KR20220028525A - A food composition with enhanced digestibility comprising ‘Noeulchal’ sorghum - Google Patents

Abstract

The present invention relates to a food composition with improved digestibility comprising noulchal sorghum, and specifically, a food composition comprising noeulchal sorghum, which is characterized in that the digestibility is improved; health functional food composition; and to a feed composition.
The food composition containing Noeulchal sorghum of the present invention has a lower content of dietary fiber and amylose than a food composition containing other sorghum, while a higher content of rapidly digesting starch and remarkably excellent digestibility. can provide

Description

A food composition with enhanced digestibility comprising ‘Noeulchal’ sorghum

The present invention relates to a food composition with improved digestibility comprising noulchal sorghum, and specifically, a food composition comprising noeulchal sorghum, which is characterized in that the digestibility is improved; health functional food composition; and to a feed composition.

Sorghum is an annual of the monocotyledonous plant family, also called Goryang, Chokseo, Furang, and Losok. It has nodes and has an ear at the end of the stem. The leaves are opposite, 50-60cm long and 5cm wide, and there are about 10 hanging on one stem, and the leaves and stems are green at first, but gradually turn reddish-brown. It is native to tropical Africa, and genetically diverse wild sorghum has been found in Ethiopia and East Africa. Sorghum likes high temperatures and high tide, and has strong dry resistance, so it is most cultivated in the tropics and similar dry areas, and has strong properties against black algae atrophy. Red sorghum and white sorghum, which do not contain tannins, are suitable for making five grain rice and porridge.

For sorghum, grain sorghum, sorgo, and small-growing sorghum (broom-corn) are cultivated depending on the use.作), mixed crops (混作), and peripheral crops (周圍作) are mainly cultivated, but also cultivated as marquis, such as winter crops such as barley.

It is estimated that Korea and Japan were introduced through China and the Silk Road. In Korea, it was cultivated in an area of 16,000 ha in 1964, but after that, cultivation continued to decrease, and 3,000 ha was cultivated in 1980. Currently, sorghum cultivation is only about 1.5 thousand ha. As for the cultivated area by province, North Chungcheong Province is the most cultivated with 881ha, followed by Gangwon 360ha and Gyeongbuk 152ha, with very little cultivation in other provinces. As for the variety, native species have been generally cultivated, and Giza No. 54, which was introduced from Egypt a long time ago, has a large quantity and is strong in uniform, so it has been distributed and cultivated in farmhouses.

Currently, more than 90% of sorghum in Korea is used as a blend to be eaten with rice, and it has been used in various ways such as rice cakes, alcohol, and rice wine. In addition, since it has a wide cultivation area and a long cultivation history in the world, it is used in various countries as bread, porridge, alcoholic and non-alcoholic beverages (Korean Patent No. 10-1484636, Korean Patent Application Laid-Open No. 10-2017- 0119008).

In addition, it is known that the nutritional components of sorghum are low in carbohydrate and energy compared to brown rice, but high in protein, fat, crude fiber, minerals such as iron and calcium, and vitamin B.

On the other hand, while sorghum is beneficial because it contains a large amount of dietary fiber and health functional ingredients such as polyphenols and flavonoids, there is a problem in that it has poor digestion and absorption characteristics.

Under the above background, the present inventors have completed the present invention by confirming that the digestibility of Noulchal sorghum is improved than other sorghum as a result of intensive research on the characteristics for the development of sorghum with a high digestibility.

One object of the present invention is to provide a food composition that is characterized in that the digestibility is enhanced containing Noeulchal sorghum.

Another object of the present invention is to provide a health functional food composition, characterized in that the digestibility comprising the sorghum is improved.

Another object of the present invention is to provide a feed composition that is characterized in that the digestibility comprising the sorghum is improved.

One embodiment of the present invention for achieving the above object provides a food composition, characterized in that the digestibility is enhanced comprising Noeulchal sorghum.

In addition, the food composition may have a higher content of rapidly digesting starch, a lower content of dietary fiber, or a lower content of amylose than when it contains other sorghum varieties.

