보리, 귀리 ${\beta}-Glucan$의 이화학적 특성과 생리적 기능

이영택,Lee, Young-Tack 한국작물학회 1996 Korean journal of crop science Vol.41 No.S

[ ($1{\to}3$) ], ($1{\to}4$)-${\beta}$-D-glucans(${\beta}-glucans$) are a major component of the cell walls of grasses as a component of the cereal endosperm and aleurone cell walls. Although ${\beta}-glucans$ exist in all cereals, their concentration is highest in oats and barley. Genetic and environmental differences are found in total ${\beta}-glucan$ content. Both oats and barley ${\beta}-glucans$ have cholesterol-lowering effects. This suggests possible use as food additives. Structural characterization of ${\beta}-glucan$ is important because structure can influence physical and physiological properties. In this review, ${\beta}-glucans$ of barley and oats are discussed in details including structure, chemical and physical properties, and nutritional implications. The use of barley and oat products as well as ${\beta}-glucan$ as a food additive continues to increase. This can provide an additional market for barley and oats, thus increasing the value of the crops.

보리와 귀리의 ${\beta}-Glucans$ 및 가공에 의한 용해성의 변화

이영택,Lee, Young-Tack 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.6

한국산 보리 및 귀리품종의 수용성, 불용성 및 총 ${\beta}-glucan$ 함량을 분석하여 ${\beta}-glucan$의 용해성을 조사하였다. 보리원맥의 총 ${\beta}-glucan$ 함량은 $3.3{\sim}5.6%$ 범위였으며 $65{\sim}70%$ 정맥수율로 도정하여 껍질 및 강층을 제거한 정맥의 ${\beta}-glucan$ 함량은 $3.5{\sim}7.1%$로 증가하였다. 보리원맥의 수용성 ${\beta}-glucan$ 함량은 $1.4{\sim}3.3%$의 분포였으며 총 ${\beta}-glucan$에 대한 수용성 ${\beta}-glucan$의 백분을로 나타낸 용해성(% solubility)은 $43{\sim}61%$ 범위로 총량의 약 반가량이 수용성인 것으로 나타났다. 보리정맥에 있어서는 총 ${\beta}-glucan$과 불용성 ${\beta}-glucan$ 함량은 증가한 반면 수용성 ${\beta}-glucan$은 약간 감소하는 경향을 보여 용해성이 $35{\sim}55%$로 원맥보다 다소 낮았다. 귀리는 총 ${\beta}-glucan$ 함량이 겉귀리에서 $3.1{\sim}4.0%$, groats에서 $4.0{\sim}4.8%$였으며 불용성 ${\beta}-glucan$ 함량이 $0.5{\sim}0.7%$로 보리에서 보다 훨씬 낮아 추출되어 나오는 수용성 ${\beta}-glucan$은 약 84%로 매우 높게 나타났다. 보리와 귀리는 추출초기에 빠른 속도로 ${\beta}-glucan$이 추출되었으며 귀리가 보리에 비해 추출이 보다 급격히 이루어졌는데 $2{\sim}3$시간 후에는 대부분의 수용성 ${\beta}-glucan$이 추출되었다 추출온도가 $23{\sim}45^{\circ}C$로 증가함에 따라 수용성 추출량이 증가하였으나 $65^{\circ}C$에서는 보리의 경우 추출량이 떨어졌다. 보리 및 귀리는 증자에 의한 가열처리에 의해 불용성 ${\beta}-glucan$ 함량이 증가하여 ${\beta}-glucan$의 용해성이 떨어진 반면 보리의 볶음처리에서는 ${\beta}-glucan$이 가용화됨에 따라 용해성이 증가하는 것으로 나타났다. Five barley and two oat varieties grown in Korea were investigated for soluble, insoluble, and total $(1{\to}3)$, $(1{\to}4)-{\beta}-D-glucans$. Total and insoluble ${\beta}-glucans$ after extraction of soluble ${\beta}-glucans$ with water were analyzed, and the soluble ${\beta}-glucans$ were calculated as the difference between total and insoluble ${\beta}-glucans$. The total ${\beta}-glucans$ in whole barleys were in a range of $3.3{\sim}5.6%$(average 4.4%), and those in pearled barleys were In a range of $3.3{\sim}7.1%$(average 5.2%). In whole barleys, on average, 54% of the ${\beta}-glucans$ was soluble and in pearled barley 46%. Whole oats contained $3.1{\sim}4.0%$ total ${\beta}-glucans$, and dehulling increased the groat ${\beta}-glucans$ contents to $4.0{\sim}4.8%$. Oats demonstrated considerably higher ${\beta}-glucans$ solubility of 84% than barley. ${\beta}-Glucans$ in barley and oats were rapidly extracted at the beginning of the extraction and almost all of the ${\beta}-glucans$ were extracted after $2{\sim}3 hr extraction. As extraction temperature increased from $23^{\circ}C$ to $45^{\circ}C$, more soluble ${\beta}-glucans$ were extracted. However, solubility of barley ${\beta}-glucans$ decreased at a relatively high temperature of $65^{\circ}C$. Steam-cooking reduced the analytical solubility of barley and oat ${\beta}-glucans$, while roasting seemed to render the ${\beta}-glucans$ of barley more soluble.

