쌀가루를 이용한 말토올리고당과 이소말토올리고당의 제조 및 프리바이오틱 효과
Production and Prebiotic Activity of Maltooligosaccharides and Isomaltooligosaccharides from Rice Flour
- 발행기관 부경대학교
- 지도교수 양지영
- 발행년도 2019
- 학위수여년월 2019. 2
- 학위명 석사
- 학과 및 전공 대학원 식품공학과
- 원문페이지 ⅳ, 54
- 실제URI http://www.dcollection.net/handler/pknu/200000183052
- UCI I804:21031-200000183052
- 본문언어 한국어
- 저작권 부경대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
This study was aimed to manufacture maltooligosaccharides(MO) and isomaltooligosaccharides(IMO) using rice flour. To determine the optimal condition of enzyme reaction(liquefaction, saccharification and transglucosylation), Termamyl 2X, Maltogenase L, Promozyme D2, Fungamyl 800L and Transglucosidase L were used. The contents of MO and IMO were examined by HPLC with charged aerosol detector(HPLC-CAD) in each manufacturing process. Liquefaction reaction of rice flour was performed according to different Termamyl 2X concentration(0.025%, 0.05%, 0.075%, 0.1%) and reaction time(1h, 2hs). As a result, reaction with 0.075% of Termamyl 2X during 2hrs was the optimal condition. For the preparation of maltooligosaccharides, different saccharification enzymes were added and total maltooligosaccharide contents were compared. As a result, the highest total maltooligosaccharide content was 108.31 g/L when saccharification enzyme was not added. Therefore, it was concluded that the maltooligosaccharide preparation was possible only by the liquefaction reaction. In order to optimize the production of isomaltooligosaccharides, the selection of enzyme, optimal enzyme concentration, and optimal enzyme reaction time were investigated. As a result of the enzyme selection experiment, Maltogenase L, Promozyme D2, and Transglucosidase L, which produced the most total isomaltooligosaccharide at the same time, were selected as the optimum enzyme combination. Optimal enzyme concentration was 0.0015% Maltogenase L, 0.05-0.1% Promozyme D2 and 0.1% Tansglucosidase L. This condition decreased glucose contents and increased the content of isomaltooligosaccharide with high degree of polymerization. Change of sugar contents was observed every 6 hours to determine optimal enzyme reaction time. As a result, reaction for 36 hrs was determined as optimal conditions. The isomaltooligosaccharides prepared under optimal conditions showed isomaltose, 35.11 g/L; panose, 11.97 g/L; isomaltotriose, 19.95 g/L; isomaltotetraose, 7.46 g/L; isomaltopentaose, 1.05 g/L at 18 brix and the ratio of isomaltooligosaccharide in the total sugar was 56.37%. To confirm prebiotc effect on isomalto- oligosaccharides, growth of intestinal microflora (Lactobacillus acidophilus KCTC 3140, Lactobacillus delbrueckii subsp. lactis KCTC 3636, Lactobacillus delbrueckii subsp. bulgaricus KCTC 3635, Lactobacillus reuteri KCTC 3594, Lactobacillus gasseri KCTC 3181, Lactobacillus rhamnosus KCTC 5033, Escherichia coli KCTC 1682 and Salmonella spp.) was evaluated. The growth of Lactobacilli was enhanced, but the growth of Escherichia coli and Salmonella spp. was inhibited.
more목차
Ⅰ. 서론 1
Ⅱ. 실험방법 및 재료 4
1. 실험 재료 4
2. 쌀가루의 액화 반응 4
3. 말토올리고당의 제조 6
4. 이소말토올리고당의 제조 6
5. 액화액의 환원당 측정 9
6. HPLC-CAD를 이용한 올리고당 분석 9
7. 말토올리고당 및 이소말토올리고당의 이화학적 특성 10
8. 이소말토올리고당의 프리바이오틱 효과 10
9. 통계처리 13
Ⅲ. 결과 및 고찰 14
1. 쌀가루의 액화반응에 미치는 Termamyl 2X 효소 농도 및 반응 시간에 따른 효과 14
2. HPLC-CAD를 이용한 말토올리고당 및 이소말토올리고당의 동시분석 17
3. 말토올리고당의 제조를 위한 당화효소의 효과 20
4. 이소말토올리고당의 제조를 위한 당화효소와 전이효소의 동시 반응 효과 24
5. 이소말토올리고당 제조를 위한 당화효소와 전이효소의 농도에 따른 동시반응 효과 28
6. 이소말토올리고당 제조를 위한 당화효소와 전이효소의 동시 반응 시 반응시간에 따른 당 조성 변화 36
7. 제조된 말토올리고당과 이소말토올리고당의 이화학적 특성 39
8. 제조된 이소말토올리고당이 장내 미생물의 생육에 미치는 효과 41
Ⅳ. 요약 48
Ⅴ. 참고문헌 50