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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical Components Changes of Winter Cereal Crops with Germination

발아에 따른 몇 가지 맥류의 화학성분 변화

  • Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan-Sik (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Kyoung-Ho (National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Kee-Jong (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Choon-Ki (National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 김현영 (충북대학교 식품공학과) ;
  • 황인국 (충북대학교 식품공학과) ;
  • 우관식 (농촌진흥청 국립식량과학원) ;
  • 김경호 (농촌진흥청 국립식량과학원) ;
  • 김기종 (농촌진흥청 국립식량과학원) ;
  • 이춘기 (농촌진흥청 국립식량과학원) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2010.08.10
  • Accepted : 2010.10.13
  • Published : 2010.11.30
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Abstract

This study was investigated the changes of chemical components in winter cereal crops before and after germination for development of functional foods. The contents of general composition (crude protein, lipid, and ash), phytic acid, free sugar, mineral, and fatty acid were analyzed. Crude ash content was slightly decreased after germination but protein contents was slightly increased in oats after germination. Phytic acid content showed the highest increase from 1.09 to 1.56 mg/g in oats after germination. Glucose contents of rye and wheat increased 6 and 3.5 folds after germination, respectively. Also, maltose contents of oat and wheat increased 7.4 and 5.5 folds, respectively. Major fatty acids were palmitic acid, oleic acid and linoleic acid. After germination, palmitic acid and linoleic acid decreased while oleic acid increased in oats and barley. Further studies are needed to investigate the functional components and biological properties of winter cereal crops after germination.

맥류(귀리, 보리, 호밀 및 밀)의 발아 시 변화되는 일반성분, phytic acid, 유리당, 무기성분 및 지방산을 분석하였다. 조회분은 발아 후 약간의 감소를 보였으며, 조단백질은 귀리에서 발아 후 약간 증가하였다. 항암작용 및 항산화 작용을 한다고 알려진 phytic acid는 귀리가 발아 전 1.09 mg/g에서 발아 후 1.56 mg/g으로 다른 품종에 비하여 많은 증가를 보였다. Glucose 함량은 호밀과 밀에서 발아 후에 각각 6 및 3.5배 증가하였으며, maltose는 귀리와 밀에서 발아 후에 각각 7.4 및 5.5배 증가하였다. 주요 불포화지방산은 palmitic acid, oleic acid 및 linoleic acid이었으며, 발아 시 palmitic acid와 linoleic acid는 귀리와 보리에서는 많은 감소를 보였으나, oleic acid는 귀리와 보리에서 발아 후에 각각 38.80 및 39.76%로 증가하였다. 추후 화학적인 성분 변화뿐만 아니라 발아 전후에 변화하는 생리활성 및 다양한 효소저해 활성 등의 연구가 진행되어야 할 것으로 판단된다.

Keywords

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