표제지
국문초록
목차
I. 서론 12
II. 재료 및 방법 17
1. 재료 17
2. 쌀 시료의 가열조리 17
3. 비타민 A 강화쌀의 물리적 특성 분석 18
1) 쌀의 물리적 성질 측정 18
2) 비타민 A 강화쌀의 취반특성 18
4. 비타민 A 강화쌀의 화학적 특성 분석 19
1) 일반성분 분석 19
2) 전분 및 아밀로오스 함량 19
3) 지방산 분석 19
4) 아미노산 분석 20
5) 무기질 분석 21
6) 베타-카로틴 및 토코페롤 분석 22
7) 카로티노이드 분석 22
8) 비타민 A 강화쌀의 저장 중 카로티노이드 변화 측정 23
5. 비타민 A 강화쌀의 in vitro 생리활성 24
1) 항산화력 측정 24
2) α-Amylase 전분가수분해율 측정 24
III. 결과 및 고찰 25
1. 비타민 A 강화쌀의 물리적 특성분석 25
2. 비타민 A 강화쌀의 영양성분 분석 33
1) 일반성분 33
2) 전분함량 및 아밀로오스 함량 35
3) 지방산 조성 37
4) 아미노산 함량 39
5) 무기질 함량 41
6) 총 토코페롤 함량 43
7) 베타-카로틴 함량 45
8) 카로티노이드류 분석 47
3. 가열조리방법에 따른 영양성분 변화 50
1) 일반성분 50
2) 전분함량 및 아밀로오스 함량 53
3) 지방산조성 55
4) 아미노산 함량 57
5) 무기질 함량 59
6) 카로티노이드 함량 61
4. 저장 중 비타민 A 강화쌀의 카로티노이드의 변화 67
5. 비타민 A 강화쌀의 in vitro 생리활성 70
1) 항산화성 70
2) α-Amylase 전분가수분해율 측정 73
IV. 결론 75
V. 참고문헌 78
Abstract 86
Table 1. Gradient conditions for amino acid analysis determined by HPLC 20
Table 2. Analytical conditions for ICP-AES 21
Table 3. Size and shape of vitamin A-biofortified rice(GM rice) and parental rice(non-GM rice) 27
Table 4. Stacking volume, 1,000-grain weight and color values of vitamin A-biofortified rice and parental rice 28
Table 5. Texture profiles of vitamin A-biofortified rice and parental rice 32
Table 6. Proximate compositions (%, d.b.) of vitamin A-biofortified rice and parental rice 34
Table 7. Starch and amylose contents (%) of vitamin A biofortified rice and parental rice 36
Table 8. Fatty acid compositions (%, d.b.) of vitamin A-biofortified rice and and parental rice 38
Table 9. Amino acid contents (mg%, d.b.) of vitamin A-biofortified rice and parental rice 40
Table 10. Mineral contents(mg%, d.b.) of vitamin A-biofortified rice and parental rice 42
Table 11. Proximate compositions (%, d.b.) of vitamin A-biofortified rice and parental rice influenced by cooking 51
Table 12. Starch and amylose contents (%) of vitamin A-biofortified rice and parental rice influenced by cooking 54
Table 13. Fatty acid compositions (%, d.b.) of vitamin A-biofortified rice and parental rice influenced by cooking 56
Table 14. Amino acid contents (mg%, d.b.) of vitamin A-biofortified rice and parental rice influenced by cooking 58
Table 15. Mineral contents (mg%, d.b.) of vitamin A-biofortified rice and parental rice 60
Table 16. Carotenoid contents (㎍/g) of vitamin A-biofortified milled rice influenced by cooking 65
Table 17. Carotenoid contents (㎍/g) o fvitamin A-biofortified brown rice during by cooking 66
Table 18. Color values of vitamin A-biofortified rice during storage 69
Table 19. Electro donating activities of different solvent extracts from vitamin A-biofortified rice and parental rice 72
Fig. 1. Vitamin A-biofortified rice(GM rice) and parental rice(non-GM rice). 26
Fig. 2. Changes in water absorption of vitamin A biofortified rice and parental rice at 20℃. 29
Fig. 3. Tocopherol content of vitamin A-biofortified GM rice and parental non-GM rice. 44
Fig. 4. β-Carotene content of vitamin A-biofortified GM rice and parental non-GM rice. 46
Fig. 5. HPLC chromatograms of carotenoids in vitamin A-biofortified GM rice. 48
Fig. 6. HPLC chromatograms of carotenoids in parental non-GM rice. 49
Fig. 7. HPLC chromatogram of carotenoids in vitamin A-biofortified milled rice by cooking. 62
Fig. 8. HPLC chromatogram of carotenoids in vitamin A-biofortified brown rice by cooking. 63
Fig. 9. Carotenoid Content (㎍/g) of vitamin A-biofortified rice during by storage. 68
Fig. 10. Electron donating activities of vitamin A-biofortified rice and parental rice. 71
Fig. 11. Maltose Content (mg) as in vitro starch hydrosis of vitamin A-biofortified rice and parental rice. 74