KR102485265B1 - Method for increasing the content of Resistant starch - Google Patents

Abstract

The present invention relates to a method for preparing raw material rice with increased resistance starch content and a raw material rice produced by the method.

Description

Method for increasing the content of resistant starch {Method for increasing the content of resistant starch}

The present invention relates to a method for preparing raw material rice with increased resistance starch content and a raw material rice produced by the method.

Starch, a type of carbohydrate, is divided into Digestible Starch (DS) and Resistant Starch (RS) according to the aspect of digestion by the human digestive system. It is classified into (Rapidly Digestible Starch) and SDS (Slowly Digestible Starch), which are slowly digested and absorbed after moving to the small intestine.

Starch commonly used as food contains both digestible starch and resistant starch in a certain ratio. Resistant starch lowers the accumulation of cholesterol or lipid in the blood, prevents adult diseases, reduces blood sugar, and stimulates the secretion of serotonin and melatonin. It is known to have the effect of inhibiting the growth of cancer cells by producing butyrate, which is a kind of short-chain fatty acid, by fermentation by bacteria in the large intestine.

Recently, as the severity of metabolic syndrome has increased due to changes in dietary patterns such as high-calorie intake and lack of exercise, the demand for functional low-calorie foods using dietary fiber has increased. There is a growing trend of interest in

Conventionally, in order to obtain resistant starch or increase the content of resistant starch of general starch, acid treatment using hydrochloric acid (HCl), etc., neutralization by adding a base and heat treatment, or mixing starch and sugar, then special bacteria A method of reacting amylosucrase present in (Neisseria Perflava) was used. This conventional method for obtaining resistant starch not only requires expensive and precise manufacturing facilities to obtain resistant starch harmless to the human body, but also some There is a problem in that it is difficult to mass-produce due to the difficult supply and demand of materials.

Accordingly, studies have been conducted on manufacturing resistant starch by treating starch extracted from corn and sweet potato with enzymes, but in order to expand the possibility of using it as a variety of food materials, the content of resistant starch in the raw material itself is increased without the need for a separate extraction process. There is a need for research that can be done.

Korean Patent Publication No. 10-2003-0088365

An object of the present invention is to provide a method for preparing raw rice with increased resistant starch content.

Another object of the present invention is to provide a raw material rice prepared by the above method.

Another object of the present invention is to provide a food composition comprising the raw material rice.

One aspect of the present invention is a) processing an enzyme after gelatinizing the raw material rice; and b) aging after enzymatic treatment.

In the present invention, resistant starch refers to starch and starch derivatives that are not digested by digestive enzymes in the human body among starches. Starch is a granular form composed of two types of polysaccharide molecules: linear amylose and branched amylopectin. It is divided into slowly digestive starch) and resistant starch (RS, resistant starch), which are classified according to their characteristics as RS1-RS5.

In general, RS1 is a starch that is difficult to access to enzymes, and RS2 is a raw starch that has a type B crystalline form, such as potatoes, green bananas, and high amylose corn starch. RS3 is starch or aged amylose in which gelatinized starch is aged during storage, RS4 is a starch that is difficult to enzymatically react due to chemical modification, and an amylose-lipid complex recently known as RS5 is a hydrophobic group of fat inside the amylose helical structure of starch during heating. It is a complex formed by inclusion of , and includes starch, etc., which are difficult to enzymatically react with.

The resistant starch is resistant to digestion and absorption in the small intestine, and can be passed to the large intestine and fermented into short-chain fatty acids and gases by the colonic microflora. Since it is not used in the body until it is fermented into short-chain fatty acids in the large intestine, it may have a lower calorie value than other starches. In addition, by improving blood glucose and insulin control, it can help maintain and reduce body weight.

Accordingly, the present invention is intended to provide a method for producing raw rice that is effective for weight loss and dietary control by increasing the content of resistant starch contained in raw rice.

In the present invention, the 'raw material rice' refers to rice that is used as a raw material for things to be utilized or processed as alcoholic beverages such as rice, rice cakes and makgeolli, and processed foods. The utilization or processing form is not limited, and the type of rice as a raw material is also not limited.

