Chitosam/Glutamic acid 처리가 현미의 발아에 미치는영향
Effects of Germination in Brown Rice by Addition Chitosan/Glutamic acid
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현미(brown rice)를 이용하여 기능성 성분인 GABA의 고함량 발아조건을 효과적으로 활용한 최적조건을 설정하고자 조단백 함량과 GABA 함량을 분석하였다. 발아온도 25℃에서 조단백 함량과 GABA 함량은 260.9 mg%와 425.7 nmole/g으로 나타났으며 발아시간 72시간에서 조단백 함량과 GABA 함량이 230.6 mg%와 637.0 nmole/g으로 나타났다. chitosan과 glutamic acid 100 ppm을 혼합한 처리구에서 발아시킨 현미의 조단백 함량이 가장 낮게 나타나 이를 토대로 중심합성계획에 의해 발아현미 최적 생성조건을 예측하였다. 발아현미의 조단백 함량에 대한 반응표면은 안장점의 형태로 glutamic acid가 더 큰 영향을 미치며, GABA 함량에 대한 반응표면은 최대점의 형태로 나타났다. 발아현미의 최적 생성조건은 chitosan 105～160 ppm이며 glutamic acid 함량은 200～290 ppm의 범위로 나타났으며 예측된 범위에서 실험한 결과 예측치 보다 조금 높게 나타났다.
Abstract
To improve the levels of γ-aminobutyric acid (GABA) in germinated brown rice, chitosan and glutamic acid were treated during the brown rice germination. The GABA contents in germinated brown rices were 425.7 nmole/g and 637.0 nmole/g at germination temperature of 25℃ and germination time of 72 hrs. Response surface methodology(RSM) was used to monitor characteristics of germination from brown rices. As glutamic acid and chitosan concentration were increased, the GABA content was also increased. The ranges of optimum conditions were 105～160 ppm in chitosan concentration and 200～290 ppm in glutamic acid concentration. Predicted values at the optimized conditions were acceptable in comparison with experimental values.
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