As used herein, the term “Noeulchal sorghum” is one of sorghum varieties. Specifically, the liver is 93 cm short, the ear shape is medium, the side shape is oval, and the seed color is light brown. The diameter is 22mm, thin, and the length of the ear tree is 9cm long, and it is known that the number of days of seeding is 66 days.

As used herein, the term “sorghum” refers to an annual grass of the monocotyledonous plant family, also called goryang, sorghum, furrow, and losok, and in various countries, bread, porridge, alcoholic and non-alcoholic beverages, etc. It is known to be used in a variety of ways.

As used herein, the term “digestibility” refers to the ratio of the amount of digested and absorbed plants to the amount of food eaten in the digestive action of living things.

As used herein, the term “digestion” refers to a process of breaking down nutrients in food into small pieces so that they can be easily absorbed by the body.

In one embodiment of the present invention, the digestibility of sorghum varieties is analyzed and compared with Noeulchal sorghum, it is confirmed that the digestibility of the food composition containing Noulchal can be improved because the digestibility of the Noeulchal sorghum of the present invention is excellent. (Table 8).

As used herein, the term “enhancement” refers to a state in which energy or power is gradually increased, and may be used in the same sense as improvement.

As used herein, “food” refers to meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages , vitamin complexes, health functional foods and health foods, and the like, and includes all foods in a conventional sense, and is not limited thereto, as long as the sorghum can be included. The food composition may further include a physiologically acceptable carrier, the type of carrier is not particularly limited and any carrier commonly used in the art may be used.

In addition, the composition may include additional ingredients that are commonly used in food compositions to improve odor, taste, vision, and the like. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, and the like may be included. In addition, it may include minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), and chromium (Cr). In addition, it may include amino acids such as lysine, tryptophan, cysteine, and valine.

In addition, the composition comprises a preservative (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), a disinfectant (bleaching powder and high bleaching powder, sodium hypochlorite, etc.), an antioxidant (butylhydroxyanisole (BHA), butylhydroxy Toluene (BHT), etc.), coloring agents (tar pigments, etc.), coloring agents (sodium nitrite, sodium nitrite, etc.), bleach (sodium sulfite), seasonings (MSG, etc.), sweeteners (dulcin, cyclimate, saccharin, sodium, etc.) ), flavorings (vanillin, lactones, etc.), expanding agents (alum, D-potassium hydrogen tartrate, etc.), strengthening agents, emulsifiers, thickeners (foams), film agents, gum base agents, foam inhibitors, solvents, food additives such as improving agents additives). The additive may be selected according to the type of food and used in an appropriate amount.

The Noeulchal sorghum may be added as it is or used together with other foods or food ingredients, and may be appropriately used according to a conventional method. The mixed amount of the active ingredient may be appropriately determined according to the purpose of its use (prevention, health or therapeutic treatment). In general, in the production of food or beverage, the food composition of the present invention may be added in an amount of 50 parts by weight or less, specifically 20 parts by weight or less with respect to the food or beverage. However, when consumed for a long period of time for health and hygiene purposes, it may contain an amount less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range.

As an example of the food composition of the present invention, it may be used as a health drink composition, and in this case, it may contain various flavoring agents or natural carbohydrates as an additional component like a conventional drink. The above-mentioned natural carbohydrates include monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; polysaccharides such as dextrin and cyclodextrin; It may be a sugar alcohol such as xylitol, sorbitol, or erythritol. Sweeteners include natural sweeteners such as taumatine, stevia extract; A synthetic sweetener such as saccharin or aspartame may be used. The proportion of the natural carbohydrate may be generally about 0.01 to 0.04 g, specifically, about 0.02 to 0.03 g per 100 mL of the composition of the present invention.

In addition to the above, the health beverage composition includes various nutrients, vitamins, electrolytes, flavoring agents, colorants, pectic acid, pectic acid salts, alginic acid, alginic acid salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, It may contain alcohol, a carbonation agent, or the like. In addition, it may contain the pulp for the production of natural fruit juice, fruit juice beverage, or vegetable beverage. These components may be used independently or in combination. The proportion of these additives is not very important, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

As used herein, the term “rapidly digestible starch (RDS)” refers to starch that can be digested quickly.

