CAJ | 학술논문

高粱是一种古老的作物初次被驯化于非洲,并在公元前3000年左右推广到了世界各地.高粱是一种抗旱的谷类作物,生长在其它作物无法生存的半干旱气候条件下,在2002年世界高粱产量达到5450万公吨.美国高粱年产量可达1300～1500万公吨左右,其中30%～50%用于出口,在西方国家中用高粱喂养动物已非常普遍,大约世界高粱产量的40%被用于作为非洲和印度等国家人民的食物.在美国对于患有腹乳糜泻疾病无法适应面筋蛋白的人已经用白色食品级的杂交作物生产出运用于无小麦产品作为食用,不能食用小麦或其它谷类作物比如黑麦,大麦,他们提供了些刺激性小的面粉已成为用于制造无小麦食品的原料.当高粱缺乏面筋时,高粱粉便不能生产有黏性和弹性的生面团,因此蛋奶糊配方被用于制造高粱产品,包括面包威化饼干、面条和比萨饼皮,这些原来都是由面粉制成.研究表明,高粱系生产高质量食物,因此种植高梁将被用于改善提高食物质量,最近一些研究表明由于这种古老作物包括含有二十烷醇(policosanols)的多酚复合物和高粱蜡的高抗氧化水平,可能对健康有独特的益处,对于保护心血管的健康至关重要.尤其在把小麦作为主要食物的西方世界,对于给患有腹乳糜泻疾病的人们提供了健康稳定的主食是一个挑战.因此高粱这种古老的作物作为21世纪的主要谷类作物引来了新的兴趣和前途,这是由于:(1)它对于患有腹乳糜泻疾病的人是一种富有潜力的主食.(2)保持食物的营养和健康的高抗氧化水平和蜡含量.(3)由于它的抗干旱性和有限供水量的高生产量,2030年预期人口指数增长明显.
고량시일충고로적작물초차피순화우비주,병재공원전3000년좌우추엄도료세계각지.고량시일충항한적곡류작물,생장재기타작물무법생존적반간한기후조건하,재2002년세계고량산량체도5450만공둔.미국고량년산량가체1300～1500만공둔좌우,기중30%～50%용우출구,재서방국가중용고량위양동물이비상보편,대약세계고량산량적40%피용우작위비주화인도등국가인민적식물.재미국대우환유복유미사질병무법괄응면근단백적인이경용백색식품급적잡교작물생산출운용우무소맥산품작위식용,불능식용소맥혹기타곡류작물비여흑맥,대맥,타문제공료사자격성소적면분이성위용우제조무소맥식품적원료.당고량결핍면근시,고량분편불능생산유점성화탄성적생면단,인차단내호배방피용우제조고량산품,포괄면포위화병간、면조화비살병피,저사원래도시유면분제성.연구표명,고량계생산고질량식물,인차충식고량장피용우개선제고식물질량,최근일사연구표명유우저충고로작물포괄함유이십완순(policosanols)적다분복합물화고량사적고항양화수평,가능대건강유독특적익처,대우보호심혈관적건강지관중요.우기재파소맥작위주요식물적서방세계,대우급환유복유미사질병적인문제공료건강은정적주식시일개도전.인차고량저충고로적작물작위21세기적주요곡류작물인래료신적흥취화전도,저시유우:(1)타대우환유복유미사질병적인시일충부유잠력적주식.(2)보지식물적영양화건강적고항양화수평화사함량.(3)유우타적항간한성화유한공수량적고생산량,2030년예기인구지수증장명현.
Sorghum is an ancient grain first domesticated in Africa and spread to other parts of the world around 3000 B.C. Sorghum is a drought-resistant cereal grain, often growing in semi-arid conditions where other cereal grains cannot. World sorghum production was 54.5 million metric tons (mmt) in 2002. Annually the U.S. Produces 13～ 15mint, of which 30%～50% is exported. While sorghum has traditionally been used primarily as animal feed in western countries, nearly 40% of the world sorghum production is used for human food in Africa, India, etc. In the U.S., white food-grade hybrids are being used for the production of wheat-free foods for persons with celiac disease, who cannot consume wheat or related cereal grains such as rye and barley due to intolerance to gluten proteins. They provide relatively bland, white flour that can be used to produce numerous wheat-free food products. As sorghum lacks gluten, sorghum flour cannot produce visco-elastic dough, thus, a batter-type formulation is used to produce sorghum products including bread, waffles, noodles, and pizza crust, which are typically made from wheat. Research has shown that sorghum lines produce higher quality foods, thus sorghum may be bred for improved product quality. Recent research also shows that this ancient grain may have unique health benefits, due to high anti-oxidant levels related to their polyphenolic compound and sorghum wax, containing policosanols, which may be important in cardiac health. A challenge for people with celiac disease is supplying steady healthy staple foods, especially in the western world where wheat products are a major staple food. Therefore, the ancient grain sorghum has drawn new interest and has promise as an important cereal grain in the 21st century due to: (a) potential staple foods for people with celiac disease; (b) high antioxidants and wax levels for nutritional and health claims; and (c) the drought resistant nature of sorghum and good production with limited water due to the anticipated exponential growth of the human population in the 2030's.