유색미 품종의 발아 시 화학성분의 변화 = Changes in Chemical Components of Pigmented Rice during Germination

국문 초록 (Abstract)

본 연구는 유색 과피 품종의 발아 기간에 따른 화학성분 함량 변화를 조사하여 기능성 식품으로 활용할 기초자료를 제공하기 위하여 흰색 과피 2품종과 흑자색 과피 6품종에 대하여성분 변화를 분석한 결과는 다음과 같다.
발아 기간이 경과함에 따라 조단백질 함량은 증가하는 경향으로 발아 6일째에 가장 높았다. 조지방 함량은 흰색 과피 품종에서는 발아 후 6일에 가장 높았으나, 흑자색 과피 품종에서는 발아 4일째 감소 후 계속 증가하여 8일에 가장 높았다. 조섬유함량은 발아 후 8일째까지 가장 높았으나 발아 기간 중 경향이일정하지 않았다. 유색 과피 품종의 sucrose, glucose 및 fructose 함량은 발아 기간이 경과할수록 증가하였으나, 흰색 과피 품종에서는 glucose 함량이 발아 후 8일에 현미 상태보다 증가하였고 sucrose와 fructose는 일정한 경향이 없었다. 흑자색 과피품종의 발아현미 GABA, alanine, glutamic acid, asparagine, aspartic acid은 발아 기간이 경과할수록 증가하는 경향이다.
특히 GABA는 172배 증가하였다. 흰색 과피 품종에서는 aspartic acid와 asparagine은 발아 전 현미 함량보다 감소하였다. Lysine 은 모든 품종에서 발아 전에는 검출되지 않았으나 발아 2일부터검출되었는데, 발아 6일에 흰색 과피 품종에서는 6.24 mg/100 g, 유색 과피 품종에서는 15.58 mg/100 g로 증가하였다.

다국어 초록 (Multilingual Abstract)

This study was conducted to use fundamental data about functional foods based on pigmented rice varieties—2 types of normal rice, 6 types of black rice—to analyze changes in chemical component activity during germination. The results are summarized as follows: Germination rates of the pigmented rice varieties were the highest at 30°C. There was a tendency for crude protein contents to increase under the influence of germination periods, and the crude protein contents were the highest on the 6 th day. Crude fat contents were the highest on days 6–8. Nevertheless, the crude fat contents in pigmented rice decreased during the first 2 days, and subsequently, the contents increased steadily. Crude fiber contents were the highest on the 8 th day. However, there was no meaningful tendency. Sucrose, glucose, and fructose contents in the pigmented rice increased during germination. In normal rice, glucose content increased up to the 8 th day. It was higher than that of brown rice. However, sucrose and fructose contents showed no meaningful tendency. There was a general tendency for GABA, alanine, glutamic acid, asparagine, aspartic acid, and lysine contents in the pigmented rice to increase under the influence of germination periods. Aspartic acid and asparagine contents were shown to decrease, compared with that in pre-germinated normal rice. In all varieties, lysine was detected from the second germination day onwards, and on the 6 th day after germination, its contents were 6.24 mg/100 g and 15.58 mg/100 g in normal rice and pigmented rice, respectively.

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