (Keimyung Foodex Co., Ltd.) ;
  • Kim, Tae-Young (Rural Resources Development Institute, NIAST) ;
  • Yeo, Soo-Hwan (Rural Resources Development Institute, NIAST) ;
  • Kim, Sang-Burm (Rural Resources Development Institute, NIAST) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.)
  • 우승미 (계명대학교 식품가공학과 및 (주) 계명푸덱스) ;
  • 장세영 (계명대학교 식품가공학과 및 (주) 계명푸덱스) ;
  • 박난영 ((주)계명푸덱스) ;
  • 김태영 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 여수환 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 김상범 (농촌진흥청 농업과학기술원 농촌자원개발연구소) ;
  • 정용진 (계명대학교 식품가공학과 및 (주) 계명푸덱스)
  • Published : 2008.02.28
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Abstract

To utilize non-heat treated alcoholic by-products of brown rice (Goami) as food sources, the quality characteristics changes according to the treatment conditions of cellulase were evaluated. Results showed that the increase of hydrolysis temperature correspondingly increased the soluble solids and total sugar amounts in the by-products of Goami, and total dietary fiber amount was found to be around 0.67% Reducing sugar concentration was the highest at the hydrolysis temperature of $70^{\circ}C$. Maltooligosaccharides amounts were detected to be the highest at the hydrolysis temperature of $80^{\circ}C$ and were also, maltopentose and maltopentose were found. In the soluble solid, total dietary fiber, reducing sugar and total sugar according to the cellulase concentration, the content of hydrolysates with enzyme were higher than control, and the content of hydrolysates with enzyme was similar (6.30 and 0.69% 3,600 and 5,500 mg% respectively). The content of maltooligosaccharides was increased with the increase of enzyme concentration, and the content was similar at more than 0.6%(w/w) of enzyme concentration. The soluble solids and total dietary fiber by hydrolysis time were found to be 6.25% and 0.70%, respectively at more than 60 min. of hydrolysis. The content of reducing sugar, total sugar and maltooligosaccharides were increased with the increase of hydrolysis time, and the content was similar at more than 120min. of hydrolysis (3,800, 5,680 and 1,950 mg% respectively). Based upon these results, the byproducts of Goami are expected to be valuable as various food sources showing the highest dietary fiber and maltooligosaccharides contents by the hydrolysis at $80^{\circ}C$ for 120 min. with the addition of 0.6%(w/w) of cellulase.

현미(고아미) 비열처리 알코올발효 부산물을 식품소재로 활용하고자 cellulase처리조건에 따른 품질특성 변화를 조사하였다. 그 결과, 가수분해 온도에 따른 고아미 부산물의 가용성 고형분 및 총당은 추출온도가 높을수록 함량이 증가하였고 총식이섬유소는 약 0.67%로 비슷하게 나타났다. 환원당은 가수분해 온도 $70^{\circ}C$에서 가장 높은 함량을 나타내었다. 말토올리고당은 $80^{\circ}C$ 가수분해하였을 때 가장 많이 검출되었으며 maltotetraose와 maltopentaose도 검출되었다. Cellulase농도에 따른 가용성 고형분, 총식이섬유소, 환원당 및 총당은 cellulase첨가구들이 무첨가구에 비해 높은 함량을 나타내었으며 cellulase 첨가구들은 각각 약 6.30 및 0.69%와 3,600 및 5,500 mg%로 비슷하게 나타났다. 말토올리고당은 cellulase 농도가 높을수록 증가하였으며 cellulase 농도 0.6%(w/w)이상에서는 비슷한 함량을 나타내었다. 가수분해 시간에 따른 가용성 고형분 및 총식이섬유소는 60분 이상에서 각각 약 6.25 및 0.70%로 비슷한 함량을 나타내었다. 환원당, 총당 및 말토올리고당은 가수분해 시간이 경과할수록 증가하였으며 120분 이상에서는 각각 약 3,800, 5,680 및 1,950mg%로 비슷한 함량을 나타내었다. 이상의 결과, 고아미 부산물은cellulase 0.6%(w/w)를 첨가하여 $80^{\circ}C$에서 120분간 가수분해하였을 때 식이섬유소 및 말토올리고당 함량이 가장 높은 것으로 나타나 식품 소재로의 다양한 활용이 기대되었다.

Keywords

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