Noeulchal sorghum contained in the food composition of the present invention is characterized by a high content of rapidly digesting starch.

The noeulchal sorghum has a content of 50 to 70%, specifically, 51 to 69%, more specifically, 52 to 68%, more specifically, 53 to 67%, even more specifically, 54 to 66 of rapidly digesting starch. %, even more specifically 55 to 64%, even more specifically 56 to 65%, 56 to 64%, 57 to 63%, 58 to 63%, 59 to 63%, 60 to 63%, or 61 to It may be 63%, but is not limited thereto.

As used herein, the term “starch” refers to a polysaccharide composed of glucose that is synthesized by a plant and exists as starch particles in cells.

As used herein, the term “dietary fiber” refers to a component known as fiber or cellulose, which is found in many foods such as vegetables, fruits, and seaweed, and is known as a high molecular weight carbohydrate that is not digested by human digestive enzymes and is excreted out of the body. The dietary fiber is known to have an effect of lowering the absorption rate of glucose decomposed in the intestine by increasing the viscosity by water absorption.

Noeulchal sorghum contained in the food composition of the present invention is characterized in that the content of dietary fiber is low.

The noelchal sorghum may have a dietary fiber content of 1 to 5%, specifically, 2 to 5%, more specifically, 3 to 5%, but is not limited thereto.

As used herein, the term “amylose” refers to a polysaccharide composed of α-D-glucose units, and is connected to each other through α(1 → 4) glycosidic bonds. Starch is mainly composed of two components, amylose and amylopectin, and amylose accounts for 20 to 30% of the total. Because of the helical structure of amylose, linear amylose molecules are tightly bound to each other, and it is known that they are less easily decomposed and less digestible than other starch molecules, amylopectin.

Noeulchal sorghum contained in the food composition of the present invention is characterized in that the amylose content is low.

The noelchal sorghum may have an amylose content of 1 to 10%, specifically, 2 to 8%, more specifically, 3 to 6%, more specifically, 4 to 5%, but is not limited thereto.

As used herein, the term “crystalline region” refers to a region that is regularly arranged in a polymer, and in the present invention, a region of regular arrangement in a starch molecule, specifically, a double helix structure of amylopectin of starch It may mean a chain of, but is not limited thereto.

As used herein, the term “amorphous region” refers to a region in which regularity does not exist in a polymer, and in the present invention, may refer to a region in which regularity in a starch molecule does not exist.

Noelchal sorghum contained in the food composition of the present invention had a low crystalline region and a high amorphous region, so it was found that the digestibility was improved.

In a specific embodiment of the present invention, in order to test the characteristics of five sorghum varieties including Noeulchal, particle size analysis of sorghum powder was performed (FIGS. 1 and Table 1), and the damaged starch content was confirmed (Table 2), The starch and dietary fiber content in sorghum was analyzed (Table 3), the distribution of amylopectin chains was analyzed (Table 4), heat absorption characteristics (DSC) were confirmed (Table 5), and the amylose content was analyzed (Table 6) , the contents of rapid-digesting starch (RDS) and delayed-digesting starch (SDS) were confirmed (Table 7), and digestibility of sorghum varieties was analyzed (Table 8). It was confirmed that it was superior to this.

Another embodiment of the present invention for achieving the above object provides a health functional food composition, characterized in that the digestibility comprising the sorghum is improved.

The terms “sorghum”, “digestibility”, and “enhancement” are as described above.

As used herein, the term “functional food” is the same term as food for special health use (FoSHU), and in addition to nutrition, it is processed to efficiently exhibit bioregulatory functions. Foods that are highly effective. Here, "function (sex)" refers to obtaining useful effects for health purposes, such as regulating nutrients or physiological actions with respect to the structure and function of the human body. The food of the present invention can be prepared by a method commonly used in the art, and during the preparation, it can be prepared by adding raw materials and components commonly added in the art. In addition, the formulation of the food may be prepared without limitation as long as it is a formulation recognized as a food.

