• 한국식품영양과학회지
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• 제13권2호
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• pp.156-162
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• 1984

casein, soy protein, corn gluten의 세가지 단백질 식이를 임신기 및 수유기 동안 어미쥐에게 섭취시킨후 출생시부터 생후 21 일까지의 새끼쥐의 세포 발달을 관찰한 결과는 다음과 같다. 1) 새끼쥐의 출생시 체중은 corn gluten군이 case군에 비하여 매우 유의적으로 낮았고 수유기 중에도 그 경향은 계속되었다. 2) 출생시 새끼쥐의 기관별 무게는, 뇌와 콩팥은 실험군간 유의적 차이가 없었으며 간의 무게는 corn gluten군이 casein군에 비하여 유의적으로 적었다, 그러나 출생 3일이후 뇌, 간, 콩팥의 무게는 생후 21일까지 corn gluten 군이 casein에 비하여 유의적으로 적었으므로 아미노산 조성의 블균형이 기관의 무게를 감소시킴을 나타내었다. 3) 세포의 수를 짐작할 수 있는 DNA함량은 세 기관에서 일반적으로 casein군, soy protein군, corn gluten군의 순서였으나 뇌의 경우는 출생 14일에 , 간의 경우는 14일과 21일에 casein군에 비하여 corn gluten 군이 유의적으로 적었다. 그러므로 아미노산 조성의 불균형에 따른 영향은 세포 발달과정에서 세포수에 큰 영향은 아니지만 간 세포수를 감소 시킴을 알 수 있었다. 4) 총 단백질과 RNA 함량은 뇌의 경우 생후 3일 이후 corn gluten군이 casein군에 비하여 유의적으로 적었으며 100 mg 젖은 무게당 함량은 유의적 차이는 없었다. 간에서는 총 RNA 함량은 corn gluten 군이 출생시부터 유의적으로 적었고 총단백질 함량은 출생 3일이후 매우 유의적으로 적었다. 그러나 100 mg 젖은 무게당 두 지표의 함량은 21일에 RNA 함량이 유의적으로 적었을 뿐 실험군 간 차이가 없었다. 그러므로 기관별 세포의 크기는 세 실험식이간에 차이가 없었다.

• Nutrition Research and Practice
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• 제4권2호
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• pp.106-113
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• 2010

In this study, we compared corn gluten hydrolyzates, BCAAs, and leucine for their effects on body weight reduction in high fat-induced obese rats in order to determine the major active components in the corn gluten hydrolyzates. After obesity was induced for 13 weeks with high fat diet, the overweight-induced SD rats (n = 64) were stratified according to body weight, randomly blocked into eight treatments, and raised for 8 weeks. Four groups were changed to a normal diet and the other groups remained on the high fat diet. Each of the groups within both diets was fed either casein, corn gluten hydrolyzates, leucine, or branched chain amino acids, respectively. Daily food intake, body weight gain, and food efficiency ratio were significantly lower in the corn gluten hydrolyzate groups compared to the other groups, regardless of the high fat diet or normal fat diet. The rats fed the corn gluten hydrolyzates diet had the lowest perirenal fat pad weights whereas muscle weight was significantly increased in the corn gluten hydrolyzates groups. Plasma triglyceride, hepatic total lipid, and total cholesterol contents were significantly reduced in the corn gluten hydrolyzates groups. Other lipid profile measurements were not significantly changed. Plasma triglyceride and hepatic total lipid were also significantly reduced in the BCAA and leucine groups. Leptin levels were significantly lower and adiponectin was significantly higher in the corn gluten hydrolyzates groups. Fasting blood glucose, insulin, C-peptide, and HOMA-IR levels were also significantly reduced in the corn gluten hydrozylates groups, regardless of fat level.

• 한국식품영양학회지
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• 제28권4호
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• pp.586-593
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• 2015

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

• Journal of Nutrition and Health
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• 제16권2호
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• pp.81-88
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• 1983

This study was performed to investigate the influence of the amino acid composition of diet and environment on RNA, protein content in brain and learning ability in rats. Forty-two Sprague-Dawley male rats were divided into six groups according to type of diet, casein, soybean meal, or corn gluten and rearing condition, isolated or enriched. They were fed foods ad libitum for 6 weeks. A water maze was used to test behavioral performance for 3 weeks from 4th week. The rats were sacrificed at 6th week and their whole brains were taken and frozen for assay of RNA and protein. The results were summarized as follows : 1) The body weight gain for the experimental periods of corn gluten group was significantly lower than the casein and the soybean meal group. 2) The brain weight of the corn gluten group was significantly lower than the casein and the soybean meal group and the environmental enrichment slightly increased it among rats fed the corn gluten diet. 3) The total RNA contents were the greatest in the environmentally enriched casein group. The brain protein contents of the isolated corngluten group was the smallest. However, the contents of the enriched corn gluten group were similar to those of the others. 4) In the water maze test, the isolated corngluten group spent significantly more time than the others. Environmental enrichment could decrease time to perform the task of the maze.

