Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effects of Germination in Brown Rice by Addition Chitosan/Glutamic acid

Chitosan/Glutamic acid 처리가 현미의 발아에 미치는 영향

  • Jung Gyu-Ho (Department of Food Science and Technology, Keimyung University) ;
  • Park Nan-Young (Keimyung Foodex Co. Ltd.) ;
  • Jang Sang-Moon (Department of Hotel Cooking and Beverage, Daegu Health College) ;
  • Lee Joo-Baek (Department of Hotel Cooking and Beverage, Daegu Health College) ;
  • Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • 정규호 (계명대학교 식품가공학과) ;
  • 박난영 ((주)계명푸덱스) ;
  • 장상문 (대구보건대학 호텔조리음료계열) ;
  • 이주백 (대구보건대학 호텔조리음료계열) ;
  • 정용진 (계명대학교 식품가공학과)
  • Published : 2004.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

To improve the levels of ${\gamma}$-aminobutyric acid (GABA) in germinated brown rice, chitosan and glutamic acid were treated during the brown rice germination. The GABA contents in germinated brown rices were 425.7 nmole/g and 637.0 nmole/g at germination temperature of $25^{\circ}C$ and germination time of 72 hrs. Response surface methodology(RSM) was used to monitor characteristics of germination from brown rices. As glutamic acid and chitosan concentration were increased, the GABA content was also increased. The ranges of optimum conditions were $105{\sim}160\;ppm$ in chitosan concentration and $200{\sim}290\;ppm$ in glutamic acid concentration. Predicted values at the optimized conditions were acceptable in comparison with experimental values.

현미(brown rice)를 이용하여 기능성 성분인 GABA의 고함량 발아조건을 효과적으로 활용한 최적조건을 설정하고자 조단백 함량과 GABA 함량을 분석하였다. 발아온도 $25^{\circ}C$에서 조단백 함량과 GABA 함량은 $260.9\;mg\%$와 425.7 nmole/g으로 나타났으며 발아시간 72시간에서 조단백 함량과 GABA 함량이 $230.6\;mg\%$와 637.0 nmole/g으로 나타났다. chitosan과 glutamic acid 100 ppm을 혼합한 처리구에서 발아시킨 현미의 조단백 함량이 가장 낮게 나타나 이를 토대로 중심합성계획에 의해 발아현미 최적 생성조건을 예측하였다. 발아현미의 조단백 함량에 대한 반응표면은 안장점의 형태로 glutamic acid가 더 큰 영향을 미치며, GABA 함량에 대한 반응표면은 최대점의 형태로 나타났다. 발아현미의 최적 생성조건은 chitosan $105{\sim}160\;ppm$이며 glutamic acid 함량은 $200{\sim}290\;ppm$의 범위로 나타났으며 예측된 범위에서 실험한 결과 예측치 보다 조금 높게 나타났다.

