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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.4
- 수록면
- 108 - 114 (7page)
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이 논문의 연구 히스토리 (2)
2019
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Background: Rutin is decomposed by rutin-degrading enzymes (RDE) during the processing of buckwheat groats, resulting in a decrease in rutin content and a further increase in the bitterness of processed products. Thus, the present study aimed to examine RDE activity in groats and various tissues of domestic buckwheat varieties and to develop a method to reduce the loss of rutin during the groat processing.
Methods and Results: RDE activity and isozymes patterns were determined in Tartary and common buckwheat. RDE activity, measured by quercetin production rate, was 273 and 70 ㎍/g fresh weight/min in mature Tartary and common buckwheat groats, respectively. A total of six RDE isozymes were detected in mature groats of Tartary buckwheat on a non-denaturing gel. In Tartary buckwheat groats, RDE activity decreased by approximately 81 or 71% with roasting or steaming for 5 min respectively. As the roasting or steaming time increased to 30 min, RDE activity decreased by over 95%. These results indicated that RDE was inactivated in groats by roasting or steaming. When untreated Tartary buckwheat groats were kneaded with powder, RDE was activated and the quercetin production rate increased by 62%. However, when roasted groats were kneaded with powder, the quercetin production rate decreased by 93%, mainly due mainly to inactivation of RDE, as indicated by a decrease in band intensities of the six isozymes.
Conclusions: These results suggested that the loss of rutin, due to RDE activity during processing, may be reduced by 71 to 100% by roasting or steaming groats for 5 to 30 min, due in large part to the inactivation of RDE isozymes.
Methods and Results: RDE activity and isozymes patterns were determined in Tartary and common buckwheat. RDE activity, measured by quercetin production rate, was 273 and 70 ㎍/g fresh weight/min in mature Tartary and common buckwheat groats, respectively. A total of six RDE isozymes were detected in mature groats of Tartary buckwheat on a non-denaturing gel. In Tartary buckwheat groats, RDE activity decreased by approximately 81 or 71% with roasting or steaming for 5 min respectively. As the roasting or steaming time increased to 30 min, RDE activity decreased by over 95%. These results indicated that RDE was inactivated in groats by roasting or steaming. When untreated Tartary buckwheat groats were kneaded with powder, RDE was activated and the quercetin production rate increased by 62%. However, when roasted groats were kneaded with powder, the quercetin production rate decreased by 93%, mainly due mainly to inactivation of RDE, as indicated by a decrease in band intensities of the six isozymes.
Conclusions: These results suggested that the loss of rutin, due to RDE activity during processing, may be reduced by 71 to 100% by roasting or steaming groats for 5 to 30 min, due in large part to the inactivation of RDE isozymes.
목차
ABSTRACT
서언
재료 및 방법
결과 및 고찰
REFERENCES
참고문헌 (21)
참고문헌 신청
Chen P / 2011 / A rapid measurement of rutindegrading enzyme activity in extract of tartary buckwheat seeds / Food and Bioproducts Processing 89:81~85
조은자 / 2007 / 일반 메밀과 쓴 메밀 가루를 첨가한 찜 케이크의 품질 특성 / 동아시아식생활학회지 17(2):219~226
Choi BH / 1996 / Rutin and functional ingredients of buckwheat and their variations / Korean Journal of Crop Science 41:69~93
한나경 / 2014 / 쓴메밀 추출물의 미백 개선 효과 / 대한화장품학회지 40(2):179~186
Hong MJ / 1998 / Changes in functional and sensory properties of chicory roots induced by roasting processes / Korean Journal of Food Science and Technology 30:413~418
조은자 / 2007 / 일반 메밀과 쓴 메밀 가루를 첨가한 찜 케이크의 품질 특성 / 동아시아식생활학회지 17(2):219~226
Choi BH / 1996 / Rutin and functional ingredients of buckwheat and their variations / Korean Journal of Crop Science 41:69~93
한나경 / 2014 / 쓴메밀 추출물의 미백 개선 효과 / 대한화장품학회지 40(2):179~186
Hong MJ / 1998 / Changes in functional and sensory properties of chicory roots induced by roasting processes / Korean Journal of Food Science and Technology 30:413~418
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