Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in chemical characteristics of cellulase-treated wheat germ extract

효소 처리 밀 배아 추출물의 화학적 특성 변화

  • 이재강 (사조동아원(주) 제분연구소) ;
  • 장다빈 (경희대학교 식품생명공학과) ;
  • 강동우 (사조동아원(주) 제분연구소) ;
  • 이정훈 (사조동아원(주) 제분연구소) ;
  • 금혜임 (사조동아원(주) 제분연구소) ;
  • 최용현 (사조동아원(주) 제분연구소) ;
  • 강희 (경희대학교 후마니타스대학) ;
  • 최용석 (사조동아원(주) 제분연구소) ;
  • 김대옥 (경희대학교 식품생명공학과)
  • Received : 2018.12.31
  • Accepted : 2019.02.09
  • Published : 2019.04.30
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Abstract

Wheat germ, which is rich in nutrients and phytochemicals, is a by-product during the milling process of wheat kernel. In this study, we aimed to increase the amount of bioactive 2,6-dimethoxy-1,4-benzoquinone (2,6-DMBQ) in wheat germ using the cell-wall-degrading enzyme cellulase (Celluclast 1.5L). The amounts of organic acids, free sugars, and 2,6-DMBQ in wheat germ treated with Celluclast 1.5L were evaluated at various reaction times and temperatures. The results of reversed-phase high-performance liquid chromatography of Celluclast 1.5L-treated wheat germ revealed 2,6-DMBQ, four organic acids (tartaric, acetic, lactic, and succinic acids), and three free sugars (sucrose, fructose, and glucose). As reaction time and temperature of the mixture of wheat germ and Celluclast 1.5L increased, the contents of four organic acids, glucose, fructose, and 2,6-DMBQ increased, but that of sucrose decreased. Taken together, these results suggest that Celluclast 1.5L-treated wheat germ containing increased amounts of 2,6-DMBQ serves as a source of functional ingredients in food industry.

밀 배아를 셀룰레이즈 활성이 있는 Celluclast 1.5L을 이용하여 다양한 시간 및 온도의 반응에서 생성되는 유기산(주석산, 젖산, 초산, 호박산)과 유리당(포도당, 설탕, 과당) 함량을 분석하였다. 또한 젖산, 초산, 호박산, 주석산으로 pH 4.5로 조정한 유기산 용액에서 Celluclast 1.5L과 밀 배아를 반응시켜 2,6-DMBQ의 함량에 미치는 영향을 평가하였다. 밀 배아에 대한 효소 반응 시간 및 온도가 증가함에 따라 주석산, 젖산, 초산, 호박산과 이들의 총유기산 함량은 증가하였다. 밀 배아 효소 반응 추출액의 설탕 농도는 효소 반응 시간이 증가할수록 지속적으로 감소한 반면에, 과당과 포도당의 농도는 효소 반응 시간이 길어짐에 따라 증가하였다. 유기산을 첨가한 Celluclast 1.5L 효소 추출 용액으로 반응시킨 밀 배아는 반응시간이 증가할수록 2,6-DMBQ 함량이 증가하는 경향을 보였지만, 대조군 대비 향상된 수치를 보이지 않았다. 향후 효소 처리 밀 배아 추출물을 활용한 다양한 생리활성에 대한 효능 평가와 더불어 효소 처리 밀 배아 추출물의 식품 소재화에 대한 연구가 필요할 것으로 보인다.

Keywords

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Fig. 1. Effects of extraction times on 2,6-dimethoxy-1,4-benzoquinone (2,6-DMBQ) production in Celluclast 1.5L-treated wheat germ extracts.

Table 1. Analytical conditions of high-performance liquid chromatography for free sugars, organic acids, and 2,6-dimethoxy-1,4-benzoquinone (2,6-DMBQ)

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Table 2. Contents of organic acids of Celluclast 1.5L-treated wheat germ extract at different reaction temperatures and times

SPGHB5_2019_v51n2_97_t0002.png 이미지

Table 3. Contents of free sugars of wheat germ extract treated with Celluclast 1.5L at various extraction times at 30℃

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