현미 미강의 복합발효에 따른 총식이섬유 함량 및 품질 변화
Changes in total dietary fiber content and quality of brown rice bran by complex fermentation
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본 연구는 현미 미강의 recycle 자원화 방안으로 복합발효(효소 및 효모)를 이용한 발효 공정에 따른 식이섬유소 함량 및 품질 특성을 비교 분석하였다. 초기 발효조건 설정은 30℃, 50 rpm으로 48, 60 및 72시간 발효한 결과, 60시간 발효하였을 때 가용성 고형분 함량이 대조구(4.50 °Brix)에서 8.20 °Brix로 증가하였으며, 총식이섬유 함량(61.23 g/100 g)으로 대조구(31.54 g/100 g)보다 194% 정도 높게 나타났다. 설정된 조건(30℃, 50 rpm, 60 h)으로, prozyme GA 효소 0.3%(w/w) 및 건조효모 0.2%(w/w)를 사용하여 품질을 비교하였다. 효소 및 효모처리 여부에 따른 pH 변화는 pH 6.56(control)에서 pH 3.99-4.01로 낮아졌다. 총산도는 0.21%에서 1.84-1.90%로 높아지는 경향을 보였다. 총식이섬유 함량은 효소 및 효모 처리하지 않은 현미 미강(RB_NT)은 61.23 g/100 g 및 효소 및 효모 처리한 현미 미강(RB_T)은 62.39 g/100 g으로 효소 및 효모처리 여부에 따른 차이는 크지 않았다. β-glucan 함량은 RB_NT(18.01%, w/w) 및 RB_T(16.55%, w/w)로 낮아지는 경향을 나타내었다. 아미노태질소 함량은 RB_NT(803.04 mg%) 및 RB_T(1046.39 mg%)로 처리구(RB_T)에서 130.3% 정도 높은 함량을 나타내었으며, 보수력은 대조구 1.84 g water/g solid에서 RB_NT(4.37 g water/g solid) 및 RB_T(4.51 g water/g solid)로 240% 정도 증가하였다. 이상의 결과로, 현미 미강 복합발효 조건은 30℃, 50 rpm에서 60시간으로 산업적 소재화를 위한 기초자료를 확립할 수 있었다.
Abstract
This study analyzed total dietary fiber content and quality characteristics according to complex fermentation (enzyme and yeast) of brown rice bran as a recycling resource. The initial fermentation conditions were set at 30℃ and 50 rpm, and the results of fermentation for 48, 60, and 72 h are as follows. When fermented for 60 h. The total dietary fiber content (61.23 g/100 g) was higher than that of the control group (31.54 g/100 g). Under the set conditions (30℃, 50 rpm for 60 h), complex fermentation was performed to investigate quality. The pH changes on decreased from pH 6.56 (control) to pH 3.99-4.01. Total dietary fiber content was rice bran not prozyme GA & Saccharomyces cerevisiae treatment (RB_NT) (61.23 g/100 g) and rice bran prozyme GA & Saccharomyces cerevisiae treatment (RB_T) (62.39 g/100 g). β-glucan content tended to decrease with RB_NT (18.01% (w/w)) and RB_T (16.55% (w/w)). Water-holding capacity increased by 1.84 g water/g solid in the control to RB_NT (4.37 g water/g solid) and RB_T (4.51 g water/g solid). As a result of the above, the conditions for complex fermentation of brown rice bran were 30℃ and 50 rpm for 60 h, and basic data for industrial materialization could be established.
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