Specifically, the raw rice may be selected from the group consisting of white rice, black rice, brown rice, germinated brown rice, non-glutinous rice, glutinous barley rice, and mixtures thereof. More specifically, the raw material rice may be non-glutinous rice.

Also specifically, the raw material rice may include a pulverized powder form. For example, it includes all rice flour such as non-glutinous rice flour and brown rice flour prepared by grinding raw rice.

The enzyme includes an enzyme capable of hydrolyzing α-1, 6 bonds of amylopectin to produce short chain amylose. Specifically, the enzyme may be pullulanase. More specifically, the fluranase may be promozyme D2.

In one embodiment of the present invention, after gelatinizing the powder of pulverized raw rice, it was cooled again at room temperature, treated with pullulanase enzyme, and then subjected to an aging process to prepare raw rice with increased resistant starch content.

As the temperature increases, the phenomenon in which starch particles expand and the crystalline structure is destroyed is called 'gelatinization'. means that Conventionally, it is known that the quality of foods such as grains is reduced due to the 'gelatinization' and 'aging' processes of starch, but in the present invention, the content of resistant starch is increased through the step of gelatinization, enzyme treatment, and subsequent aging, In addition, it was confirmed that functionalities such as prebiotic effects could be improved.

Specifically, the enzyme treatment concentration may be 100 PUN/g to 500 PUN/g. In one embodiment of the present invention, it was confirmed that the crystallinity increased as the enzyme treatment concentration increased (Table 2), and the crystallinity of the raw rice may be modified and utilized by changing the enzyme treatment concentration as necessary.

Also specifically, the aging process may be performed for 20 hours to 30 hours.

In one embodiment of the present invention, as a result of performing X-ray analysis and ATR/FT-IR analysis to confirm the structural change of the raw rice raw material prepared by the above method, it was found that the structure was different from that of the raw rice raw material not treated with enzymes. It was confirmed (Figs. 1 and 2). In addition, as a result of observing the surface of raw rice, it was confirmed that the rough and irregular surface caused by protein became smooth and formed several strip layers according to enzyme treatment (FIG. 3). The above results suggest that treatment with pullulanase affects the crystalline structure of the raw material.

In one embodiment of the present invention, as a result of measuring the amylose content of the enzyme-treated raw rice, it was confirmed that the amylose content significantly increased, and in particular, the higher the enzyme concentration, the higher the amylose content (Table 3).

In one embodiment of the present invention, as a result of measuring the digestion and absorption rate to determine whether the content of resistant starch in the enzyme-treated raw rice was increased, the content of rapidly digestible starch (RDS) decreased, and the content of resistant starch (RS) It was confirmed that the content of was significantly increased (Table 4).

The above results suggest that the short chain amylose produced by the enzyme treatment has an effect on the increase in the resistant starch content.

In addition, the method can increase the prebiotic activity of raw rice.

In the present invention, "prebiotic" is an indigestible component that helps the growth of beneficial bacteria in the intestine, and means a substance that helps to improve the intestinal environment by becoming a nutrient source for probiotics.

In one embodiment of the present invention, as a result of confirming the proliferative ability of intestinal beneficial bacteria, Lactobacillus and Bifidobacteria , to confirm the prebiotic activity, it was confirmed that the proliferative ability of the beneficial bacteria significantly increased in the raw material rice treated with the enzyme (Table 5). .

Another aspect of the present invention relates to the raw material rice with increased resistance starch content prepared by the above method.

The raw material rice may be selected from the group consisting of white rice, black rice, brown rice, germinated brown rice, non-glutinous rice, glutinous barley rice, and mixtures thereof, and specifically, the raw material rice may be non-glutinous rice. In addition, the raw material rice includes a pulverized powder form. Examples include non-glutinous rice flour and the like.

Descriptions of the 'resistant starch' and 'enzyme' are the same as described above.

In one embodiment of the present invention, X-ray analysis and ATR/FT-IR analysis were performed to confirm the structural change by treating the raw material rice with pullulanase enzyme. It was confirmed (Figs. 1 and 2).

