Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Soybean Paste (Doenjang) Prepared with Bacillus subtilis DH3 Expressing High Protease Levels, and Deep-Sea Water

해양심층수 및 Protease 고생산성 Bacillus subtilis DH3으로 제조한 된장(Doenjang)의 품질특성

  • 정희경 ((재)대구테크노파크 바이오산업지원센터) ;
  • 정유석 ((재)대구테크노파크 바이오산업지원센터) ;
  • 윤광섭 (대구가톨릭대학교 식품외식산업학부) ;
  • 김대익 ((재)대구테크노파크 바이오산업지원센터) ;
  • 홍주헌 ((재)대구테크노파크 바이오산업지원센터)
  • Published : 2009.06.30
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Abstract

We examined the quality characteristics of soybean paste prepared using Bacillus subtilisDH3, which expresses high levels of protease, and deep-sea water. The protease activity of Doenjang prepared with Bacillus subtilis DH3 was $278.83{\pm}1.68$ units/mL/min. Protease and angiotensin-converting enzyme (ACE) inhibition activities increased with aging, for up to 30 days. The electron-donating ability (EDA) of Doenjang PD(Doenjang fermented with protease prodncing B. Subtilis DH3) was $61.27{\pm}0.42%$, whereas Doenjang M (traditional Doenjang fermented with meju and salt) had a lower value of $14.47{\pm}0.41%$. The mineral content of Doenjang PD was higher than that of Doenjang M. The overall acceptability of Doenjang PD was better than that of Doenjang M.

된장의 영양성과 기능성을 향상시키기 위해 해양심층수와 protease 고 생산성 미생물을 이용하여 개량식 된장을 제조하여 다양한 기능적 특성을 조사하였다. Protease 활성은 재래식 된장에서 분리한 DH3을 접종시킨 된장이 $278.83{\pm}1.68$(unit/mL/min)로 가장 우수하였다. Protease 활성과 ACE저해 활성은 발효기간이 길어질수록 증가되었으며 발효 30일 후 된장M과 된장 PD의 동결건조 분말(10mg/mL)의 ACE 저해활성은 각각 $14.11{\pm}0.13%$, $88.43{\pm}0.61%$로 조사되었다. 발효 기간이 30일 경과한 후, 항산화 활성은 된장 PD가 $61.27{\pm}0.42%$로 된장 M의 $14.47{\pm}0.41%$ 보다 약 5배정도 활성을 나타내었으며 무기질함량은 된장 PD가 K, Ca 및 Mg의 함량이 각각 1.347 g/100 g, 0.749 g/100 g 및 1.187 g/100 g로 된장 M의 함량보다 높게 나타났다. 관능평가 결과 맛, 향, 전체적 기호도에서 된장 PD의 평가 점수가 된장 M에 비해 더 높게 측정되어 관능적으로 양호함을 확인하였다.

Keywords

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