한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권5호
  • /
  • Pages.302-312
  • /
  • 2022
  • /
  • 1225-4339(pISSN)
  • /
  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

옥수수 품종별 볶음 시간에 따른 이화학적 특성 변화

Change in Physicochemical Properties according to Roasting Time by Maize (Zea mays L.) Varieties

  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 손범영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최유찬 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 배환희 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김홍식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부)
  • Park, Hye-Young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Son, Beom-young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Choi, Yu-Chan (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Bae, Hwan-Hee (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Choi, Hye Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Park, Jiyoung (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kim, Hong-Sig (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kim, Mi Jung (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
  • 투고 : 2022.09.01
  • 심사 : 2022.09.18
  • 발행 : 2022.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The purpose of this study was to investigate the Maillard reaction-related physicochemical properties of three maize varieties (Kwangpyeongok, Sinhwangok2ho and Gangdaok) after roasting them for different times (0, 15, 25, 40, and 55 minutes). The Maillard reaction is a non-enzymatic browning reaction involving reducing sugars and amino compounds. The content of reducing sugar, the causative agent of the Maillard reaction, decreased as roasting time increased. Gangdaok showed the lowest reducing sugar content of 1.04 mg/g after 55 minutes of roasting. In the elapsed roasting time, chromaticity 'L' and 'b' values decreased. At 55 minutes of roasting, wherein the Maillard reaction occurred most actively, Gangdaok showed the lowest 'L' value of 56.37 and the highest 'a' value of 7.60. Gangdaok had superior conditions for inducing the Maillard reaction compared to other varieties, and it is consider that 'flint-type', an endosperm characteristic, may have been the influencing agent. This study detected a total of 52 types of volatile aroma compounds (VACs), of which 28 were produced after roasting. Of the total VACs detected, 2-Formyl-5-methylfuran and 2-Furancarboxaldehyde accounted for 43.8~45.5% and have been confirmed to be the major VACs present in roasted maize. Most of the correlations between the Maillard reaction-related characteristics showed high correlation coefficients.

키워드

과제정보

본 연구결과는 농촌진흥청 AGENDA 연구사업(ATIS 과제번호: PJ01478902)의 지원으로 이루어진 것임.

