청원 지역 쌀단백질 추출물의 항산화 및 수분 보유력 평가

최형철; 정수현; 정노희; Hyoung-Chul Chio; Su-Hyun Jung; Noh-Hee Jeong

Applied Chemistry for Engineering, Vol.31, No.4, 398-403, August, 2020

DOI10.14478/ace.2020.1040 Export Citation

청원 지역 쌀단백질 추출물의 항산화 및 수분 보유력 평가

Evaluation for Antioxidant Effects and Water-holding Capacity of Rice Protein Extracts from Cheongwon Area

최형철^{1, 2}, 정수현², 정노희^{1, †}

¹충북대학교 공업화학과
²(주)에이치피앤씨

Hyoung-Chul Chio^{1, 2}, Su-Hyun Jung², and Noh-Hee Jeong^{1, †}

¹Department of Engineering Chemistry, Chungbuk National University, Cheongju 28644, Korea
²HP&C Ltd., Osong-eup, Heungdeok-gu, Cheongju 28158, Korea

E-mail:

초록

본 연구에서는 청원지역에서 재배하고 있는 6품종의 쌀을 당 분해 효소 및 단백질 분해 효소를 이용하여 쌀단백질 추출물을 제조하고, 항산화 효과 및 수분보유력을 비교 분석하였다. 품종별 쌀단백질 추출물의 단백질 함량을 측정한 결과 흑미 추출물이 4900 μg/mL로 가장 높게 나타났고, 향찰현미 추출물이 3700 μg/mL로 가장 낮게 나타났다. 2,2-diphenyl-1-picryl-hydrazyl-hydrate 라디칼 소거 활성 결과 흑미 추출물과 홍현미 추출물이 2 mg/mL에서 80.0% 이상의 우수한 소거 활성을 확인하였다. 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) 라디칼 소거 활성은 흑미 추출물과 홍현미 추출물이 2 mg/mL에서 70.0% 이상의 소거 활성을 나타내었다. 수분보유력 평가 결과는 홍현미, 홍찰현미, 흑미, 향찰현미를 이용한 추출물은 수분보유력이 110% 이상임을 확인하였다. 종합적으로 흑미를 이용한 쌀단백질 추출물이 항산화 및 수분보유력이 우수한 효과를 나타냄으로써 피부 보습 및 항산화 기능성 화장품 소재로 응용가능성이 있음을 시사한다.

In this study, six kinds of rice grown in Cheongwon area were extracted using glycolytic and proteolytic enzymes, and also antioxidant effects and water holding capacity of rice protein extracts were compared and analyzed. Protein contents of rice cultivars protein extract showed that black rice (BR) extract was the highest at 4,900 μg/mL, and flavored brown rice (FBR) extract was the lowest at 3,700 μg/mL. 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity was confirmed the superior activity of more than 80.0% at a concentration of 2 mg/mL with BR and red brown rice (RBR) extracts. 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity at a concentration of 2 mg/mL with BR and RBR extracts was more than 70.0% The water holding capacity for extracts using RBR, red-kerneled brown rice (RKBR), BR and FBR was more than 110.0%. Overall, the rice protein extract using BR has excellent antioxidant and water holding capacity which can be used as a potential skin moisturizer and antioxidant functional cosmetic material.

Keywords:Rice protein;Extract;Antioxidant;Water-holding;Cosmetics material

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[2] Kim YG, Food Preserv. Process. Ind., 9, 75 (2010)

[3] Monks JLF, Vanier NL, Casaril J, Berto RM, Oliveira M, Gomes CB, Carvalho MP, Dias ARG, Elias MC, J. Food Compos. Anal., 30(2), 73 (2013)

[4] Kim KA, Jeon ER, J. Korean Food Sci. Technol., 28(5), 959 (1996)

[5] Lee SY, Pyun KW, Park YJ, Food Eng. Progress., 6(2), 178 (2002)

[6] Coppini D, Paganizzi P, Santi P, Ghirardini A, Cosm. News., 136, 15 (2001)

