한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제18권3호
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- Pages.197-203
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- 1986
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- 0367-6293(pISSN)
보리의 효소적(酵素的) 제분(製粉) 및 이용(利用)에 관한 연구
Enzymatic Milling Process for Barley Flour Preparation
- Kwon, Tai-Wan (Division of Biological Science and Engineering, Korea Advanced Institute of Sci. and Technol.) ;
- Ahn, Byung-Yoon (Department of Biochemistry, University of Minnesota) ;
- Choi, Weon-Sang (Division of Biological Science and Engineering, Korea Advanced Institute of Sci. and Technol.,) ;
- Cheigh, Hong-Sik (Department of Food Sci. and Nutrition, Pusan National University)
- 발행 : 1986.06.01
초록
부분도정한 보리를 미생물효소(Asp. niger 및 oryzae)에 의한 분해반응 및 미세 고형분의 용출, 여과, 침강 또는 원심분리, 건조 등의 과정을 거쳐 제분할 때, 보리가루 획분
An enzymatic flour milling process for barley into three major fractions (barley flour, bran-crease-germ and water solubles) was studied. Carbohydrate and protein of barley endosperm could be efficiently solubilized by the digestion process of partially pearled barley with enzymes. Bran, crease and germ were removed from hydrolyzate by filtering through 30-40mesh sieves. And then filtered product was separated into fractions by sedimentation or centrifugation. The most effective digestion of the barley was obtained by the enzyme with higher activities of glucanase and protease under such conditions as barley-water ratio, 1:1.5(W/V) and temperature at
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