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Parboiling 처리가 미숙보리곡립의 이화학적 특성에 미치는 영향
석호문(Ho Moon Seog),김정상(Jong Sang Kim),홍희도(Hee Do Hong),김성수(Sung Soo Kim),김경탁(Kyung Tack Kim) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.6
Parboiling, a popular technology used to protect rice from nutrient loss during milling and to increase the shelf-life of rice, was applied to barley kernels, and its effect on nutrient retention and chemical composition was evaluated. Before 36 days after ear emergence, barley kernels showed water content higher than 40%, and parboiling without presoaking resulted in at least 43% of gelatinization degree. This implies that soaking, an important step of parboiling, is dispensable for barley at milky stage. Parboiling did make little change in the appearance of the kernel after 31 days from ear emergence. Nonreducing sugars such as sucrose and raffinose remained unchanged while reducing sugars of barley was decreased by parboiling, with exception that maltose increased. Pearling led to decrease in crude protein, fat, fiber and minerals of barley sampled and parboiled on 36th day from ear emergence. Free sugars in the parboiled barley also was reduced with increasing pearling rate. Vitamin B₁ content of the parboiled barley was 260 ㎍ per 100 g as dry basis at 50% pearling rate, compared to 36 ㎍ for raw barley at same pearling rate. Thus parboiling appeared to be very effective in the retention of vitamin B₁ during pearling.
석호문(Ho Moon Seog),김정상(Jong Sang Kim),홍희도(Hee Do Hong),김성수(Sung Soo Kim),김경탁(Kyung Tack Kim) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.6
Some chemical properties were investigated for barley kernels at different growth stages. Crude fat, crude protein, starch, alcohol-insoluble solids(AIS), and β-glucan increased until 31∼36 days from ear emergence and thereafter remained relatively constant, whereas ash and crude fiber contents were gradually decreased through the whole period of maturation. As barley kernels became mature, their water contents kept decreasing, and the content of milky stage barley kernel at 31∼36th days from ear emergence ranged from 40∼50%. Free sugars including glucose, fructose, sucrose, raffinose, maltose, and kestose were identified in the growing kernels. Glucose, sucrose and kestose decreased with maturation while raffinose slightly increased. Barley kernels on the 43rd day from ear emergence contained 0.62% sucrose, 0.46% raffinose, 0.33% kestose. 0.19% glucose. 0.17% fructose, 0.04% maltose. Analysis of minerals for barley kernels at different growth stages showed that the growing kernels contained K, P, Mg, Ca. Na. Fe, Zn, Mn. Cu in decreasing order. Vitamin B, content tended to increase with kernel growth, showing maximum value of 350 ㎍ per 100 g dry weght on 36th day from ear emergence.
보리 및 보리 ${\beta}-glucan$ 농축획분 섭취에 의한 흰쥐의 간 콜레스테롤 저하효과
김성란,석호문,최희돈,박용곤,Kim, Sung-Ran,Seog, Ho-Moon,Choi, Hee-Don,Park, Yong-Kon 한국식품과학회 2002 한국식품과학회지 Vol.34 No.2