국산밀 제분부산물을 첨가한 고식이섬유빵의 품질 특성

이영택,Lee, Young-Tack 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.4

국산밀의 제분시 생성되는 밀기울(총 식이섬유 42%)을 밀가루에 $0{\sim}30%4 첨가함에 따라 반죽과 yeast 발효빵의 품질에 미치는 영향을 조사하여 고식이섬유빵의 소재로 활용하였다. 밀가루에 첨가하는 국내산 밀기울의 양이 증가함에 따라 amylograph 최고점도와 set back은 감소하였으며, mixograph에 의한 반죽의 리을로지 특성에서 peak height는 증가한 반면에 mixing time은 감소하는 경향이었다. 밀기울의 첨가는 빵의 부피를 현저히 낮추고 crumb grain, 텍스쳐 등 관능특성에서 빵의 품질을 떨어뜨리는 것으로 나타났다. 밀기울의 첨가에 의해 빵은 L 값이 감소하여 어두워졌으며, crumb의 a 와 b값은 증가하여 적색과 황색의 색조를 부여하였다. 빵의 부피와 관능검사 측정 결과에 따라 국내산 밀기울의 적정 첨가수준은 약 15%까지인 것으로 판단되었다. 15% 밀기울 첨가빵은 대조구 빵에 비해 경도가 2배 이상 높았으며 $5^{\circ}C$와 $25^{\circ}C$에 5일간 저장실험에서 저장 $2{\sim}3$일에 급격한 경도의 증가를 보여주었다. Wheat bran, a milling by-product of domestic wheat grains, containing approximately 42% of the total dietary fiber, was tested for the effects on bread-making properties. The amylograph peak viscosity and set bark values considerably decreased with increasing levels $(0{\sim}30%)$ of wheat bran. Adding wheat bran somewhat increased water absorption and showed no consistent effect on mixing time. Yeast-leavened breads were baked with wheat flour with up to 30% of the flour substituted with domestic wheat bran. Adding domestic wheat bran exerted detrimental effect on loaf volume and decreased sensory acceptability such as crust and crumb color, crumb grain, texture, and flavor. Wheat bran decreased lightness and imparted red and yellow tint. It was suggested that domestic wheat bran could be substituted for wheat flour at levels up to 15% without significantly depressing bread quality in the preparation of high-fiber bread. Crumb firmness of bread containing 15% wheat bran was significantly higher than that of the control bread (100% wheat flour) and increased rapidly at $2{\sim}3$ days during storage.