The health food means food having an active health maintenance or promotion effect compared to general food, and health supplement food means food for the purpose of health supplementation. In some cases, the terms health functional food, health food, and dietary supplement are preferred.

Specifically, the health functional food is a food prepared by adding Noeulchal sorghum of the present invention to food materials such as beverages, teas, spices, gum, and confectionery, or by encapsulation, powdering, suspension, etc. It means to bring a specific effect, but unlike general drugs, it has the advantage of not having side effects that may occur when taking the drug for a long period of time by using food as a raw material.

Another embodiment of the present invention for achieving the above object provides a feed composition characterized in that the digestibility comprising the sorghum is improved.

As used herein, the term "feed" means any natural or artificial diet, meal, etc., or a component of the meal, intended for or suitable for being eaten, consumed, and digested by an animal.

The type of feed is not particularly limited, and feed commonly used in the art may be used. Non-limiting examples of the feed include plant feeds such as grains, root fruits, food processing by-products, algae, fibers, pharmaceutical by-products, oils and fats, starches, gourds or grain by-products; and animal feeds such as proteins, inorganic materials, oils and fats, minerals, oils and fats, single cell proteins, zooplankton, or food. These may be used alone or in mixture of two or more.

Another embodiment of the present invention for achieving the above object provides a method for producing sorghum powder with improved digestibility, including the step of separating Noeulchal sorghum, and sorghum powder prepared therefrom.

The terms, “noeulchal sorghum”, “digestibility”, and “improvement” are the same as described above.

As used herein, the term “crushing” refers to the act of crushing a hard object into small pieces like powder.

More specifically, the grinding process step is not particularly limited thereto, but as an example, may be performed by a method of applying the sorghum to an apparatus such as a mechanical mill or an airflow mill, and as another example, an airflow mill It can be carried out by a method applied to In this case, the operating conditions of the mill may be changed by a person skilled in the art depending on the variety.

The food composition containing Noeulchal sorghum of the present invention has a lower content of dietary fiber and amylose than a food composition containing other sorghum, while a higher content of rapidly digesting starch and remarkably excellent digestibility. can provide

1 is a graph showing the particle size analysis of powder for each sorghum variety.

Hereinafter, the present invention will be described in more detail by way of Examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

Experimental Example 1. Preparation of sorghum

In 2012 and 2013, Donganme, Nampungchal, and Sodamchal were developed by the separation of purebreds, and Barme and Noeulchal were developed in 2019. Specifically, the sorghum sample used in the test was a sorghum variety grown in 2019 at the Southern Crop Department of the National Academy of Food Sciences, Rural Development Administration, and starch was separated from sorghum powder for particle size analysis and starch analysis.

Experimental Example 2. Preparation of sorghum powder and starch

Sorghum powder was prepared by passing through a 100 mesh sieve screen using a cyclone sample mill (UDY Corporation, Fort Collins, USA) for the analysis of physicochemical components such as gelatinization properties. In addition, sorghum starch is obtained by adding 3 times 0.2% NaOH solution to 100 g of sorghum powder using an alkali immersion method, grinding with a blender for 3 minutes, passing 100 mesh and 400 mesh sieve sequentially, leaving it at 4°C, and discarding the supernatant The process of adding 0.2% NaOH solution to the obtained precipitate was repeated 5 times, washed with distilled water, and then air-dried at room temperature, pulverized, and passed through a 100 mesh sieve.

Experimental Example 3. Sorghum powder particle size analysis

Analysis was performed using a particle size analyzer to confirm the molecular size distribution characteristics of the sorghum powder. Specifically, the particle size analyzer used (MasterSizer 3000, Malvern instrument) was used, and analysis was carried out in a wet method using water as a dispersion solvent.

