Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 15 Issue 4
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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)
The Chemical Components of Korean Rice Germ
국산 쌀배아의 이화학적 성분
- 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)
- Published : 2000.10.31
Abstract
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.
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