Specifically, the raw rice may have peaks of 5.79, 17.10, 19.55 and 24.3 ° as measured by an X-ray analyzer, and peaks of 995, 1,045 and 1,022 cm ^-1 as measured by ATR/FT-IR. .

In one embodiment of the present invention, as a result of measuring the amylose content of the enzyme-treated raw rice, it was confirmed that the amylose content significantly increased, and in particular, the higher the concentration, the higher the amylose content during enzyme treatment (Table 3).

Specifically, the content of the raw rice may be 30% to 40%.

The raw material rice with an improved content of resistant starch can reduce the amount of glucose absorbed in the small intestine, so it can be used for weight control and weight maintenance purposes.

Also, specifically, the raw material rice may have increased prebiotic activity.

The “prebiotic” is the same as described above.

In one embodiment of the present invention, in order to confirm the prebiotic activity, the proliferative ability of Lactobacillus and Bifidobacteria , which are beneficial bacteria in the intestine, was confirmed. ).

The above results suggest that the raw material rice treated with pullulanase of the present invention not only has excellent resistant starch content, but also has excellent prebiotic activity.

Another aspect of the present invention relates to a food composition comprising the raw material rice.

Description of the raw material rice is the same as described above.

Foods to which the raw material rice of the present invention can be added include dairy products, various soups, beverages, tea, health functional supplements, and the like.

The type of food may be specifically health functional food. The health functional food includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and enhancers (cheese, chocolate, etc.), pectic acid and its salts, organic acids, protective colloidal thickeners agents, pH adjusting agents, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, and the like. These components may be used alone or in combination, and the proportion of these additives is generally selected from the range of 0.001 to 50 parts by weight per total weight of the composition.

The health functional food is a food that emphasizes the bioregulatory function of food, and is a food that has added value to act and express for a specific purpose using physical, biochemical, and bioengineering methods. The ingredients of these health functional foods are designed and processed to sufficiently exert the body's control functions related to body defense and regulation of body rhythm, prevention and recovery of diseases, and are food additives, sweeteners or functional foods acceptable as food. may contain raw materials.

The health functional food may be any one formulation selected from the group consisting of tablets, granules, powders, capsules, liquid solutions and pills, but is not limited thereto. Specifically, the health functional food in the form of a tablet is obtained by granulating a mixture of the composition, excipient, binder, disintegrant, and other additives including the raw material rice in a conventional manner, and then compression molding by adding a lubricant or the like, or It can be produced by direct compression molding. In addition, the health functional food in the form of a tablet may contain a bitter agent, etc., if necessary, and may be coated with an appropriate coating agent, if necessary.

Among the health functional foods in the form of capsules, hard capsules can be prepared by filling conventional hard capsules with a mixture of a composition containing raw material rice and additives such as excipients, or a granular material or coated granular material thereof. Soft capsules can be prepared by filling a mixture of a composition containing raw material rice with additives such as excipients into a capsule base such as gelatin. The soft capsule may contain a plasticizer such as glycerin or sorbitol, a colorant, and a preservative, if necessary.

The health functional food in the form of a ring can be prepared by molding a mixture of a composition containing raw rice, an excipient, a binder, a disintegrant, etc. in an appropriate way, and if necessary, a shell with sucrose or other suitable coating agent, or starch, It is also possible to coat the ring with talc or a suitable material.

The health functional food in the form of a granule may be prepared in a granular form by a suitable method of a mixture of a composition including raw rice, excipients, binders, disintegrants, etc., and may contain flavoring agents, bittering agents, etc., if necessary.

Definitions of terms for the excipients, binders, disintegrants, lubricants, bitter agents, flavoring agents, and the like are known in the art and may include the same or similar functions.

In addition, the type of food may be a food additive, and the food additive refers to a material used by adding, mixing, infiltrating, or other methods to food for manufacturing, processing, or preservation of food. The food additives include natural products and synthetic products, and can be classified according to functions and uses. Currently, 370 kinds of chemical synthetic products and 50 kinds of natural additives are permitted as food additives in Korea. They are mainly preservatives, fungicides, antioxidants, coloring agents, coloring agents, bleaching agents, seasonings, sweeteners, flavoring agents, expanding agents, reinforcing agents, and improvers depending on the use. , emulsifier, thickener (thickener) and stabilizer, coating agent, gum base agent, antifoaming agent, solvent, release agent, insect repellent, quality improver and other additives for food manufacturing.

