미강과 배아로부터 β-glucan의 추출조건 최적화 및 기능성 생리활성

This study was investigated on optimal conditions of the functional activities of β-glucan which was extracted from rice bran (RB) and rice germ (RG) using response surface methodology. The extraction temperature was varied in the 80-100°C, the extraction time between 2-10 min, and the ethanol concentration was in the interval of 30-70%. A central composite design was applied to investigate the effects of independent variables of extraction temperature (X₁), extraction time (X₂) and ethanol concentration (X₃) on dependent variables such as electron donating ability of RB (Y₁), electron donating ability of RG (Y₂), total phenolics of RB (Y₃), total phenolics of RG (Y₄), β-glucan contents of RB (Y₅) and β-glucan contents of RG (Y₆). As a result, the highest Y₁ level was 84.02% at 92.60°C, 2.75 min and 60.41% in saddle point. This value was affected by extraction temperature (P<0.05). The value of Y₂ was found to be the highest at 87.52°C, 2.23 min and 54.40% in saddle point. The highest Y₃ level was 98.56°C, 6.69 min and 40.26% in saddle point, and this extraction was greatly influenced by extraction temperature (P<0.01) and ethanol concentration (P<0.05). The value of Y₄ was found to be highest at 95.73°C, 9.19 min and 53.67% in minimum point. The value of Y₅ was found to be the highest at 96.23°C, 7.70 min and 63.69% in saddle point. The value of Y₆ was found to be highest at 87.82°C, 2.10 min and 50.03% in minimum point, and this extraction was greatly influenced by extraction time (P<0.01).