한국융합학회논문지 (Journal of the Korea Convergence Society)

  • 제12권6호
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  • Pages.197-203
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  • 2021
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  • 2233-4890(pISSN)
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  • 2713-6353(eISSN)
한국융합학회 (Korea Convergence Society)
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다양한 원료 곡물로 제조한 막걸리의 항산화활성 및 품질특성

Antioxidant Activity and Quality Properties of Makgeolli Brewed with Various Raw Material Cereals

  • 성지연 (극동대학교 임상병리학과, 미생물자원연구소) ;
  • 이익희 (극동대학교 미디어영상제작학과) ;
  • 김명진 (극동대학교 임상병리학과) ;
  • 김현정 (극동대학교 임상병리학과) ;
  • 신지혜 (극동대학교 임상병리학과) ;
  • 이선화 (극동대학교 임상병리학과)
  • Sung, Ji-Youn (Department of Biomedical Laboratory Science, Microbiological Resource Research Institute, Far East University) ;
  • Lee, Ikheui (Department of Film & Television, Far East University) ;
  • Kim, MyungJin (Department of Biomedical Laboratory Science, Far East University) ;
  • Kim, Hyeonjeong (Department of Biomedical Laboratory Science, Far East University) ;
  • Sin, Jihye (Department of Biomedical Laboratory Science, Far East University) ;
  • Lee, Seonhwa (Department of Biomedical Laboratory Science, Far East University)
  • 투고 : 2021.04.14
  • 심사 : 2021.06.20
  • 발행 : 2021.06.28
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초록

본 연구에서는 고부가가치 막걸리 개발을 위해 4가지 원료 곡물(밀가루, 팽화미분, 멥쌀, 및 찹쌀)로 한국 전통막걸리를 제조하였다. 기능성소재로의 개발 가능성 조사를 위해 제조한 막걸리를 대상으로 이화학적 성상, 페놀, 플라보노이드, 및 비타민 함량, 그리고 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) 라디칼 소거활성을 측정하였다. 팽화미분 막걸리와 멥쌀 막걸리가 4종류의 막걸리 중 알코올 함량이 높은 것으로 나타났다(16-16.5%). 4종류의 막걸리 중 팽화미분 막걸리의 총 페놀 함량이 5.2±0.06 mg GAE/mL로 가장 높았으며, 플라보노이드 함량은 4종류의 막걸리가 470-490 ㎍ QE/mL 수준으로 유사하게 높았다. 총 페놀 함량이 가장 높았던 팽화미분 막걸리가 81.5%로 ABTS 라디칼 소거활성이 가장 높은 것으로 나타났다. 이상의 결과는 팽화미분이 항산화 기능성소재 개발을 위한 효율적인 막걸리 원료가 될 수 있음을 시사한다.

In this study, to develop a higher value-added makgeolli, the Korean traditional rice wine were made of four kinds of raw material cereals (wheat flour, puffed rice, non-glutinous rice, and glutinous rice). To investigate the development potential of makgeolli as functional materials, their physicochemical characteristics, phenol, flavonoid, and vitamin contents, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging activity were evaluated. Puffed rice makgeolli and non-glutinous rice makgeolli among four types of makgeolli were higher contents of alcohol (16-16.5%). Of four types of makgeolli, puffed rice makgeolli showed 5.2±0.06 mg GAE/mL, the highest level content of total phenol, and flavonoid contents of them were similarly high, with a level of 470-490 ㎍ QE/mL. Puffed rice makgeolli containing the highest level content of total phenol resulted in 81.5%, the highest activity of ABTS radical scavenging. These results suggest that puffed rice may be an effective raw material for makgeolli to be developed the antioxidant functional materials.

키워드

과제정보

This study was supported by 2020 "Regional Innovation Strategy" through the National Research Foundation of Korea funded by the Ministry of Education (No.2020RIS026101).

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