Abstract
Sikye was produced from glutinous rice. The glutinous rice Sikhye was found to contain 7.3% of limit dextrin, 10.1% of maltose, 1.3% of maltotriose and 1.75% of rice residue. Limit dextrin in glutinous rice Sikhye was purified by ethanol fractionation followed by gel chromatography on Biogel P-2. The purified limit dextrin showed both signal of $\alpha$-1,4- and $\alpha$-1,6-glucosidic linkage with its estimation ratio of 5:1 by 1H-NMR analysis. Limit dextrin was digested with enzymes(30units/ml) of $\alpha$-amylase, $\alpha$-glucosidase and glucoamylase from Aspergillus awamori, sweet potato $\beta$-amylase and human salivary $\alpha$-amylase at 37$^{\circ}C$ for 1 hour, respectively. Hydrolysis rates of these amylases on it were similar that of rice Sikhye. $\alpha$-Glucosidase plus human salivary $\alpha$-amylase hydrolyzed it to 18%. The results suggest that glutinous rice is more effective to produce high level of branched maltooligosaccharide compared with rice as raw material for Sikye making.
찹쌀 20%, 엿기름 4%를 가하여 7시간 동안 당화시켜 제조한 식혜는 말통스 10.1%, 한계덱스트린 7.3%, 말토트링스 1.3%, 글루코오스 0.18%, 밥알 1.75%를 나타냈다. 알코올 침전, Biogel P-2의 겔 크로마토그래피로 식혜의 한계덱스트린을 정제하여 1H-NMR 분석한 결과 한계덱스트린은 $\alpha$-1,4-글루코시드 결합과 $\alpha$-1,6-글루코시드 결합이 5:1로 이루어졌고, pullulanase 처리한 결과 말토오스와 말토헥사오스까지의 분포를 나타내어 멥쌀식혜에서 얻은 한계덱스트린가 구조가 같은 결과이다. 밥알의 당함량은 26.4%, 단백질 함량은 41.6%를 나타냈다. 참쌀식혜의 한계덱스트린과 밥알에 30unit/ml의 $\alpha$-아밀라아제, 글\ulcorner아밀라아제, $\alpha$-글루코시다아제, $\beta$-아밀라아제를 작용시킨 결과 글루코아밀라아제 외에는 일부밖에 가수분해하지 at하였다. 인체의 효소인 $\alpha$-아밀라아제와 $\alpha$-글루코시다아제를 함께 작용시킨 결과 한계덱스트린의 가수분해율은 18%, 밥알의 가수분해율은 26%를 나타냈다.