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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.10
- 수록면
- 643 - 649 (7page)
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The antioxidant activity and amino acid composition of various Cheonggukjang extracts, such as the water extract from Cheonggukjang (CWE), the alcohol extract from Cheonggukjang (CEE), the water extract from Cheonggukjang with black garlic (BWE) and the alcohol extract from Cheonggukjang with black garlic (BEE), were examined to investigate the effect of black garlic on the sensory quality and functional properties of Cheonggukjang. The total polyphenol contents of various extracts were 7.03 mg/100 g (BWE), 3.64 mg/100 g (CWE), 2.88 mg/100 g (BEE) and 0.81 mg/100 g (CEE). The radical scavenging activity of the DPPH radical was highest in BWE (91.83%), followed by BEE (37.35%), CWE (25.54%) and CEE (14.80%), in that order. The SOD-like activity was highest in BWE (20.20%), followed by BEE (9.22%), CWE (7.91%) and CEE (6.45%). The thiobarbituric acid reactive substances (TBARS) were highest in BWE (35.18%), followed by BEE (28.33%), CWE (17.40%) and CEE ((14.93%). The total amino acid content of Cheonggukjang (CC) was higher than that of Cheonggukjang with black garlic (CCWB), but the essential amino acid content of CCWB (43.18%) was higher than that of CC (42.27%). The 27 kinds of free amino acid were found in CC, but only 23 kinds were found in CCWB. The L-lysine content was highest (9.23%) in CC, and the L-phenylalanine content was highest (23.14%) in CCWB. The free amino acids (L-threonine, L-serine, L-sarcosine, L-proline, L-alanine, L-valine and D,L-β-aminoisobutyric acid) were found in CC but not in CCWB. The γ-amino-n-butyric acid (GABA) was found in CCWB but not in CC. These results suggest that the addition of black garlic has beneficial effects on the functionality of Cheonggukjang without decreasing its sensory characteristics.
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참고문헌 (30)
참고문헌 신청
1. [학술지(정기간행물)] - Lee Y / 1992 / A study on the production of viscous substance during the Chugkookjang fermentation / J Korean Soc Agric Chem Biotechnol 35 : 202 ~ 209
2. [학술지(정기간행물)] - 안재평 / 2004 / 유카(Yucca shidigera)추출물의 첨가가 Bacillus subtilis p01을 이용한 청국장의 품질 특성에 미치는 영향 / Journal of the Korean Society for Applied Biological Chemistry 47 (2) : 176 ~ 181
3. [학술지(정기간행물)] - 이은희 / 2009 / 청국장식이가 알코올성지방간 쥐의 지질대사 및 간 기능개선에 미치는 영향 / 한국식품영양과학회지 38 (11) : 1506 ~ 1515
4. [학술지(정기간행물)] - Yoo JY / 1997 / Present status of industries and research activies of Korean fermented soybean product / J Apple Microbiol Biotechnol 23 : 13 ~ 30
5. [학술지(정기간행물)] - Yoo CK / 1998 / Purification and characterization of fibrinolytic enzyme exerted by Bacillus subtilis K-54 isolated from Chungkookjang / Korean J Appl Microbiol Biotechnol 26 : 506 ~ 514
2. [학술지(정기간행물)] - 안재평 / 2004 / 유카(Yucca shidigera)추출물의 첨가가 Bacillus subtilis p01을 이용한 청국장의 품질 특성에 미치는 영향 / Journal of the Korean Society for Applied Biological Chemistry 47 (2) : 176 ~ 181
3. [학술지(정기간행물)] - 이은희 / 2009 / 청국장식이가 알코올성지방간 쥐의 지질대사 및 간 기능개선에 미치는 영향 / 한국식품영양과학회지 38 (11) : 1506 ~ 1515
4. [학술지(정기간행물)] - Yoo JY / 1997 / Present status of industries and research activies of Korean fermented soybean product / J Apple Microbiol Biotechnol 23 : 13 ~ 30
5. [학술지(정기간행물)] - Yoo CK / 1998 / Purification and characterization of fibrinolytic enzyme exerted by Bacillus subtilis K-54 isolated from Chungkookjang / Korean J Appl Microbiol Biotechnol 26 : 506 ~ 514
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