Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Changes of Enzyme Activity and Physiological Functionality of Traditional Kanjang(Soy Sauce) during Fermentation in the Using Bacillus sp. SP-KSW3

Bacillus sp. SP-KSW3을 이용하여 제조한 간장의 발효 기간에 따른 효소 활성 및 기능성의 변화

  • Kim, Byoung-Soo (School of Food Sciences & Biotechnology, Andong National University) ;
  • Rhee, Chang-Ho (Gyeongbuk Institute for Bio Industry) ;
  • Hong, Young-Ah (Department of Food Science & Technology, Kyungpook National University) ;
  • Kwon, Tae-Hyung (School of Food Sciences & Biotechnology, Andong National University) ;
  • Shin, Mi-Kyoung (School of Food Sciences & Biotechnology, Andong National University) ;
  • Kim, Jin-Hui (School of Food Sciences & Biotechnology, Andong National University) ;
  • Woo, Cheol-Joo (Department of Food Science & Technology, Kyungpook National University) ;
  • Kim, Young-Bae (Nikkyuhbio) ;
  • Park, Heui-Dong (Department of Food Science & Technology, Kyungpook National University)
  • 김병수 (안동대학교 식품생명공학과) ;
  • 이창호 ((재)경북바이오산업연구원) ;
  • 홍영아 (경북대학교 식품공학과) ;
  • 권태형 (안동대학교 식품생명공학과) ;
  • 신미경 (안동대학교 식품생명공학과) ;
  • 김진희 (안동대학교 식품생명공학과) ;
  • 우철주 (경북대학교 식품공학과) ;
  • 김영배 (니껴바이오) ;
  • 박희동 (경북대학교 식품공학과)
  • Published : 2008.04.28
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Abstract

Bacillus sp. SP-KSW3 is an auxothroph bacteria that is being used for starter in fermentation. Physico-chemical characteristics, enzyme activities, ACE inhibitor and antimutagenicity in fermented soybean (Kanjang) inoculated with Bacillus sp. SP-KSW3 starter was investigated for the ripening duration of fermentation. Tyrosinase and ACE showed 7% higher activity degree on the Kanjang maturated fermented 2 years with Bacillus sp. SP-KSW3 (Type I) than test field than Kanjang maturated 2 years (control). For antimutagenicity using S. enterica serovar Typhimurium TA100 against MNNG and NPD showed 35.17% and 28.37% (Type I). Similarly, S. enterica serovar Typhimurium TA98 was used against NPD and NQO showed 25.48% and 21.64% (Type I), respectively. Hydrogen donating ability 2 year for maturing (Type I) appeared most highly in the test eulogy 83.1% which it makes. Daidzin of isoflavone in fermented soybean showed similarly. Genistein was not detected The initial test field for daidzin and genistein contained 3.95 mg/kg and 1.25 mg/kg (Type I), respectively.

청국장 제조시 사용되는 균주인 Bacillus sp. SP-KSW3을 메주 제조시 starter로 접종하여 발효시킨 메주를 이용하여 된장을 담근 후 일정기간 숙성시킨 다음 간장을 분리하여 이화학적 성질 등의 변화를 측정하였다. NaCl의 함량은 대조구보다 실험구가 높게 나타났으며, 아미노산도는 실험구보다 대조구가 높게 나타났다. Amylase활성은 대조구가 높게 나타났으며 protease의 활성은 실험구가 약2배 높게 나타났다. Tyrosinase의 저해 활성과 ACE 저해 활성은 숙성 기간이 동일한 경우 대조구 보다 실험구가 약 7% 이상 높은 활성을 나타내었다. 항돌연변이 활성은 2년간 숙성시킨 경우에 실험구가 대조구 보다 높은 활성을 나타내었으며, S. enterica serovar Typhimurium TA100을 사용한 경우 변이원 MNNG와 NPD에 대한 항돌연변이 활성은 각각 35.17%와 28.37%를 나타내었다. 또한, S. enterica serovar Typhimurium TA98을 사용한 경우 변이원 NPD와 NQO에 대한 항돌연변이 활성은 각각 25.48%와 21.64%를 나타내었다. 수소 공여능은 2년간 숙성시킨 실험구가 83.1%로 가장 높게 나타났다. 간장의 isoflavon 중 daidzin은 비슷한 경향을 나타내었으며 genistin은 모두 검출되지 않았다. Aglycone의 일종인 daidzein은 실험구가 각각 3.95 mg/g와 4.62 mg/kg, genistein은 각각 1.25 mg/kg와 3.55 mg/kg으로 나타났다.

Keywords

References

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