The form of the food additive may include a powder, granule, tablet, capsule or liquid form, and specifically may be in the form of a capsule, but is not limited to the form.

When used as a food composition containing the raw rice raw material of the present invention, the raw rice raw material may be added as it is or used together with other foods or food ingredients, and may be appropriately used according to a conventional method. The mixing amount of the raw rice may be appropriately determined according to the purpose of use (prevention, health or improvement, therapeutic treatment).

The present invention is a method for remarkably increasing the content of resistant starch while maintaining the original shape of raw rice, wherein the raw rice prepared by the method has low calories and excellent prebiotic activity, so it can be used as a variety of food ingredients. is high

The effects of the present invention are not limited to the above effects, and should be understood to include all effects that can be inferred from the detailed description of the present invention or the configuration of the invention described in the claims.

1 shows the results of XRD structural analysis of non-glutinous rice flour treated with enzymes for each concentration.
Figure 2 shows the results of ATR / FT-IR structural analysis of non-glutinous rice flour treated with enzymes for each concentration.
Figure 3 shows the results of HR FE-SEM surface structure analysis of nonglutinous rice flour treated with enzymes for each concentration.
Figure 4 shows the results of analyzing the particle shape of gelatinized liquid of nonglutinous rice flour treated with enzymes for each concentration.

Hereinafter, the embodiments of the present invention will be described in detail with reference to the accompanying drawings, but it is obvious that the present invention is not limited by the following examples.

Example 1. Enzyme-treated non-glutinous rice flour

In order to lower the moisture content of nonglutinous rice flour, it was dried in an oven at 45 ° C.

0.1 M sodium acetate solution is adjusted to pH 5.2 using glacial acetic acid to prepare 0.1 M sodium acetate buffer, and then 7% (w/w) of dried non-glutinous rice flour is added to disperse made it Thereafter, the dispersion was gelatinized at 100°C for 1 hour, cooled at room temperature, and enzymatically treated at concentrations of 100, 300, and 500 PUN/g, respectively, when it reached 55°C. At this time, Promozyme D2, a commercial enzyme of Pullulanase, which is allowed as a food additive, was used as the enzyme.

The enzyme reaction was performed for 12 hours, and the enzyme reaction was stopped for 10 minutes at 100°C. After cooling to 25 ℃, aging process was carried out for 24 hours in an incubator. After the aging process was completed, centrifugation was performed at 3,500 rpm for 10 minutes, and enzymatically treated non-glutinous rice flour, which is the precipitate, was obtained and dried in an oven at 45 ° C for 7 hours until a certain moisture content (5-10%) was reached, and then 180 mesh standard It was stored frozen after passing through a standard sieve.

100 EM_RF, 300 EM_RF, and 500 EM_RF were respectively named according to the concentration of the treated enzyme.

Comparative Example 1. Non-glutinous rice flour

Nonglutinous rice flour was dried in an oven at 45 ° C in the same manner as in Example 1, and then stored frozen.

Experimental Example 1. Component Analysis of Nonglutinous Rice Flour

The content of moisture, crude protein, crude fat, and crude ash, which are general components of the nonglutinous rice flour used in the present invention, was determined by the method of AOAC (1995. Official methods analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. P 69-90. Reference). The component analysis results are shown in Table 1 below.

ingredient content(%) ingredient content(%) moisture 11.11% views 0.39% crude protein 7.02% crude fat 0.47% amylose 10.70% amylopectin 89.30%

Experimental Example 2. Structural Characteristic Analysis of Enzyme-treated Nonglutinous Rice Flour

2-1. XRD structural analysis of enzyme-treated nonglutinous rice flour

The crystallinity of enzyme-treated nonglutinous rice flour was measured using an X-ray analyzer (D8 Advance Bruker, Germany), and the instrument conditions were diffracted from a rotation angle (2θ) of 3° to 50° to analyze the crystalline form from the position of the peak according to the diffraction angle did

Grain starch showed a type A pattern, fruit/stem starch showed a type B pattern, and sweet potato starch showed a type C pattern, which is a mixture of A and B types, and a V type pattern when gelatinized.

