The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.

Abstract
서 론
재료 및 방법
    1. 밀싹 재배 과정
    2. 효소와 유산균 전처리 과정
    3. 밀싹분말의 일반성분, 무기질, 유리아미노산 분석 방법
    4. 밀싹분말의 휘발성 향기성분 분석
    5. 밀싹분말의 색도 측정
    6. 밀싹분말의 항산화 활성 측정
    7. 밀싹분말의 관능검사
    8. 통계방법
결과 및 고찰
    1. 밀싹분말의 일반성분
    2. 밀싹분말의 무기질 함량
    3. 밀싹분말의 유리아미노산 함량
    4. 밀싹분말의 휘발성 향기성분 분석
    5. 밀싹분말의 색도
    6. 밀싹분말의 항산화 활성
    7. 밀싹분말의 관능평가
요약 및 결론
References

• 주뤠이위(군산대학교 식품영양학과) | RuiYu Zhu (Dept. of Food and Nutrition, Kunsan National University)
• 박영민(군산대학교 식품영양학과) | Young-Min Park (Dept. of Food and Nutrition, Kunsan National University)
• 오종철(군산대학교 수학과) | Jong Chul Oh (Dept. of Mathematics, Kunsan National University)
• 유현희(군산대학교 식품영양학전공) | Hyeon-Hee Yu (Major of Food and Nutrition, Kunsan National University) Corresponding author