Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 15 Issue 2
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- Pages.152-157
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- 1986
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Changes in Protein and Amino Acid Composition of Native Meju During Fermentation
재래식 메주의 발효과정에 있어서 단백질 및 아미노산 조성 변화
- An, Bong-Jeun (Department of Food Science and Technology, Yeungnam University) ;
- Son, Gyu-Mok (Department of Food Science and Technology, Yeungnam University) ;
- Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
- Published : 1986.06.30
Abstract
Changes in protein, amino acids composition and protein activity of native Meju were investigated at various time intervals over 6 weeks of fermentation by using, gel filtration, and amino acid analyzer. From the quantitative fractionation of native Meju proteins, albumin content (36.4%) was the highest at 4 weeks. During Meju fermentation, albumin increased gradually but glutelin decreased up to 4 weeks. Globulin and prolamin content did not change substantiantiall. When albumin was fractionated by Sephadex G-200, two main peaks were fractionated and a new peak appeared after 4 weeks. Its molecular weight was extimated to be 66,000 by the gel filtration method. Amino acid composition of albumin in native Meju appeared to be 17 kinds. Glutamic acid content (87.98-317.10) were the highest, followed by aspartic acid and glycine. The proleolytic enzyme activity increased when the native Meju was fermented and marked the maximum value at 4 week.
재래식 메주의 발효과정에 있어서 단백질 및 아미노산 조성의 변화를 체계적으로 규명하기 위하여 gel-filtration 및 아미노산 자동분석기기로 분석하였다. 재래식 메주의 단백질을 분별정량한 결과 수용성 단백질은 4주때 36.4%, glutelin은 삶은 대두에서 29.6%였으며 발효시간이 경과함에 따라 수용성 단백질은 4주까지 차차 증가하였으나 globulin과 prolamin은 큰 변화가 없었다. Sephadex G-200으로 수용성 단백질이 분획되었으나 4주 때부터 새로운 저분자의 단백질이 분획되었다 발효과정중에 있어서 주단백질의 분자량은 66,000이었다. 재래식 메주의 발효과정에 있어서 아미노산은 17종류로써 glutamic acid가
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