Digestibility and Antioxidant Activity of Instant Cooked Rice with Seaweed for Home Meal Replacement

395

Copyright © 2020 The Korean Society of Fisheries and Aquatic Science pISSN:0374-8111, eISSN:2287-8815

서 론

쌀은한국인의주식으로상용되는대표적인곡물이지만최근

1

는실정이다

(Han and Pyo, 2008; Kim et al., 2016).

1

(home meal

replacement, HMR)

(Kim et al., 2016; Kim et al., 2018)

,

,

,

(Sim et al., 2017).

(ready-to-eat, RTH rice)

,

,

,

,

(Yun, 2016),

,

(Kim and

Kim, 2007).

,

,

,

,

,

(Hwang et al., 2011),

,

,

.

(Yun, 2016).

2-3

(Jung et al., 2009),

(Kim and Kim, 2007).

(Lee and Shin, 2002).

(Lee and Shin, 2002),

(glycemic index, GI)

(Kim and White, 2013). GI

,

해조류 첨가 가정간편식(HMR) 즉석밥의 소화율 및 항산화 활성

최영진·최혜인

·김수민

·김현정

·임상빈

·오명철

*

제주한라대학교 호텔조리과, ¹제주대학교 식품생명공학과, ²제주국제대학교 식품외식학과

Digestibility and Antioxidant Activity of Instant Cooked Rice with Seaweed for Home Meal Replacement

Youngjin Choi, Hyein Choi

¹

¹

¹

¹

²

Department of Hotel Culinary Art, Jeju Halla University, Jeju 63092, Korea

1Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea

2Department of Food Science and Industry, Jeju International University, Jeju 63309, Korea

In recent years, the home meal replacement (HMR) market has expanded and the consumption of ready-to-heat (RTH) rice has significantly increased. In this study, RTH rice products containing seaweed were prepared with different types of grain:

white rice, a mixture of white rice and barley, barley, and mixed grains. The control was a commercial RTH white rice without seaweed. The proximate components, total dietary fiber, in vitro starch digestibility, and antioxidant activity were compared.

The ash content of the RTH seaweed rice was higher than that of the control (P<0.05). The total dietary fiber of the RTH seaweed rice was in the range of 1.03-6.57%, which directly impacted the in vitro starch digestibility. The in vitro antioxidant activity including total phenolic content, reducing power, DPPH (2,2-diphenyl-1-picryl-hydrazyl) and ABTS

(2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activity of the seaweed rice with barley and the white rice/barley mixture was greater than that of the other rice products (P<0.05). These results indicate that the in vitro digestibility and antioxidant activity of the HMR RTH seaweed rice were greater than those of the control. In addition, when the RTH seaweed rice was prepared with barley, the functional activity improved.

Keywords: HMR, Ready-to-heat rice, Seaweed, In vitro digestibility, Antioxidant activity

*Corresponding author: Tel: +82. 64. 754. 0360 Fax: +82. 64. 754. 0360 E-mail address: [email protected]

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received 17 April 2020; Revised 18 May 2020; Accepted 5 June 2020

저자 직위: 최영진(교수), 최혜인(대학원생), 김수민(대학원생), 김현정(교수), 임상빈(교수), 오명철(교수)

https://doi.org/10.5657/KFAS.2020.0395

Korean J Fish Aquat Sci 53(3), 395-402, June 2020

화와흡수율을고려하여인체내생리반응을반영한지수이다

(Lee and Shin, 1998).

, GI

, GI

(Lee et al., 1997; Han, 2009).

GI

,

(Goñi et al., 1997).

,

,

(Choi et al., 2019; Lee et al., 2012).

해조류는해양에서서식하는거대조류로서바다에생육하는 다세포원생동물을지칭하며

,

(Jun et al., 2018).

,

,

(Son et al., 2016),

,

,

(Heu et al., 2010).

fucoxanthine,

phlorotannin,

,

산기를가진다당류등의항산화물질이알려져있으나

(Kwak

et al., 2005),

,

,

,

(Jun et al., 2018).

