Applied Biological Chemistry
- 제31권1호
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- Pages.7-12
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- 1988
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
배아를 제거한 현미립내의 아미노산과 지방산의 분포
Distribution of Amino Acids and Fatty Acids within the Degermed Brown Rice Kernel
- Song, Bo-Hyeon (Department of Food Science and Technology, Sunchon National University) ;
- Kim, Dong-Youn (Department of Food Science and Technology, Chonnam National University) ;
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Kim, Sung-Kon
(Department of Food Science and Nutrition, Dankook University) ;
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Kim, Young-Du
(Department of Food Science and Technology, Sunchon National University) ;
- Choi, Kap-Seong (Department of Food Science and Technology, Sunchon National University)
- 발행 : 1988.03.30
초록
배아를 제거한 일반계 및 다수계 현미 각 3품종을 평균 5%씩 3회 도정하고, 각 분획 및 잔유립의 아미노산과 지방산 조성을 조사하였다. 각 도정 분획별 아미노산의 분포는 품종간에 큰 차이를 보이지 않았다. 그러나 페닐 알라딘, 글리신 및 이소로이신의 함량은 품종간에 25%이상의 차이를 보였으며, 이들 아미노산을 제외한 다른 아미노산의 최고값과 최저값의 차이는 평균 14.5%이었다. 도정 분회간의 아미노산 함량의 차이를 보면 품종에 따른 차이는
The degermed Japonica and J/Indica brown rites were successively milled to give 4.4%(fraction I), 4.7%(fraction II) and 5.9%(fraction III) yield of flour, with the remaining as residual kernel. The amino acid composition of the protein in the milled fractions was similar, except serine and histidine. With some amino acids, particularly phenylalanie, glycine and isoleucine, differences among varieties were much greater than among fractions of the same rice. The content of lysine was the highest in fractions I and II, whereas isoleucine showed the opposite trend to lysine. The first and second limiting amino acids of all fractions were lysine and threonine, respectively. No varietal differences in the distribution of fatty acids within the kernel were observed.
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