일반쌀겨와 발효쌀겨의 영양성분에 관한 연구

Study on the Nutritional Components of Non-Fermented Rice Bran and Fermented Rice Bran

  • 최현임 (영남대학교 의과대학 외래) ;
  • 이복규 (동의대학교 자연과학대학원 생물학과) ;
  • 김수정 ((재)경북테크노파크 대구한의대학교 한방생명자원특화센터 효능검증원)
  • Choi, Hyun-Im (College of Madicine, Yeung-Nam University) ;
  • Lee, Bok-Kyu (Moleaular Biology, Dong-Eui University) ;
  • Kim, Soo-Jung (Kyongbuk Technopark Life Resources Center of Oriental Medicine, Daegu Haany University)
  • 투고 : 2009.12.30
  • 심사 : 2010.02.03
  • 발행 : 2010.03.30

초록

쌀의 도정과정에서 생성되는 부산물인 일반쌀겨와 이 쌀겨를 발효시켜 얻은 발효쌀겨의 영양성분에 대하여 연구하였다. 일반쌀겨의 수분 함량은 10.50%이었으며, 발효쌀겨의 수분 함량은 29.27%이었다. 단백질 함량은 일반쌀겨 15.01%, 발효쌀겨 25.99%로 나타내었다. 지방 함량은 일반쌀겨 17.43%, 발효쌀겨 3.62%를 나타내었다. 조회분은 일반쌀겨 및 발효쌀겨의 함량이 각각 8.80%, 15.45%를 나타내어, 쌀겨 발효 시 수분, 단백질, 회분은 증가하고, 지방과 탄수화물은 감소하였다. 일반쌀겨 및 발효쌀겨의 지방산 조성은 유사하게 나타나, 포화지방산 함량은 일반쌀겨가 17.7%, 발효쌀겨가 20.5%였으며, 일반쌀겨와 발효쌀겨의 불포화지방산 함량은 각각 82.3%, 79.5%의 조성비를 나타내었다. 두 가지 시료의 포화 및 불포화지방산의 비율은 큰 차이를 나타내지 않았다. 두 가지 시료 모두 palmitic acid, oleic acid 및 linoleic acid의 함량비가 90% 이상을 차지하였다. 일반쌀겨의 지방산은 palmitic acid 15.1%, oleic acid 40.6%와 linoleic acid 39.5%의 조성을 나타내었으며, 발효쌀겨의 palmitic aicd, oleic acid 및 linoleic acid의 조성은 각각 13.2%, 43.2%, 31.3%로 나타났다. 유리당은 일반쌀겨가 fructose 0.5419%, glucose 0.6910%, maltose 6.6692%로 나타내었고, 발효쌀겨의 경우 fructose는 검출되지 않았고, glucose 0.0099%, maltose 0.0039%, sucrose 0.3233%로 나타나 일반쌀겨가 발효되면서 당이 분해되는 것을 알 수 있었다. 일반쌀겨의 비타민 C 함량은 53 mg/100 g이었고, 발효쌀겨의 비타민 C 함량은 7 mg/100 g으로 나타났으며, 두 가지 시료 모두 비타민 A는 검출되지 않았다. 18종의 무기질을 분석한 결과, 두 가지 시료 모두 Ca, K, Mg 및 Mn이 대부분을 차지하였다. 일반쌀겨에는 K이 1,795.71 mg/100 g, Mg이 825.21 mg/100 g의 함량을 나타내었으며, 발효쌀겨는 일반쌀겨보다 더 높아 K이 3,163.67 mg/100 g, Mg이 1,178.94 mg/100 g의 함량을 나타내었다. 총 무기질 함량은 일반쌀겨가 2,748.00 mg/100 g, 발효쌀겨가 4,660.49 mg/100 g으로 발효쌀겨의 무기질 함량이 더 높게 나타났다.