Keywords

References

  1. 한국농촌경제연구원. (1985) 식품수급표, p.10
  2. Lee, H.J., Byun, S.M. and Kim, H.S. (1988) Studies on the dietary fiber of brown rice and milled rice. Korean J. Food Sci. Technol., 20, 576-584
  3. Kim, I.S., Kwon, T.B. and Oh, S.K. (1988) Study on the chemical change of general composition, fatty acids and minerals of rape seed during germination. Korean J. Food Sci. Technol., 20, 188-193
  4. Cho, S.H. (1998) Brown rice, In miraclulous diets, S.C. Baek, Ed., Ilyo-Shinmoon Publishing Co., Seoul, Korea, p.281-290
  5. Cummings, J.H. (1978) Nutritional implications of dietary fiber. Am. J. Clin. Nutri., 31, 21-26
  6. Chen, C., Pearson, A.M. and Gray, J.I. (1992) Effects of synthetic antioxidants(BHA, BHT and PG) on the mutagenicity of IQ like compounds. Food Chem., 43, 177-183 https://doi.org/10.1016/0308-8146(92)90170-7
  7. Lee, M.H. and Shin, J.C. (1996) New techniques for the cultivation of quality rice, In rediscovering korea rice and development direction. Korean Society of Rice Research Conference, Seoul, p.239-263
  8. Nakagawa, K. and Onota. A. (1996) Accumulation of $\gamma$-aminobutyric acid(GABA) in the rice germ. Food Processing, 31, 43-46
  9. Jean, K.T. (1981) Dietary GABA decreases body weight of genetically obese mice. Life Science, 29, 2535-2542 https://doi.org/10.1016/0024-3205(81)90709-8
  10. Mody, I.Y., Dekoninck, T.S. and Soltesz, I. (1994) Bringing the cleft at GABA synapses in the brain, Trends Neurosci., 17, 517-525 https://doi.org/10.1016/0166-2236(94)90155-4
  11. Ballanyi, K. and Grafe, P. (1985) An intracellular analysis of $\gamma$-aminobutyric acid-associated ion movements in rat sympathetic neurons. J. Physiol., 365, 41
  12. Krogsgaard-Larsen, P. (1989) GABA receptors, In receptor pharmacology and function, M. Williams, R.A. Glennon and P.M. W.M. Timmermans Eds. Marcel Dekker, Inc., New York. 349-383
  13. Kim, S.K.(1997) What is chitin . chitosan? In chitin . chitosan: basic and pharmacy, Ihwa Culture publishing Co. p.17-20
  14. Lee, S.J., Uhm, J.Y. and Lee, Y.H. (1996) Effect of chitosan on the growth of Botryosphaeria dothidea, the casual fungus of apple white rot. Kor. J. Appl. Microbial. Biotechnol., 24, 261-267
  15. Oh, S.H., Seo, K.W., Choi, D.S. and Han, K.S. (2000) Application effects of chitosan fertilizer on the growth of cabbage and GABA contents in the cabbage. J. Korean Soc. Agric. Chem. Biotectmol., 43, 34-38
  16. Cha, Y.S. and Oh, S.H. (2000) Investigation of $\gamma$-aminobutyric acid in chinese cabbages and effects of the cabbage diets on lipid metabolism and liver function of rats administers with ethanol. J. Korean Soc. Food Sci. Nutr. 29, 500-505
  17. Alger, B.E. and Nicoll, R.A. (1982) Feed forward dendritic inhibition in rat hippocampal pyramidal cells studied in vitro. J. Physiol., 328, 105-123
  18. Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R.J (1951) Protein measurement with the folin phenol reagent. J. Biol. Chem., 193, 265-269
  19. 皮多野傳行. (1964) アミノ酸 自動分析法, 化寧同人, 日本, p.79
  20. Park, S.H. (1991) Modern experimental design. Minyoungsa Press, Seoul, Korea, p.573-626
  21. Lee, G.D., Jeong, Y.J., Park, N.Y. and Kwon, J.H. (1999) Monitoring for the color formation of a doraji tea by soaking of threonine and sucrose solution and roasting. Korean J. Food Sci. Technol., 31, 938-944
  22. SAS. (2001) SAS User Guide. version 8.1. Statistical Analysis System Institute, Cary, NC, USA
  23. Oh, S.H. and Choi, W.G. (2000) Production of the quality germinated brown rices containing high $\gamma$-aminobutyric acid by chitosan application. Kor. J. Biotechnol. Bioeng., 15, 615-620
  24. Aurisano, N., Bertani, A. and Reggiani, R. (1995) Involvement of calcium and calmodulin in protein and amino acid metabolism in rice roots under anoxia. Plant Cell Physiol., 36, 1525-1529
  25. Oh, S.H., Kim, S.H., Moon, Y.J. and Choi, W.G. (2002) Changes in the levels of $\gamma$-aminobutylic acid and some amino acids by application of a glutamic acid solution for the germination of brown rices. Kor. J. Biotechnol. Bioeng., 17, 49-53