한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제10권3호
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- Pages.309-313
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- 1997
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
식혜의 이소말토올리고당에 관한 연구 -5보 구조해석-
A Study on Sugars in Korean Sweet Rice Drink "Sikhye" -5. Structure Analysis-
초록
멥쌀식혜와 찹쌀식혜의 한계덱스트린을 알코올침전, Biogel P-2의 겔 크로마토그래피, Superose 12 겔 크로마토그래피 칼럼을 사용한 FPLC로 정제하여 1H-NMR 분석을 행하였다. 멥쌀식혜의 한계덱스트린은
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