슈퍼자미의 이화확적 특성 및 항산화 활성
분야
농학 > 식물
저자
김기쁨 ( Ki Bbeum Kim ) , 최수근 ( Soo Keun Choi ) , 김동석 ( Dong Seok Kim )
발행기관
한국식품조리과학회(구 한국조리과학회)
간행물정보
한국식품조리과학회지 2012년, 제28권 제6호, 789~796페이지(총8페이지)
파일형식
25332630.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    This study attempted to investigate the characteristics of Superjami, which had a high C3G (cyandin-3-glucoside) content by comparing it with common rice (Ilpum) and black rice (Heougjinju, Suwon 415) for their components and physio-chemical characteristics. There were no significant differences in the water content, however there were significant differences in crude protein and crude fat in the order of Ilpum < Superjami < Heougjinju. As for the morphological characteristics of grains, it had been learned that Superjami was heavier and longer than the common rice, moreover Superjami had bigger seeds. As for the hardness of grains, the longer the time of steeping, the more decreased their hardness was at large. In the case of color, they showed significant differences in all the L, a, and b values of grains and flours. As a result of the experiment of pigment elution after steeping of the rice flours at 20℃ and 40℃, the longer the time steeping, the more increased the pigment elution became. The values are bigger with Heougjinju and Superjami than with Ilpum. As for the elution pH after rice steeping, the longer the time of steeping, the lower pH all the assays tended to have. As a result of the analysis of the total polyphenol contents of Ilpum, Heougjinju, and Superjami, it had turned out that the total polyphenol contents of Heougjinju and Superjami are 1.2 times as high as Ilpum, a common rice, and that Superjami is significantly higher than Heougjinju. As a result of the experiment of DPPH radical scavenging ability, there are significant differences among the assays in the order of Superjami > Heougjinju > Ilpum. Futher, it has turned out that Superjami has a higher DPPH radical scavenging ability than Heougjinju. Consequently, it can be stated that Superjami has a strong anti-oxidative ability. Thus, we should more precisely grasp the cooking characteristics of Superjami, which is in the state of brown rice, via comparing it with a common brown rice, and also provide opportunities to apply Superjamii to more foods by studying its starch characteristics in addition to its grain and flour properties.
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