참고문헌

  1. Alvarez-Poblano L, Roman-Guerrero A, Vernon-Carter EJ, Alvarez-Ramirez J. 2020. Exogenous addition of muicle (Justicia spicigera Schechtendal) extract to white maize tortillas affects the antioxidant activity, texture, color, and in vitro starch digestibility. LWT 133:110120 https://doi.org/10.1016/j.lwt.2020.110120
  2. Cerny C. 2008. The aroma side of the Maillard reaction. Ann NY Acad Sci 1126:66-71 https://doi.org/10.1196/annals.1433.011
  3. Cha SM, Son BY, Lee JS, Baek SB, Kim SL, Ku JH, Hwang JJ, Song BH, Woo SH, Kwon YU, Kim JT. 2012. Effect of particle size on physico-chemical properties and antioxidant activity of corn silk powder. Korean J Crop Sci 57:41-50 https://doi.org/10.7740/KJCS.2012.57.1.041
  4. Choi JH, Im JS, Oh DH. 2006. Effect of gamma irradiation on the microbiological and physicochemical quality changes of steamed waxy corns during storage. Korean J Food Preserv 13:292-298
  5. Choi SH. 2010. Effects on pyrazines, reaction products of Maillard reaction in flavor of green tea and substitution tea. J Korean Tea Soc 16:1-7
  6. Han SB, Lee JH, Lee KH. 1973. Non-enzymatic browning reactions in dried anchovy when stored at different water activities. Bull Korean Fish Soc 6:37-43
  7. Heo NK, Kim KD, Choi BG, Kim KH, Min HK, Kwon HJ. 2005. Improvement of storaging ability of waxycorn by retort pouch technique. Korean J Crop Sci 50:147-151
  8. Jeon JY, Choi SH. 2011. Volatile flavor components in parched waxy corns (Zea mays L.) tea. J Korean Tea Soc 17:83-86
  9. Jung GH, Kim MJ, Son BY, Kim SL, Yoon MR, Kwak J, Choi I, Kwak KS, Lee CK. 2016. Characterization of chemical compositions on kernel of Korean maize hybrids. Korean J Breed Sci 48:450-459 https://doi.org/10.9787/KJBS.2016.48.4.450
  10. Kaewtathip T, Wattana-Amorn P, Boonsupthip W, Lorjaroenphon Y, Klinkesorn U. 2022. Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity. Food Chem 393:133329 https://doi.org/10.1016/j.foodchem.2022.133329
  11. Kim DH. 2015. Food Chemistry. pp.547-577. Tamgudang
  12. Kim JS, Lee YK, Park HS, Back MH, Kim DH. 2000. Influence of low dose gamma radiation on the growth of maize (Zea mays L.) varieties. Korean J Environ Agric 19:328-331
  13. Kim MJ, Park HJ, Kim SL, Jung GH, Kim JT, Shin SH, Kwon YU, Chung IM. 2014. Changes in the physicochemical characteristics of sweet corn kernels during grain filling stage with different sowing date. Korean J Crop Sci 59:445-456 https://doi.org/10.7740/KJCS.2014.59.4.445
  14. Kim SL, Moon HG, Ryu YH. 2002. Current status and prospect of quality evaluation in maize. Korean J Crop Sci 47:107-123
  15. Kim Y, Kang IJ, Shin DB, Roh JH, Heu S, Shim HK. 2017. Survey of fungal infection and Fusarium mycotoxins contamination of maize during storage in Korea in 2015. Res Plant Dis 23:278-282 https://doi.org/10.5423/RPD.2017.23.3.278
  16. Korea Seed & Variety Service [KSVS]. 2020. Cultivar name. Available from http://www.seed.go.kr/seed/199/subview.do [cited 25 August 2022]
  17. Korean Society of Crop Science [KSCS]. 2012. The Story of Food Crops That Protect Our Bodies 50. pp. 94-101. CIR
  18. Kwak IS, Kim HJ, Oh SB, Chung BW, Jahng KY. 2005. Antioxidant activity of Maillard browning reaction products from the various sugars and amino acids model system. J Eng Res 36:9-15
  19. Lara N, Ruales J. 2021. Physical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting. J Cereal Sci 101:103298 https://doi.org/10.1016/j.jcs.2021.103298
  20. Lee GD, Kim JS, Kwon JH. 1996. Monitoring of dynamic changes in Maillard reaction substrates by response surface methodology. Korean J Food Sci Technol 28:212-219
  21. Lee HJ, Moon TH, Noh BS, Chang PS, Baek HH, Lee KK, Kim SJ, Yoo SH, Lee GW. 2014. Food Chemistry. pp.364-385. Soohaksa
  22. Lee JH, Kim HJ, Kim MJ, Jung GH, Lee BW, Lee BK, Woo KS. 2017a. Quality and antioxidant characteristics of roasted maize tea according to cultivation period and variety. J Korean Soc Food Sci Nutr 46:1316-1326 https://doi.org/10.3746/JKFN.2017.46.11.1316
  23. Lee JH, Kim HJ, Kim MJ, Jung GH, Lee BW, Lee BK, Woo KS. 2017b. Quality and antioxidant characteristics of roasted maize tea with different moisture contents. Korean J Food Nutr 30:1149-1156 https://doi.org/10.9799/KSFAN.2017.30.6.1149
