• Food Science and Biotechnology
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• 제17권1호
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• pp.180-183
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• 2008

Digestion properties of 3 types of cereals, white rice, brown rice, and barley, were measured after cooking or grinding. Regardless of the processing methods, white rice showed the highest rate and the greatest extent of digestion, whereas barley showed the lowest values. During the early digestion period, cooked white rice kernels had a larger k (kinetic constant) value than uncooked white rice flour, indicating that cooking induced faster digestion than grinding. In the case of brown rice and barley, the cell wall in cooked kernels remained intact and resulted in a lower k values than those of uncooked flour. However, after 3 hr of digestion, the total digestion extent was greater for the cooked brown rice and barley than that for uncooked flours. The high content of slowly digestible starch (SDS) in cooked brown rice and barley might be due to the starch fraction which was protected by the cell wall. The resistant starch (RS) content, however, was greater for the uncooked flours than that for cooked kernels. The cooked kernels of 3 cereal samples tested showed higher glycemic index (GI) values than the uncooked flours.

• 산업식품공학
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• 제21권4호
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• pp.341-350
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• 2017

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.314-320
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• 2007

The objective of this study was to investigate the effect of grain size on the physicochemical properties of rice porridge. Here, the grain size of the rice was classified as whole grain, half grain, and flour by traditional Korean cooking methods. The viscosity of the rice flour porridge was highest for the among the three different grain size porridges. In the amylographs, the increase in viscosity for the whole grain porridge was higher than that of the rice flour porridge during cooling. The soluble solid and reducing sugar contents of the rice porridges increased according to the rice grain size, while the blue value decreased. The SDI (starch digestion index) increased according to the rice grain size. The RDS (rapidly digestible starch) was highest while the SDS (slowly digestible starch) the lowest in the rice flour porridge. The morphologies of the rice porridges were examined by SEM and showed a smoother surface and more exudated gelatinized granules in the rice flour than in the whole grain rice porridge. In conclusion, rice porridges made from the smallest possible grain size such as flour may be helpful for people with weaker digestive systems such as infants, the elderly, and hospital patients.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1078-1081
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• 2007

The in vitro digestive properties of 6 domestic noodle products (spaghetti, somyeon, ramyeon, dangmyeon, naengmyeon, and jjolmyeon) were compared after cooking under the manufacture's recommended cooking conditions. The kinetic constant (k), representing the rate of hydrolysis at the initial digestion stage, was highest in the somyeon noodles (0.1151), followed by naengmyeon (0.0954), and was lowest in the spaghetti (0.0421). However, the concentration of starch ($C_{\infty}$) hydrolyzed over 2 hr was not different between the spaghetti (96.22) and the somyeon (96.40), indicating that different digestion behaviors occurred in each type of noodle, even though the amounts of digested starch were similar. The ramyeon, dangmyeon, and naengmyeon noodles showed relatively lower $C_{\infty}$ values than the spaghetti and the somyeon noodles. The spaghetti had the highest amount of slowly digestible starch (SDS, 43%) and the lowest glycemic index (GI, 87.8), whereas the somyeon had the lowest SDS value (9.6%) and the highest or (93.0). The digestibility differences among the noodles were attributed to differences in their flour compositions and manufacturing processes.

• 대한지역사회영양학회지
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• 제9권4호
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• pp.528-535
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• 2004

