Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Manufacturing Method for Traditional Doenjang and Screening of High Fibrin Clotting Inhibitory Samples

전통된장의 제조방법 조사 및 혈액응고 저해활성이 높은 된장의 스크리닝

  • Jang, In-Hwan (Dept. of Food and Biotechnology, Natural Science Division and Dept. of Innovative Industrial Technology, Graduate School of Venture, Hoseo University) ;
  • In, Man-Jin (Dept. of Human Nutrition and Food Science, Chungwoon University) ;
  • Chae, Hee-Jeong (Dept. of Food and Biotechnology, Natural Science Division and Dept. of Innovative Industrial Technology, Graduate School of Venture, Hoseo University)
  • 장인환 (호서대학교 식품생물공학 및 벤처전문대학원 첨단산업기술) ;
  • 인만진 (청운대학교 식품영양학) ;
  • 채희정 (호서대학교 식품생물공학전공 및 벤처전문대학원 첨단산업기술)
  • Published : 2004.03.31
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Abstract

전통된장 제조방법으로서 원료 혼합비, 메주의 건조시간 및 온도, 메주와 된장의 발효 시간 및 온도, 된장 간장의 분리 여부, 된장 숙성(aging) 시간을 조사하였다. 혈액응고 저해 활성(anticoagulant activity)을 fibrin clotting assay법으로 분석하여 혈액응고 저해활성과 제법간의 상관 관계를 검토하였다. 숙성 기간이 길수록 혈액응고 저해활성이 높게 나타나는 경향을 보였으나 선형적인 상관관계보다는 비선형적으로 양의 상관관계를 갖는 것으로 판단되었다. 이상의 결과를 토대로 혈액응고 저해활성이 높은 2종의 된장시료를 선발하였으며 숙성기간이 180일 이상일 경우 전통된장의 혈액응고 저해활성이 높은 것으로 판단되었다.

Keywords

References

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