Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Quality Properties of Soybean Pastes Made from Meju with Mold Producing Protease Isolated from Traditional Meju

전통 메주로부터 분리한 Protease 생성 곰팡이로 제조된 된장의 품질 특성

  • Kim, Jong-Ho (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Yoo, Ji-Soo (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Lee, Chi-Ho (Department of Food Science & Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Soo-Young (Department of Biological Science, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
  • 김종호 (건국대학교 응용생물화학과) ;
  • 유지수 (건국대학교 응용생물화학과) ;
  • 이치호 (건국대학교 축산식품생물공학과) ;
  • 김수영 (건국대학교 생명과학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2006.03.31
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Abstract

This study was carried out to examine the quality characteristics of soybean pastes made of Meju with mold-producing pretense isolated from traditional Meju. The changes in moisture content, enzyme activity (amylase, protease, lipase), reducing sugar, amino-type nitrogen contents and anti-oxidant activity were investigated during the aging period. The moisture contents decreased gradually with time. Amylase activity decreased during the aging period while pretense and lipase activities increased until 30-45 days of aging, but decreased thereafter, Especially pretense activity in soybean paste with mold was greater than that in the control. Amino-type nitrogen and ammoniacal nitrogen contents increased, but reducing sugar contents decreased with time. Amino-type nitrogen contents were greater in soybean paste made of Meju with isolated mold than those in the control. Antioxidative activity was also confirmed in soybean paste.

전통 메주로부터 protease를 생성하는 곰팡이를 분리한 후, 이를 사용하여 메주를 만들고, 자연 발효 하여 메주를 만든 것을 대조구로 하여 된장을 제조하고 90일간 숙성시키면서 각 된장의 효소력과 환원당 함량 그리고 아미노태 질소와 암모니아태 질소량을 측정하여 첨가한 곰팡이가 된장의 품질에 미치는 영향을 조사하였다. 수분 함량은 숙성기간이 증가하면서 감소하는 경향을 보였으며, 시료별 수분 함량의 차이는 크지 않았다. 효소력 측정 결과, amylase 활성은 모든 시료에서 낮은 활성을 보였으며, 숙성이 진행되면서 계속적인 감소세를 보였다. Protease 활성은 분리 곰팡이를 사용한 된장이 대조구보다 높았으며 속성 30-45 일경에 최대치를 보이다가 그 이후 감소하는 경향을 나타내었다. Lipase 활성은 대조구와 시험구 된장에서 차이가 거의 없었고, 숙성 30일경에 최대 활성을 보이다가 그 이후 계속적으로 감소하였다. 환원당 함량은 숙성이 진행되면서 감소하였다. 아미노태 질소함량은 분리한 곰팡이를 사용하여 제조한 된장이 대조구보다 높았으며, 숙성이 진행되면서 계속적인 증가세를 보였다. 모든 시료의 에탄올 추출물에서 항산화력이 있음이 확인되었다.

Keywords

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