• 한국식품과학회지
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• 제47권6호
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• pp.793-796
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• 2015

The in-vitro starch digestibility of white and brown rice flours was continuously characterized from a rheological point of view. Specifically, the in-vitro viscosities of the rice digesta samples were monitored under simulated oral, gastric, and intestinal conditions. A trend of decreasing viscosities in all the digesta samples was observed during the in-vitro digestion. After cooking, the brown rice sample exhibited lower viscosity than that of the white rice flour due to the presence of more non-starch components. A similar tendency was observed during the simulated oral and gastric digestions. However, the viscosity crossover between the white and brown rice samples was observed during intestinal digestion. In addition, the amount of glucose released from the brown rice flour was significantly lower than that from the white rice flour. Thus, the slower rate of starch hydrolysis in the brown rice flour could be related to its in-vitro rheological behaviors.

• 한국식품영양과학회지
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• 제45권9호
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• pp.1310-1315
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• 2016

백미와 현미, 발아현미 찹쌀떡에 대한 소화율과 품질 특성을 살펴보았다. 또한, 소비자들에게 선호도가 높은 제품의 발아조건을 찾고자 백미와 현미, 발아현미찹쌀떡을 제조하여 색도, 기계적 품질 특성, in vitro 소화율 그리고 관능적 특성을 살펴보았다. 떡의 밝기를 나타내는 명도(L)는 현미보다 발아현미가 낮았으며 발아시간이 길어질수록 감소하였다. 반면 적색도(a)와 황색도(b)는 발아가 진행될수록 증가하여 전체적으로 색이 진해지는 것을 알 수 있다. 현미와 발아현미의 조직감 특성에서 경도, 부착성, 검성, 씹힘성은 현미가 가장 높았고 발아시간이 증가할수록 감소하는 경향을 보였으며 이로써 노화 지연에 도움을 줄 것으로 생각한다. 탄성은 시료 간의 큰 차이를 보이지 않았으며, 응집성은 현미와 발아현미가 백미보다 낮은 값을 보였다. 현미, 발아현미 찹쌀떡의 in vitro 소화율 결과 발아시간이 증가할수록 빠르게 소화되는 전분인 RDS 함량은 증가하고 소화되지 않는 전분인 RS 함량은 감소하는 특성을 나타내어 소화율이 크게 증가함을 알 수 있었다. 관능검사에서는 현미가 색, 부착성, 전체적인 기호도에서 높게 평가되었고, 발아시간이 증가할수록 색, 향에서 높은 점수를 받았지만, 부착성과 전체적인 기호도에서는 낮게 평가되었다. 이상의 결과로 찹쌀떡보다는 높고 찰현미떡과 비슷한 관능적 평가를 받은 10시간 발아한 현미로 만든 발아찰현미떡이 소화조절용 쌀가공식품으로 개발하기에 가장 적당할 것으로 생각된다.

• 한국식생활문화학회지
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• 제21권2호
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• pp.171-178
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• 2006

Tarakjuk with different amylose content was made up using roasted rice flours that consisted of the highest enzyme-resistant starch (RS), while differential scanning calorimetry (DSC) was also utilized to measure the gelatinization temperature of these roasted rice flours in order to establish cooking temperature of tarakjuk. The following qualities of tarakjuk with different amylose content were studied: color, viscosity, spreadability, starch fractions involving total starch (TS), rapidly digestible starch (RDS), slowly digestible starch (SDS) and RS, in vitro starch digestibility (IVSD) and sensory properties. During experimentation, it was found that as the amylose content of the rice flour decreased, the L value of tarakjuk decreased, whereas a value increased significantly (p<0.05). Also, while viscosity showed to increase significantly (p<0.05), on the opposite end, the property of spreadability decreased. TS ranged from $15.95{\sim}17.31%$, RDS $9.36{\sim}10.16%$, SDS $5.46{\sim}6.91%$ and RS $0.33{\sim}1.07%$, on a dry basis. Although the amylose content of rice flours decreased, IVSD increased, however showing no significant difference. When testing the sensory properties of tarakjuk, color and viscosity increased, whereas clumpiness decreased. Ilpum tarakjuk showed the highest score for nutty taste and overall acceptance levels. In fact a high correlation was shown between nutty taste and overall acceptance level (p<0.01), which leads one to believe that nutty taste is a prime factor that greatly influences overall acceptance. Furthermore, viscosity was positively correlated with both a and b values, however negatively correlated with L value (p<0.05). Moreover, roasted nutty taste and overall acceptance were positively correlated with a value (p<0.05), respectively. In conclusion, the above results suggest that tarakjuk could be made by choosing the appropriate rice flour based on the nutritional or sensory purpose.