$CO_2$를 이용하여 팽화된 각초배합율이 제조담배 물성에 미치는 영향

이영택,조시형,김성한,백신,임광수,김영호,신창호,Lee, Young-Tack,Jo, Si-Hyung,Kim, Sung-Han,Baek, Shin,Rhim, Kwang-Soo,Kim, Young-Ho,Shin, Chang-Ho 한국연초학회 1996 한국연초학회지 Vol.18 No.2

The experiment was carried out to study the effect of dry ice expanded tobacco (DIET) blending ratio on the physical properties of cigarettes. Vnencapsulated pressure drop (UPD) of the cigarette decreased from 85 mmWG to 78 mWG when the DIET blending ratio increased from 0% to 60%, but it increased in the range of over 60% blending ratio. But the overall UPD/EPD ratio of these cigarettes showed a decreasing tendency. Cigarette ventilation rate increased from 55% to 66% with the increased blending ratio of expanded tobacco and loose ends also showed the same tendency. The higher the blending ratio of expanded tobacco, the faster became the static burning time from 7' 34" to 5' 02". However, the cigarette hardness was almost not affected by the blending ratio.ing ratio.

가열조리가 프로비타민 A 강화 쌀의 영양성분에 미치는 영향

이영택(Young-Tack Lee),김미현(Mi-Hyun Kim),임지순(Ji-Soon Im),김재광(Jae-Kwang Kim),하선화(Sun-Hwa Ha),이시명(Si-Myung Lee),권순종(Soon-Jong Kweon),서석철(Seok-Chul Suh) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.6

국내에서 개발된 유전자변형 프로비타민 A 강화 벼로부터 얻은 쌀을 열탕 또는 증자/볶음처리 방법에 의해 가열조리 했을 때 프로비타민 A 강화 쌀의 주요 영양성분 조성 및 함량에 미치는 영향을 조사하였다. 프로비타민 A 강화 쌀의 일반성분 함량은 모품종 쌀인 낙동 쌀과 유사하였으며 밥 형태로의 열탕처리에 의해 별 차이가 없었으나 증자/볶음 처리에 의해서는 다소 감소하는 결과를 주었다. 프로비타민 A 강화 쌀의 지방산으로 oleic acid, linoleic acid, palmitic acid가 대부분을 차지하고 있었으며 가열조리에 따른 지방산 조성에는 차이가 없는 것으로 나타났다. 열탕 처리에 의해 가열조리한 프로비타민 A 강화 쌀은 아미노산 조성 및 함량에 차이가 없었으나 증자/볶음 처리는 대부분의 아미노산 함량을 약간 감소시켰다. 열탕처리에 의해 가열조리한 프로비타민 A 강화 쌀은 전체적으로 무기질 함량에 큰 차이가 없었으나 증자/볶음처리에 의해 변화가 큰 것으로 나타났다. 프로비타민 A강화 쌀의 총 카로티노이드 함량은 원곡의 1.28 ㎍/g에서 열탕조리 후 0.76 ㎍/g으로 감소하였으며 증자 및 볶음처리는 0.40 ㎍/g으로 원곡의 약 30% 수준으로 현저한 감소를 초래하였다. 따라서 프로비타민 A 강화 쌀의 조리가공시 가열방법 및 열처리 정도는 카로티노이드를 포함한 영양성분의 손실을 최소화하기 위해 고려해야할 중요한 요소인 것으로 제시되었다. This study was conducted to investigate the effects of different cooking methods on the nutrient composition of genetically modified (GM) provitamin A(PA)-biofortified rice. PA-biofortified rice was subjected to different cooking methods, namely boiling and a soaking, steaming and roasting process. The proximate components (starch, protein, lipid and ash) of raw PA-biofortified rice were similar to those found in the parental non-GM rice, and were not significantly affected by a conventional boiling treatment. When compared with raw rice, boiled PA-biofortified rice showed a similar nutrient composition, despite a slight reduction in a majority of its amino acid contents. However, the PA-biofortified rice that underwent the soaking/steaming/roasting process exhibited a significant reduction in a majority of its amino acids and mineral contents. This procedure also led to a significant reduction in carotenoid contents. The overall results of this study demonstrate that using a conventional boiling method for PA-biofortified rice retains nutrients better than a soaking/steaming/roasting method.

