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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2020; 49(12): 1349-1356

Published online December 31, 2020 https://doi.org/10.3746/jkfn.2020.49.12.1349

Copyright © The Korean Society of Food Science and Nutrition.

Physicochemical Properties, Functional Components, and Physiological Activities of Sorghum Cultivars

Hyun-Joo Kim1, Koan Sik Woo2, Jin Young Lee1, Myeong Eun Choe3, Haelim Lee1, Yu-Young Lee1, Byong Won Lee1, Mihyang Kim1, and Moon Suk Kang1

1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
2Research Policy Bureau, Rural Development Administration
3Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration

Correspondence to:Hyun-Joo Kim, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea,
E-mail: tlrtod@korea.kr

Received: October 6, 2020; Accepted: December 1, 2020

Abstract

This study investigated the physicochemical properties, functional components, and of sorghum cultivars, to select a good cultivar for use in the food processing and cosmetic industries. The moisture, crude protein, lipid, ash, total dietary fiber, total starch, and amylose content of sorghum ranged from 9.72∼10.17%, 9.26∼10.70%, 3.12~4.54%, 1.89∼2.24%, 4.73∼7.88%, 66.87∼68.40%, and 5.66∼23.92%. The binding capacity, water solubility, and swelling power were greatest in Donganme. An analysis of the pasting properties revealed Sodamchal had a high breakdown value. The γ-aminobutyric (GABA) and phytic acid contents of the sorghum cultivars were 17.57∼115.87 mg/g and 0.88∼1.79 mg/100 g, respectively. The total polyphenol content of the Donganme, Nampungchal, and Sodamchal cultivars were 171.86, 76.54, and 156.34 mg/g, and the ferric reducing antioxidant power (FRAP) was 933.98, 541.48, and 990.82 mM/g, respectively. The α-glucosidase inhibit activity was 96.98, 89.75, and 98.27%, and the tyrosinase inhibit activity was 62.16, 61.64, and 61.90%, respectively. The total phenol content and physiological activities of sorghum, especially Donganme and Sodamchal, were high and these cultivars be used as a functional material.

Keywords: sorghum, cultivars, physicochemical properties, functional component, physiological activity

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(12): 1349-1356

Published online December 31, 2020 https://doi.org/10.3746/jkfn.2020.49.12.1349

Copyright © The Korean Society of Food Science and Nutrition.

수수 품종에 따른 이화학적 특성, 기능 성분 및 생리활성

김현주1․우관식2․이진영1․최명은3․이해림1․이유영1․이병원1․김미향1․강문석1

1국립식량과학원 중부작물부 수확후이용과
2농촌진흥청 연구정책국 연구성과관리과
3국립식량과학원 남부작물부 밭작물개발과

Received: October 6, 2020; Accepted: December 1, 2020

Physicochemical Properties, Functional Components, and Physiological Activities of Sorghum Cultivars

Hyun-Joo Kim1, Koan Sik Woo2, Jin Young Lee1, Myeong Eun Choe3, Haelim Lee1, Yu-Young Lee1, Byong Won Lee1, Mihyang Kim1, and Moon Suk Kang1

1Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration
2Research Policy Bureau, Rural Development Administration
3Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration

Correspondence to:Hyun-Joo Kim, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon, Gyeonggi 16613, Korea,
E-mail: tlrtod@korea.kr

Received: October 6, 2020; Accepted: December 1, 2020

Abstract

This study investigated the physicochemical properties, functional components, and of sorghum cultivars, to select a good cultivar for use in the food processing and cosmetic industries. The moisture, crude protein, lipid, ash, total dietary fiber, total starch, and amylose content of sorghum ranged from 9.72∼10.17%, 9.26∼10.70%, 3.12~4.54%, 1.89∼2.24%, 4.73∼7.88%, 66.87∼68.40%, and 5.66∼23.92%. The binding capacity, water solubility, and swelling power were greatest in Donganme. An analysis of the pasting properties revealed Sodamchal had a high breakdown value. The γ-aminobutyric (GABA) and phytic acid contents of the sorghum cultivars were 17.57∼115.87 mg/g and 0.88∼1.79 mg/100 g, respectively. The total polyphenol content of the Donganme, Nampungchal, and Sodamchal cultivars were 171.86, 76.54, and 156.34 mg/g, and the ferric reducing antioxidant power (FRAP) was 933.98, 541.48, and 990.82 mM/g, respectively. The α-glucosidase inhibit activity was 96.98, 89.75, and 98.27%, and the tyrosinase inhibit activity was 62.16, 61.64, and 61.90%, respectively. The total phenol content and physiological activities of sorghum, especially Donganme and Sodamchal, were high and these cultivars be used as a functional material.

Keywords: sorghum, cultivars, physicochemical properties, functional component, physiological activity