• Asian-Australasian Journal of Animal Sciences
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• 제26권11호
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• pp.1609-1613
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• 2013

An experiment was conducted to determine the apparent total tract digestibility (ATTD) and standardized total tract digestibility (STTD) of phosphorus (P) in copra expellers (CE), palm kernel expellers (PKE), and cassava root (CR). Eight barrows (initial BW of 40.0 kg, SD = 4.5) were individually housed in metabolism crates. A replicated $4{\times}3$ incomplete Latin square design was employed involving 4 dietary treatments, 3 periods, and 8 animals. Three experimental diets contained 40% CE, PKE or CR as the only source of P. A P-free diet mainly based on corn starch, sucrose, and gelatin was also prepared to estimate the basal endogenous loss of P. The marker-to-marker method was used for fecal collection. Values for the ATTD of P in the CE and PKE were greater than in the CR (46.0 and 39.7 vs -14.0%; p<0.05). However, the STTD of P did not differ greatly among the test ingredients (56.5, 49.0, and 43.2% in the CE, PKE, and CR, respectively). In conclusion, the ATTD of P values in CE and PKE were greater than that in CR, but the STTD of P did not differ greatly among CE, PKE, and CR.

• Preventive Nutrition and Food Science
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• 제3권4호
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• pp.356-361
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• 1998

An experiment was performed to determine if buckwheat intake would improve insulin sensitivity in in normal healthy ras and steptozoticin-induced diabetic Sprague-Dauley rats. For four weeks, rats were fed either corn starch as a cotnrol diet or buckwheat as an experimental diet. As a result, the insulin sensitivity and plasma glucose levels in normal rats were not significantly affected by buckwheat fedding. The insulin sensitivity was lower in diabetic rats than in normal rats(p<0.05). Buckwheat tends to decrease the final plasma glucose level and increase insulin sensitivity in diabetic rats, but there was no sifnificant difference. Another five-week experiment was conducted to determine protein digestibility and protein utility in normal healty rats ad streptozotocin-induced diabetic rats on a control diet or buckwheat diet. The diet composition in this experiment was the same as the preceeding experiment. In the cotnrol diet groups, the protein digestibility in diabetic rats was significantly lower than that in normal rats(p<0.05). Buckwheat reduced protein digestibility in both normal and disbetic rats(p<0.05). Interestingly, in buckwheat diet groups, protei digestibility in diabetic rats was similar to that in normal rats. Protein utility was significantly lower indiabetic rats than in normal rats. This phenomenon was observed as early as the first week of the feeding period. However, protein utility was not sifnificanlty altered in both normal and diabetic rats by buckwheat feeding. It follows that decreased protein digestibility and utility in diabetic rts are not further aggravated by buckwheat feeding, suggesting that buckwheat can be a feasible supplement food for the diabetic therapeutic diet.

• Asian-Australasian Journal of Animal Sciences
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• 제10권4호
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• pp.391-397
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• 1997

Six medium-framed steers, fitted with ruminal cannulas, were utilized in a $6{\times}6$ Latin square design with a $3{\times}2$ arrangement of treatments to determine the effects of sorghum hybrid and grain supplementation on nutrient digestibilities and passage rates and ruminal metabolism of silage-based diets fed to growing steers. The diets consisted of three wholes-plant silages (a high grain-containing, grain sorghum and middle-season, moderate grain-containing, and late-season, low grain-containing forage sorghums), each fed with or without 25% rolled grain sorghum. No significant interactions occurred between sorghum hybrid and grain supplementation for the digestion or passage rate criteria measured. Ruminal butyrate concentration was the only fermentation characteristic affected by a hybrid ${\times}$ grain supplementation interaction. The grain sorghum silage diets had the highest DM, OM, and ADF digestibilities; the late-season silage diets, the lowest. Digestibility of NDF tended to be highest (p < 0.10) for the grain sorghum silage, whereas starch digestibility was not affected by sorghum hybrid. Ruminal ammonia, acetate, propionate, butyrate, and total VFA concentrations were highest for the grain sorghum silage diets. Grain supplementation increased DM and OM digestibilities, but had no effect on digestibilities of NDF, ADF, and starch. Ruminal pH was decreased, but total VFA concentration and acetate : propionate ratio were not affected by grain supplementation.

• 한국가금학회지
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• 제33권3호
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• pp.239-248
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• 2006

발효가 가능한 탄수화물을 이용하거나 효소 이용 및 사료가공 등에 관한 이해를 증진시키는 길은 닭의 분중 휘발성 유가물질의 감소를 가져올 수 있다. 전분질의 소화는 가루사료를 (밀과 보리) 알곡으로 대치하게 하였다. 그러나 근위의 pH로 볼 때 사료의 종류나 형태는 연속성이 떨어진다. 펠렛으로 만든 사료는 사료 요구율이 $0\siml2%$ 증진된다. 전분질의 소화는 xylase를 첨가하였을 때 대사 에너지(ME) 가는 35% 증진 효과가 잇는 것으로 보고되었다. 전분질의 이용과 전분질이 아닌 다당류(NSP)의 이용은 전분질을 포함한 알갱이 사료의 존재 즉 비 영양소 물질(ANF)의 포함 여부에 달려 있다. 사료 생산 기술의 증가는 $33^{\circ}C$에서 만들어지는 펠렛 사료에 이용될 수 있는 건조된 상태의 효소나 액체상태의 효소 생산 기법에 달려 있다. 수용성 NSP나 arabinoxylans 또는 beta-glucan 등은 부분적으로 효소 가격이 크기로 나누어지는 정도에 따라 달라진다. 적은 크기는 수분 흡수력이 감소되어야 하는데 만약 수분 흡수력이 지나치면 소화물에 수분이 너무 많아지게 되어 분에 수분 함량이 많아지며 사료 곡물 중에 비스코시티 현상이 생겨서 계란 껍질이 지저분해진다.

