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논문 기본 정보

자료유형
학술저널
저자정보
조은주 (부산대학교) 박현영 (부산대학교) 김현영 (경남과학기술대학교)
저널정보
충남대학교 농업과학연구소 Korean Journal of Agricultural Science 農業科學硏究 第39卷 第1號
발행연도
2012.3
수록면
75 - 79 (5page)

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초록· 키워드

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To increase antioxidative activity and minimize off-flavor of Chungkukjang, Seoliate as main ingredient and green tea as minor ingredient were selected. The protective efffect of green tea for Chungkukjang was evaluated under in vitro. Seolitae Chungkukjang added with green tea (SCG) was prepared on the basis of the protective effect of green tea from oxidative stress. Green tea showed the strong protective effect against nitric oxide (NO) and superoxide anion (O₂?) radicals. The SCG perparation method was as follows. Seolitae was cleaned and washed, soaked in 1.5-fold water (15℃) of Seolitae weight for 48 hr. Seolitae was steamed about 40 min by autoclave and then cooled about 40℃. Bacillus subtilis was inoculated and 5.0-fold green tea of weight was added, and then it was fermented for 60 hr at 40℃. According to the preparation method, Seolitae Chungkukjang (SC) and Seolitae Chungkukjang added with green tea 5.0% (SCG5.0) were prepared. Among the Chungkukjang groups SCG5.0 exerted more effective scavenging activity of NO than SC. In addition, SC added with green tea 5.0% showed high O₂? scavenging effect. These results suggest the antioxidative potential against free radical-induced oxidative damage of SCG.

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Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
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