• Animal Bioscience
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• 제37권1호
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• pp.105-115
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• 2024

Objective: A study was conducted to determine the chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia, and to test the hypothesis that production area or production methods can impact the chemical composition of wheat co-products. Methods: Samples included seven barley grains, two malt barley rootlets, one corn gluten feed, one corn gluten meal, one corn bran, eight wheat brans, one wheat mill mix, and four wheat pollards. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract, ash, minerals, starch, and insoluble dietary fiber and soluble dietary fiber. Malt barley rootlets and wheat co-products were also analyzed for sugars. Results: Chemical composition of barley, malt barley rootlets, and corn co-products were in general similar across countries. Wheat pollard had greater (p<0.05) concentrations of tryptophan, magnesium, and potassium compared with wheat bran, whereas wheat bran had greater (p<0.05) concentration of copper than wheat pollard. There were no differences in chemical composition between wheat bran produced in Australia and wheat bran produced in Thailand. Conclusion: Intact barley contains more starch, but fewer AA, than grain co-products. There were only few differences in the composition of wheat bran and wheat pollard, indicating that the two ingredients are similar, but with different names. However, corn gluten meal contains more protein and less fiber than corn bran.

• 한국양식학회지
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• 제21권2호
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• pp.89-95
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• 2008

Flounder were fed a reference diet and test diets containing various feed ingredients: mackerel fish meal, meat meal, soybean meal, wheat flour, wheat gluten, corn gluten meal and brewer's yeast. Apparent digestibility was determined using a reference diet with 0.5% chromic oxide indicator and test diets contained 70% reference diet and 30% of the feed ingredient being evaluated. Apparent digestibility coefficients for amino acid and energy in the reference and test diets were determined, and digestibility coefficients for the test ingredients were calculated based on differences in the digestibility of test diets relative to the reference diet. The fish averaging 300 g were held in 2000 L tanks at a density of 20 fish per tank. Feces were collected from three replicate groups of fish using a fecal collection column attached to fish rearing tank. Apparent total amino acids digestibilities(90-95%) of mackerel fish meal, soybean meal, wheat gluten, corn gluten meal and brewer's yeast were higher than those of meat meal and wheat flour(P<0.05). Apparent energy digestibilities(86-98%) of mackerel fish meal, meat meal, soybean meal, wheat gluten and corn gluten meal were significantly higher(P<0.05) than those of wheat flour and brewer's yeast. These results provide useful information about nutrient and energy utilization for flounder.

• 한국식품과학회지
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• 제4권2호
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• pp.106-111
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• 1972

간장의 원료중 콩을 전분공장에서 부산물로 나오는 옥글루텐으로 어느 정도 대체할 수 있는지 실험하기 위해 각 배합비에 따른 국중 효소활성을 측정 검토하고 제국조건을 결정한 뒤 원료총량 6kg의 규모로 각배합비율로 담금하여 숙성중 제성분의 변화를 분석 검토 하였다. 콩과 옥글루텐의 배합비에서 옥글루텐을 많이 배합하면 할수록 옥글루텐 특유의 이취가 나는듯 했고, 옥글루텐자체의 단백질의 분해가 콩의 단백질보다 용이하지 않을 뿐만 아니라 국중효소생산량이 낮아 원료중 질소이용율이 낮았으나, 콩의 30%까지는 대체하므로써 맛에 큰 영향을 주지 않았을 뿐만 아니라 다른 성분면에서도 대체하지 않고 콩과 밀만으로 만든 간장과 비교해서 떨어지지 않는 우수한 간장을 얻을수 있었다. 이때 제국조건은 산수 130%, 3일국이 적당하였다. 국내에서 1969년도에 콩의 총 생산량은 약 229,046톤에 달하며, 같은 해에 간장 제조에 사용된 콩의 총량은 49,494톤(자료;대한장유공업협동조합)이므로 이것은 콩생산 총량의 약 1/5정도에 해당하는데 사실은 국내에서 생산된 콩의 1/5이 간장제조에 사용되지 못하고 상당량을 수입대두에 의존하고 있는 실정이다. 그러나 콩의 30%가 옥글루텐으로 대체된다면 많은 콩을 절약하므로써 콩의 수입량을 줄일수 있으며, 옥글루텐의 가격이 kg당 43원인데 비해 탈지대두는 kg당 65원으로 kg당 22원이나 싸므로 생산원가를 줄일 수 있다.

