Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Solubilization of Whole Grains by Extrusion and Enzyme Treatment

전곡립의 압출성형 및 효소처리에 의한 수용화

  • Shin, Hae-Hun (Department of Food Marketing, Cheonan College of Foreign Studies) ;
  • Lee, Sun-Hee (Department of Biomaterials Sci. Eng., Yonsei University) ;
  • Park, Bo-Sun (Department of Biomaterials Sci. Eng., Yonsei University) ;
  • Rhim, Tae-Soo (Department of Biomaterials Sci. Eng., Yonsei University) ;
  • Hwang, Jae-Kwan (Department of Biomaterials Sci. Eng., Yonsei University, Department of Biotechnology, Yonsei University)
  • 신해헌 (천안외국어대학 식품유통과) ;
  • 이선희 (연세대학교 생물소재공학과) ;
  • 박보선 (연세대학교 생물소재공학과) ;
  • 임태수 (연세대학교 생물소재공학과) ;
  • 황재관 (연세대학교 생물소재공학과, 연세대학교 생명공학과)
  • Published : 2003.10.01
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Abstract

The extrusion effects on solubilization of brown rice, glutinous rice, barley and job's tear were investigated in comparison with raw and roasted whole grains. Whole grains were extruded under 13 different operating conditions, where the process variables were controlled in the following ranges: screw speed, $200{\sim}300$ rpm; temperature, $110{\sim}130^{\circ}C$; moisture, $15{\sim}25%$. Solubilization effects of whole grains by extrusion were characterized in terms of water solubility index (WSI), viscosity, dispersibility and dietary fiber in comparison with those of raw and roasted grains. WSI of whole grains significantly increased by extrusion, especially WSI of glutinous rice containing abundant amylopectin increased twice than WSI of brown rice. The content of soluble dietary fiber was increased due to extrusion treatment, while insoluble dietary fiber decreased concomitantly and the content of total dietary fiber was not nearly changed. Extrusion improved the dispersibility and swelling effects in comparison with that of raw and roasting grains.

전곡립(Whole grains)의 압출공정에 따른 수용화 현상과 이화학적 특성의 변화를 측정하였다. 본 연구에서 전곡립으로는 현재 산업적으로 분말곡류 제품에 가장 많이 사용되고 있는 현미, 현미찹쌀, 보리 및 율무의 4종을 사용하였다. 전곡립은 스크류 속도 $200{\sim}300\;rpm$, 온도 $110{\sim}130^{\circ}C$, 수분함량 $15{\sim}25%$의 범위에서 13개의 각각 다른 조건으로 압출공정을 시행하였다. 압출공정한 전곡립 시료의 특성은 수분용해지수(water solubility index), 점도, 식이섬유, 분산성, 팽화(expansion) 등을 측정하였으며, 이를 압출공정 처리하지 않은 생원료 및 볶은 시료(roasted grains)와 비교하였다. 수분용해지수는 압출공정에 의해 모든 곡류에서 뚜렷하게 증가하였으며, 특히 아밀로펙틴을 많이 함유하고 있는 현미찹쌀은 현미보다 2배 이상 증가하였다. 압출공정에 따른 곡류의 식이섬유함량을 측정한 길과 수용성 식이섬유는 증가하였으며, 반면에 불용성 식이섬유는 감소하는 경향을 보였고, 총 식이심유 함량은 큰 차이를 보이지 않았다. 또한 압출공정에 의해 분산성의 향상, 팽화 현상 등이 뚜렷하게 관찰되었다.

Keywords

References

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