미강과 배아로부터 β-glucan의 추출조건 최적화 및 기능성 생리활성

전주영¹, 박지해¹, 김세환¹, 최용희¹^,^*

Optimization of β-Glucan Extraction Process from Rice Bran and Rice Germ Using Response Surface Methodology

Ju-Yeong Jeon¹, Ji-Hae Park¹, Se-Hwan Kim¹, Yong-Hee Choi¹^,^*

¹경북대학교 식품공학과

¹Department of Food Science and Technology, Kyungpook National University

^*Corresponding author:Yong-Hee Choi, Department of Food Science and Technology, Kyungpook National University, 1370 Sankyuk-dong, Buk-gu, Daegu 702-701, Korea, Tel: +82-53-950-5777; Fax: +82-53-950-6772, E-mail: yhechoi@knu.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 30, 2008; Revised: Nov 20, 2008; Accepted: Nov 28, 2008

Published Online: Feb 28, 2009

Abatract

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).

Keywords: β-glucan; rice bran; rice germ; response surface methodology; optimization