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전북지역 전통 된장의 품질특성 및 항산화 활성 KCI 등재

Quality Characteristics and Antioxidant Activity of Regional Traditional Soybean Pastes (Deonjang) in Jeonbuk Province

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

The purpose of this study was to investigate the quality characteristics and antioxidant activity by collecting four times on six samples of Jeonbuk regional soybean pastes (Doenjang) traditionally prepared for this study. The water content of samples decreased according to progress of the aging period and the water content of the fourth sample collected was 42.40~59.64% (p<0.05). The salinity of the fourth Doenjang samples was 11.80~18.60%. The amino-type nitrogen content was 122.67~540.33 mg% immediately after the preparation of Doenjang in the Jeonbuk region and the content of the fourth collection samples increased from 251.49 to 982.36 mg% (p<0.05). The isoflavone glycosides decreased but daidzein, genistein and glycitein, which are aglycones, increased during aging periods. The total polyphenol content of the fourth collected samples was 11.99~19.27 mg GAE/g (p<0.05). The DPPH radical scavenging activity, ABTS radical scavenging activity and FARP of the fourth Doenjang samples were 51.88~81.21%, 84.14~90.32%, and 1.08~3.11 mg Trolox/g, respectively. As a result of quality analysis on Doenjang, the superiority of traditional Doenjang has been proven by the increase of amino nitrogen content and antioxidant activity according to the aging period. However, factor analysis on quality differences of regional Doenjang should be conducted to ensure standardization and quality improvement.

목차
Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 품질특성 분석
    3. 이소플라본 함량 분석
    4. 총 폴리페놀 함량 분석
    5. 항산화 활성 분석
    6. 통계처리
결과 및 고찰
    1. 전북지역 된장의 품질 특성
    2. 전북지역 된장의 이소플라본 함량
    3. 전북지역 된장의 총 폴리페놀함량
    4. 전북지역 된장의 항산화 활성
요약 및 결론
References
저자
  • 송영은(전라북도농업기술원) | Young Eun Song (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services) Corresponding author
  • 한현아(전라북도농업기술원) | Hyun Ah Han (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services)
  • 이송이(전라북도농업기술원) | Song Yee Lee (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services)
  • 신소희(전라북도농업기술원) | So Hee Shin (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services)
  • 최소라(전라북도농업기술원) | So Ra Choi (Division of Crops & Food, Jeollabuk-do Agricultural Research & Extension Services)
  • 김소영(국립농업과학원 농식품자원부) | So Young Kim (Department of Agro-Food Resources, National Inistitute of Agricultual Science, RDA)