Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Microwave Treatment on the Antioxidant Activity of Rice Processed By-products

Microwave처리에 의한 쌀 가공 부산물의 항산화능의 변화

  • 배성문 (경남대학교 생명과학부 식품생물공학전공) ;
  • 김정한 (경남대학교 생명과학부 식품생물공학전공) ;
  • 조철우 (경남대학교 생명과학부 식품생물공학전공) ;
  • 정태춘 (경남대학교 생명과학부 식품생물공학전공) ;
  • 하정욱 (경남대학교 생명과학부 식품생물공학전공) ;
  • 이승철 (경남대학교 생명과학부 식품생물공학전공)
  • Published : 2001.12.01
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Abstract

Microwave treatment was studied to investigate the antioxidant ability of rice hull and rice bran. The color changes were related to the intensity of microwave and to the treated time on rice bran. However, the electron donating abilities of rice hull and rice bran extract were not much affected by microwave intensity. Rice hull extract treated with a 100 W microwave showed 80% inhibition of lipid peroxidation when fish oil was treated with $H_2O$$_2$. Also inhibition activity against lipid peroxidation in rice hull is more stable than that of rice bran when treated with microwave. Overall, rice hull extract showed better antioxidant activity than rice bran. It seems that rice hull contains higher antioxidant components as well as the browning reaction products having anti-oxidant activity during microwave treatment.

Microwave 처리가 쌀가공 부산물로 발생하는 왕겨와 미 의 항산화능에 미치는 영향을 조사하였다. 100 W, 200 W, 440 W의 출력으로 microwave를 처리하였을 때, 출력과 처리시간에 비례하여 갈변을 나타내는 색도의 변화가 관찰되었다 그러나, 왕겨와 미강의 전자공여능은 조사된 범위 내에서 microwave처리에 대해 큰 변화를 보이지 않았다. 활성산 소종($H_2O$$_2$,O$_2$$^{-}$, .OH)을 발생시켜 어유의 과산화에 대한 왕겨와 미강의 과산화 억제력을 조사한 결과, 전반적으로 왕겨가 미강보다 microwaye 처리에 안정함을 보였다 특히, $H_2O$$_2$에 대한 왕겨의 과산화 억제력은 미강에 비하여 매우 높게 측정되었다. 이상의 결과로 왕겨가 미강보다 항산화 물질을 많이 함유함으로써 미강보다 높고 안정한 항산화능을 나타내 고, 또한 microwave 처리로 인하여 항산화 물질이 일부 파괴되지만 항산화력을 가지는 갈변 반응 생성물이 생성되어 왕겨의 경우에는 microwave 처리에 대해 영향을 거의 받지 않 음을 알 수 있었다. 따라서, microwave 처리 공정은 왕겨나 미강의 항산화능을 이용한 가공 방법에 이용될 수 있음을 의미한다.

Keywords

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