In order to observe the effects of resistant starches on human glycemic response, nine female university students were investigated using cellulose (CED), resistant starch 3 (RS3D) and resistant starch 4 (RS4D) diets. Each woman's blood sugar and insulin, triacylglycerol and free fatty in plasma concentration were measured at fasting state, then 15, 30, 45, 60, 75, 90 and 120 minute after each test diet feeding. Glycemic indices of the Cellulose diet (CED: 57.9 $\pm3.00$), the Resistant starch 3 diet (RS3D: 52.6 $\pm7.9$) and the Resistant starch 4 diet (RS4D: 52.9 $\pm10.2$) were similar to each other, but they were significantly lower in comparison with those of white wheat bread diet (WWBD: 100). Insulinemic indices of the CED (49.8 $\pm8.2$), RS3D (50.0 $\pm7.3$) and RS4D (72.4 $\pm7.7$) were significantly lower in comparison with the white wheat bread diet (WWBD: 100), but among the dietary fiber diets, the insulinemic index of RS4D was significantly higher than the CED and the RS3D. Plasma triacylglycerol contents of the CED, RS3D and RS4D including WWBD showed gradual increase in tendency after lowering in early stage of each test diet feeding, but not significantly different in each dietary fiber added diet. Plasma free fatty acid contents of the CED, RS3D and RS4D including WWBD showed gradual decrease in tendency after each test diet feeding, but not significantly different by each dietary fiber added diet. In above results, we speculate that resistant starch 3 controls rapid elevation of blood sugar by delaying intestinal digestion and absorption of cellulose, but the result appears to be different from RS4 in comparison. Thus, RS3 intakes may contribute to the diet therapy of diabetic humans, but more studies on RS4 is needed in the future. (Korean J Community Nutrition 9(4): 528∼535, 2004)

• 한국융합학회논문지
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• 제11권5호
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• pp.35-41
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• 2020

본 연구는 루틴, 퀘르세틴, 식이섬유가 전분 소화율에 미치는 영향을 통계적 혼합물 설계방법을 이용하여 확인하고자 하였다. 세 가지 성분들은 모두 농도가 증가함에 따라 전분소화 지연 효과가 나타났으며, 그 중에서도 퀘르세틴과 식이섬유가 함께 섞였을 때 가장 높은 지연 효과를 보였다. 이 혼합물 설계는 simplex-centroid 실험설계법을 이용하였고, 최적 모델은 quadratic 모델에서 나타났다. 이때 얻어진 회귀방정식을 통하여 유의한 상승효과를 확인할 수 있었다. 최적화 통계 방법을 사용하여 혼합비를 분석한 결과 퀘르세틴과 식이섬유가 72: 28 비율에서 전분 소화 지연 효과가 최대로 나타나는 것을 확인하였다. 전분소화에 대한 영향을 3차원 표면 도표로 시각화하여 나타내었으며, 이 결과로 퀘르세틴과 식이섬유의 상호작용으로 인하여 전분 소화를 15% 이상 지연시키는 것을 확인할 수 있었다.

• 한방재활의학과학회지
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• 제30권4호
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• pp.31-39
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• 2020

Objectives Danggwisoo-san and Jakyakgamcho-tang are frequently prescribed for traffic accident patients in Korea. The aim of this study was to examine index compound analysis, antioxidant activity and amount of starch measurement by extraction method. Methods Danggwisoo-san and Jakyakgamcho-tang were extracted with water and 70% ethanol. Antioxidant activity was measured by 2,2-Diphenyl-1-picrylhydrazyl, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power according to the standard protocol. The contents of the indicator components nodakenin, paeoniflorin, and glycyrrhizin were measured by high-performance liquid chromatography, respectively. All starches were hydrolyzed and then total D-glucose was measured and compared. Results Antioxidant activity was excellent in 70% ethanol in all assays. The index component was jagged because its solubility was different depending on the extraction solvent. Starch content was significantly lower in 70% alcohol extract than water extract. Conclusions The results of this study showed that physiological activities and components are different according to extraction conditions. Each herbal medicine has a suitable extraction solvent. Also, the difference in starch content is an object to be considered as it may affect digestion and absorption.