,

(Choi et al., 2019)

.

를첨가한

HMR

음

in vitro

,

,

류를활용한

HMR

하고자하였다

.

재료 및 방법

재료

본연구에서사용된해조류인톳

(Hijikia fusiformis),

(Sargassum fulvellum),

(Undaria pinnatifida)

(Jeju, Korea)

3

.

90°C

5

5 cm

.

(

),

,

,

(16

)

(Jeju, Korea)

.

해조류 즉석밥 제조

해조류즉석밥준비를위한해조류의혼합비율은사전에해

조류를 첨가하여 밥을지은 후의관능평가 결과에서 해조류

를

10%

하시키는것으로나타나해조류첨가량을

10%

였다

(data not shown).

은

Table 1

.

심

(Asan, Korea)

(STERI- ACE, Kyunghan Co., Gyeongsan, Korea)

.

polyethylene

210 g,

1.73 kg/cm

,

118°C

40

.

40°C

25

,

.

판매되고있는해조류를첨가하지않은

HMR

(CJ

Co., Incheon, Korea)

. 분석용 시료의 조제

해조류즉석밥의일반성분과총식이섬유함량분석을위해 시료를다음과같이균질화하였다

. -20°C

(IBK- 600F, Infobiotech Co., Ltd., Daejeon, Korea)

8

(SMX-8000EMT, Shinil, Seoul, Ko-

rea)

,

하였다

. In vitro

(RE- C21KW, Samsung, Seoul, Korea)

2

. In vitro

.

,

(SMX-8000EMT, Shinil, Seoul, Korea)

5 g

80%

95 mL

(HG-15A, Daihan Scientific, Wonju, Korea)

.

shaking incubator (JSSI-100C, JS Research Inc., Gongju, Korea)

.

Whatman No. 2 (Whatman International Ltd., Maidstone, England)

-20°C

.

Table 1. Formulation of ready-to-heat (RTH) cooked rice with sea- weed

Ingredients (%, wt/wt)

RTH cooked rice with seaweed

A B C D

Grain

White Rice 48.6 34.3 - -

Barley - 14.3 48.6 -

Grain Mix¹ - - - 48.6

Seaweed

Hizikia fusiformis 2.4 2.4 2.4 2.4 Sargassum fulvellum 4.7 4.7 4.7 4.7 Undaria pinnatifida 2.4 2.4 2.4 2.4

Water 41.9 41.9 41.9 41.9

Total 100 100 100 100

1Grain mix is the commercially available product mixed with 16 kinds of grains.

일반성분 분석

해조류즉석밥의일반성분분석은

AOAC

으며

(AOAC, 1990),

,

Kjeldhal

,

Soxhlet

,

.

100%

,

,

,

.

총 식이섬유 함량 분석

총식이섬유함량은

Prosky et al. (1988)

, total dietary fiber assay kit (Megazyme, Wicklow, Island)

.

1 g

MES-TRIS buffer 40 mL

,

heat-stable α-amylase solution

50 μL (3000 U/mL, Megazyme, Wicklow, Island)

.

98-100°C shaking water bath (JSSB-30T, JS Research Inc., Gongju, Korea)

30

.

60°C

, protease solution 100 μL (350 Tyrosine U/mL, Megazyme, Wicklow, Island)

, 30

.

0.561 M HCl 5 mL

, 5%

HCl

5% NaOH

pH

4.1 - 4.8

. Amyloglucosidase solution 200 μL (3300 Units/mL, Megazyme, Wicklow, Island)

,

, 60°C shaking water bath

30

. 60°C

95%

225 mL

,

60

.

1.0 g

celite (Sigma-Aldrich, St. Louis, MO, USA)

, 78%

.

celite

.

78%

, 95%

,

15 mL

2

.

105°C dry oven (JSOF- 150, JS Research Inc., Gongju, Korea)

,

(DH. DeADLH, DAIHAN Scientific, Wonju, Korea)

celite

0.1 mg

.

