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KMID : 1134820100390111700
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 11 p.1700 ~ p.1704
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Chemical Components Changes of Winter Cereal Crops with Germination
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Kim Hyun-Young
Hwang In-Guk
Woo Koan-Sik
Kim Kyoung-Ho
Kim Kee-Jong
Lee Choon-Ki
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was investigated the changes of chemical components in winter cereal crops before and after germination for development of functional foods. The contents of general composition (crude protein, lipid, and ash), phytic acid, free sugar, mineral, and fatty acid were analyzed. Crude ash content was slightly decreased after germination but protein contents was slightly increased in oats after germination. Phytic acid content showed the highest increase from 1.09 to 1.56 ㎎/g in oats after germination. Glucose contents of rye and wheat increased 6 and 3.5 folds after germination, respectively. Also, maltose contents of oat and wheat increased 7.4 and 5.5 folds, respectively. Major fatty acids were palmitic acid, oleic acid and linoleic acid. After germination, palmitic acid and linoleic acid decreased while oleic acid increased in oats and barley. Further studies are needed to investigate the functional components and biological properties of winter cereal crops after germination.
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KEYWORD
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germination, winter cereal crops, chemical component, free sugar, fatty acids
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