Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Starch characteristics of foxtail millet and sorghum cultivars grown in Korea

국내 육성 조 및 수수 전분의 이화학적 특성

  • Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Woo, Koan Sik (Rural Development Administration) ;
  • Lee, Byong Won (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jin Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Yu-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Min Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Mihyang (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Byoungkyu (National Institute of Crop Science, Rural Development Administration)
  • 김현주 (국립식량과학원 중부작물부 수확후이용과) ;
  • 우관식 (농촌진흥청 연구정책국) ;
  • 이병원 (국립식량과학원 중부작물부 수확후이용과) ;
  • 이진영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 이유영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 김민영 (국립식량과학원 중부작물부 수확후이용과) ;
  • 김미향 (국립식량과학원 중부작물부 수확후이용과) ;
  • 이병규 (국립식량과학원 간척지농업연구팀)
  • Received : 2020.04.07
  • Accepted : 2020.05.12
  • Published : 2020.06.30
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Abstract

In this study, we investigated the starch characteristics of foxtail millet (FM) and sorghum (SG) cultivars grown in Korea. The amylose contents were 29.42 and 6.42% in the Daname and Samdachal FM cultivars, and 9.09 and 11.11% in the Nampungchal and Sodamchal SG cultivars, respectively. The amylopectin polymerization analysis showed that the highest degree of polymerization (DP) was in the range of DP13-24 for all samples, at approximately 60%. The resistant starch content was very low (<0.10%) among the FM and SG cultivars. The starch gelatinization analysis showed low setback values in the Samdachal and Nampungchal cultivars. The gelatinization enthalpy, calculated based on an endothermic reaction, did not differ significantly between the SG cultivars but was significantly higher in the Samdachal FM cultivars than in the Daname FM cultivars. The results of this study might be used as basic data for the development of FM and SG products.

본 연구는 국내에서 육성된 조와 수수를 식품 및 공중보건산업에서의 이용 가능성을 높이기 위한 기초자료를 확보하기 위해 조는 단아메, 삼다찰 수수의 경우 남풍찰, 소담찰 품종에서 전분을 추출한 후 이화학적 특성을 관찰하였다. 아밀로스의 경우 조는 단아메 29.42%, 삼다찰 6.42%였으며, 수수는 남풍찰 9.09%, 소담찰 11.11%로 나타났다. 아밀로펙틴중합도 분석 결과 모두 DP 13-24 함량이 50% 이상으로 가장 높았으며 조는 단아메, 수수는 소담찰이 높은 함량을 보였다. 조와 수수의 저항전분 함량 분석 결과 0.10% 이하로 매우 낮았다. 호화 점도 특성을 분석한 결과 노화와 연관이 되는 치반점도 값을 볼 때, 삼다찰(조)과 남풍찰(수수)이 다른 품종에 비해 낮은 값을 보였다. 흡열 반응을 기초로 한 호화엔탈피 값을 산출한 결과 수수는 품종간의 유의차는 없었으나 조는 삼다찰이 6.55 J/g으로 단아메(5.25 J/g)보다 높았다. 본 연구결과를 통해 조와 수수 가공제품 개발을 위한 기초자료를 활용될 수 있을 것이라 생각되며, 보다 많은 기초자료 확보를 위해 유전자원을 비롯한 다양한 품종을 이용한 전분 기초자료 확보가 지속적으로 진행되어야 한다고 판단된다.

Keywords

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