Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Saccharification of Fagopyrum esculentum by Amylase Treatments increases Phenolic Compound Content and Antioxidant Activity

아밀라아제 처리에 의한 메밀의 당화가 페놀화합물 함량과 항산화 활성의 증가에 미치는 영향

  • Phouthaxay, Phonesavanh (Dept. of Bio-Health Technology, Kangwon National University) ;
  • Kim, Kyoung Kon (Dept. of Bio-Health Technology, Kangwon National University) ;
  • Lim, Jae Cheon (Well-being Bioproducts R&D RIC, Kangwon National University) ;
  • Lee, Koo Yeon (Dept. of Bio-Health Technology, Kangwon National University) ;
  • Park, Cheol Ho (Dept. of Bio-Health Technology, Kangwon National University) ;
  • Choe, Myeon (Dept. of Bio-Health Technology, Kangwon National University)
  • ;
  • 김경곤 (강원대학교 생명건강공학과) ;
  • 임재천 (강원대학교 강원웰빙특산물산업화지역혁신센터) ;
  • 이구연 (강원대학교 생명건강공학과) ;
  • 박철호 (강원대학교 생명건강공학과) ;
  • 최면 (강원대학교 생명건강공학과)
  • Received : 2014.10.20
  • Accepted : 2015.02.25
  • Published : 2015.02.27
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Abstract

This study evaluated the functional characteristics of saccharified buckwheat (Fagopyrum esculentum) following ${\alpha}$-amylase, ${\beta}$-amylase or glucoamylase treatment based on changes in soluble solid contents, rutin and quercetin contents, total polyphenols and DPPH radical scavenging activity. The results showed that the amylase treatments significantly influenced the saccharification time. Additionally, total polyphenol, rutin, and quercetin contents increased during the saccharification process; increase in phenolic compounds induced antioxidant activity. The present study demonstrated that buckwheat has a higher amount of functional compounds and higher antioxidant activity after saccharification. These results show that buckwheat saccharification can be used to increase antioxidant capacity and functional value for applications in functional food industries.

본 연구에는 메밀을 ${\alpha}$-amylase, ${\beta}$-amylase, glucoamylase 세 종류의 효소로 당화한 결과, 당도와 rutin, quercetin, 총 폴리페놀 함량이 증가하였고, 항산화 활성이 개선됨을 확인하였다. 당화 전 약 $1^{\circ}Brix$를 나타내던 메밀은 ${\alpha}$-amylase, ${\beta}$-amylase, glucoamylase로 당화하였을 때 최고 $10.27^{\circ}Brix$, $5.13^{\circ}Brix$, $11.13^{\circ}Brix$를 각각 나타내었다. Rutin과 quercetin의 함량도 당화 전보다 당화를 거치면서 증가하는 경향을 나타내었으며, ${\alpha}$-amylase로 당화하였을 때 rutin은 1.76배, quercetin은 2.09배 증가하였으며, ${\beta}$-amylase로 당화하였을 때 rutin은 1.58배 증가하였으며, glucoamylase로 당화하였을 때 rutin은 3.36배, quercetin은 6.58배 증가하였다. 총 폴리페놀과 DPPH radical 소거능을 측정한 결과, 당화를 하기 전과 비교하여 당화 후 총 폴리페놀 함량과 DPPH radical 소거능이 유의하게 증가하였다. 이러한 결과를 바탕으로 메밀의 당화는 메밀에 함유되어 있는 기능성 성분을 증가시켜 기능성 식품으로의 개발가능성을 높이는 것으로 판단된다.

Keywords

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