Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Physiological Function and Enzyme Activity of Koji Cultured by Aspergillus oryzae CNU O4-5 in the Various Grain Materials

원료(原料)의 종류(種類)와 형태(形態)에 따른 Aspergillus oryzae 국(麴)의 생리활성(生理活性) 및 효소력(酵素力)

  • Choi, Seong Hyun (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Jeong, Jae-Hong (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Lee, Sang Duck (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Son, Hwa Young (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Sung, Chang (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Oh, Man Jin (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University) ;
  • Kim, Seung Yeol (Dept. of Food Science and Technology, College of Agriculture, Chungnam National University)
  • 최성현 (충남대학교 농과대학 식품공학과) ;
  • 정재홍 (충남대학교 농과대학 식품공학과) ;
  • 이상덕 (충남대학교 농과대학 식품공학과) ;
  • 손화영 (충남대학교 농과대학 식품공학과) ;
  • 성창근 (충남대학교 농과대학 식품공학과) ;
  • 오만진 (충남대학교 농과대학 식품공학과) ;
  • 김성렬 (충남대학교 농과대학 식품공학과)
  • Published : 1997.12.30
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Abstract

CNU O4-5 isolated from conventional Meju, which is used as raw material for making a soybean fermentation food, identified as an Aspergillus oryzae. To make koji, Aspergillus oryzae CNU O4-5 was cultured for 3-4 days at $30^{\circ}C$ with various grain materials such as flour, soybean powder, flour+soybean powder(1:1), soaked soybean and rice. The koji was evaluated for analyze the angiotesin converting enzyne(ACE) inhibition, antioxidative activity, superoxide dismutase(SOD) activity, amylase and protease activity. $\alpha$-amylase and glucoamylase activities of flour koji were higher than those of the koji soybean powder. However neutral and alkaline protease activities of flour koji were lower than those of flour+soybean powder and soybean koji. Amylase and protease activities of kojies of soaked soybean and rice showed very low level. The range of the ACE inhibition rate by hot water fraction of the kojies, which are cultured with various gain materials, were from 45% to 54%. The anti oxidative activity of ethanol-fraction of koji, which is made by using the soybean powder or soaked soybean, prolonged for 6 days in lard at $60^{\circ}C$. The SOD activity of grinded fraction of koji, which is made by using the flour or soybean powder, was same as 2,000 units per g of each koji.

재래식 메주로 부터 분리한 CNU O4-5를 Aspergillus oryzae로 동정하고 이 곰팡이를 장류제조에 이용하기 위해 원료를 달리하여 만든 koji의 효소 역가, Angiotensin converting enzyme(ACE) 저해제의 생성과 항산화력, Superoxide dismutase(SOD) 활성을 측정하였다. ACE 저해제의 생성은 밀가루 koji, 밀가루+콩분말 koji, 콩분말 koji, 침지대두 및 쌀 koji가 모두 저해도 45-54% 정도로 비슷하였다. Lard에 의한 koji의 ethanol 추출물의 항산화력을 측정한 결과 4일 까지는 밀가루 koji, 콩분말 koji, 밀가루+콩분말 koji, 침지 대두 koji, 쌀 koji 모두 peroxide value(POV)가 낮아 안정하였으며 6일째는 쌀 koji와 밀가루 koji는 POV가 높게 나타났고 콩가루 koji, 밀가루+콩분말 koji, 침지 대두 koji는 POV가 증가하지 않아 항산화력이 높았다. 따라서 콩을 원료로한 koji가 항산화 성분을 많이 함유하고 있음을 알 수 있었다. 밀가루, 밀가루+콩분말, 콩분말 koji의 SOD 활성은 2,000 units/g으로 같은 값을 보였다. 원료에 따른 Aspergillus oryzae koji의 $\alpha$-amylase와 gluco-amylase 활성은 밀가루 koji가 콩가루 koji 보다 높았으며 침지한 대두 koji와 쌀 koji는 낮은 값을 보였다. 중성 protease와 알칼리성 protease 활성은 콩분말 koji가 밀가루 koji 보다 높았고 침지한 대두 koji와 쌀 koji는 낮은 값을 나타내었다.

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