Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Production of Bioactive Components and Anti-Oxidative Activity of Soybean Grit Fermented with Bacillus subtilis HA according to Fermentation Time

Bacillus subtilis HA를 이용한 soybean grit의 고체발효 기간에 따른 생리활성물질 생산 및 항산화 효과

  • Kim, Ji-Eun (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University)
  • Published : 2009.04.30
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Abstract

Soybean grits, fortified with various bioactive components, were produced by solid-state fermentation using Bacillus subtilis HA. ${\alpha}$-Amylase activity gradually increased during fermentation over 5 days. Fibrinolytic and protease activities were highest in the soybean grits fermented for 7 days. The grits fermented for 5 days also showed the highest tyrosine content, indicating a higher peptide content. Peptides of low molecular weight (below 3,000 daltons) and browning pigments increased with increasing fermentation time. The fermented soybean grits showed higher contents of total phenolic compounds, to approximately 18 mg/g. DPPH free radical scavenging effects were higher in the soybean grits fermented for 3 days. Also, ABTS radical scavenging effects were greater in the fermented grits compared to the unfermented grits. Overall, the soybean grits fermented by solid-state fermentation for 5 days showed enhanced production of bioactive compounds and greater antioxidant properties.

Soybean grit를 이용하여 B. subtilis HA에 의한 고체발효를 통해 얻어진 발효물의 발효 시간에 따른 생리활성물질의 변화 및 항산화능을 평가하였다. 발효시간이 증가함에 따라 혈전분해효소 활성 및 protease 활성은 계속적으로 증가하는 경향을 보였으며, ${\alpha}$-amylase 활성은 발효 5일에서 최대값을 나타내었다. Tyrosine 함량은 발효 5일에서 최대값을 보였으며, 콩 가수분해물중에서 분자량 3,000 Da 이하의 분자량을 갖는 콩 펩타이드 및 갈변화색소는 발효시간이 증가함에 따라서 증가하는 경향을 보였다. Soybean grit 발효물의 총 폴리페놀함량은 주정 추출물이 물 추출물보다 전반적으로 높게 나타났으며 주정 추출물은 발효시간 3일째 18.10 mg/g으로 가장 높은 함량을 나타내었다. 항산화능을 나타내는 DPPH 라디칼 소거능은 발효시간 3일째 가장 높은 값을 보였으며, ABTS 라디칼 소거능은 발효 기간이 증가함에 따라 대조군에 비해 증가되었다.

Keywords

References

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