한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제28권5호
  • /
  • Pages.933-940
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  • 2015
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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저장에 따른 생태형별 현미의 발아율과 지질 성분의 변화

Changes of Seed Germination Rate and Lipid Components in Different Brown Rices during Ageing

  • 곽지은 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이점식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 윤미라 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김인환 (고려대학교 식품영양학과) ;
  • 이정희 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이춘기 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김보경 (농촌진흥청 국립식량과학원) ;
  • 김욱한 (농촌진흥청 국립식량과학원 중부작물부)
  • 투고 : 2015.09.22
  • 심사 : 2015.10.26
  • 발행 : 2015.10.31
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초록

토콜즈(tocols) 이성질체 조성이 서로 다른 자포니카와 통일형 품종을 이용하여 저장기간에 따른 지질 관련 품질의 변화를 살펴보았다. 자포니카와 통일형 품종의 현미를 $35^{\circ}C$, 습도 80%에서 8주간 저장하며, 2주 간격으로 품질 변화를 분석한 결과, 자포니카 품종들의 발아율은 저장 초기 98.0%에서 저장 8주 후 22.4%까지 감소한 데 반해, 통일형 품종들은 저장 초기 93.3%에서 8주 후 59.7%로 감소해 통일형 품종의 발아율 감소율이 2배 이상 낮았고, 쌀의 저장 중의 산패 정도를 나타내는 지방산가 또한 통일형 품종에서 유의적으로 낮았다. 발아율 및 지방산가는 쌀의 저장 중 품질 저하를 판단하는 주요 기준이며, 본 실험을 통해 통일형 벼 품종이 자포니카 품종에 비해 저장에 따른 품질 저하 속도가 늦다는 사실을 확인하였다. 통일형 벼는 토코페롤 대비 토코트리에놀 함량이 높고, 특히 지질 안정성 및 지질의 산화 억제 효과가 뛰어난 ${\gamma}$-토코트리에놀의 함량이 높은 지질 특징을 지니고 있어, 벼 저장 중의 지질 산패 지연에 관여하였을 것으로 추측된다. 그러나 벼의 저장성과 관련된 명확한 성분 구명을 위해서는 자포니카와 통일형의 토콜즈(tocols) 조성 혼합물을 이용한 저장 실험이 추가로 수행되어야 할 것으로 생각된다.

The objective of this study was to determine quality changes in seed germination rates and lipid components in Japonica and Tongil (indica/japonica) type brown rices with different tocol composition during storage. Moisture content, seed germination rate, crude lipid content, fat acidity, tocol content, free fatty acid composition of brown rice and pH of milled rice were measured to evaluate their quality after storage. Seed germination rates of stored Japonica and Tongil type brown rices were decreased by 22.4% and 59.7%, respectively, after 8 weeks of storage. The fat acidity of Japonica rice was significantly (p<0.05) higher than that of Tongil type brown rices after storage. The major tocol homologue of Tongil type was ${\gamma}-tocotrienol$, whereas, major tocol homologues of Japonica brown rices were ${\alpha}-tocopherol$ and ${\alpha}-tocotrienol$ throughout the entire storage period.

키워드

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  2. 노화가속화 조건에서 저장 기간에 따른 귀리의 기능성 성분 및 항산화 활성 변화 vol.63, pp.2, 2018, https://doi.org/10.7740/kjcs.2018.63.2.149
  3. Characterization of Seed Longevity and Stale Flavor of Lipoxygenase-3 Null Rice Line under High Temperature Storage vol.31, pp.1, 2015, https://doi.org/10.12719/ksia.2019.31.1.53
  4. Development of Near-Isogenic Line of japonica Rice Cultivar Saenuri without Lipoxygenase-3 vol.51, pp.3, 2015, https://doi.org/10.9787/kjbs.2019.51.3.190