As a result, it was confirmed that as nonglutinous rice flour was treated with pullulanase enzyme, α-1, 6 bonds were broken down to produce short-chain amylose, and the resulting amylose formed a new crystal structure through hydrogen bonding during aging. . Specifically, in the case of nonglutinous rice flour (RF), peaks at 5.13, 18.06, and 23.07° showing an A-type pattern were observed, and in the case of nonglutinous rice flour treated with enzymes at concentrations of 100, 300, and 500 PUN/g, B Peaks were observed at around 5.79, 17.10, and 24.3° representing a V-shaped pattern, as well as peaks at around 19.55° representing a V-shaped pattern (FIG. 1).

Through the above results, it was confirmed that the enzyme treatment with pullulanase affects the crystal structure of nonglutinous rice flour, and specifically, as the concentration of pullulanase increases, the crystal form changes from form A to form B+V.

2-2. ATR FT-IR structural analysis by concentration of enzyme-treated nonglutinous rice flour

The crystal structure and amorphous peak of the enzyme-treated nonglutinous rice flour were measured in the range of 4,000 to 500 cm ^-1 using an ATR/Fourier transform infrared spectrophotometer (Frontier, Perkin-Elmer Co. Ltd., UK).

In general, changes in the structure of starch affect the intensity of bands at 1,045, 1,022, and 995 cm ^-1 . In particular, the bands at 1,045 cm ^-1 and 1,022 cm ^-1 are starch Since it represents the crystalline region and the amorphous region of , the band intensity ratio of 995 cm ^-1 / 1,022 cm ^-1 or 1,045 cm ^- 1/1,022 cm ^-1 can be used as an index for expressing the structure of starch. Therefore, the structure of the 1,045, 1,022, and 995 cm ^-1 regions and the ratio value of 995 cm ^-1 / 1,022 cm ^-1 were confirmed.

As a result, it was confirmed that the same peaks appeared in the regions of 3,291, 2,926, and 1,241 cm ^-1 for both non-glutinous rice flour (RF) and enzyme-treated non-glutinous rice flour, and each peak was a stretching vibration of poly-OH, stretching of CH It is manifested by stretching vibration and bending vibration of OH. On the other hand, unlike nonglutinous rice flour (RF), it was confirmed that bands appeared at 1,047 cm ^-1 corresponding to the crystalline region and 1,022 cm ^-1 corresponding to the amorphous region in the enzyme-treated nonglutinous rice flour (100 EM_RF, 300 EM_RF, 500 EM_RF) . As a result of checking the ratio of 995 cm ^-1 / 1,022 cm ^-1 representing the crystallinity of starch, it was confirmed that 1.10 appeared at 100 EM_RF, 1.12 appeared at 300 EM_RF, and 1.16 appeared at 500 EM_RF (FIG. 2 and Table 2) .

Fluranase concentration
(PUN/g flour) R995/1022 100 1.10 300 1.12 500 1.16

The above results suggest that the crystallinity of nonglutinous rice flour increases as the concentration of pullulanase enzyme treatment increases.

2-3. HR FE-SEM surface structure analysis of enzyme-treated nonglutinous rice flour

The surface structure of the enzyme-treated nonglutinous rice flour was observed and photographed using a scanning electron microscope (HR FE-SEM, MERLIN, Carl Zeiss, Jena, Germany).

As a result, it was confirmed that the surface of the nonglutinous rice flour had a rough and irregular polygonal shape due to the protein, whereas the surface of the enzyme-treated nonglutinous rice flour was smooth and consisted of several strip layers due to the enzyme treatment (FIG. 3).

2-4. Analysis of particle morphology of gelatinized liquid of enzymatically treated nonglutinous rice flour

In order to analyze the particle morphology of gelatinized liquid of nonglutinous rice flour and enzyme-treated nonglutinous rice flour, enzyme-treated nonglutinous rice flour was prepared as a 1% (w/w) dispersion, stirred at room temperature for 30 minutes, and then stirred at 95 ° C for 1 hour to obtain 1% A gelatinization liquid was prepared.

