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한국식품과학회지
→ 한국식품과학회지2019 ; 51(2): 97-102
Changes in chemical characteristics of cellulase-treated wheat germ extract
효소 처리 밀 배아 추출물의 화학적 특성 변화
Jae-Kang Lee1, Davin Jang2, Dongwoo Kang1, Jeonghoon Lee1, Hyeim Kum1, Yonghyoun Choi1, Hee Kang3, Yong-Seok Choi1, and Dae-Ok Kim2,*
1R&D Center, Sajo DongA One Co., Ltd. 2Department of Food Science and Biotechnology, Kyung Hee University, 3Humanitas College, Kyung Hee University
이재강1·장다빈2·강동우1·이정훈1·금혜임1·최용현1·강 희3·최용석1·김대옥2,*
1사조동아원(주) 제분연구소, 2경희대학교 식품생명공학과, 3경희대학교 후마니타스대학
ABSTRACT
Wheat germ, which is rich in nutrients and phytochemicals, is a by-product during the milling process of wheat kernel. In this study, we aimed to increase the amount of bioactive 2,6-dimethoxy-1,4-benzoquinone (2,6-DMBQ) in wheat germ using the cell-wall-degrading enzyme cellulase (Celluclast 1.5L). The amounts of organic acids, free sugars, and 2,6- DMBQ in wheat germ treated with Celluclast 1.5L were evaluated at various reaction times and temperatures. The results of reversed-phase high-performance liquid chromatography of Celluclast 1.5L-treated wheat germ revealed 2,6-DMBQ, four organic acids (tartaric, acetic, lactic, and succinic acids), and three free sugars (sucrose, fructose, and glucose). As reaction time and temperature of the mixture of wheat germ and Celluclast 1.5L increased, the contents of four organic acids, glucose, fructose, and 2,6-DMBQ increased, but that of sucrose decreased. Taken together, these results suggest that Celluclast 1.5Ltreated wheat germ containing increased amounts of 2,6-DMBQ serves as a source of functional ingredients in food industry.
KEYWORD
by-product, 2,6-dimethoxy-1,4-benzoquinone, high-performance liquid chromatography, organic acids, wheat germ
한국식품과학회지 2019 Apr; 51(2): 97 - 102
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