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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.16 No.1
- 발행연도
- 2011.3
- 수록면
- 67 - 73 (7page)
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초록· 키워드
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The objective of this research was to investigate the effects of soaking time (6, 12 and 24 hr) and steeping temperature (25, 30 and 35℃) on germination time, germination percentage and weight loss of wheat and barley. Changes in chemical composition (such as protein, fat, and ash), reducing sugar content, enzyme activity and pasting profile and GABA (γ-animobutyric acid) content of germinated wheat and barley were also evaluated. The results clearly suggest that the short soaking time and lower steeping temperature significantly decreased germination time and weight loss, while germination percentage increased. Regarding the chemical composition, the protein content of wheat and barley was slightly increased after germination but there was no significant difference in content of crude fat and ash of both germinated cereals. The reducing sugar content of both germinated cereals decreased as the steeping temperature increased from 25℃ to 35℃. Increasing soaking time and steeping temperature led to increased amylase activity, and also corresponded to reduced paste viscosity. The highest GABA content that occurred with soaking times of 6 and 12 hr and a steeping temperature of 35℃ was 1,467.74 and 1,474.70 ㎍/g for germinated wheat and 2,108.13 and 1,691.85 ㎍/g for germinated barley. This study indicated that the optimum germination process for wheat and barley is a low steeping temperature and a short soaking time.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
CONCLUSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (35)
참고문헌 신청
1. [학술지(정기간행물)] - Capanazana MV / 1997 / Optimisation of germination conditions by response surface methodology of a high amylase rice (Oryza sativa) cultivar / Ledesm Wiss u Technol 30 : 155 ~ 163
2. [학술지(정기간행물)] - Rimsten L / 2003 / Determination of beta-glucan molecular weight using SEC with alcofluor detection in cereal extracts / Cereal Chem 80 : 485 ~ 490
3. [학술지(정기간행물)] - Yang F / 2001 / Studies on germination conditions and antioxidant contents of wheat grain / Int J Food Sci Nut 52 : 319 ~ 330
4. [학술지(정기간행물)] - Mikola M / 2001 / Characterization of oat endoproteinases that hydrolyze oat avenins / Cereal Chem 78 : 55 ~ 58
5. [학술지(정기간행물)] - Manna KM / 1995 / Amylase activity of some roots and sprouted cereals and beans / Food Nutr Bull 16 : 1 ~ 4
2. [학술지(정기간행물)] - Rimsten L / 2003 / Determination of beta-glucan molecular weight using SEC with alcofluor detection in cereal extracts / Cereal Chem 80 : 485 ~ 490
3. [학술지(정기간행물)] - Yang F / 2001 / Studies on germination conditions and antioxidant contents of wheat grain / Int J Food Sci Nut 52 : 319 ~ 330
4. [학술지(정기간행물)] - Mikola M / 2001 / Characterization of oat endoproteinases that hydrolyze oat avenins / Cereal Chem 78 : 55 ~ 58
5. [학술지(정기간행물)] - Manna KM / 1995 / Amylase activity of some roots and sprouted cereals and beans / Food Nutr Bull 16 : 1 ~ 4
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