The gelatinization solution was stained with 50% diluted Lugol's solution (1 g I2, 2 g KI/300 mL H ₂ O) and then magnified 200 times using an optical microscope (Eclipse Ci-S, Nikon Co., Tokyo, Japan). It was observed at a magnification of , and the particle shape of the gelatinized liquid of nonglutinous rice flour was analyzed.

As a result, the nonglutinous rice flour (RF) was gelatinized and the particle shape disappeared, but in the case of enzyme-treated nonglutinous rice flour (100 EM_RF, 300 EM_RF, 500 EM_RF), the particle shape was maintained and it was confirmed that the particle destruction hardly occurred. (Fig. 4).

Through the above results, the pullulanase enzyme cuts the α-1, 6 bonds of amylopectin of starch contained in raw rice to produce short chain amylose, and the produced amylose has hydroxyl groups (hydroxyl) through the aging process. group), it was confirmed that the crystal structure was different and the crystallinity was increased.

Experimental Example 3. Analysis of physicochemical properties of enzyme-treated nonglutinous rice flour

In order to measure the amylose content of nonglutinous rice flour and enzyme-treated nonglutinous rice flour, 50 mg of the sample, 0.5 mL of ethanol, and 5 mL of 1 N NaOH were mixed and left in a 25 ° C incubator for 24 hours. Thereafter, 50 mL of distilled water was used as a sample, and 20 mL of distilled water was added to 2.5 mL of the sample using 3 drops of phenolphthalein as an indicator and titrated with 0.1 N HCl until the pink color disappeared. Thereafter, 1 mL of an iodine solution was added and diluted to 50 mL using distilled water, and the absorbance was measured at 590 nm.

As a result, it was confirmed that the amylose content was significantly higher in enzyme-treated nonglutinous rice flour than in nonglutinous rice flour (RF). In particular, it was confirmed that the amylose content was the highest at about 37.23% in the nonglutinous rice flour sample treated with pullulanase at a concentration of 500 PUN/g flour (Table 3).

Fluranase concentration
(PUN ^One) /g flour Amylose content (%) swelling power 0 10.70 ± 0.04 ^c2) 14.07 ± 0.30 ^a 100 32.51 ± ^0.39b 3.86 ± ^0.05b 300 35.89 ± ^3.22ab 3.74 ± ^0.91b 500 37.23 ± 0.55 ^a 3.31 ± ^0.01b

¹⁾ Fluranase unit

²⁾ Values with different letters in the same column are significantly different (p<0.05)

Through the above results, it was confirmed that the enzyme-treated nonglutinous rice flour significantly increased the amylose content compared to the non-glutinous rice flour treated with the enzyme.

Experimental Example 4. Analysis of digestion and absorption rate of enzyme-treated nonglutinous rice flour

First, an enzyme solution was prepared. 2 g of porcine pancreas was added to 24 mL of distilled water, stirred for 10 minutes, centrifuged at 1,500 g for 10 minutes, and 20 mL of the supernatant was mixed with 0.4 mL of amyloglucosidase and 3.6 mL of distilled water. It was manufactured. Enzyme solutions were prepared by storing them at 37 °C for 10 min to equilibrate.

Non-glutinous rice flour and enzyme-treated 30 mg of non-glutinous rice flour and a micromagnetic bar were placed in a 2 mL microtube, mixed with 0.75 mL of sodium acetate buffer (0.1 M, pH 5.2), and stored at 37 °C for 10 minutes. 0.75 mL of the prepared enzyme solution was put into a microtube containing nonglutinous rice flour and enzyme-treated nonglutinous rice flour, and reacted in a shaking water bath at 37 °C for 20 and 120 minutes, then put in boiling water for 10 minutes. The enzymatic reaction was stopped. It was centrifuged for 10 minutes at 5,000 g in a microcentrifuge, and then the amount of glucose in the supernatant hydrolyzed from starch was measured using the DNS method.

Then, starch digested within 20 minutes is RDS (rapidly digestible starch), starch digested between 20 and 120 minutes is SDS (slowly digestible starch), and starch not digested after 120 minutes was classified as RS (resistant starch).

