보리와 귀리의 품종 및 입도 분획별 ${\beta}-glucan$ 함량

${\beta}-Glucan$ Contents with Different Particle Size and Varieties of Barley and Oats

  • 정헌상 (충북과학대학 식품생명과학과) ;
  • 강태수 (충북과학대학 식품생명과학과) ;
  • 정익수 ((주)보락) ;
  • 박희정 (충북대학교 식품공학과) ;
  • 민용규 (충북대학교 식품공학과)
  • Jeong, Heon-Sang (Department of Food Science and Biotechnology, Chungbuk Provincial University) ;
  • Kang, Tae-Su (Department of Food Science and Biotechnology, Chungbuk Provincial University) ;
  • Jung, Ick-Soo (Technical Research Institute, Bolak Company Limited) ;
  • Park, Hee-Joeng (Department of Food Science and Technology, Chungbuk National University) ;
  • Min, Young-Kyoo (Department of Food Science and Technology, Chungbuk National University)
  • 발행 : 2003.08.01

초록

국내산 보리 17종과 귀리 5종을 정맥하고 분쇄한 후 $105{\sim}600\;{\mu}m$ 범위의 입도로 분획하여 총, 수용성 및 불용성(1-3),(1-4)-${\beta}$-D-glucan(${\beta}$-glucan)의 함량을 분석하였다. 정맥시 보리의 알곡비율은 65.1${\sim}$89.7% 범위였고, 귀리의 알곡비율은 53.4${\sim}$73.5% 범위로 보리가 높게 나타났다. 입도별 분획에 따른 보리와 귀리의 총 ${\beta}-glucan$ 함량은 보리와 귀리 모두 입자가 커질수록 증가하는 경향을 보였으나, 수용성 ${\beta}-glucan$ 함량은 중간 입도 범위에서 높은 경향을 보였고, 불용성 ${\beta}-glucan$ 함량은 큰 입도 범위에서 높은 경향을 보였다. 총, 수용성 및 불용성 ${\beta}-glucan$ 함량은 원료분말 일 때 보다 보리는 1.5배, 1.7배 및 2.0배 증가하였고, 귀리는 각각 2.1배, 1.6배 및 2.0배 증가하였다. 이러한 결과로부터 ${\beta}-glucan$을 기능성 식품제조 원료로 활용하기 위해서는 곡류의 품종과 목적하는 ${\beta}-glucan$의 용해 특성을 고려하여 최적 농축 입도 영역을 결정하는 것이 비교적 경제적이고 용이하게 많은 양의 ${\beta}-glucan$을 얻을 수 있는 효과적인 방법임을 알 수 있었다.

키워드

barley;oat;${\beta}-glucan$;particle size

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