지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 160 - 167 (8page)
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초록· 키워드
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In order to investigate changes in quality and enzyme activity during Chungkookjang fermentation, germinated- and nongerminated yellow soybeans were fermented by Bacillus subtilis and traditional methods. When the soybean was soaked for 6 h and then watered for 4 days with 2 h-interval at 25oC, the highest germination rate was obtained. The germinated soybeans had a higher total isoflavone (988.4 μg/g) than that of the nongerminated soybeans (859.5 μg/g). Amino type nitrogen contents, protease and amylase activities were higher in germinated soybean Chungkookjang, which was fermented with B. subtilis, than nongerminated soybean Chungkookjang, which was fermented with B. subtilis and traditional methods. Reducing sugar and amino type nitrogen contents, the number of viable cells and protease and amylase activities, were higher for Chungkookjang fermented with B. subtilis, than Chungkookjang fermented by traditional methods. ALP and SOD activities in the Chungkookjang diet group were considerably higher than in the control group. AST activity in the germinated soybean Chungkookjang diet group was higher than in the nongerminated soybean Chungkookjang diet group. In conclusion, it is suggested that Chungkookjang prepared with germinated soybeans using B. subtilis D7 could be practically used as a functional product.
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등록된 정보가 없습니다.
참고문헌 (28)
참고문헌 신청
AOAC / 1990 / Official Methods of Analysis / Association of official analytical chemists
Cho, K. M. / 2009 / Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the Cheonggukjang by Bacillus pumilus HY1 / Food Chem 114 : 413 ~ 419
Cho, Y. J. / 1023 / Production and separation of anti-hypertensive peptide during Chungkukjang fermentation with Bacillus subtilis CH-1023 / J. Korean Soc. Agric. Chem. Biote
Jung, D. H. / 1994 / Fermented Soy Foods / Spring of Knowledge : 673 ~ 686
Kim, J. S / 1996 / Current research trends on bioactive function of soybean / Korean Soybean Digest 13 : 17 ~ 24
Cho, K. M. / 2009 / Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the Cheonggukjang by Bacillus pumilus HY1 / Food Chem 114 : 413 ~ 419
Cho, Y. J. / 1023 / Production and separation of anti-hypertensive peptide during Chungkukjang fermentation with Bacillus subtilis CH-1023 / J. Korean Soc. Agric. Chem. Biote
Jung, D. H. / 1994 / Fermented Soy Foods / Spring of Knowledge : 673 ~ 686
Kim, J. S / 1996 / Current research trends on bioactive function of soybean / Korean Soybean Digest 13 : 17 ~ 24
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