연구노트 : 가열조리에 따른 프로비타민 A 강화 쌀의 카로티노이드 함량

이영택 ( Young Tack Lee ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2010 한국식품저장유통학회지 Vol.17 No.4

국내에서 개발된 유전자변형 프로비타민 A 강화 벼로부터 얻은 쌀(현미와 백미)을 열탕 또는 증자/볶음에 의해 가열조리했을때 카로티노이드의 함량에 미치는 영향을 조사하였다. 프로비타민 A 강화 쌀은 모종 쌀과 비교하여 일반성분 함량이 유사하였으며, 현미와 백미의 총 카로티노이드 함량이 각각 122.79, 125.44 μg/100 g으로 분석되어 현미뿐 만 아니라 도정한 백미의 배유에도 비슷한 함량의 카로티노이드를 포함하였다. 열탕에 의해 밥 형태로 가열조리한 프로비타민 A 강화 쌀 백미는 카로티노이드 함량이 20% 이내의 감소를 보인 반면 증자/볶음처리한 프로비타민 A 강화 쌀은 백미와 현미 모두에서 카로티노이드 함량이 원곡의 1/4 수준으로 떨어져 급격한 카로티노이드 함량의 손실을 초래하였다. 따라서 프로비타민 A 강화쌀의 조리가공시 가열방법 및 열처리 정도는 카로티노이드의 보존을 위해 고려해야 할 중요한 요소인 것으로 판단되었다. This study was conducted to investigate the effects of different cooking methods on the carotenoid content in genetically modified(GM) provitamin A-biofortified rice. The proximate components (moisture, protein, lipid, and ash) of GM rice were similar to those of conventional non-GM rice. Provitamin A-biofortified rice was cooked in various ways, including boiling in water and steaming/roasting. Carotenoid composition was determined by HPLC. Total carotenoid contents of provitamin A-biofortified brown and milled rice were 122.79 μg/100 g and 125.44 μg/100 g, respectively. Compared with raw unprocessed samples, boiling caused approximately 20% carotenoid loss. In contrast, seaming/roasting decreased carotenoid content by 78%.

신촌 어린이복지회관

이영택(Lee, Young-tack) 현대건축사 2008 월간 CONCEPT Vol.- No.106

보리와 귀리의 β - Glucans 및 가공에 의한 용해성의 변화

이영택 ( Young Tack Lee ) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.6

Five barley and two oat varieties grown in Korea were investigated for soluble, insoluble, and total (1→3), (1→4)-β-D-glucans. Total and insoluble β-glucans after extraction of soluble β-glucans with water were analyzed, and the soluble β-glucans were calculated as the difference between total and insoluble β-glucans. The total β-glucans in whole barleys were in a range of 3.3∼5.6%(average 4.4%), and those in pearled barleys were in a range of 3.5∼7.1%(average 5.2%). In whole barleys, on average, 54% of the β-glucans was soluble and in pearled barley 46%. Whole oats contained 3.1∼4.0% total β-glucan, and dehulling increased the groat β-glucan contents to 4.0∼4.8%. Oats demonstrated considerably higher β-glucan solubility of 84% than barley. β-Glucans in barley and oats were rapidly extracted at the beginning of the extraction and almost all of the β-glucans were extracted after 2∼3 hr extraction. As extraction temperature increased from 23℃ to 45℃, more soluble β-glucans were extracted. However, solubility of barley β-glucans decreased at a relatively high temperature of 65℃. Steam-cooking reduced the analytical solubility of barley and oat β-glucaus, while roasting seemed to render the β-glucans of barley more soluble.

활성글루텐 첨가 쌀 식빵 프리믹스의 저장 중 품질 특성

이영택 ( Young Tack Lee ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and 35oC for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.

Annealing 수침처리에 따른 습식제분 쌀가루의 전분 특성

이영택(Young-Tack Lee),유문식(Moon-Sik Yoo),이보람(Boram Lee),박종현(Jong-Hyun Park),장학길(Hak-Gil Chang) 한국식품과학회 2004 한국식품과학회지 Vol.36 No.3