Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Effects of Gamma Irradiation on the Hydrolytic Enzyme Activities of Korean Soybean-Based Fermented Food

감마선 조사가 장류제품의 가수분해효소 활성에 미치는 영향

  • 김동호 (한국원자력연구소 방사선식품·생명공학연구팀) ;
  • 손준호 (한국원자력연구소 방사선식품·생명공학연구팀) ;
  • 육홍선 (한국원자력연구소 방사선식품·생명공학연구팀) ;
  • 김미리 (충남대학교 식품영양학과) ;
  • 차보숙 (수원여자대학 식품과학부) ;
  • 변명우 (한국원자력연구소 방사선식품·생명공학연구팀)
  • Published : 2001.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

The effect of gamma-irradiation on the hydrolytic enzyme activities of some Koran soybean-based fermented foods was studied. Doenjang (soybean paste), kanjang (soy sauce), kochujang (red pepper paste), chungkukjang and meju were prepared and irradiated at 0, 5, 10 and 20 kGy. Then activities of protease, amylase, lipase and fibrinolytic enzyme were determined. Hydrolytic enzyme activities of meju, chungkukjang and doenjang were relatively higher than those of kanjang and kochujang. Amylase, protease and lipase activities were not affected by 10 kGy and were slightly (about 10%) inactivated by 20 kGy of gamma irradiation, with no statistical significance. Fibrinolytic enzyme was stable in all treatments.

감마선 조사를 이용한 장류제품의 미생물 살균 시, 감마선 조사가 장류제품의 효소활성에 미치는 영향을 살펴보기 위한여 된장, 고추장, 간장, 청국장, 메주에 5, 10, 20 kGy의 선량으로 감마선을 조사한 다음 amylase, protease, lipase 그리고 혈전용해효소 활성을 비교하였다. 가수분해효소의 활성은 메주, 청국장, 된장에서 대체로 높았고 간장과 고추장은 상대적으로 낮았다. Amylase, protease, lipase의 효소활성은 10 kGy까지의 감마선 조사에 의하여 영향을 받지 않았으며, 20 kGy의 감마선 조사구에서는 10% 내외의 효소활성 감소가 있었으나 청국장의 protease 활성감소(15%)를 제외하고는 통계적인 유의차가 없었다(p<0.05). 혈전용해효소 활성은 20 kGy까지의 감마선 조사에 의해서 효소활성 변화가 없었다.

Keywords

References

  1. Fermentation food Lee, H.C.
  2. Korean J. Food Sci. Technol. v.32 Quality properties of gamma irradiated samjang (seasoned soybean paste) during storage Kim, D.H.;Ahn, H.J.;Yook, H.S.;Kim, M.J.;Sohn, C.B.;Byun, M.W.
  3. Korean J. Food Sci. Technol. v.26 Ohmic heating characteristics of fermented soybean paste and kochujang Cho, W.I.;Kim, D.U.;Kim, Y.S.;Pyun, Y.R.
  4. Korean J. Food Sci. Technol. v.30 Changes of color in doenjang by different browning factor Kwon, D.J.;Kim, Y.J.;Kim, H.J.;Hong, S.S.;Kim, H.K.
  5. Food Sci. Biotechnol. v.10 Changes of microbiological and general quality characteristics of gamma irradiated doenjang (fermented soybean paste) Byun, M.W.;Kim, D.H.;Yook, H.S.;Kim, J.O.;Cha, B.S.
  6. Korean J. Food Sci. Technol. v.33 Changes of microbiological and general quality characteristics of gamma irradiated kochujang (fermented soybean paste) Kim, D.H.;Yook, H.S.;Youn, K.C.;Sohn, C.B.;Byun, M.W.
  7. Korean J. Food Sci. Technol. v.33 Changes of microbiological and general quality characteristics of gamma irradiated kangjang and shoyu Son, T.H.;Kim, D.H.;Park, B.J.;Shin, M.G.;Byun, M.W.
  8. Korean J. Food Sci. Technol. v.32 Changes of microbiological and general quality characteristics of gamma irradiated chungkookjang Kim, D. H.;Yook, H.S.;Youn, K.C.;Cha, B.S.;Kim, J.O.;Byun, M.W.
  9. Korean J. Food Sci. Technol. v.32 Quality characteristics of gamma irradiated grain shape improved meju Kim, D.H.;Lee, K.H.;Yook, H.S.;Kim, J.H.;Shin, M.G.;Byun, M.W.
  10. Korean J. Food Hyg. Safety v.15 Genotoxicological safety on watersoluble fraction of gamma irradiated Korean soybean fermentation foods Yook, H.S.;Lee, E.M.;Kim, D.H.;Lee, K.H.;Lee, H.J.;Lee, Y.N.;Byun, M.W.
  11. Radiat. Phys. Chem. v.57 Irradiation effects on hydrases for biomedical applications Furuta, M.;Ohashi, I.;Oka, M.;Hayashi, T.
  12. Radiat. Phys. Chem. v.46 Effects of ionizing radiation on the enzyme activites and ultrastructural changes of poultry Hwang, H.I.;Hau, L.B.
  13. Anal. Chem. v.31 Ues of dinitrosalicylic acid reagent for determination of reducing sugar Miller, G.L.
  14. Korean J. Food Sci. Technol. v.27 Changes in microflora and enzymes activites of traditional kochujang meju during fermentation Park, J.M.;Oh, H.I.
  15. Korean J. Food Sci. Technol. v.16 A simple and modified photometric method for measuring lipase activity Kim, C.J.;Cheigh, H.S.;Byun, S.M.
  16. Korean J. Microbiol. v.34 Isolation of Bacillus strains secreting fibrinolytic enzyme from doenjang Kim, S.H.;Choi, N.S.;Lee, W.I.;Lee, J.W.;Kim, D.H.
  17. SAS User's Guide(5th ed.) SAS Institute, Inc.
  18. Korean J. Food Sci. Technol. v.29 Changes in microflora and enzymes activities of traditional kochujang prepared with various raq materials Shin, D.H.;Kim, D.H.;Choi, U.;Lim, M.S.;An, E.Y.
  19. Korean J. Food Sci. Technol. v.8 Standardization of Korean soy sauce Lee, C.J.;Koh, H.S.
  20. Korean J. Food Sci. Technol. v.30 Physico-chemical and microbiological changes of traditional meju during fermentation in Kangweondo area Yoo, J.Y.;Kim, H.G.;Kim, Y.J.
  21. Koran J. Food Sci. Technol. v.29 Fermentation characteristics of whole soybean meju model system inoculated with 4 Bacillus strains Kim, D.H.;Lim, D.W.;Bai, S.;Chun, S.B.
  22. Korean J. Food Sci. Technol. v.14 Effect of Bacillus strains on the chungkookjang processing Suh, J.S.;Lee, S.G.;Ryu, M.K.
  23. Appl. Environ. Microbiol. v.62 Purification and characterization of fibrinolytic enzyme produced from Bacillus sp. strains CK 11 4 screened from chungkookjang Kim, W.K.;Choi, K.H.;Kim, Y.T.;Park, H.H.;Choi, J.Y.;Lee, Y.S.;Oh, H.I.;Kwon, I.B.;Lee, S.Y.
  24. Korean J. Food Sci. Technol. v.31 Isolation of fibrinolytic enzyme producing strains from kimchi Noh, K.A.;Kim, D.H.;Choi, N.S.;Kim, S.H.
  25. Acta Haematol. v.84 Enhancement of the fibrinolytic activity in plasma by oral administraion of nattokinase Sumi, H.;Hamada, H.;Nakanishi, K.;Hiratani, H.