Hypocholesterolemic effects in rats of two hull-less barleys, waxy and nonwaxy-starch genotype, were evaluated by analyzing liver cholesterol and triglycerides. A group fed cellulose control and fiber-free exhibited significant liver lipid accumulation by morphologically observation. In barley fed group, however, lipid disposition in liver was effectively suppressed. The concentrations of cholesterol and triglyceride in liver were significantly reduced in rat fed 5 and 10% fiber diets containing barley flour and ${\beta}-glucan-enriched$ fraction. ${\beta}-Glucan-enriched$ barley fraction as a fiber source showed more cholesterol-lowering than barley flour with cellulose, and this effect of ${\beta}-glucan$ from two hull-less barleys was similar. Liver cholesterol and triglyceride in cellulose control group were 14.5 mg/g and 46.1 mg/g, respectively, while those of barley and ${\beta}-glucan$ fed groups were $5.1{\sim}8.2\;mg/g$ and $20.1{\sim}31.3\;mg/g$, respectively. 총 식이섬유 함량과 에너지 수준을 동일하게 조정한 보리첨가식이 및 ${\beta}-glucan$ 함량을 높인 농축획분 첨가식이가 간에서의 지질대사에 미치는 영향을 시험하였다. 체중을 고려한 간무게 결과는 콜레스테롤 투여로 증가되는 것으로 나타났으며 보리 및 ${\beta}-glucan$ 투여에 의한 차이는 없었다. Control군과 fiber-free군의 간에서는 normal(cholesterol-free)군의 간과는 달리 콜레스테롤 첨가로 인하여 심한 지질 침착이 관찰되었다. 반면 보리첨가군의 경우 동량의 콜레스테롤을 섭취하였으나 지질 침착이 거의 없거나 미약하여 normal 간과 유사한 형태였다. 간의 단위무게당 콜레스테롤과 중성지방 농도는 보리 ${\beta}-glucan$ 농축획분을 첨가한 N glucan(5%)와 W glucan(5%)군에서 각각 대조군의 50%와 60%이하 수준으로 현저하게 감소하였다. 식이섬유 함량이 10%가 되도록 찰보리 농축획분의 양을 증가시킨 W glucan(10%)군의 간 콜레스테롤 저하효과는 더욱 현저하였다. 따라서 0.5%의 콜레스테롤을 첨가하고 5%와 10%의 식이섬유를 보리로부터 공급했을 때 변으로 배설된 콜레스테롤과 중성지방을 보상하기 위한 간에서의 생합성 증가는 일어나지 않고 오히려 간의 콜레스테롤과 중성지방 함량이 현저히 낮아지고 간에 지질 침착이 일어나지 않는 것으로 나타났다.
김남수,석호문,남영중,Kim, Nam-Soo,Seog, Ho-Moon,Nam, Young-Jung 한국식품과학회 1987 한국식품과학회지 Vol.19 No.3
국내산 메조와 차조로부터 전분을 분리, 정제하고 그 이화학적 특성을 구명하였다. 메조전분과 차조전분의 blue value는 각각 0.69, 0.32였으며, 아밀로스 함량은 각각 28.0%, 8.0%였다. 메조전분과 차조전분의 수분결합력은 88.1%와 80.0%였고, 분입자의 크기는 $5{\sim}13\;{\mu}$와 $7{\sim}17\;{\mu}$였다. 60, $70^{\circ}C$의 호화온도에 비해 80, $90^{\circ}C$의 호화온도에서 괭윤도가 현저히 증대되어 $90^{\circ}C$에서의 메조전분과 차조전분의 팽윤도는 각각 13.58, 18.50%였다. 한편, 용해도도 호화온도 상승에 따라 증가하였다. 0.1% 전분현탁액의 광투과도는 메조전분에 있어서는 $70^{\circ}C$이상, 차조전분에 있어 서는 $65^{\circ}C$이상에서 증가하기 시작했다. 한편, 호화개시온도와 최대점도는 메조전분의 경우 $71.7{\sim}73.7^{\circ}C$, $300{\sim}460\;B.U.$였고, 차조전분에 있어서는 $69.0{\sim}69.3^{\circ}C$, $800{\sim}1080\;B.U.$였다. Physicochemical properties of domestic millet starches were determined. Amylose contents of nonwaxy and waxy millet starches were 28.0 and 8.0%, respectively. The water binding capacity of nonwaxy millet starch was slightly higher than that of waxy millet starch. There was no recognizable difference on granule size between nonwaxy and waxy millet starch. Abrupt increases in swelling power over $80^{\circ}C$ of gelatinization temperature were characteristic features of millet starches. The initiation of increase in light penetration was started slightly earlier in case of waxy millet starch. Maximum viscosities of $6{\sim}7%$ nonwaxy and waxy millet starch were 300-460 and 800-1080 B.U., respectively. The conspicuous break-down was noticed in waxy millet starch.