This study was carried out using Celluclast 1.5L to increase the content of 2,6-DMBQ and water extractable arabinoxylan in wheat germ extract. Extraction temperatures were 30oC, 45oC and 60oC. The extraction times were 0, 6, 12, 18, 24 and 30 h. The pH of the extract decreased rapidly from 18 h at 30oC in both water- and enzyme-treated extracts. 2,6-DMBQ of water- and enzyme-treated extracts increased with the extraction time. At 30-hour extraction time, enzyme-treated extract increased 27.60% at 30oC extraction temperature than water extraction. Extraction temperatures of 45oC and 60oC were increased by 65.03% and 151.05%, respectively. The highest content of waterextractable arabinoxylan was 15.23±0.08 mg/g when the enzyme was treated at an extraction temperature of 60oC for 30 h. At 30=hour extraction time, enzyme-treated extract increased 7.92% at 30oC extraction temperature compared to water extraction. Extraction temperatures of 45oC and 60oC were increased by 31.20% and 54.38%, respectively.

Abstract
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 결과 및 고찰
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• 이재강(사조동아원(주) 제분연구소) | Jae-Kang Lee (R&D Center, Sajodongaone Co., Ltd.)
• 이정훈(사조동아원(주) 제분연구소) | Jung-Hun Lee (R&D Center, Sajodongaone Co., Ltd.)
• 최용현(사조동아원(주) 제분연구소) | Yong-Hyun Choi (R&D Center, Sajodongaone Co., Ltd.)
• 최용석(사조동아원(주) 제분연구소) | Yong-Seok Choi (R&D Center, Sajodongaone Co., Ltd.)
• 류기형(공주대학교 식품공학과) | Gi-Hyung Ryu (Department of Food Science and Technology, Kongju National University) Corresponding author