한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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메밀껍질의 효소분해에 의한 수용성 식품섬유소의 생산 및 기능적 특성

Production of Soluble Dietary Fiber of Buckwheat Hulls by Enzymatic Depolymerzation and its Characteristics

  • 임희진 (영남대학교 식품영양학과) ;
  • 박보연 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Im, Hee Jin (Department of Food and Nutrition, Yeungnam University) ;
  • Park, Bo Yeon (Department of Food and Nutrition, Yeungnam University) ;
  • Yoon, Kyung Young (Department of Food and Nutrition, Yeungnam University)
  • 투고 : 2015.09.03
  • 심사 : 2015.10.07
  • 발행 : 2016.04.30
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초록

본 연구는 메밀 알곡에 비해 유효성분이 많음에도 불구하고 식품학적 가치가 떨어져 폐기되고 있는 메밀껍질을 기능성 식품소재로 활용하기 위해 메밀껍질을 효소로 분해하여 수용성 식품섬유를 생산하고자 하였다. 메밀껍질을 효소를 이용하여 72시간 분해하여 수용성 식품섬유의 수율을 측정한 결과, 72시간 효소분해 후 셀룰로스 및 헤미셀룰로스 분획으로부터 얻은 수용성 식품섬유는 각각 60.5 g/kg, 123.7 g/kg이었으며, 총 수용성 식품섬유의 수율은 129.8 g/kg이었다. 겔 크로마토그래피에 의한 수용성 식품섬유의 분자량 추이를 측정한 결과, 분해 시간이 증가함에 따라 저분자의 피크가 크게 증가하여 효소 반응 시간이 증가할수록 분해가 진행되었다. 효소분해되지 않은 메밀껍질의 수용성 식품섬유에 비해 효소분해에 의해 생산된 식품섬유소의 산화방지 활성이 높게 나타났으며, 대조군에 비해 높은 포도당 및 담즙산 흡수 지연효과를 보였다. 따라서 메밀껍질로부터 생산된 수용성 식품섬유소는 산화방지를 비롯한 포도당 및 콜레스테롤의 흡수저하 효과를 가진 건강기능식품 소재로 사용될 수 있을 것으로 기대된다.

This study was conducted for the production of water-soluble dietary fiber (SDF) from buckwheat hulls by using Celluclast or Viscozyme. The functionality of this SDF, including antioxidant activity, glucose- and bile acid-retardation effects in vitro, was measured. SDF yields from cellulose and hemicellulose fractions were 60.5 and 123.7 g/kg dry matter, respectively. Analysis of molecular weight distribution of SDF by using gel chromatography showed that SDF degradation increased with increase in reaction time. The antioxidant activity of SDF obtained by enzymatic hydrolysis was higher than that of dietary fiber without enzyme treatment. SDF showed higher retardation effects on glucose and bile acid than the sample without dietary fiber did. The results of this study suggested that SDF produced from buckwheat hull by enzymatic hydrolysis is a good source of functional food material because of its high antioxidant activity and glucose- and bile acid-retardation effects.

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피인용 문헌

  1. Production and Characteristics of Cello- and Xylo-oligosaccharides by Enzymatic Hydrolysis of Buckwheat Hulls vol.48, pp.3, 2016, https://doi.org/10.9721/KJFST.2016.48.3.201