• 한국식품과학회지
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• 제37권1호
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• pp.15-22
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• 2005

전곡립(whole grains)의 압출성형 및 효소처리에 따른 가공학적 특성과 생리적 특성을 연구하였다. 압출공정 처리한 전곡립 시료의 이화학적 특성은 호화도, 소화도, 저향전분 등을 측정하였으며, 이를 압출공정 처리하지 않은 생원료 및 볶음시료와 비교하였다. 압출공정은 모든 곡류의 호화도를 크게 증가시켰으며, 특히 보리의 경우에는 압출공정에 의해 원료시료 보다 약 7배정도 증가하였다. 소화도 역시 압출공정에 의해 원료시료나 볶음시료에 두드러지게 증가하여 보리의 경우 2.6배까지 증가하였다. 또한 압출공정에 의해 저항전분의 감소 등이 뚜렷하게 관찰되었다. 전곡립을 압출공정과 식물세포벽 분해효소를 복합적으로 처리한 경우 처리하지 않은 원료와 비교하여 ${\beta}-sitosterol$이 최대 13배까지 증가하였다. 압출공정 후 효소처리는 생리활성 물질의 유리효과 뿐만 아니라 수용성 식이섬유 함량의 증가 소화율의 증가 등 각종 이화학적 특성도 향상시키는 것으로 나타났다. 이러한 결과는 압출공정과 효소처리를 복합적으로 적용하였을 때 전곡립의 가공학적 특성과 생리적 특성이 뚜렷하게 향상되는 것을 의미하는 것으로 산업적인 유용성이 매우 높다.

• Journal of Microbiology and Biotechnology
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• 제2권1호
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• pp.56-65
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• 1992

The complete nucleotide sequence of the Bacillus circulans F-2 RSDA gene, coding for raw starch digesting a-amylase (RSDA), has been determined. The RSDA structure gene consists of an open reading frame of 2508 bp. Six bp upstream of the translational start codon of the RSDA is a typical gram-positive Shine-Dalgarno sequence and the RSDA encodes a preprotein of 836 amino acids with an Mr of 96, 727. The gene was expressed from its own regulatory region in E. coli and two putative consensus promoter sequences were identified upstream of a ribosome binding site and an ATG start codon. Confirmation of the nucleotide sequence was obtained and the signal peptide cleavage site was identified by comparing the predicted amino acid sequence with that derived by N-terminal analysis of the purified RSDA. The deduced N-terminal region of the RSDA conforms to the general pattern for the signal peptides of secreted prokaryotic proteins. The complete amino acid sequence was deduced and homology with other enzymes was compared. The results suggested that the Thr-Ser-rich hinge region and the non-catalytic domain are necessary for efficient adsorption onto raw substrates, and the catalytic domain (60 kDa) is necessary for the hydrolysis of substrates, as suggested in previous studies (8, 9).

• Asian-Australasian Journal of Animal Sciences
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• 제23권5호
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• pp.580-587
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• 2010

An experiment was conducted to evaluate the effect of dietary water-soluble carbohydrate extract from Renga renga lily (Arthropodium cirratum) and a commercial product, $Frutafit^{{\circledR}}$ (both fructans) on the performance, organ weights, ileal digestibility and gut morphology of male Cobb broiler chickens. There were six treatment groups: a negative control with no supplements, a positive control supplemented with 45 ppm Zn-bacitracin, and four test diets each supplemented with Renga renga lily extract or Frutafit at 5 or 10 g/kg diet. Supplementation with low levels of Renga renga lily extract and Frutafit in the diet did not affect productive parameters, whereas the inclusion of a high level of Frutafit had a negative effect on BWG and FI compared with birds fed the negative control diet. The addition of an antibiotic to the diet significantly improved (p<0.05) the BWG and FCR of broilers. Apparent ileal digestibility of dry matter, starch, protein and fat was not affected (p>0.05) by supplementation with both levels of lily extract and the low level of Frutafit. The apparent ileal digestibility of dry matter, protein and fat was decreased (p<0.05) by the high level of Frutafit. The apparent metabolisable energy (AME) of the diets fed the high level of Frutafit was approximately 0.2 MJ/kg DM lower than that of the negative control group. The addition of Zn-bacitracin increased (p<0.05) the apparent ileal digestibility of fat. The relative weight of the liver was higher (p<0.05) in broilers supplemented with the high level of Frutafit than for negative control birds at 14 and 35 d of age. Feeding Renga renga lily extract or Frutafit had no effect on the gut morphology of birds on d 14 and 35. It can be concluded that dietary inclusion of fructans from the two sources used in this study affected broiler performance differently and in a dose-dependent manner.