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.
논문 기본 정보
- 자료유형
- 학위논문
- 저자정보
- 지도교수
- 윤성중
- 발행연도
- 2017
- 저작권
- 전북대학교 논문은 저작권에 의해 보호받습니다.
이용수1
이 논문의 연구 히스토리 (2)
2019
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- 연관 학술논문 또는 학술발표를 통해 보다 발전된 연구결과를 확인하실 수 있습니다.
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초록· 키워드
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Rutin-degrading enzyme (RDE) activity and isozymes patterns were determinated in both tartary buckwheat and common buckwheat. Depending on incubation temperatures and times, the level of RDE activity measured by the rutin degradation rate and the quercetin production rate were higher at 80℃. RDE activity of mature groats measured by the quercetin production rate was 273 ㎍/g F.W./min and 70 ㎍/g F.W./min in tartary buckwheat and common buckwheat groats, respectively. A total of six RDE isozymes were detected in mature groats of tartary buckwheat by a non-denaturing gel. RDE activity of tartary buckwheat groats roasted or steamed for 5 minutes was 51 ㎍/g F.W./min or 41 ㎍/g F.W./min, respectively, which was lower by 81% or 71% compared with that of untreated groats. As the roasting or steaming time increased up to 30 minutes, the activity was decreased by over 95%. These results suggest suppression of RDE by roasting or steaming of groats. In case of kneading, RDE was activated and quercetin production rate was increased by 62% in tartary buckwheat groats. However, roasting before kneading, quercetin production rate was decreased to 20 ㎍/g F.W./min in tartary buckwheat as RDE activity was inhibited as detected by decrease in the intensities of the six isozymes. Therefore, the loss of rutin by RDE during processing could be reduced by 71% to 100% with roasting or steaming of groats for 5 to 30 minutes.
목차
1. 서 언 12. 재료 및 방법 32.1. 시험 재료 32.2. 종실 가공 시료의 제조 32.3. Rutin과 quercetin 함량 측정 42.4. Rutin-degrading enzyme (RDE) 활성 측정 42.5. RDE 활성 검출 52.6. 성적의 분석 53. 결과 및 고찰 63.1. 식물체의 조직 및 종실의 가공방법에 따른 rutin과 quercetin 함량 63.2. 식물체의 조직 및 종실의 가공방법에 따른 RDE 활성 83.3. 식물체 조직별 RDE 동위효소의 차이 134. 적요 16Tables 18Figures 19References 32
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