Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)

천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성

  • Kwon, Hyuk-Jin (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Kim, Hwa-Sun (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Yoon-Hee (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Ji-Ho (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Choi, Hae-Sun (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Song, Jin (Fermented Food Science Division, National Academy of Agricultural Science, RDA) ;
  • Park, Shin-Young (Fermented Food Science Division, National Academy of Agricultural Science, RDA)
  • 권혁진 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 김화선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최윤희 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최지호 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 최혜선 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 송진 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과) ;
  • 박신영 (농촌진흥청 국립농업과학원 농식품자원부 발효식품과)
  • Received : 2014.01.02
  • Accepted : 2014.03.04
  • Published : 2014.04.30
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Abstract

This study was performed to investigate the changes in antioxidant activity and quality characteristics of soy sauce with Gastrodia elata (GK) and oak mushroom (MK) in maturation period to develop a new Kanjang product with improved functional and sensory characteristics. The pH was decreased, and the total acidity was higher in GK at 25-day maturation period. Although the total sugar content increased at 15 days with GK, it was reduced after 20 days. The reducing sugar, however, showed no notable differences after 20 days. The protease activities of GK was rapidly increased after 20 days. The total polyphenol and flavonoid contents tended to be similar and dramatically increased after 15 days. On the other hand, the DPPH radical scavenging activity of MK was higher than that of GK. These results showed that the 20-day maturation period of GK greatly enhanced its antioxidant activity and quality characteristics. It is thus expected to be used as functional materials.

재래식 간장에 표고버섯 및 천마를 첨가하여 일정기간 숙성시킨 후 분리하여 이화학적 성질 등의 변화를 측정하였다. NaCl의 함량은 대조구에 비해 실험구가 높게 나타났으며, 다른 재래식 방법으로 제조한 간장에 비해 전체적으로 염도가 낮았다. pH의 변화는 숙성이 될 수록 감소하였으며 총당과 환원당의 함량 또한 대조구에 비해 실험군이 높은 값을 보였는데 표고버섯이나 천마로부터 유래된 당의 영향으로 인해 높아진 것으로 판단된다. Protease 활성은 실험구가 6~8배 이상 높은 값을 보였고 항산화 활성에서는 천마간장이 총 폴레페놀 함량 90.23 mg/mL, 총 플라보노이드 함량 404.44 mg/mL로 가장 높은 값을 보였으며 전자 공여능 측정에서 버섯 간장이 72.71%를 나타냈다.

Keywords

References

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