(Kjeldahl

)

,

.

Total dietary fiber (%) =

weight of residue-(crude protein+crude ash)-blank

weight of sample

소화율 측정

해조류첨가

HMR

in vitro

Kim and White (2013)

. 2

을효소에의해분해하여시간에따른소화율을측정하였다

.

pancreatin (from porcine pancreas, 8 USP specifica- tions, Sigma-Aldrich, St. Louis, MO, USA)

(8 mL

pancreatin 0.9 g

, 1500 g

10

)

5.4 mL

amyloglucosidase (3260 U/mL, Megazyme, Wicklow, Island)

(amyloglucosidase 0.64 mL

0.8 mL

) 0.8 mL,

0.5 mL

.

0.1 g

5 mm

10

, 0.05 M

HCl

2 mL,

pepsin (from porcine gastric mucosa, ≥250 units/mg solid, Sigma- Aldrich, St. Louis, MO, USA) 10 mg

50 mL conical tube

. 37°C shaking water bath

120 rpm

30

.

0.5 M sodium acetate (pH 5.2) 4 mL

1

,

1 mL

37°C shaking water bath

120 rpm

.

0, 10, 20, 30, 60, 90, 120, 180

100 μL

15 mL conical tube

1 mL

50%

. 800 g

5

, D-glucose assay kit (Megazyme, Wicklow, Island)

glucose

.

180

100%

,

.

총 폴리페놀 함량

해조류첨가

HMR

Lee et al.

(2020)

Folin-Ciocalteu

.

100 μL

1.5 mL, 2 N Folin-Ciocalteu (Sigma-Aldrich, St. Louis, MO, USA)

100 μL

, 30

.

20% sodium carbonate (OCI, Incheon, Korea) 300 μL

1

(Optizen, Mecasys Co., Daejeon, Korea)

를 이용하여

765 nm

.

으로

gallic acid (Sigma-Aldrich, St. Louis, MO, USA)

,

1 g

μg gallic acid equivalents (μg GAE/g)

.

환원력

해조류첨가

HMR

Kim et al. (2015)

.

1 mL

0.2 M phos-

phate buffer (pH 6.6) 1 mL, 1% potassium ferricyanide 1 mL

, 50°C

20

.

10% tri-

chloroacetic acid (TCA) 1 mL

2 mL

2 mL, 0.1 % ferric chloride 400 μL

.

10

,

(Optizen, Mecays

Co., Daejeon, Korea)

700 nm

.

DPPH 자유 라디칼 소거능

DPPH (2,2-diphenyl-1-picryl-hydrazyl, Sigma-Aldrich)

Lee et al. (2020)

. 1 mM DPPH

517 nm

1.0±0.05

99.5%

. DPPH

140 μL

70 μL

,

30

. Microplate reader (EpochTM, BioTekIn- struments, Inc., Winooski, VT, USA)

517 nm

시료의흡광도를측정하였다

.

, DPPH

.

DPPH free radical scavenging (%)=[1-(As/Ac)]×100 As, absorbance of sample at 517 nm

Ac, absorbance of control at 517 nm ABTS

라디칼 소거능

ABTS

(2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid)

Sung et al. (2018)

. 7 mM ABTS (Roche Diagnostics GMBH, Mannheim, Germany)

2.45 mM potassium persulfate (Sig- ma-Aldrich, St. Louis, MO, USA)

16

시간이상반응하며

ABTS

. ABTS

은사용직전에흡광도가

0.8±0.02

였다

.

20 μL

ABTS

180 μL

6

, microplate reader (EpochTM, BioTekInstru- ments, Inc., Winooski, VT, USA)

734 nm

.

, ABTS

.

ABTS

radical scavenging (%)=[1-(As/Ac)]×100 As, absorbance of sample at 734 nm

Ac, absorbance of control at 734 nm

통계분석

실험결과는독립적으로

3

.

