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장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화 KCI 등재 SCOPUS

Changes of physicochemical properties of Cheonggukjang prepared with various soybean cultivars and Bacillus subtilis HJ18-9

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

The purpose of this study was to investigate changes in the amino acid content and physicochemical properties of Cheonggukjang prepared by using various soybean cultivars (Daewon, Deapung, Seadanbeak, and Taekwang) and a functional microorganism (Bacillus subtilis HJ18-9). These soybeans were conventional Cheonggukjang (control) and Cheonggukjang fermented with Bacillus subtilis HJ18-9 (treated). The moisture contents of steamed, control, and treated soybean were 62.45~67.12%, 63.28~67.14%, and 64.50~66.87%; amino-type nitrogen contents were 6.53~24.25 mg%, 27.63~122.09 mg%, and 37.29~133.48 mg%; and ammonia-type nitrogen contents were 26.92~47.95 mg%, 45.45~156.36 mg%, and 28.02~121.13 mg%, respectively. The umami taste associated with several amino acids (aspartic acid and glutamic acid) in Cheonggukjang was lower than that for steamed soybeans, while the bitter taste from amino acids (methionine, valine, isoleucine, leucine, and phenylalanine) was higher than that for steamed soybeans. The result of sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis showed that the molecular weight of steamed soybeans was less than 100 kDa, while control and treated groups showed low molecular weights below 34 kDa, confirming their protein hydrolysis to small molecular weight. These results are information for developing functional fermented soybean paste and diversification using soybean cultivars.

저자
  • 길나영(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Na-Young Gil
  • 송진(농촌진흥청 국립농업과학원 농식품자원부 발효) | Jin Song
  • 엄정선(농촌진흥청 국립농업과학원 농식품자원부 발효식) | Jeong Seon Eom
  • 박신영(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Shin-Young Park
  • 최혜선(농촌진흥청 국립농업과학원 농식품자원부 발효식품과) | Hye-Sun Choi Corresponding author