한국조리학회지 (Culinary science and hospitality research)

  • 제23권1호
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  • Pages.95-102
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  • 2017
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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Enzymatic Activity of Liquid Nuruk according to Types of Nuruk Molds and Degree of Rice-polishing

  • Cho, Jae-Chul (Dept. of Hotel Culinary Arts & Food Service, Hyejeon College)
  • 투고 : 2017.01.09
  • 심사 : 2017.01.23
  • 발행 : 2017.01.31
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초록

This study was activity of ${\alpha}-amylase$, glucoamylase of liquid Nuruk prepared using liquid Nuruk (NK) and Aspergillus kawachii (AK), Aspergillus niger (AN), Aspergillus oryzae (AO), Monascus kaoliang (MK). To investigate the relationship between the enzymatic activity and the total sugar content of liquid Nuruk depending on the types of Nuruk molds and the degree of rice-polishing. The activity of ${\alpha}-amylase$ depending on the types of Nuruk molds was shown to be 8.82, 8.72 units/mL in AN and AK treatments in brown rice liquid Nuruk at 24 hours after incubation, as the degree of rice-polishing increased, the activity of ${\alpha}-amylase$ was significantly lower (p<0.05). When brown rice was incubated in AN, it showed 8.83 units/mL at 48 hours after incubation, which was the highest activity, but there was no significantly difference (p<0.05), as the degree of rice- polishing was higher, the activity of ${\alpha}-amylase$ was lower. The activity of glucoamylase depending on the degree of rice-polishing showed 3,013 units/mL in AO treatment in brown rice liquid Nuruk at 24 hours after incubation, and the enzymatic activity was significantly higher (p<0.05). As the degree of rice-polishing increased, the activity of glucoamylase decreased, so liquid brown rice Nuruk showed the highest enzymatic activity, liquid white rice Nuruk was the lowest enzymatic activity. The highest enzymatic activity appeared in liquid Nuruk with brown rice at 48 hours after incubation. The activity of ${\alpha}-amylase$, glucoamylase showed higher enzymatic productivity as the degree of rice-polishing was lower, and there was an inverse correlation with the total sugar content.

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참고문헌

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