SPSS 18.0 (SPSS Inc., Chicago, IL, USA)

ANOVA

Table 2. Proximate composition of ready-to-heat (RTH) cooked rice with seaweed RTH¹

seaweed rice Proximate composition (%)^2,3

Moisture Protein Fat Ash Carbohydrate

A 35.26±1.01^ab 2.62±0.03^c 0.17±0.03^b 0.23±0.02^b 61.72±1.01^ab1,2

B 33.85±1.16^c 3.10±0.13^b 0.52±0.02^a 0.34±0.01^a 62.19±1.27^ab

C 31.73±0.17^d 4.12±0.15^a 0.55±0.07^a 0.36±0.02^a 63.23±0.06^b

D 34.55±0.41^bc 2.40±0.09^d 0.53±0.12^a 0.24±0.00^b 62.28±0.43^ab

Control 35.97±0.10^a 2.61±0.15^c 0.05±0.01^c 0.07±0.01^c 61.30±0.22^b

1The description of RTH cooked rice with seaweed is in Table 1 (A, RTH rice prepared by white rice added with Hijikia fusiformis 2.4%, Sargassum fulvellum 4.7%, Undaria pinnatifida 2.4%; B, prepared by a mixture of white rice and barley added with seaweed; C, prepared by barley added with seaweed; D, prepared by mixed grains added with seaweed; Control, commercial RTH white rice without seaweed).

2Percentages of wet weight basis. ³All values are expressed as mean±SD of triplicates.

Fig. 1. Picture of ready-to-heat (RTH) cooked rice with seaweed.

The description of RTH seaweed rice is in Table 1. A, RTH rice prepared by white rice added with Hijikia fusiformis 2.4%, Sargas- sum fulvellum 4.7%, Undaria pinnatifida 2.4%; B, prepared by a mixture of white rice and barley added with seaweed; C, prepared by barley added with seaweed; D, prepared by mixed grains added with seaweed; Control, commercial RTH white rice without sea- weed.

(analysis of variance)

,

Duncan

.

P<0.05

.

결과 및 고찰

해조류 첨가 HMR 즉석밥의 일반성분

곡류를달리하여제조한해조류첨가

HMR

Fig. 1

,

Table 2

.

HMR

31.73-35.26%

(RTH rice C)

.

61.72-63.23%,

2.40-4.12%,

0.17-0.55%

0.24-0.36%

을보였다

.

,

(Im et al., 2006)

.

조류첨가백미즉석밥

(RTH rice A)

은대조구가유의적으로낮은값을나타내었는데이는쌀이보

리에비해조지방함량이적기때문인것으로생각된다

(Kim et

al., 1993).

,

.

해조류 첨가 HMR 즉석밥의 총 식이섬유 함량

해조류첨가즉석밥의총식이섬유함량은

Table 3

었다

.

(RTH rice C)

6.57%

,

조구는

0.92%

.

께섞인해조류첨가즉석밥

(RTH rice B)

이

3.21%

조류첨가즉석밥

(RTH rice D)

으로그값이낮았던대조구및해조류첨가백미즉석밥

(RTH

rice D)

(P>0.05). Kim et al.

(1993)

1.21%

,

의식이섬유함량이

10.38%

함량차이에의해즉석밥을제조한뒤에도두곡류의식이섬유 함량차이가나타난것으로생각된다

.

β-glucan

(Kim et al., 2002), β-glucan

를조절하는기능도가지고있는것으로알려져있다

(Kim and

White, 2013).

. Hwang et al. (1996)

,

,

56.54, 43.36, 39.56% (

)

.

,

,

10%

식이섬유에직접적으로영향을미치지않은것으로나타났다

. 해조류 첨가 HMR 즉석밥의 in vitro 소화율

해조류첨가즉석밥에대한

in vitro

Fig. 2

.

(RTH rice A)

180

90.89%

(

100%).