Experimental Example 4. Damaged starch content

The content of damaged starch was measured using a damaged starch assay kit (Megazyme International Ireland Ltd, Bray, Ireland) according to AACC 76-31.01. 100±10 mg of the starch sample and fungal α-amylase were each left standing at 40° C. in a water bath for 5 minutes, and then 1 mL of fungal α-amylase was added to the sample and reacted at 40° C. for 10 minutes. After stopping the reaction with a sulfuric acid solution (0.2% v/v), an amyloglucosidase solution was added to 0.1 mL of the centrifuged supernatant (1,000 g, 5 minutes) and reacted at 40 ° C. for 10 minutes. . After adding 4 mL of GOPOD reaction solution to the reaction solution, and reacting for 20 minutes, absorbance was measured at 510 nm.

Experimental Example 5. Total starch content

The total starch content in sorghum was measured using an alkali extraction method.

Specifically, starch separation and starch content measurement were analyzed using the RTS-NaOH user-recommended method using Megazyme's Total Starch Assay Kit (AA/AMG) (AOAC Method 996.11, AACC method 79-13.01). More specifically, 200ul of 80% (v/v) ethanol was added to 100mg of water powder and dispersed, 2ml of 1.7M sodium hydroxide solution and 600mM sodium acetate (pH 3.8) were added, and enzyme (Thermostable) was put in a water bath at 50℃ for 30 minutes. After reacting with α-amylase (Megazyme cat. no. E-BSTAA, Amyloglucosidase), 1 ml of the supernatant was centrifuged (13,000 rpm, 5 minutes) and diluted in 10.0 ml of 100 mM acetate buffer (pH 5.0), glucose oxidase/peroxidase After reacting with the enzyme reagent, absorbance was measured at 510 nm.

Experimental Example 6. Amylose content

The apparent amylose content (ACC) of sorghum starch was measured by measuring the absorbance at 620 nm using the AACC (2000) 61-03 method.

Experimental Example 7. Dietary fiber content

For dietary fiber analysis, starch, protein, etc. was decomposed by enzymatic digestion (1st step α-amylase, 2nd step protease, 3rd step amyloglucoside hydrolase) for 30 minutes of each pulverized sample by the enzyme weight method by the AOAC method. After filtering with distilled water, the water-insoluble residue (IDF) was washed with 78% ethanol and acetone, placed in a dryer at 105° C. The residue (SDF) washed with acetone and acetone was dried in a dryer at 105°C. Each IDF and SDF residue was dried in a dryer at 105°C for 24 hours, and the protein content and ash content (more than 5 hours at 525°C) were calculated and corrected for each sample. In addition, the total dietary fiber (TDF) content was calculated by calculating IDF and SDF, respectively, and adding the two values.

Experimental Example 8. Starch gelatinization characteristics (RVA) analysis

The gelatinization of starch was measured using a rapid viscometer (RVA Newport, Australia). Specifically, 3 g of a starch sample considering moisture content is dispersed in 25 mL of distilled water, put into an RVA cup, held at 50 ° C for 1 minute, increased to 95 ° C for 7.5 minutes, maintained at 95 ° C for 2.5 minutes, cooled to 50 ° C for 7.5 minutes in the order By measuring, RVA characteristics such as pasting temperature, peak viscosity, final viscosity after cooling to 50° C. and trough viscosity, breakdown, and setback were investigated.

Experimental Example 9. Starch X-ray diffraction analysis

X-ray diffractogram for analyzing the structure (type) of starch was analyzed using an X-ray diffractometer (D8 Advance, Bruker Co., Germany, Detectro. LYNXEYE XE). Specifically, Cu kα1 = 1.5418 Å was used as the wavelength, and a sample layer of 15 X 20 X 1.5 mm was analyzed on an aluminum tray. Diffraction values were recorded by setting 40kV/40mA, a scanning interval of 0.02° in the 5-40° 2-theta section, and a scanning time of 0.5 seconds as analysis conditions.

