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키토산의 분자량과 농도에 따른 발아현미내 GABA함량증진 원문보기
Effects of molecular weight and concentration of chitosan on GABA(γ-Aminobutyric Acid) contents of germinated brown rice

  • 저자

    김경옥

  • 학위수여기관

    고려대학교 대학원

  • 학위구분

    국내석사

  • 학과

    식품공학과 식품공학전공

  • 지도교수

  • 발행년도

    2004

  • 총페이지

    39p.

  • 키워드

    키토산 분자량 발아현미 GABA함량증진;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T10071998&outLink=K  

  • 초록

    Changes in the concentration of γ-aminobutyric acid(GABA), germination rate, weight of 100 kernels of germinated brown rice and texture were investigated with the germinated brown rice in chitosan solution of three different molecular weight(Mw). Brown rice was germinated for 72h by applying chitosan/glutamic acid solution. GABA concentration of germinated brown were enhanced in chitosan/glutamic acid solution when compared to the redistilled water. And the conc. of GABA was higher in low Mw chitosan/glutamic acid solution than in medium or high Mw chitosan/glutamic solution. Germination rate was also increased by 14.75% in low molecular weight chitosan solution compared to D.W. In case of texture analysis, hardness showed significant differences. Germinated brown rice which is soaked in 100ppm and low Mw chitosan/glutamic acid solution produced the most similar textural properties to cooked polished rice. Weight of 100 kernels of germinated brown rice was gradually increased for 3 days.


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