The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 10 Issue 3
- /
- Pages.309-313
- /
- 1997
- /
- 1225-4339(pISSN)
- /
- 2287-4992(eISSN)
A Study on Sugars in Korean Sweet Rice Drink "Sikhye" -5. Structure Analysis-
식혜의 이소말토올리고당에 관한 연구 -5보 구조해석-
Abstract
Bench scale Sikhyes were produced from rice and glutinous rice and limit dextrins in rice Sikhye and glutinous rice Sikhye were purified by ethanol precipitation and Biogel P-2 gel chromatography and FPLC on Superose 12 column and analyzed. The purified limit dextrin in rice Sikhye and glutinous rice Sikhye showed bot signal of
멥쌀식혜와 찹쌀식혜의 한계덱스트린을 알코올침전, Biogel P-2의 겔 크로마토그래피, Superose 12 겔 크로마토그래피 칼럼을 사용한 FPLC로 정제하여 1H-NMR 분석을 행하였다. 멥쌀식혜의 한계덱스트린은