• KSBB Journal
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• 제10권5호
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• pp.540-546
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• 1995

bacterial alkaline protease를 이 용한 corn glu ten meal의 효소가수분해시 pH, 온도, 효소대 기질의 질량비율 등에 따른 반응특성 및 반응의 적정화 를 꾀하였고, 효소의 deactivation여부에 초점을 맞추어 효소반응속도론적 방정식을 제안조사하였다. 그 결과,$50^{\circ}C$, pH 9~10에서 가장 높은 가수분해 도를 나타내었고 $e_0/s_o$가 높을수록 반응속도 빛 최종 가수분해도가 증가하였다. 최종가수분해도는 gluten meal전체질량기준으로 17~20%, gluten meal내의 단백질질량기준으로 25 ~ 28 % 였다. 반응후반에서의 반응속도감소의 주된 원인은 기 질소진 (substrate de pletion) 이며 이때 enzyme deactivation 및 product inhibition의 영향은 미미한 것으로 확인되었다. 효소 deactivation항을 무시하여 변형시킨 model equa-tlOn에 의해 이 효소반응에 해당하는 여러 kinetic parameter들의 값을 계산분석한 결과 product inhi bition효과가 미미함을 확인하였다. 변형된 kinetic equation과 실험적으로 얻은 가수분해 데이타는 거 의 완벽하게 일치하였다. 효소반응을 $100\times$scale­u up한 결과 가수분해 profile 및 가수분해도는 $1\times$ 와 비교시 거의 일치하였으므로 이 효소반응이 용이하 게 scale-up될 수 있음을 확인하였고, 아미노산분석 결과 가수분해액을 미생물발효기질용 질소원으로 사 용할 수 있음을 제시하였다.

• Journal of Nutrition and Health
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• 제30권6호
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• pp.614-621
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• 1997

The experiments were performed to investigate the effects of protein and protein hydrolysates on lipid metabolism in the hyperlipidemic/hypercholesterolemic rat model induced by feeding fat-enriched diet. In Except 1 male rats were fed four semi-purified high fat and cholesterol diets that contained different nitrogen source, casein(C), casein hydrolysate(CH), corn gluten(G) and corn gluten hydrolysate(GH), for 6 weeks. In Expt. 2 rats were fed high fat and cholesterol diet for 4 weeks to induce hyperlipidemia and hypercholesterolemia. Then the rats were divided into 4 groups and were fed the four kinds of above experimental diets for 4 weeks consecutively. The contents of total lipid , cholesterol and triglyceride in blood, liver and feces were determined. Serum lipid concentrations of CH, G and GH were significantly lower than that of C. Serum cholesterol concentrations of hydrolysate groups(CH and GH) were significantly lower than those of intact protein groups(C and G). Serum HDL -cholesterol concentration tended to increase by hydrolysate intake. The total lipid, cholesterol contents in liver showed similarity results as above. Fecal lipid excretions of CH, G, and GH groups were significantly higher than that of C group. These results indicate that hypolipidemic and /or hypocholesterolemic effect of corn gluten or protein hydrolysates were detected in the process of inducing hyperlipidemia by high-fat and cholesterol diet or after inducing hyperlipidemia.

• 한국미생물·생명공학회지
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• 제31권1호
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• pp.51-56
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• 2003

안정성이 확보된 식품에서 ACE저해 활성 물질을 검색하는 연구의 일환으로, 옥수수 글루텐을 Flavourzyme, Pescalase, 그리고 Thermolysine/Pescalase 등으로 가수분해하여 얻은 가수 분해물로부터 ACE 활성 저해 펩타이드를 다음과 같은 과정으로 분리, 정제하였다. 10% 에탄올로 평형화된 ODS chromatography를 이용 단백질 분획들을 얻고, Bio-Gel P-2 column과 reverse phase HPLC를 통해 5개의 ACE 저해 펩타이드를 분리, 정제하였다. 그 아미노산 서열은 LPF($IC_{50}$ = 40 $\mu$M), GPP($IC_{50}$ = 17.6 $\mu$M), PNPY($IC_{50}$ = 30.7 $\mu$M), SPPPFYL($IC_{50}$/ = 63 $\mu$M), and SQPP($IC_{50}$ = 17.2 $\mu$M)로 밝혀졌다. 이 펩타이드들은 경구투석 시 가수분해 효소에 대응하여 체내에서 안정성이 뛰어나고, 소장에서도 쉽게 흡수될 것으로 사료되어 상시 섭취하는 식품이나 음료에 첨가하여 이용한다면 그 유용성이 기대된다.