생명과학회지 (Journal of Life Science)

  • 제13권5호
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  • Pages.559-568
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  • 2003
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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항산화와 혈전용해 활성을 갖는 기능성 된장의 개발

Development of Functional Doenjang for Antioxidative and Fibrinolytic Activity

  • 류병호 (경성대학교 식품공학과)
  • 발행 : 2003.10.01
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초록

본 연구는 된장 숙성 중 각종 미생물중에서 항산화 및 혈전 용해효소를 분비하는 균주를 분리 동정하고 이들 균주를 이용하여 기능성 항산화 및 혈전용해활성이 있는 된장을 제조하였다. 본 실험에서 된장에서 분리한 균주 중 1차적으로 항산화 활성 및 혈전용해 활성이 우수한 균주 BH-23을 선별하였다. 분리, 선별한 균주 BH-23은 형태학적, 생리화학적 및 생화학적 특성을 확인한 결과 Bacillus subtilis으로 잠정 적으로 결정하였고, 편의상 Bacillus subtilis BH-23으로 명명하였다. Bacillus subtilis BH-23의 최적 생육조건은 온도 $40^{\circ}C$, pH 5.0에서 가장 좋았고, 식염이 15%에서도 성장속도는 좋았다. 그리고 Bacillus subtilis BH-23의 항산화 활성 및 항혈전효소의 최적생성 조건은 본 균주의 성장조건과 거의 일치하였다. Bacillus subtilis BH-23을 이용하여 만든 제품과 시판된장과 비교 분석한 결과 Bacillus subtilis BH-23로 만든 된장은 시판된장보다 암모니아 취가 거의 없었으며 된장의 색깔도 탁하지 않았으며 풍미도 우수하였다. 따라서 Bacillus subtilis BH-23으로 만든 된장을 본래의 제품에 큰 영향이 없으면서 항산화 및 혈전용해 효소을 분비하는 기능성 된장을 제조할 수 있을 것으로 생각되어진다.

The aim of present study is to investigated on the development of the functional doenjang possessing antioxidative and fibrinolytic activity. A strain, BH-23 showing antioxidative and fibrinolytic activity was isolated from traditionally doenjang, and then identified as Bacillus subtilis based on moophological, physiological, and biochemical characteristics, and named as Bacillus subtilis BH-23. The optimal pH level and temperature conditions were 5.0 and $40^{\circ}C$, NaCl concentration was grown well at 15% Antioxidative and fibrinolytic activity of Bacillus subtilis BH-23 was accoidance with growth conditions of the original state. By comparising with traditionally commercialized doenjang, it is prepared with Bacillus subtilis BH-23. The final results evaluated with positive elements rised above the surface such as color, taste and flavor without ammonia. Therefore, it is safe to assume, doenjang has strong market value in the food industry.

키워드

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피인용 문헌

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