Experimental Example 10. Rapid Digesting Starch (RDS) and Delayed Digesting Starch (SDS) Analysis

The starch fraction content of rapidly digestible starch (RDS) and slow digestible starch (SDS) in starch was determined by a digestion and resistance starch assay kit (Megazyme, Wicklow, Ireland) was used. To 0.5 g of the sample, 0.5 ml of 95% (v/v) ethanol was added to wet the sample, 17.5 ml of sodium maleate buffer was added, and the mixture was stirred in a shaking water bath (37° C., 170 rpm) for 5 minutes. Then, the 2.5ml stock PAA/AMG solution is dispersed and reacted for 20 minutes, 120 minutes, and 240 minutes. For RDS measurement, a 1ml aliquot was taken after 20 minutes of reaction, 20ml of 50mM acetic acid solution was dispersed, the reaction was stopped, and centrifugation (1,3000rpm, 5 minutes) was performed. After dispersing 0.1 ml of AMG (100 U/ml) in 0.1 ml of the supernatant, reacted at 50° C. for 30 minutes, followed by reaction with glucose oxidase/peroxidase reagent. The reaction solution was analyzed by measuring absorbance at 510 nm and comparing it with the blank.

Experimental Example 11. Analysis of thermal properties of gelatinization and aging by scanning differential calorimetry (DSC)

The gelatinization and aging thermal properties were measured using a scanning differential calorimeter (DSC, TAQ1000, TA instrument, US). Specifically, about 20 mg of a dried sample is placed in an aluminum pan, sealed with 40 μl of distilled water, left for 1 hour, and then heated from 30° C. to 150° C. at a rate of 10° C./min. Onset at the endothermic peak, Peak, conclustion temperature, and enthalpy of gelatinization were measured.

Experimental Example 12. Amylopectin structural analysis

Analysis was performed using HPAEC-PAD to measure the amylopectin chain distribution of the sample. After dispersing 5 mg of sorghum powder in 3 ml of 100% methanol, boiling for 10 minutes and centrifuging at 2500 g for 10 minutes to precipitate poly glucan fraction. Wash twice with 5 ml of distilled water, add 5 ml of distilled water, boil for 60 minutes, centrifuge again at 2500 g for 5 minutes, and transfer 1 ml of the supernatant containing the precipitate to a new tube. 50 μl of 600 mM Na-acetate (pH 4.6), 10 μl of 2% (w/v) NaN3, and 10 μl of 1420 units Psudomonas amyloderamosa isoamylase (Hayashibara Biochemical Lab., Okayama, Japan) were added and reacted at 40°C for 24 hours. For the reduction treatment of the decomposition product, a total of 150 μl of 2% (w/v) sodium borohydride and 5% ammonia solution (pH9) is added, and the mixture is reacted at 25° C. for 24 hours and then freeze-dried. 2 mg of the obtained sample was dissolved in 100 μl 1N NaOH for 1 hour, and after adding 900 μl of distilled water, centrifuged at 12,000 rpm for 5 minutes, and the supernatant was passed through a 0.2 μm membrane filter and used as a sample for analysis. The prepared sample was analyzed by HPAEC-PAD method using dionex ion chromatography (DX-500, Dionex, CA, USA). The column used for analysis was CarboPac PA-1 (250×4 mm I.D.).

Experimental Example 13. Determination of digestibility

The digestibility of sorghum starch was performed using a digestion and resistance starch assay kit (Megazyme, Wicklow, Ireland) with a slight modification to the method of Englyst (1992). Specifically, 0.5 ml of 95% (v/v) ethanol was added to 0.5 g of the sample to wet the sample, 17.5 ml of sodium maleate buffer was added, and the mixture was stirred in a shaking water bath (37° C., 170 rpm) for 5 minutes. 2.5ml stock PAA/AMG solution was dispersed in the solution, and after reaction for 20 minutes and 240 minutes, 20ml of 50mM acetic acid solution was added to 1ml aliquot to stop the reaction. 0.1ml of AMG (100U/ml) was added to 0.1ml of the centrifuged supernatant (1,3000rpm, 5 minutes) and reacted at 50° C. for 30 minutes, followed by reaction with glucose oxidase/peroxidase reagent. The reaction solution was analyzed by measuring absorbance at 510 nm and comparing it with the blank.

Example 1. Analysis of particle size of sorghum powder

Powder particle size analysis was performed on 5 varieties of sorghum prepared in Experimental Example 1. The experimental method was carried out through the method described in Experimental Examples 2 to 3.