D, prepared by mixed grains added with seaweed; Control, com- mercial RTH white rice without seaweed. All values are expressed as mean±SD of triplicates. Different letters within digestion time indicate significant difference at P<0.05.

Table 3. Total dietary fiber contents of ready-to-heat (RTH) cooked rice with seaweed

RTH cooked rice with seaweed¹ Total dietary fiber(%)

A 1.03±0.05^c2

B 3.21±0.71^b

C 6.57±0.10^a

D 1.29±0.40^c

Control 0.92±0.13^c

1The description of RTH cooked rice with seaweed is in Table 1 (A, RTH rice prepared by white rice added with Hijikia fusi- formis 2.4%, Sargassum fulvellum 4.7%, Undaria pinnatifida 2.4%; B, prepared by a mixture of white rice and barley added with seaweed; C, prepared by barley added with seaweed; D, pre- pared by mixed grains added with seaweed; Control, commercial RTH white rice without seaweed). ²All values are expressed as mean±SD of triplicates.

소화율이낮은경향을보인것은해조류첨가보리즉석밥

(RTH rice C)

180

52.46%

.

Soong et al. (2014)

,

,

,

,

,

.

(RTH rice A)

(RTH rice C)

. Snow and O’Dea (1981)

82.2%

72.4%

였는데

,

.

(RTH rice A)

(RTH rice C)

1.03%

6.57%

,

,

(Yang et al., 1997).

이와마찬가지로보리와백미를혼합해지은해조류첨가백미 보리즉석밥

(RTH rice B)

.

(RTH rice A)

.

(Son et al., 2016)

(Yang et al., 1997)

소화율이더낮게나타남에따라해조류를활용한

HMR

밥을제조할경우낮은

GI

.

해조류 첨가 HMR 즉석밥의 in vitro 항산화 활성

HMR

in vitro

Table 4.

.

(RTH rice C)

15.97 μg GAE/g

(P<0.05).

가백미보리즉석밥

(RTH rice B),

(RTH rice D),

(RTH rice A),

(control)

(P<0.05).

(RTH rice C)

(RTH rice B)

0.30, 0.25

(P<0.05),

(RTH rice D),

(RTH rice A),

(control)

.

DPPH

ABTS

즉석밥

(RTH rice C)

16.53%, 7.49%

(P<0.05). Soong et al. (2014)

,

,

,

,

,

, DPPH

, ABTS

,

.

,

. Kwak et al. (2005)

,

,

,

DPPH

,

,

,

,

, 300 μg/mL

,

,

,

,

,

DPPPH

.

.

10%

해조류첨가량을

10%

산화활성의변화가낮게나타난것으로생각된다

.

(RTH rice C)

,

,

,

,

(Idehen et al. 2017).

Table 4. In vitro antioxidant activity of ready-to-heat (RTH) cooked rice with seaweed RTH seaweed rice¹ Total phenolic compounds

(μg GAE/g) Total reducing power

(absorbance) DPPH free radical

scavenging activity (%) ABTS⁺ free radical scavenging activity (%)

A 4.29±0.19^d2 0.19±0.00^c 4.42±0.21^d 0.60±0.24^d

B 9.49±0.58^b 0.25±0.00^a 14.43±0.32^b 5.04±0.28^b

C 15.97±0.44^a 0.30±0.00^a 16.53±0.29^a 7.49±0.29^a

D 6.02±0.19^c 0.21±0.00^b 6.47±0.21^c 1.62±0.45^c

Control 3.27±0.29^e 0.17±0.00^d 5.35±1.27^d 0.25±0.21^d

1The description of RTH cooked rice with seaweed is in Table 1 (A, RTH rice prepared by white rice added with Hijikia fusiformis 2.4%, Sargassum fulvellum 4.7%, Undaria pinnatifida 2.4%; B, prepared by a mixture of white rice and barley added with seaweed; C, prepared by barley added with seaweed; D, prepared by mixed grains added with seaweed; Control, commercial RTH white rice without seaweed).

2All values are expressed as mean±SD of triplicates.