Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Properties of Wheat Bran in Different Areas Prepared by a High-pressure Homogenizer Process

고압균질처리에 따른 산지별 밀기울의 이화학적 특성

  • Received : 2014.04.10
  • Accepted : 2014.06.25
  • Published : 2014.08.31
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Abstract

In this study, the effects of high-pressure homogenizer treatment on the physicochemical properties of wheat bran from different areas were evaluated. The results showed that the high-pressure homogenizer process could effectively decrease particle size and loosen the microstructure of the wheat bran matrix. As the particle size decreased, the bulk density of wheat bran was significantly decreased (p<0.05) and the water-holding capacity, swelling capacity, oil-holding capacity, and cation-exchange capacity were substantially increased. In addition, microscopic analysis revealed the gradual disintegration of the original cell wall structure and the dissociation of bran tissues over the course of high-pressure homogenization treatment. Scanning electron micrographs showed that the process could also effectively separate out the structural components of wheat bran. These results suggest that the high-pressure homogenizer process is an effective method to modify the physicochemical properties of wheat bran and likely other cereal brans, which might provide potential fiber-rich ingredients for use in functional foods.

본 연구에서는 영양적으로 우수한 밀기울의 식품 소재화를 위해 산지별 밀기울의 고압균질처리에 따른 이화학적 특성변화를 연구하였다. 고압균질처리로 밀기울의 입자 크기를 효과적으로 줄일 수 있었으며, 이러한 미세화 처리에 의해 물리 화학적 특성을 변화시킬 수 있었다. 입자 크기와 용적밀도가 감소함에 따라 보수력, 팽창력, 보유력 및 양이온치환력을 증가시킬 수 있었다(p<0.05). 이는 고압균질기의 노즐 지름이 작을수록, 통과횟수가 많을수록 증가하는 경향이 있었다. IC 200으로 1회 및 IC 100 2회 처리한 시료에 있어서는 유의적인 차이가 있었으나 IC 100 5회 처리한 시료는 IC 100 2회 처리한 시료와 유의적인 차이가 없었다. 따라서 경제적인 면과 기능적인 면을 고려할 때 IC 100 2회 처리한 시료가 가장 효율적임을 알 수 있었다. 또한 산지별 밀기울 간에는 이화학적 특성에 큰 차이가 없는 것으로 나타나 우리밀과 수입밀의 밀기울 특성에는 차이가 없음을 알 수 있었다. 결론적으로 밀기울의 고압균질처리에 의해 불용성 식이섬유소의 기능을 향상시킬 수 있으며 나아가 섬유소를 강화하고 유지와 수분의 보유를 필요로 하며 지질 흡수를 저해하는 식품에 기능성 소재로서 활용할 수 있을 것이다. 따라서 본 연구는 미세화 처리를 통한 기능성 식품소재 개발에 도움이 될 것으로 사료된다.

Keywords

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