Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Seed and water absorption characteristics of red bean cultivars in Korea

국내산 팥의 품종별 종실 및 수분흡수 특성

  • Oh, Seon-Min (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Jo, Young-Je (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Chun, Areum (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kwak, Jieun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Oh, You-Geun (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Mi-Jung (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Suk-Bo (Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Choi, Induck (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
  • 오선민 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 조영제 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 천아름 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 곽지은 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 오유근 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 송석보 (농촌진흥청 국립식량과학원 남부작물부) ;
  • 최인덕 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2021.06.30
  • Accepted : 2021.09.13
  • Published : 2021.10.31
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Abstract

This study investigated the seed and water absorption characteristics of red bean cultivars in Korea. The length and width of all seeds were 7.74-8.99 mm and 5.33-5.54 mm, respectively. The hilum lengths and widths were 3.21-4.01 mm and 0.58-0.73 mm, respectively. The weight of 100 seeds was 12.14-20.21 g, and the seed coat thickness of red beans ranged from 39.18-50.01 mm. During soaking for 30 h, red beans exhibited a lag phase in the initial soaking time, followed by a rapid absorption phase, and finally contained more than 130% moisture. When water absorption was applied to the sigmoid equation, the curve fitting exhibited a high R2, and the kinetics of water absorption were 0.202-0.715 h-1, which differed among varieties. Pearson's correlation of hilum width (r=0.7858*) and seed thickness (r= -0.9954***) exhibited strong correlations with water absorption, suggesting that these are important factors in red bean processing.

본 연구에서는 국내산 팥 품종별 종실 특성과 수분흡수율 및 수분흡수 kinetics를 분석하였으며 수분흡수 속도와 팥의 종실 특성 변수들 간의 상관관계를 조사하였다. 팥의전체 종실의 길이는 품종간 유의적인 차이를 보였지만(7.74-8.99 mm), 전체 종실의 너비에는 유의적인 차이가 없었으며(5.33-5.54 mm), 배꼽의 경우 길이는 3.21-4.01 mm, 너비는 0.58-0.73 mm의 범위를 가졌다. 주사 전자 현미경을 통해 종피는 39.18-50.01 ㎛로 나타났다, 수침 동안 초기 수분함량이 <14%인 팥은 30시간에 도달함에 따라 모든 품종 팥에서 130% 이상 수분을 함유하고 있었으며 수침 초기에는 수분에 큰 변화가 없는 lag phase를 갖는 것으로 나타났다. 흰나래의 경우 다른 품종들에 비해 lag phase로 도달하는 시간이 빨랐으며 평형수분 함량의 50%까지 도달하는 시간인 τ (h)의 경우 모델식에 적용하여 도출할 수 있는데 이때, 흰나래가 4.40 h로 가장 빨랐고 다른 품종의 경우 도달시간이 9-10 h였다. 모델식으로부터 품종별 수분흡수 속도를 계산한 결과, 흰나래가 가장 빠르게 수분흡수가 이루어졌으며 검구슬, 연두채, 홍진, 아라리 순서로 나타났다. 수분흡수 속도와 종실 특성 지표와의 상관관계에서 수분흡수 속도는 전체 종실의 길이나 너비, 배꼽의 길이 보다는 배꼽의 너비(r=0.7858*)와 종피의 두께(r= -0.9954***)와 더 높은 상관성이 있어, 이 두가지가 팥의 수분흡수율에 영향을 주는 주요 요인임을 알 수 있다. 본 연구에서 흰나래는 가장 긴 배꼽 너비(0.73 mm)와 가장 얇은 종피(39.18 ㎛)를 가져 다른 품종들보다 눈에 띄는 수분흡수 속도를 보여 경제적이고 효율적인 품종으로서 산업적 적용을 기대할 수 있다. 또한, 본 연구를 통해 팥의 수분 거동은 S형 방정식에 모델링하는 것이 적절하며 모델링을 하여 수분거동을 예측함으로써 수분침지 시간과 수분흡수율을 제어하고 용도에 맞게 가공시스템을 설정할 수 있을 것으로 생각된다.

Keywords

Acknowledgement

본 연구는 농촌진흥청 공동연구과제 "팥의 지역특화 선순환 시스템 지원을 위한 품질관리기술 개발"(과제번호: PJ01515901) 시험연구비에 의해 이루어진 것이며 이에 감사드립니다.

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