Particle size (μm) Dongan Me 91.1 ± 2.4 Barme 94.2 ± 3.2 Nampungchal 102.8 ± 13.1 sodam police 101.3 ± 2.0 Noeulchal 112.2 ± 2.5

As a result, as can be seen in Table 1 and Figure 1, it was confirmed that Dongan Mega has the smallest particle size, and the particle size of Noeulchal of the present invention is the largest.

Example 2. Analysis of damaged starch content

The content of damaged starch, an indicator related to the water absorption capacity and processability of starch, was analyzed. The experimental method was carried out through the method described in Experimental Example 4.

Damaged starch (%) Dongan Me 6.63 ± 0.16 Barme 12.55 ± 0.56 Nampungchal 9.78 ± 0.59 sodam police 13.70 ± 0.24 Noeulchal 12.87 ± 0.19

As a result, as can be seen in Table 2, Sodamchal was 13.7% and Noeulchal was 12.87%, showing high damaged starch content among the five sorghum varieties. It was confirmed that the content was high.

Through this, it was confirmed that the damaged starch content of Noeulchal and Sodamchal was high, and it was considered that the moisture absorption and processability were relatively excellent.

Example 3. Analysis of total starch and dietary fiber content

Since dietary fiber is known to have the effect of lowering the absorption rate of decomposed glucose in the intestine by increasing its viscosity by water absorption, the content of total starch and dietary fiber in the water-water powder was analyzed.

breed name Starch (%) Dietary Fiber(%) Dongan Me 70.5 8.50 Barme 73.1 5.29 Nampungchal 71.8 5.95 sodam police 69.0 6.39 Noeulchal 70.9 3.95

As a result, as can be seen in Table 3, there was no significant difference in the starch content by sorghum variety, but it was confirmed that the dietary fiber content in Noeulchal of the present invention was 3.95%, which was the lowest compared to other varieties.

Through this, it was confirmed that the Noeulchal sorghum variety of the present invention has a lower dietary fiber content, so the absorption rate will be faster than other sorghum varieties, and the digestibility can be improved by increasing the absorption rate of the food composition containing the same.

Example 4. Amylopectin chain distribution in starch

Since the chain of amylopectin is known to determine the structure and properties of starch, the chain distribution of amylopectin in sorghum starch was confirmed.

The experimental method was carried out through the method described in Experimental Example 12.

breed name Distribution(%) DP 6~12 DP 13~24 DP 25~36 DP> 37 Dongan Me 23.0 46.4 16.9 13.8 Barme 23.0 47.9 16.1 13.0 Nampungchal 22.2 45.3 17.8 14.7 sodam police 21.9 45.7 17.7 14.7 Noeulchal 21.9 44.1 18.2 15.8

As a result, as can be seen in Table 4, compared to meseong, the content distribution of DP6-12 and DP13-24 with short short chains of sticky sorghum was low, and the content distribution of DP25 and above was high.

Example 5. Heat absorption properties (DSC) of starch

For characterization of starch, heat absorption properties (DSC) were checked.

The experimental method was carried out through the method described in Experimental Example 11.

breed name Thermal characteristics T _o (℃) T _p (℃) T _c (℃) ΔH (J/g) Dongan Me 65.2 69.4 73.1 9.1 Barme 64.5 69.7 74.6 12.5 Nampungchal 66.4 71.4 77.7 15.5 sodam police 67.8 71.9 76.3 14.0 Noeulchal 69.3 73.3 79.4 11.1

* T _O : onset temperature. T _P : peak temperature. T _C : conclusion temperature.

As a result, as can be seen in Table 5, in the DSC analysis analyzing the heat absorption characteristic test for gelatinization of starch, the gelatinization starting temperature is also low, and the maximum temperature and final temperature and the amount of heat required for gelatinization are also the lowest in the case of DSC analysis. showed On the other hand, Charseong sorghum shows a tendency to have a higher thermal response than Meseong sorghum, and in the case of Noeulchal, it shows the highest at the highest temperature and the highest final temperature. However, the calorific value required for luxury was 11.1 J/g, which is the lowest among the chalicseong varieties.