As a result, as the concentration of pullulanase added in the production of enzyme-treated nonglutinous rice flour increased from 0 to 100, 300, and 500 PUN/g flour, the RS content significantly increased from 13.33% to 26.17, 30.25, and 32.92%, respectively. (Table 4).

Fluranase concentration
(PUN ^One) /g flour RDS(%) SDS (%) RS(%) 0

2.12 ^a2) 74.50

2.12 ^a2) 12.17

2.36 13.33

0.24 ^d 100 73.83

^1.18a ND ³⁾ 26.17

^1.18c 300 69.75

^0.59b N.D. 30.25

^0.59b 500 67.08

^0.35b N.D. 32.92

0.35 ^a

¹⁾ Fluranase unit

²⁾ Values with different letters in the same column are significantly different (p<0.05)

³⁾ ND Not detected

The above results show that the content of resistant starch increases by enzymatic treatment of non-glutinous rice flour, and in light of the previous experimental results, the increased amylose molecules by enzymatic hydrolysis suggest that the increase in the content of resistant starch affects. do.

In other words, amylose forms a double helix structure while forming hydrogen bonds during the aging process, and digestive enzymes such as α-amylase cannot act on the α-1, 4 glucosidic bonds of the double helix structure thus formed. , the content of resistant starch, which suppresses the digestion of starch, is increased.

Experimental Example 5. Analysis of prebiotic activity of enzyme-treated nonglutinous rice flour

In-vitro fermentation was carried out using Lactobacillus rhamnosus ATCC 7469 and Bifidobacterium longum ATCC 15705 purchased from the Korea Microbial Conservation Center. For in-vitro fermentation, 10 uL of L. rhamnosus and B. longum were inoculated into MRS medium and Reinforced Clostridial Media (RCM) medium, respectively, and pre-cultured at 37°C for 24 hours and 48 hours. Thereafter, 9 mL of the fermentation medium and 0.1 g or 0.5 g of the sample were placed in a sterilized test tube, and 1 mL of the pre-culture of 10 ⁶ was inoculated and fermented at 37° C. for 24 hours.

After in-vitro fermentation, 100 uL of fermentation medium containing 1% or 5% (w / v) of the sample was mixed with MRS agar medium ( L. rhamnosus ) and RCM agar medium ( B. longum ) to measure the prebiotic activity of the sample. smeared on The smeared solid medium was put in an anaerobic jar (Mitsubishi Gas Chemical, Tokyo, Japan) together with AnaeroGenTM 2.5 L gas pack (Thermo Fisher) to create an anaerobic environment, and then incubated at 37 ° C for 24 hours, and the number of colonies formed was counted ( Table 5).

Fluranase concentration
(PUN ^One) /g flour Lactobacillus rhamnosus
ATCC 7469 Bifidobacterium longum
ATCC 15705 Total viable count (log CFU/mL) Inulin

0.555 ^c2) 8.598

0.555 ^c2) 8.155

0.219 ^c 100 8.729

0.163 ^BC 8.640

^0.268b 300 9.029

^0.047ab 8.914

0.099 ^a 500 9.202

0.048 ^a 9.102

0.099 ^a

¹⁾ Fluranase unit

²⁾ Values with different letters in the same column are significantly different (p<0.05)

As a result, in the case of Lactobacillus rhamnosus ATCC 7469, an intestinal microorganism, significantly higher Lactobacillus proliferation ability (9.202 log CFU/mL) was confirmed.

In the case of Bifidobacterium longum ATCC 15705, all enzyme-treated nonglutinous rice flours showed a significantly higher Bifidobacteria proliferation ability than inulin (8.155 log CFU/mL). In particular, it was confirmed that the nonglutinous rice flour treated with 300 or 500 PUN/g flour fluranase showed the significantly highest Bifidobacteria proliferation ability (9.102 log CFU/mL).

Through the above results, it was confirmed that the nonglutinous rice flour treated with pullulanase was effective in the growth of beneficial bacteria in the intestine, and through this, the prebiotic activity was excellent.

