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

  • 제42권1호
  • /
  • Pages.96-101
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  • 2013
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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김치양념과 유산균을 이용한 발효두부의 항산화 활성, 이소플라본 및 유리아미노산의 변화

Changes of Antioxidant Activity and the Isoflavone and Free Amino Acid Content of Fermented Tofu with Kimchi Ingredients and Lactic Acid Bacteria

  • 강경명 (대구가톨릭대학교 식품가공학과) ;
  • 이신호 (대구가톨릭대학교 식품가공학과)
  • Kang, Kyoung-Myoung (Dept. of Food Service & Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Dept. of Food Service & Technology, Catholic University of Daegu)
  • 투고 : 2012.09.05
  • 심사 : 2012.11.08
  • 발행 : 2013.01.31
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초록

김치양념과 두부를 혼합한 유산발효기법을 이용한 발효두부의 항산화 활성 및 유리아미노산의 변화를 조사하였다. 유산균을 접종하지 않은 김치양념에 침지한 두부(control), 유산균을 접종(2%, v/v)한 김치양념에 침지한 두부(TL, tofu and kimchi ingredients with lactic acid bacteria)와 유산균를 접종하여 $37^{\circ}C$에서 24시간 발효시킨 김치양념에 침지한 두부(TPL, tofu in pre-fermented kimchi ingredients with lactic acid bacteria)의 발효기간 중 total polyphenol 함량은 모든 처리구에서 증가하였고, 그중 TPL구가 가장 높았다. DPPH radical 소거능은 TPL구가 발효 12주에 84.11%로 가장 높게 나타났으며, 아질산염 소거능, SOD 유사활성 역시 TPL구가 각각 57.40%, 26.05%로 가장 높은 활성을 나타내었다. 총 polyphenol 함량, 전자공여능, 아질산염소거능, SOD 유사활성이 가장 우수한 TPL구의 isoflavone과 유리아미노산의 함량을 측정한 결과 isoflavone은 발효 전에 비해 30% 증가하여 2.34 mg/g이었다. 유리아미노산 역시 발효 전 1.51 mg/g에서 발효 14주에 TPL구의 유리아미노산 함량은 20.81 mg/g으로 발효 전에 비해 92% 증가하였다. 필수아미노산의 함량은 5.55 mg/g이었으며, 전체 아미노산의 27% 수준이었다. 필수아미노산의 함량은 lysine (1.24 mg/g)> leucine(1.20 mg/g)> valine(0.92 mg/g)> phenylalanine(0.78 mg/g)> isoleucine(0.65 mg/g)> threonine(0.50 mg/g)> methionin(0.26 mg/g) 순으로 나타났다.

This study was carried out to investigate the changes in antioxidant activity, and the isoflavone and free amino acid content in fermented tofu of the ingredients of kimchi (red pepper, garlic, ginger, and anchovies) and lactic acid bacteria (Pediococcus acidilactici KL-6) during 24 weeks of fermentation at $20^{\circ}C$. The total polyphenol content of various types of fermented tofu such as the control (tofu with kimchi ingredients mixture), tofu and kimchi ingredients with lactic acid bacteria (TL), and tofu in pre-fermented kimchi ingredients with lactic acid bacteria (TPL) ranged from 156.34 to 165.17 mg/g, showing that TPL was significantly higher in terms of fermentation time (6 weeks) compared to others. The DPPH free radical scavenging activity of TPL (84.11%) was higher than that of the control (76.68%) and TL (78.95%) after 12 weeks fermentation at $20^{\circ}C$. The changes of nitrite scavenging activity and SOD-like activity in the tested tofu showed the same tendency as the DPPH free radical scavenging activity during 14 weeks fermentation TPL showed statistically significant levels of increased antioxidant activity, so we compared the isoflavone and free amino acid content. The isoflavone and free amino acid content of TPL was 2.34 mg/g and 20.81 mg/g after 14 weeks fermentation, respectively.

키워드

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피인용 문헌

  1. 대두와 귀리를 첨가하여 영양을 강화시킨 기능성 시니어 혼합 두유 개발에 관한 연구 vol.33, pp.2, 2020, https://doi.org/10.9799/ksfan.2020.33.2.194