Through this, it was considered that Noeulchal showed relatively good gelatinization characteristics because the temperature at which the gelatinization started was high but the amount of heat required until the gelatinization was finished was low.

Example 6. Analysis of amylose content in starch

Amylose content is a major trait that greatly affects the digestibility of starch, and it is known that the higher the content, the lower the digestibility.

Accordingly, the amylose content of starch for each sorghum variety was measured.

The experimental method was carried out through the method described in Experimental Example 6.

breed name Amylose content (%) Dongan Me 30.9 ± 0.03 Barme 14.8 ± 0.1 Noeulchal 4.1 ± 0.8

As a result, as can be seen in Table 6, the amylose content in Noeulchal sorghum was about 4.1%, and it was confirmed that it had a significantly lower amylose content compared to Donganme and Barme sorghum. confirmed that it could be.

Example 7. Analysis of Rapid Digesting Starch (RDS) and Delayed Digesting Starch (SDS)

It is known that the higher the relative crystallinity, the lower the digestibility because it is stable and the decomposition time increases. Therefore, it is known that the relative crystallinity of starch shows a negative correlation with RDS and a positive correlation with delayed-digesting starch (SDS).

Accordingly, the contents of fast-digesting starch and delayed-digesting starch in starch for each sorghum variety were confirmed.

breed name RDS content (%) SDS content (%) Dongan Me 27.1 ± 0.6 56.9 ± 3.1 Barme 30.5 ± 1.8 52.2 ± 2.2 Nampungchal 42.5 ± 1.5 44.3 ± 4.3 sodam police 42.1 ± 0.8 36.8 ± 1.8 Noeulchal 62.4 ± 1.6 20.3 ± 2.2

As a result, as can be seen in Table 7, it was confirmed that the ratio of rapidly digesting starch was significantly high in the sorghum of the present invention.

Through this, it was confirmed that the Noeulchal sorghum of the present invention has a high ratio of rapidly digesting starch, so that the digestibility of the food composition containing it can be improved.

Example 8. Analysis of digestibility of starch

Finally, the digestibility of starch derived from five sorghum varieties was analyzed.

The experimental method was carried out through the method described in Experimental Example 13.

Digestibility (%)
(for 20min) Dongan Me 27.1 ± 0.6 Barme 30.5 ± 1.8 Nampungchal 42.5 ± 1.5 sodam police 42.1 ± 0.8 Noeulchal 62.4 ± 1.6

As a result, as can be seen in Table 8, the digestibility of Noeulchal sorghum of the present invention was the highest 62.4% compared to other sorghum varieties, confirming that the digestibility was significantly improved.

Through this, it was confirmed that the digestibility of Noeulchal sorghum starch was significantly higher than that of other varieties of sorghum, and it was confirmed that the digestibility of a food composition containing it could be improved.

In other words, as a result of analyzing/comparing the characteristics of sorghum varieties, it was confirmed that, compared to other varieties, Noeulchal sorghum had a lower dietary fiber content and lower amylose content, while the rapidly digesting starch content was significantly higher, showing the best digestibility. Therefore, it was confirmed that the digestibility of the food composition containing Noeulchal sorghum can be significantly improved compared to when other sorghum is included.

From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims to be described later and their equivalents.

Claims (9)

A food composition, characterized in that the digestibility is improved, including noeulchal sorghum.
The food composition according to claim 1, wherein the Noeulchal sorghum has a high content of rapidly digesting starch.
The food composition according to claim 1, wherein the Noeulchal sorghum has a fast-digesting starch content of 50 to 70%.
The food composition according to claim 1, wherein the noeulchal sorghum has a low dietary fiber content.
The food composition according to claim 1, wherein the sorghum has a dietary fiber content of 1 to 5%.
The food composition according to claim 1, wherein the noelchal sorghum has a low amylose content.
The food composition according to claim 1, wherein the noelchal sorghum has an amylose content of 1 to 10%.
A health functional food composition, characterized in that the digestibility is improved containing Noeulchal sorghum.
A feed composition, characterized in that the digestibility is improved, including noeulchal sorghum.

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