• 한국식생활문화학회지
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• 제24권2호
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• pp.191-198
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• 2009

The objective of this study was to investigate the effects of different amounts of pumpkin powder on the quality characteristics of hobakpyeon using physicochemical and sensory properties, as well as on its retrogradation rate during storage. As the amount of pumpkin powder increased, the following effects on the quality characteristics were observed: moisture and amylose contents decreased while protein content increased (p<0.05), and in vitro protein digestibility (IVPD) decreased (p<0.05). Levels of slowly digestible starch and resistant starch fractions increased, while the content of rapidly digestible starch decreased. The starch digestion index and rapidly available glucose content also decreased. Among the physical properties, the L-value decreased while the b-value increased (p<0.05). Texture profile analysis revealed that all textural properties except adhesiveness decreased, and presented significant differences in hardness and chewiness (p<0.05). Sensory properties such as color, flavor, and sweetness increased while others such as wetness and chewiness decreased (p<0.05). Effects on the physicochemical properties during refrigerated storage were also compared between the control and 9% hobakpyeon (9%HP). According to the results, moisture content gradually decreased in the 9%HP compared to the control. Amylose content significantly increased in 9%HP whereas no significant changes were observed in the control. In both types of hobakpyeon, IVSD decreased significantly, showing higher values in 9%HP, whereas mechanical hardness increased, showing lower values in 9%HP. The L-value decreased significantly in the 9%HP whereas no significant changes were observed in the control. In conclusion, the above results suggest that hobakpyeon with low IVSD may be obtained by the addition of 9% pumpkin powder, and also showed that pumpkin powder delayed the rate of retrogradation in 9%HP during storage.

• 한국식생활문화학회지
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• 제22권6호
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• pp.820-826
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• 2007

Different types of bap(cooked rice) was cooked using barley or/and SoRiTae with rice as the base. Total(TS), rapidly digestible(RDS), slowly digestible(SDS) and resistant(RS) starch fractions were determined. Other physicochemical properties such as moisture, protein, amylose contents, protein digestion in vitro and color values as well as sensory properties of different bap were also investigated. Cooked rice with SoRiTae(RiSo) showed the highest moisture content of 63.9%, whereas other bap showed simillar content ranging from 62.3-63.0%. Crude protein content of RiSo was the highest, while that of cooked rice(Ri) was the lowest(p<0.05). Amylose content of RiBa was the highest, while that of RiSo was the lowest(p<0.05). In in vitro protein digestibility(IVPD), cooked rice with barley and SoRiTae(RiBaSo) was the highest, while Ri was the lowest, showing no significant difference at p<0.05. In starch fractions, as barley or/and SoRiTae were added to rice, a decrease in RDS content and increases in SDS and RS contents were observed. In addition, starch digestion index(SDI), which derived as an indicator of their in vitro starch digestibility and rapidly available glucose(RAG) value, which determined as a predictor of potential glycemic response decreased. A decrease in L value from RiSo and RiBaSo, which comprised of SoRiTae and increases in a and b values in RiSo and RiBa were observed, respectively. All sensory parameters involving color, glossiness, sweet taste, wetness, roughness, hardness and stickiness were shown to be a significant difference except sweet taste among different bap(p<0.05). L value of instrumental characteristic was negatively correlated with color of sensory characteristic and a value was positively correlated. Significant negative correlation was found between RS content and glossiness, however, positive correlation with roughness and hardness, respectively. These results suggested that cooked rice mixed with barley and SoRiTae contain significant RS and SDS contents and may improve diabetes and hyperlipidemia, due to the lowering RDS and RAG, respectively.

