Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physiochemical property of edible tissues (sprout and root) of steam-treated reed

증자처리에 의한 갈대 식용가능 부위(어린순과 뿌리)의 이화학적 특성

  • Kim, Sung-Tae (Department of Food Science and Technology, Sunchon National University) ;
  • Huh, Chang-Ki (Imsil Research Institute of Cheese Science) ;
  • Kim, Su-Hwan (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University)
  • Received : 2015.04.28
  • Accepted : 2015.07.09
  • Published : 2015.08.30
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Abstract

This study was performed for the comparison of the general components, minerals, amino acids, organic acids, free sugars, ascorbic acid, polyphenol content and DPPH free radical scavenging activity of steamed-treated reed (sprout and root) to those of raw reed. Moisture content of sprout and root of reed after steaming treatment decreased from 81.28% and 81.64% to 70.18% and 65.50%, respectively. Crude ash content was the highest in raw sprout and steam-treated root. Crude lipid content of raw sprout and root were almost similar. In addition, crude lipid content of steam-treated sprout was greater than that of root. Nitrogen free extract content of root was 2 times as high as that of sprout. Total free sugar contents of raw sprout and root increased from 1,311.39 mg% and 4,130.98 mg% to 1,157.79 mg% and 3,750.90 mg%, respectively, after steam treatment. Furthermore, the organic acid contents of sprout and root of reed after steam treatment were less than those of raw sprout and root. Calcium and potassium contents were the highest among others in both steam-treated and raw reed. Amino acid content of sprout was higher than that of root in both before and after steam treatment. Among the amino acids, serine content was the best presented in both before and after steam treated reed. Vitamin C content of steam-treated sprout and root of reed decreased from 61.74 mg% and 6.57 mg% to 4.54 mg% and 80.79 mg%, respectively. Total polyphenol content of sprout was greater than that of root in raw and steam-treated reed. DPPH free radical scavenging activity of ethanol extraction of root was greater than those of other extracts of root.

본 연구는 갈대의 이용 가치성을 높이고자 수행하였으며, 갈대 부위와 증자 처리에 의한 이화학적 특성 변화를 조사하였다. 이에 따른 결과는 아래와 같다. 수분은 무증자 처리 시료와 증자처리 시료 모두 어린순이 뿌리 보다 높았다. 조회분은 무증자처리 시료에서는 어린순이 증자처리 시료에서는 뿌리가 높은 함량을 보였고, 조단백질 함량은 무증자처리 시료와 증자처리시료 모두 어린순이 뿌리 보다 높았다. 조지방은 무증자처리 시료에서 어린순과 뿌리의 함량이 0.67%이었으나, 증자처리 시료에서 어린순이 뿌리보다 비교적 높은 함량을 보였고, 조섬유 함량은 무증자처리 시료와 증자처리 시료 모두 어린순이 뿌리 보다 높았다. 가용성무질소물은 무증자처리 시료와 증자처리 시료 모두 뿌리가 어린순에 비해 2배 이상 높은 함량을 보였다. 유리당 총 함량은 무증자처리 시료와 증자처리 시료 모두 뿌리가 어린순 보다 높은 함량을 보였으며, 유기산 또한 유리당과 같은 경향을 나타내었다. 무기성분은 어린순과 뿌리 모두 무증자처리 시료와 증자처리 시료 모두 Ca과 K의 함량이 높게 나타났다. 갈대의 총 유리아미노산은 무증자처리 시료와 증자처리 시료 모두 어린순이 뿌리보다 높았으며, 이중 serine이 주요 아미노산으로 나타났다. vitamin C 함량은 무증자처리 시료에서 어린순이 61.74 mg%로 뿌리의 4.54mg% 보다 높은 함량을 나타내었고, 증자처리 시료에서는 함량이 감소하였으나 어린순이 뿌리보다 높은 함량을 보였다. Total polyphenol 함량은 무증자처리 시료와 증자처리시료 모두 어린순이 높은 함량을 보였다. DPPH free radical scavenging activity은 무증자처리 시료와 증자처리 시료를 비교 할 때 크게 차이는 나지 않았으나, 뿌리가 어린순에 비해 높은 활성을 보였다.

Keywords

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