[7] Lerma-Garcia MJ, Herrero-Martinez JM, Simo-Alfonso EF, Mendonca CRB, Ramis-Ramos G, Food Chem., 115(2), 389 (2009)

[8] Ha SJ, Park J, Lee J, Song KM, Um MY, Cho S, Jung KS, Biosci. Biotechnol. Biochem., 82(2), 320 (2018)

[9] Rigo LA, Silva CR, Oliveira SM, Cabreira TN, Ferreira J, Beck RC, Eur. J. Pharm. Biopharm., 93, 11 (2015)

[10] Bernardi DS, Pereira TA, Maciel NR, Bortoloto J, Viera GS, Oliveira GC, Rocha-Filho PA, J. Nanobiotechnol., 9(1), 44 (2011)

[11] Saba E, Lee CH, Jeong H, Lee K, Kim TH, Roh SS, Kim SH, Rhee MH, J. Biomed. Res., 30(4), 334 (2016)

[12] Kanlayavattanakul M, Lourith N, Chaikul P, J. Ethnopharmacol., 193, 607 (2016)

[13] Manosroi A, Chutoprapat R, Abe M, Manosroi W, Manosroi J, Pharm. Biol., 50(2), 208 (2012)

[14] Choi JS, Park JB, Moon WS, Moon JN, Son SW, Kim MR, Biol. Pharm. Bull., 38(12), 1856 (2015)

[15] Morita T, Oh-hashi A, Kasaoka S, Ikai M, Kiriyama S, J. Sci. Food Agric., 71(4), 415 (1996)

[16] Kubota M, Sato Y, Masumura T, Kumagai T, Watanabe R, Fujimura S, Kadowali M, Biosci. Biotechnol. Biochem., 74(3), 614 (2010)

[17] Kumagai T, Kawamura H, Fuse T, Watanabe T, Sato Y, Masumura T, Watanabe R, Kadowaki M, J. Nutr. Sci. Vitaminol., 52(6), 467 (2006)

[18] Juliano BO, Rice: Chemistry and Technology, American Association of Cereal Chemists, 757 (1985).

[19] Juliano BO, Goddard MS, Plant Foods Hum. Nutr., 36(1), 35 (1986)

[20] Juliano BO, Rice: Chemistry and Technology, American Association of Cereal Chemists, 774 (1986).

[21] Shimada K, Fujikawa K, Yahara K, J. Agric. Food Chem., 40(6), 945 (1992)

[22] Ven den Berg R, Haenen GR, Van den Berg H, Bast A, Food Chem., 66(4), 511 (1999)

[23] Wang C, Fan Q, Zhang X, Aerococcus uriaeequi, Mar. Drugs, 16(9), 337 (2018).

[24] Ha TY, Park SH, Lee CH, Lee SH, Korean J. Food Sci. Technol., 31, 336 (1999)

[25] Heo JC, Park JY, An SM, J. Korean Food Preserv., 13(1), 83 (2006)

[26] Na EJ, Jang HH, Kim GR, Na EJ, Jang HH, Kim GR, Asian J. Beauty Cosmetol., 14(4), 481 (2016)

[27] Kong SH, Choi YM, Lee S, Lee JS, J. Korean Soc. Food Sci. Nutr., 37, 815 (2008)

[28] Oki T, Masuda M, Kobayashi M, Nishiba Y, J. Agric. Food Chem., 50, 7524 (2002)

[29] Villano D, Fernandez-Pachon MS, Moya ML, Troncoso AM, Garcia-Parrilla MC, Talanta, 71, 230 (2007)

[30] Li H, Choi YM, Lee JS, Park JS, Yeon KS, Han CS, J. Korean Soc. Food Sci. Nutr., 36(2), 250 (2007)

[31] Kim DJ, Oh SK, Yoon MR, Chun AR, Hong HC, Lee JS, Kim YK, J. Korean Soc. Food Sci. Nutr., 39, 467 (2010)

[32] Jung K, Food Sci. Ind., 52(1), 60 (2019)