• 한국식품과학회지
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• 제30권5호
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• pp.1229-1235
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• 1998

본 실험은 in vitro에서 곡류시료의 전분 가수분해율 및 가수분해지수를 조사하였고 아울러, in vivo에서 정상성인을 대상으로 곡류의 혈당지수를 포도당(GI-glucose)과 쌀밥 (GI-rice)을 기준으로 하여 각각 측정하였다. 이러한 in vitro 및 in vivo 결과의 상관성을 검토해 봄으로써 in vitro에서의 전분 가수분해실험이 인체의 혈당반응을 예측할 수 있는지 알아보았다. In vitro에서 각 시간별로 측정한 전분 가수분해율은 시간대별로 약간의 차이는 있지만 현미찹쌀이 가장 높고 보리가 가장 낮은 경향을 나타냈다. 전분 가수분해지수는 전분 가수분해곡선 면적과 유사한 경향을 보였으며, 보리가 83%로 가장 낮았고 현미찹쌀이 112%로 가장 높았다. 그외는 율무, 차조, 차수수, 메밀, 현미멥쌀, 찹쌀, 멥쌀, 메조의 순으로 전분 가수분해지수는 각각 107, 105, 103, 102, 96, 96, 95, 92%이었다. 한편 곡류의 GI-glucose는 찹쌀군이 110%로 가장 높았고 보리군이 57%로 가장 낮았다. 또한 GI-rice는 차수수군 122%, 율무군 116%, 차조군 115%, 현미찹쌀군 106%, 찹쌀군 102%, 멥쌀군 100%, 현미멥쌀군 90%, 메조군 85%, 메밀군 79%, 보리군 63%로 나타났다. 이상의 in vitro 실험 결과와 in vivo 실험 결과를 통계처리 하였을 때 15, 30, 60, 90 및 120분의 전분 가수분해율, 가수분해곡선 면적 및 가수분해지수는 모두 GI-rice와 유의적인(p<0.05) 상관관계를 볼 수 있었다. 또한 다단계 회귀분석에 의한 회귀방정식에서 GI-rice는 in vitro 실험결과의 변수에 의해 81%의 설명력을 가진 것으로 분석되었다. 따라서 곡류의 in vitro 전분 가수분해율은 곡류 섭취 후의 인체 내 혈당지수인 GI-rice를 반영해주는 것으로 나타났다.은 영향을 주는 것으로 나타났다. 결론적으로 본 연구에서는 필름용액의 pH를 10.0으로 조절하고 가소제와 가교제를 첨가함으로써 혼합원료 중 유청분말의 비율을 70%까지 사용하여 양호한 기계적 성질을 지닌 생고분자 필름을 제조할 수 있었다.(40.64{\sim}101.30)$, 7-ketocholesterol $(7.16{\sim}33.91)$. 모든 결과에서 처리구에 따른 콜레스테롤 산화물의 전체 발생량은 조사 수준이 증가할수록 유의적으로 증가하였으며(P<0.05), 저장기간이 경과함에 따라 전체 발생량이 유의적으로 증가하였다(P<0.05).를 동시에 일으키는 것으로 사료된다. trans-2-hexanol이 147.33 peak area%인 것과 유사(類似)하게 높았다.tarrow}6$보다 $4{\beta}{\rightarrow}8$의 결합방식이, 그리고 procyanidin 류에서는 gallate를 갖는 물질이 이를 함유하지 많은 물질보다 더욱 높은 ACE의 저해효과를 나타내었으며, 또한 hydroxyl 기가 많을수록 효소 저해효과도 증가하는 것으로 나타났다. 이와 같은 결과는 chocolate의 주원료인 cacao bean의 polyphenol 성분 또한 녹차 등에서 볼 수 있는 생리활성효과에 손색없는 것으로 판단되고, 이러한 기능성에 기초하여 chocolate, 음료 등의 식품이나 의약품의 기능성 소재로서의 산업적 응용 가능성이 높은 것으로 사료된다.대장균군이 역시 난각에서 가장 높은 빈도로 분리되었고, 난황(Yolk)에서는 극히 낮은 수준의 세균오염도를 보였다. 다양한 동물종유래 S. aureus 균주들의 유전학적 분석목적에 가장 신뢰도 높고 감별능력이 뛰어난 분석기법으로 선발되었다.cid로부터 cyclooxygenase를 통해 일단 생성된 endoperoxide에서 각각의 prostaglandin을