한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제15권4호
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- Pages.253-258
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- 2000
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
국산 쌀배아의 이화학적 성분
The Chemical Components of Korean Rice Germ
- Choi, One-Kyun (Bioanalysis and Biotransformation Research Center, Korea Institute of Science and Technology) ;
- Yun, Seung-Kil (Department of Plant Resources, Hankyong National University) ;
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Hwang, Seong-Yun
(Department of Food Technology, Hankyong National University)
- 발행 : 2000.10.31
초록
국내에서 버려지는 쌀눈활용을 위한 기초연구로 쌀눈의 화삭성분들을 분석하였다. 일반성분은 수분 8.69%, 조지방 21.18%, 조단백질 16.50%, 조섬유 2.95%, 조회분 6.23%, 그리고 당질함량은 44.45%로 나타났다. 유리당은 maltose, glucose, fructose가 있었으며 각각 569.00, 68.80, 50.20mg/100g함유되어 있었다. 아미노산함량은 글루탐산이 1920.09mg/100g, 아르기닌이 15.03mg/100g, 아스파르트산이 1208.7mg/100g, 알라닌이 1001.2mg/100g으로 가장 많이 함유되어 있었으며, 함황아미노산인 시스틴과 메티오닌은 적었다. 무기질 조성은 8종류의 무기성분들이 검출되었으며 칼륨과 인이 각각 가장 많은 1217.80, 1766.22mg/100g이었으며 칼슘, 망감, 나트륨이 각각 36.60, 16.74, 16.22mg/100g으로 많았으며, 아연, 철, 구리도 각각 11.75, 7.99, 1.16mg/100g이 들어 이었다. 비타민함량은 5가지의 수용성 비타민과 지용성비타민이 토코페롤이 함유되어 있었으며, 비타민 E가 11.96mg/100g으로 가장 많았고
The chemical components of Korean rice germ were analyzed. Proximate compositions of rice germ were as follows; crude lipid 21.18%, crude protein 16.50%, crude fiber 2.95%, crude ash 6.23% and carbohydrate 44.45%. Free sugar compositions were as follows; fructose 50.20mg/100g, glucose 68.80mg/100g, maltose 569.00mg/100g. Major amino acids of rice germ are glutamic acid (1920.9mg/100g), arginine (1503.7mg/100g), aspartic acid(1208.7mg/100g) and leucine (1039.7mg/100g). Fatty acid compositions of rice germ lipid extracted by chloroform-methanol (2:1) were palmitic (22.2%), linoleic acid (38.9%), oleic acid (24.7%) and palmitic acid (22.2%). Mineral elements were phosphorus (1766.22mg/100g) and potassium (1217.80mg/100g). Vitamins were composed of Vit E (11.96mg/100g) Vit B1 (5.69mg/100g) and niacin (2.96mg/100g). 16 flavonoids and 9 phenolic acids in rice germ were not detected. Above the chemical components of rice germ were compared with that of rice endosperm and wheat germ.