Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Heat Treatments on in vitro Starch Hydrolysis of Selected Grains

가열처리가 잡곡류의 in vitro 전분가수분해율에 미치는 영향

  • Published : 2006.08.30
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Abstract

The effect of heat treatments on in vitro starch hydrolysis of proso millet, sorghum, Job's tears, and buckwheat by pancreatic ${\alpha}-amylase$ was investigated. Grain samples were tested raw, boiled in water, or steamed/roasted. Starch content of the grains varied from 59.5% in Job's tears to 65.5% in proso millet, and amylose content varied from 5.3% in Job's tears to 36.3% in buckwheat. The in vitro starch hydrolysis of raw and heat-treated grains continuously increased during 60 min of hydrolysis. The starch hydrolysis (%) of raw grains after 60 min incubation was in the order of buckwheat (5.7%), proso millet (33.0%), Job's tears (51.2%), and sorghum (57.6%). Grains treated with steaming/roasting appeared to have higher starch hydrolysis rates than those with boiling except proso millet. Hydrolysis rates of buckwheat with a high amylose content appeared to be lower, compared to proso millet, sorghum, and Job's tears containing low amylose contents.

잡곡류인 수수, 기장 율무, 메밀의 가열처리에 따른 in vitro 전분가수분해율을 원곡과 비교하여 분석하였다. 잡곡류의 가열처리로서 열탕처리 또는 증자 후 볶음처리를 하였으며 원곡 상태 또는 가열처리한 후 $pancreatic\;{\alpha}-amylase$를 사용하여 60분간 배양하면서 in vitro 전분가수분해율을 측정하였다. 잡곡류는 ${\alpha}-amylase$ 가수분해가 진행됨에 따라 전분가수분해율(%)이 지속적으로 증가하였다. 원곡의 경우 60분후 전분가수분해율이 메밀 5.4%, 기장 31.3%, 율무 48.3%, 수수 54.7% 순으로 큰 차이가 있었다. 전분가수분해율은 원곡 상태에 비해 가열처리한 곡물에서 $48.6{\sim}99.2%$로 현저히 높았으며 증자 후 볶음처리 방법이 열탕처리에 비해 수수를 제외하고 전분가수분해율이 높은 경향이었다. 본 실험에 사용한 잡곡류 중 amylose 함량이 낮은 기장, 수수, 율무가 amylose 함량이 높은 메밀에 비해 원곡 상태와 가열처리후의 전분가수분해율이 높게 나타났다.

Keywords

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