Experimental Example 6. Short chain fatty acids (SCFAs) content analysis of enzyme-treated nonglutinous rice flour

The supernatant obtained by centrifuging the in vitro fermented sample at 3,500 rpm for 15 minutes was analyzed for SCFAs using a Gas chromatograph (G3440B, Agilent Technologies, Palo Alto, CA, USA).

First, 0.5 mL of the fermentation medium supernatant of the sample, 0.2 mL of 1 M phosphoric acid, and 0.4 g of NaCl were mixed in a 2 mL microtube, and then 0.5 mL of ethyl ether was added and centrifuged at 10,000 G for 3 minutes. After centrifugation, 1 uL of the supernatant was injected into the front inlet to measure the SCFAs content (Table 6).

Fluranase concentration
(PUN ¹⁾ /g flour acetic acid
(mM) Propionic acid (mM) Butyric acid (mM) Total SCFAs
(mM) Lactobacillus rhamnosus ATCC 7469 Inulin

2.31 ^d2) 70.77

2.31 ^d2) 10.08

0.01 ^a 1.77

^0.01a 82.62

1.88 ^c 0 71.60

^1.10c 10.12

^0.01a 1.75

0.00 ^a 83.46

^1.00c 100 81.39

^4.64b 10.09

^0.01a 1.77

0.03 ^a 93.25

^4.65b 300 90.72

3.63 ^a 10.11

0.00 ^a 1.75

0.00 ^a 102.58

3.62 ^a 500 92.56

0.56 ^a 10.09

0.02 ^a 1.76

^0.01a 104.41

0.55 ^a Bifidobacterium longum ATCC 15705 Inulin 37.56

^3.10d 10.08

^0.00b 1.77

^0.04ab 49.41

^3.14d 0 41.52

0.30 ^c 10.11

0.02 ^a 1.82

^0.01a 53.44

0.29 ^c 100 63.49

0.38 ^a 10.09

0.00 ^ab 1.74

^0.00b 75.32

0.38 ^a 300 55.86

^0.62b 10.09

0.00 ^ab 1.74

^0.00b 67.69

^0.62b 500 60.45

0.00 ^a 10.09

0.00 ^ab 1.74

^0.00b 72.28

0.00 ^a

¹⁾ Fluranase unit

²⁾ Values with different letters in the same column are significantly different (p<0.05)

As a result, significantly more SCFAs were produced when enzyme-treated nonglutinous rice flour was used as a prebiotic than inulin, a commercially available prebiotic.

In particular, in the case of non-glutinous rice flour treated with 500 PUN/g flour pullulanase, 104.41 mM of total SCFAs were produced by acting as a prebiotic for L. rhamnosus , and 72.28 mM of total SCFAs were produced for B. longum .

The above results suggest that the enzyme-treated nonglutinous rice flour has excellent prebiotic activity and can be used as various prebiotic compositions.

Claims (15)

a) processing enzymes after gelatinizing raw rice; and
b) In the method for producing raw material rice with increased resistant starch content, comprising the step of aging after enzyme treatment,
The raw material rice is non-glutinous rice,
The enzyme is pullulanase at a concentration of 100 PUN / g to 500 PUN / g,
The enzymatic treatment proceeds for 10 to 15 hours,
The aging process is to proceed for 20 hours to 30 hours, manufacturing method. delete According to claim 1,
The raw material rice is a manufacturing method comprising a pulverized powder form. delete delete delete delete According to claim 1 or 3,
The method is to increase the prebiotic activity of the raw material rice, the manufacturing method. In the raw material rice with increased resistant starch content prepared by the method of claim 1,
The raw material rice is non-glutinous rice, raw material rice delete According to claim 9,
The raw material rice is to include a pulverized powder form, the raw material rice. According to claim 9,
The raw rice has peaks measured by an X-ray analyzer at 5.79, 17.10, 19.55 and 24.3 °,
Peaks measured by ATR/FT-IR have values of 995, 1,045 and 1,022 cm ^-1 , raw material rice. According to claim 9,
The raw material rice has an amylose content of 30% to 40%. According to claim 9,
The raw material rice is one in which the prebiotic activity is increased. A food composition comprising the raw material rice according to any one of claims 9 and 11 to 14.

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