한국식품저장유통학회지 (Food Science and Preservation)

  • 제21권4호
  • /
  • Pages.573-580
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  • 2014
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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곰팡이 균주에 따른 누룩의 효소활성 및 약주 품질특성 비교

Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi

  • Huh, Chang-Ki (Imsil Institute of Cheese Science) ;
  • Kim, So-Mang (Department of Food Science and Technology, Sunchon National University) ;
  • Kim, Yong-Doo (Department of Food Science and Technology, Sunchon National University)
  • 투고 : 2014.05.14
  • 심사 : 2014.08.01
  • 발행 : 2014.08.30
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초록

쌀 전분의 사상균별 누룩에 따른 발효적성을 확인을 위해 7종의 곰팡이로 누룩을 제조하여 당화력, 액화력, 단백질 분해력을 비교하고, 누룩별 약주의 품질특성을 측정한 결과는 다음과 같다. 균주별 당화력은 R. oryzae KCCM 11272으로 제조한 누룩이 3,647.72 SP/g으로 가장 높았다. 시판 누룩과 본 연구에서 제조한 누룩의 당화력은 A. kawachii KCCM 32819와 A. niger KCCM 32005로 제조한 누룩 외 시판 누룩의 당화력 보다 높았다. ${\alpha}$-amylase 활성은 R. japonicus KCCM 11604로 제조한 누룩이 가장 높았고, M. rouxii KCCM 60148로 제조한 누룩의 액화력 또한 높았다. 단백질 분해력은 R. japonicus KCCM 11604로 제조한 누룩이 가장 높았다. 결과적으로 곰팡이 균주별 누룩의 당화력, 액화력 및 단백질 분해력의 효소활성은 Rhizopus 속이 Aspergillus 속 및 Mucor 속 보다 높았다. 누룩별 약주의 pH는 시판누룩으로 담금한 약주가 4.14로 가장 높았고 R. japonicus KCCM 11604 균주로 제조한 누룩으로 담금한 약주가 시판 누룩과 유의적 차이를 보이지 않았다. 총산함량은 R. oryzae KCCM 11273 균주로 제조한 누룩으로 담금한 약주가 가장 높은 함량을 보였다. Ethanol 함량을 측정한 결과 R. oryzae KCCM 11272 누룩으로 제조한 약주가 15.28%로 가장 높았고, 다음으로 R. japonicus KCCM 11604 누룩으로 제조한 약주가 15.10%이었다. 균주 속별 ethanol 생성능은 Rhizopus 속의 균주가 Aspergillus 속과 Mucor 속 보다 높았다. 관능평가 종합 기호도는 R. japonicus KCCM 11604 누룩으로 담금한 약주가 5.7로 높은 기호도를 보였다. 누룩별 효소활성 측정 결과 Rhizopus 속의 균주가 높은 활성을 보였고, 누룩별로 담금한 약주의 품질 특성 결과도 Rhizopus 속으로 제조한 누룩의 약주가 품질이 우수한 결과를 보여 쌀 전분의 발효에 적합한 곰팡이는 Rhizopus 속이라 판단되며, 그 중 R. japonicus KCCM 11604 균주로 누룩을 제조해 쌀약주를 담금할 경우 발효적성이 우수할 것으로 판단된다.

The enzymatic activity of Nuruk and the quality properties of Yakju were investigated according to different fungi. The fungi that were used in this study were Aspergillus kawachii KCCM 32819, Aspergillus niger KCCM 32005, Rhizopus japonicus KCCM 11604, Rhizopus oryzae KCCM 11272, Rhizopus oryzae KCCM 11273, Rhizopus oryzae KCCM 11276, and Mucor rouxii KCCM 60148. The study results are as follows. The saccharogenic power of Rhizopus oryzae KCCM 11272 Nuruk was the highest (3,647.72 SP/g) among all the samples. The ${\alpha}$-amylase production and protease activities were highest (3.76 DU and 4.7 tyrosine mg/min, respectively) in the Rhizopus japonicus KCCM 11604 Nuruk. The pH levels of the Yakju made with commercial Nuruk and Rhizopus japonicus KCCM 11604 Nuruk were 4.14 and 4.07, respectively. The total titratable acid content of the Yakju made with Rhizopus oryzae KCCM 11273 Nuruk was the highest (0.56%) among all the samples. Rhizopus japonicus KCCM 11604 and Rhizopus oryzae KCCM 11272 had the highest ethanol yields (15.18% and 15.10%, respectively). In the sensory evaluation carried out in this study, the panel preferred the Yakju made with Rhizopus japonicus KCCM 11604 Nuruk. Overall, however, the panel did not like the Yakju made with Aspergillus niger KCCM 32005 Nuruk.

키워드

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피인용 문헌

  1. Cultural Characteristics of Fungi Strains isolated from Korean Nuruk vol.26, pp.2, 2016, https://doi.org/10.17495/easdl.2016.4.26.2.125
  2. Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk 2017, https://doi.org/10.1007/s10068-017-0187-y
  3. Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures vol.22, pp.6, 2015, https://doi.org/10.11002/kjfp.2015.22.6.920
  4. Properties of Yakju and pellet Nuruk inoculated with Aspergillus oryzae vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.722
  5. Rhizopus oryzae KSD-815를 이용하여 제조된 R4 누룩의 항혈전 활성 vol.43, pp.2, 2014, https://doi.org/10.4014/mbl.1502.02003
  6. 누룩으로부터 전분 분해 활성이 우수한 Rhizopus oryzae 균주의 분리 vol.44, pp.3, 2016, https://doi.org/10.4014/mbl.1606.06004
  7. Quality Characteristics of Solid Fermented Koji Manufactured from Aflatoxin-reduced Aspergillus sp. Starter vol.28, pp.5, 2014, https://doi.org/10.17495/easdl.2018.8.28.5.384