농업과학연구 (Korean Journal of Agricultural Science)

  • 제48권4호
  • /
  • Pages.1015-1026
  • /
  • 2021
  • /
  • 2466-2402(pISSN)
  • /
  • 2466-2410(eISSN)
충남대학교 농업과학연구소 (Institute of Agricultural Science, CNU)
권호 표지
DOI QR코드

DOI QR Code

Comparison of protein and amino acid content in selected cultivars of non-glutinous rice in Korea

  • So-Jung, Kim (Marine Industry Research Institute for East sea rim) ;
  • Min Joo, Kim (Marine Industry Research Institute for East sea rim) ;
  • Su Hyeon, Lee (Marine Industry Research Institute for East sea rim) ;
  • Youngmin, Choi (Department of Agro-Food Resources, NAAS, RDA) ;
  • Sung, Jeehye (Korea Department of Food Science and Biotechnology, Andong National University) ;
  • Dongwon, Seo (Food Analysis Center, Korea Food Research Institute)
  • 투고 : 2021.10.12
  • 심사 : 2021.11.29
  • 발행 : 2021.12.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The objective of this study was to determine amino acid and protein contents of brown and milled non-glutinous rice of 13 cultivars in Korea. Protein contents of MRs (milled rices) were in order of Haepum (7.27%) > Hanareum No. 4 (7.14%) > Odae (6.84%). Protein contents of BRs (brown rices) were in order of Haepum (7.68%) > Odae (7.63%) > Hanareum No. 4 (7.60%). The amino acid content was the highest in Haepum (MR 5.76%, BR 6.49%), followed by Haedeul (MR 5.71%, BR 6.30%), and Odae (MR 5.63%, BR 6.29%). The essential amino acid contents of non-glutinous rices were in order of Haepum (MR 2.34%, BR 2.57%) > Haedeul (MR 2.31%, BR 2.48%) > Odae (MR 2.20%, BR 2.56%). The contents of amino acid and protein in BRs were considerably higher than those in MRs. Protein and most of amino acid contents were higher in Haepum than the other cultivars. The certificated reference material (CRM) 1849a (infant/adults nutritional formular) from National Institute of Standard and Technology (NIST) was used as the test sample to determine the precision and accuracy of the analytical method. The regression analyses revealed good correlations (correlation coefficient), greater than 0.99. The recovery values of the amino acids ranged from 93.17 to 99.59%. The limit of detection (LODs) ranged from 0.01 - 0.07 mg·100 g-1 and the limit of quantitation (LOQs) ranged from 0.03 - 0.21 mg·100 g-1 for all analytes.

키워드

과제정보

본 연구는 2018 - 2022년 농촌진흥청 연구개발사업(과제명; PJ01339704)의 지원에 의해 수행되었으며 이에 감사드립니다.

참고문헌

  1. AOAC (Association of Official Agricultural Chemists). 2002. AOAC guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. AOAC, Washington, D.C., USA.
  2. AOAC (Association of Official Agricultural Chemists). 2005. Official methods of analysis. 18th ed. Method 991.43. AOAC, Washington, D.C., USA.
  3. Choe JS, Ahn HH, Nam HJ. 2002. Comparison of nutritional composition in Korean rices. Journal of the Korean Society of Food Science and Nutrition 31:885-892.
  4. Duan BB, Shin JA, Lee KT. 2019. The contents of β-carotene and cholesterol in selected types of agricultural and processed foods in Korea. Korean Journal of Agricultural Science 46:315-322. https://doi.org/10.7744/KJOAS.20190017
  5. FAO (Food agriculture organization). 1970. Amino acid content of food and biological data on protein. FAO, Rome, Italy.
  6. Jeong BM, Park EY, Chun JY, 2020. Validation of folate, β-carotene and tocopherols analyses for Korean Namul prepared according to Korean standard recipes. Journal of the Korean Society of Food Science and Nutrition 49:1086-1096. https://doi.org/10.3746/jkfn.2020.49.10.1086
  7. Jung JS, Kim WH, Cho JW, Choi KC, 2018. Analysis of the amino acid contents in the various parts of the forage corn 'Gwangpyungok'. Korean Journal of Agricultural Science 44:379-384.
  8. Jung UH, Cha SH, Kim BH, Yoon SW, Kim IH, Chun JY, Lee KT, Kim YH, Shin EC, Seo DW, et al. 2009. Development of amino acid composition database for Korean foods. Journal of Food Composition Analysis 22:44-52. https://doi.org/10.1016/j.jfca.2008.07.005
  9. KFDA (Korea Food and Drug Administration). 2021. Manual for construction of food nutrient composition database. Accessed in https://www.foodsafetykorea.go.kr/fcdb/on 20 Octorber 2021.
  10. Kim BK, Jeong HS, Jung EK, Lee IY, Kawk SA, Joo NM. 2019. Analysis of Jangajji nutrients for development of national nutrient database. Journal of Food Cook Science 35:450-459.
  11. Kim MS, Jeong JI, Jeong YH. 2003. Amino acid composition of milled and brown rices. Journal of the Korean Society of Food Science and Nutrition 32:1385-1389. https://doi.org/10.3746/jkfn.2003.32.8.1385
  12. Lee AR, Kim JH, Park JH, Kim YH, Hong EY, Kim HR. 2016. A study on contents of vitamin K1 in local agricultural products. Journal of the Korean Society of Food Science and Nutrition 29:301-306.
  13. Lee HS, Chang MJ, Kim HY, Shim JS, Lee JS, Kim KN. 2018. Survey on utilization and demand for national food composition database. Journal of Nutrition Health 51:186-198. https://doi.org/10.4163/jnh.2018.51.2.186
  14. Park SH, Kim SN, lee SH, Choi YM. 2018a. Development of 9th revision Korean food composition table and its major changes. The Korean of Journal Community Nutrition 23:352-365. https://doi.org/10.5720/kjcn.2018.23.4.352
  15. Park SH, Song W, Chun J. 2018b. Analyses of cholesterol, retinol, β-carotene and vitamin E contents in regional food South Korea. Journal of the Korean Society of Food Science and Nutrition 47:429-439. https://doi.org/10.3746/jkfn.2018.47.4.429
  16. RDA (Rural Development Administration). 2015. The history of rice. Accessed in https://blog.naver.com/cropkorea/220456324950 20 August 2015.
  17. RDA (Rural Development Administration). 2020. A news release. Accessed in https://www.nics.go.kr/ on 20 August 2020.
  18. Roberts E, Frankel S. 1950. γ-aminobutyric acid in brain: Its formation from glutamic acid. Journal of Biological Chemistry 187:55-63.
  19. Seol HG, Ko HS, Je HJ, Kim NK, Choi DY, Ha GJ. 2017. Crude protein and amino acid composition of local agricultural products. The Korean Journal of Food Nutrition 30:796-803. https://doi.org/10.9799/KSFAN.2017.30.4.796
  20. Shim YS, Yoon WJ, Ha JH, Seo DW, Lee KW, Lee WY, Kwon KI, Kang TS, Lee JH, Kim HJ, et al. 2013. Method validation of 16 types of structural amino acids using an automated amino acid analyzer. The Korean Society of food Science and Biotechnology 22:1567-1571. https://doi.org/10.1007/s10068-013-0252-0
  21. Woo KS, Lee SK, Lee BW, Kim JJ, Lee JH. 2018. Nutritional components and cooking characteristics of high quality rice. The Korean Journal of Food Nutrition 31:278-283. https://doi.org/10.9799/KSFAN.2018.31.2.278