  24. Lee MY, Lee BR, Choi JH, Park BR, Choi HS, Kim JT, Lee JS, Park SY. 2020. Comparison of the processing properties of corn cultivar grown in Korea. Korean J Food Cookery Sci 36:58-72 https://doi.org/10.9724/kfcs.2020.36.1.58
  25. Lee SH, Lee KH, Kim HJ, Lee SM, Kim JH. 2019. Evaluation of mixed treatment of amino acid liquid fertilizer and compost tea as a substitute for oil-cake in organic cultivation of maize. Korean J Org Agric 27:453-461 https://doi.org/10.11625/KJOA.2019.27.4.453
  26. Lee S, Park SJ, Kim H. 2001. Removal of some metals in drinking water by preparing barley or corn tea. Korean J Environ Toxicol 16:35-41
  27. Lee SS, Yun SH, Yang SK, Hong SB. 2006. Changes in seed vigour of sweet and super sweet corn hybrids as affected by storage conditions. Korean J Crop Sci 51:432-439
  28. Lee YY, Lee CK, Lee JS, Kim MJ, Kim SL, Kim YH, Park HM, Kim WH, Kwon YU, Kim SK. 2013. Comparison on physicochemical and cooking properties of milled kernel in waxy corn hybrids. Korean J Crop Sci 58:424-431 https://doi.org/10.7740/KJCS.2013.58.4.424
  29. Liu SC, Yang DJ, Jin SY, Hsu CH, Chen SL. 2008. Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems. Food Chem 108:533-541 https://doi.org/10.1016/j.foodchem.2007.11.006
  30. Lotfy SN, Saad R, El-Massrey KF, Fadel HHM. 2021. Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system. LWT 145:111328 https://doi.org/10.1016/j.lwt.2021.111328
  31. Maeil Business Newspaper [MBN]. 2022. Europe is devastated by the first drought in 70 years...Climate change across the world next year. Available from https://www.mk.co.kr/news/economy/view/2022/08/718050/ [cited 25 August 2022]
  32. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31:426-428 https://doi.org/10.1021/ac60147a030
  33. Ministry of Agriculture, Food and Rural Affairs [MAFRA]. 2021. Statistical Yearbook of Agriculture, Food and Rural Affairs. pp.214-215. Ministry of Agriculture, Food and Rural Affairs, Korea Agency of Education Promotion and Information Service. Report No. 11-1543000-000261-10
  34. National Institute of Crop Science [NICS]. 2018. Evaluation of quality characteristics on corn hybrids for processing application. National Institute of Crop Science. pp.42-47. Report No. PJ011172
  35. Ni ZJ, Liu X, Xia B, Hu LT, Thakur K, Wei ZJ. 2021. Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals. Food Chem X 11:100127 https://doi.org/10.1016/j.fochx.2021.100127
  36. Park HY, Kim MJ, Bae HH, Shin DS, Sim EY, Choi HS, Park J, Choi YC, Kim HS. 2020. Comparison of general ingredients, chromaticity and hardness according to kernel type of Korean maize. Korean J Food Nutr 33:588-597 https://doi.org/10.9799/KSFAN.2020.33.5.588
  37. Park S, Chun JK. 1991. Physical properties and rheology effecting on barley tea extraction. Korean J Food Nutr 4:61-67
  38. Rural Development Administration [RDA]. 2019. Agricultural Technology Guide 35: Corn. pp. 63-133. Rural Development Administration
  39. Research Institute of Korean Studies, Korea University [RIKS]. 2009. Korean dictionary. Available from https://ko.dict.naver.com/#/entry/koko/998808edc938423dbb1a9ab724fcf98c [cited 25 August 2020]
  40. Shin DS, Choi ID, Lee SK, Park JY, Kim NG, Park CH, Choi HS. 2019. Properties of amino acid and volatile flavor compounds of fermented soybean products by soybean cultivar. Korean J Food Nutr 32:434-441
  41. Son IS, Kim HC, Kim MR. 1999. Storage stability of corns irradiated by gamma-ray. Korean J Soc Food Sci 15:178-184
  42. Vernon-Carter EJ, Alvarez-Ramirez J, Bello-Perez LA, Gonzalez M, Reyes I, Alvarez-Poblano L. 2020. Supplementing white maize masa with anthocyanins: Effects on masa rheology and on the in vitro digestibility and hardness of tortillas. J Cereal Sci 91:102883 https://doi.org/10.1016/j.jcs.2019.102883
  43. Ye B, Chen J, Ye H, Zhang Y, Yang Q, Yu H, Fu L, Wang Y. 2022. Development of a time-temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel. Food Chem 373:131448 https://doi.org/10.1016/j.foodchem.2021.131448
  44. Zilic S, Mogol BA, Akillioglu G, Serpen A, Babic M, Gokmen V. 2013. Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour. J Cereal Sci 58:1-7 https://doi.org/10.1016/j.jcs.2013.05.003