Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes of $\alpha$-Amylase Activity of Barley during Germination by the Red Light Irradiation

맥아제조시(麥芽製趙時) 적색광조사(赤色光照射)에 의한 $\alpha$-Amylase 활성변화(活性變化)

  • Kim, Jin-Ku (Department of Food and Nutrition, Yeungnam University) ;
  • Kim, Soon-Dong (Department of Food science and Technology, Hyosung Women's University) ;
  • Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University)
  • 김진구 (영남대학교 식품영양학과) ;
  • 김순동 (효성여자대학교 식품가공학과) ;
  • 김광수 (영남대학교 식품영양학과)
  • Published : 1985.08.01
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Abstract

The effects of red light on the $\alpha$-amylase activity of barley during germination was studied. The $\alpha$-amylase activity was highest at 5th day on germination, showing rapid increase from the 3rd-day of germination. The highest activity of $\alpha$-amylase was shown among the groups treated by red light at 100 Lux luminous intensity for 3 hours a day. The $\alpha$-amylase activity of barley during germination under the red light increased to 44% compared with that of barley during germination under the dark. The protein content was not increased by red light.

육조대맥(六條大麥)을 이용한 맥아(麥芽)제조시 $\alpha$-amylase활성에 미치는 적색광(赤色光)의 영향을 조사하였다. 적색광(赤色光)filter는 Rohm & Haas Plexiglas # 2423을 사용하였으며 광도별(光度別), 조사시간별(照射時間別) 및 발아일수별(發芽日數別)로 $\alpha$-amylase활성변화를 측정하였다. $\alpha$-amylase의 활성에 미치는 적색광(赤色光)처리조건은 광도(光度) 100Lux, 조사시간(照射時間) 1일 1회 3시간이 효과적이었다. $\alpha$-amylase의 활성은 맥아(麥芽) 3일에서 급격한 증가현상을 나타내었으며, 맥아(麥芽) 5일에서 가장 높았다 적색광(赤色光)처리시의 발아일수(發芽日數)에 따른 $\alpha$-amylase의 활성변화는 암소(暗所)와 비슷한 증가현상을 나타냈으나 더 높은 경향을 보였으며, 맥아(麥芽) 5일에서 약44%가 높았다. 그러나 단백질(蛋白質)함량차이는 인정할 수 없었다.

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