17C-17 |
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Y. S. CHO1, H. J. Park1, S. M. Cho1, S. H. Lee1, T. Y. Kim1, S. I. Han2, J. C. Kim3, I. K. Jung4, and K. B. Song5. (1) Rural Resource Development Institute, National Institute of Agricultural Science & Technology, Rural Development Administration, 88-2 Seodun-dong, Gwonseon-gu, Suwon, 441853, South Korea, (2) Honam Agricultural Research Institute, National Instituteof Crop Science, Rural Development Administration, 1085 Naei-dong, Miryang, 627803, South Korea, (3) National Institute of Crop Science, Rural Development Administration, 151 Seodun-dong, Gwonseon-gu, Suwon, 441857, South Korea, (4) Dept. of Home Economics Education, Chungang University, College of Education, 221 Heukseok-dong, Dongjak-gu, Seoul, 156756, South Korea, (5) Dept. of Food Science & Technology, Chungnam National Univ., College of Agriculture & Life Sciences, 220 Gung-dong, Yuseong-gu, Daejon, 305-764, South Korea Germinated cereals such as brown rice and buckwheat have been studied due to their health benefits. Wheat is one of the major food sources in the world. Enzymatic activity of cereal malt is important in the processing of starch materials in food industry. Recently, cereal malt gains interest for beverage as well as brewing. Therefore, physicochemical and functional properties of germinated wheat are worth studying. Our objectives were to elucidate the effect of germination on the physicochemical and functional properties of wheat and to examine the germinated wheat for a functional food source. Two Korean wheat varieties (Gumgang and Allgru) were selected, and two types of wheat malts were prepared. Vitamin B1 and B2 contents were determined, and g-amino butylic acid (GABA) content was analyzed using HPLC. Enzyme activities of a-amylase and b-amylase, fibrinolytic activity, and angiotensin converting enzyme (ACE) activity were determined, respectively. Physicochemical and functional properties of wheat were affected by germination and depended on the degree of germination and the varieties of wheat. Vitamin B1 content of wheat malt increased by 20%, compared with raw wheat, while vitamin B2 content increased by 65%. GABA content of wheat malt was 10-25 times higher than raw wheat. Major molecular weights of wheat proteins were 72, 64, 58, 45, 33, 27, 21, 16 kDa on SDS-PAGE and minor bands of wheat proteins were disappeared by germination. Alpha-amylase and b-amylase activity of germinated wheat and fibrinolytic activities were higher than those of raw wheat. Wheat malt extracts had ACE inhibitory activity. These results clearly suggested that the content of vitamin B1, vitamin B2, and GABA should be higher in wheat malt, and a-amylase activity, b-amylase activity, fibrinolytic activity, and ACE inhibitory activity increase by germination, resulting in a functional food source of germinated wheat.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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