In this study, nutritional analysis was done on regular rice bran and fermented rice bran toward increasing their availability and use. Regular and fermented rice bran were extracted 10 times at $98^{\circ}C$ for 4 hours each with water, extracted with 60% ethanol at $60^{\circ}C$ for 4 hours, then concentrated and extracted twice by freeze-drying. When rice bran was fermented, moisture, protein, and ash contents increased, while fats and carbohydrates decreased. Out of fatty acids, the saturated fatty acid content of regular rice ran was found to be 17.7%, and 20.5% when fermented while the unsaturated fatty acid components of rice ran and fermented rice bran were found to be 82.3 and 79.5%, respectively. In both kinds of bran, palmitic acid, oleic acid and linoleic acid represented over 90% of the fatty acid content. In rice bran the fatty acid composition was 15.1% palmitic acid, 40.6% oleic acid and 39.5% linoleic acid, while that of fermented rice bran was 13.2% palmitic acid, 43.2% oleic acid and 31.3% linoleic acid. Out of free sugars fermented rice bran contained 0% fructose, 0.0099% glucose, 0.0039% maltose and 0.3233% sucrose. These results with which those of regular rice bran were silmilar were according to the normal sugar composition of rice in general. The vitamin C content of rice bran was 53 mg/100 g and that of fermented rice bran 7 mg/100 g. In neither kind of rice bran was vitamin A detected. Out of 18 minerals analyzed, Ca, K, Mg, and Mn were the most abundant minerals in both kinds of rice bran. Fermented rice bran had a higher K content with 3,163 mg/100 g, than normal rice bran, Mg content was 1,178 mg/100g. Fermented rice bran had a higher total mineral content.

키워드

참고문헌

  1. AOAC. 1990. Official Methods Analysis 13th ed. Association of official analytical chemists. Washington D.C., USA. pp. 125-132
  2. Chung IM, Kim KH, Ahn JK, Ju HJ. 1997. Allelopathic potential evaluation of rice varieties on Echinochloa crus-galli. Korean J Weed Sci 17:52-58
  3. Ji IH, Kim MN, Chung CK, Ham SS. 2000. Antimutagenic and cytotoxicity effects of Phellinus linteus extracts. J Korean Soc Food Sci Nutr 29:322-328
  4. Kuk YI, Shin JS, Kwon OD, Guh JO. 2001. Effect of aqueous extracts of rice bran on inhibition of germination and early growth of weeds. Korean Journal of Environmental Agriculture 20:108-111
  5. Kwon SH, Kim CN, Kim CY, Kwon ST. 2003. Antitumor activities of protein-bound polysaccharide extracted from mycelia of mushroom. Korean J Food & Nutr 16:15-21
  6. Lee CW, Kim CS, Chang YH, Youn KB. 1991. Allelopathic effect of barley and rice straw on weed growth. Korean J Weed Sci 11:122-127
  7. Lee SS, Lee MJ, Kim BJ, Hong SB. 2005. Growth yield and grain quality of rice affected by application of crab shell, sericite ore, and charcoal powders. Korean Journal of Environmental Agriculture 24:185-190 https://doi.org/10.5338/KJEA.2005.24.2.185
  8. Morrison WR, Smith LM. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoridemethanol. J Lipid Res 5:600-608
  9. Nam SH, Kang MY. 1997. In vitro inhibitory effect of colored rice bran extracts carcinogenicity. Agric Chem Biotechnol 40:307-312
  10. Sohn HY, Kwon CS, Son KH, Kwon GS, Kwon YS, Ryu HY, Kum EJ. 2005. Antithrombosis and antioxidant activity of methanol extract from different brands of rice. J Korean Soc Food Sci Nutr 34:593-598 https://doi.org/10.3746/jkfn.2005.34.5.593
  11. Steinsiek JW, Oliver LR, Collins FC. 1982. Allelopathic potential of wheat(Triticum aestivum) straw on selected weed species. Korean J Weed Sci 30:495-497
  12. Takasaki M, Konoshima T, Tokuda H, Masuda K, Arai Y, Shiokima K, Ageta H. 1989. Anti-carcinogenic activity of Taraxacum plant II. Bio Pharm Bull 22:606-610
  13. Wilson AM, Work TM, Bushway AA, Bushway RJ. 1981. HPLC determination of fructose, glucose and sucrose in potatoes. J Food Sci 46:300-306 https://doi.org/10.1111/j.1365-2621.1981.tb14589.x
  14. Wimalasiri P, RBH Wills. 1983. Simaltaneous analysis of ascorbic acid and dehydroascorbic acid in fruit and vegetables by high performance liquid chromatography. J Chromato Agric 15:113-116
  15. Yun SI, Choi WJ, Choi YD, Lee SH, Yoo SH, Lee EH, Ro HM. 2003. Distribution of heavy metals in soils of Shihwa tidal freshwater marshes. Korean J Eco 26:65-70 https://doi.org/10.5141/JEFB.2003.26.2.065
  16. 한국식품공업협회. 2009. 식품공전(Korean Food and Drug Administration). 문영사. pp.725-728