지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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This study was carried out to find major factors affecting the color of wheat flour and noodles and develop simple analysis method for the breeding of wheat cultivars suitable for producing flour and noodles with bright color which are preferred by consumers. Customers who buy white noodle or flour prefer bright-colored food to dark-colored products. We evaluated grains of 25 Korean wheat cultivars for chemical composition, grain characteristics, and color change of noodle dough sheets during storage. Polyphenol oxidase (PPO) has been connected to discoloration of white salted noodles and other wheat end products.
The grain PPO activity was reduced as the 1,000 grain weight, grain ash content, and protein content decreased. The grain PPO activity was positively correlated with the total polyphenol content (r=0.609**) and iron content (r=0.655**). Lightness, protein,polyphenol and Fe content of flour were positively correlated with PPO activity of grain. Cultivars with higher grain PPO activity showed darker noodles and were more easily discolored during the storage (from 2 hr to 48 hr). Thus, PPO activity can be used as a selection index in a breeding program for wheat cultivars of bright-colored flour.
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참고문헌 (19)
참고문헌 신청
AACC / 2000 / Approved methods of the American Association of Cereal Chemists / AACC
Anderson JV / 2001 / An improved whole-seed assay for screening wheat germplasm for polyphenol oxidase activity / Crop Sci 41 : 1697 ~ 1705
Baik BK / 1994 / Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles / Cereal Chem 71 : 315 ~ 320
Baik BK / 1995 / Discoloration of dough for oriental noodles / Cereal Chem 72 : 198 ~ 205
Bettge AD / 2004 / Collaborative study on L-DOPA ? Wheat polyphenol oxidase assay / AACC Method 49 : 338 ~ 342
Anderson JV / 2001 / An improved whole-seed assay for screening wheat germplasm for polyphenol oxidase activity / Crop Sci 41 : 1697 ~ 1705
Baik BK / 1994 / Role and contribution of starch and protein contents and quality to texture profile analysis of oriental noodles / Cereal Chem 71 : 315 ~ 320
Baik BK / 1995 / Discoloration of dough for oriental noodles / Cereal Chem 72 : 198 ~ 205
Bettge AD / 2004 / Collaborative study on L-DOPA ? Wheat polyphenol oxidase assay / AACC Method 49 : 338 ~ 342
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