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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics and Antioxidant Activity of Doenjang Made from Lipoxygenase-Free Genotypes Soybeans

Lipoxygenase 결핍콩으로 제조한 된장의 품질 특성 및 항산화 활성

  • Lee, Soo-Jung (Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Kim, In-Sung (Department of Animal Resources Technology, Gyeongnam National University of Science & Technology) ;
  • Hu, Wen-Si (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Ha, Eun-Seon (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Chung, Jong-Il (Institute of Agriculture and Life Sciences, Gyeongsang National University) ;
  • Sung, Nak-Ju (Department of Food Science and Nutrition, Gyeongsang National University)
  • 이수정 (경상대학교 농업생명과학연구원) ;
  • 김인성 (경남과학기술대학교 동물소재공학과) ;
  • 호문사 (경상대학교 식품영양학과) ;
  • 하은선 (경상대학교 식품영양학과) ;
  • 정종일 (경상대학교 농업생명과학연구원) ;
  • 성낙주 (경상대학교 식품영양학과)
  • Received : 2015.09.18
  • Accepted : 2015.12.02
  • Published : 2016.01.31
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Abstract

To evaluate processing suitability of lipoxygenase (LOX)-free genotype soybeans (Jinyang, 05C4 and LS), quality characteristics and antioxidant activities of their Doenjang products were compared to those of Doenjang made from Taekwang soybean (LOX-present) as the control. Moisture and crude protein contents of Doenjang were significantly higher in LS than the control. Crude lipid content was not significantly different and was in the range of 7.92~8.22% in all samples. Carbohydrate content was significantly lower in LS than Taekwang. Content of reducing sugar in Doenjang was significantly higher in Jinyang than Taekwang. Contents of amino-type nitrogen were significantly higher in LOX-free cultivars than Taekwang. Colors of 05C4 and LS Doenjang were not different compared to that of Taekwang, whereas Jinyang Doenjang showed a noticeable color difference. Taekwang Doenjang had a slightly stronger savory taste than another sample. LOX-free cultivars had a strong salty taste. Flavor was the strongest in LS, whereas overall acceptability showed little difference among all samples. The total amino acid content was slightly higher in Jinyang and 05C4 than Taekwang, and content of essential amino acids was higher in Doenjang from LOX-free cultivars than Taekwang. Isoflavon content was significantly higher in Doenjang ($522.16{\sim}684.46{\mu}g/g$) made from LOX-free cultivars than in Taekwang ($374.79{\mu}g/g$). Total phenol content was significantly higher in 05C4 and LS, and flavonoid content was significantly higher in LS than Taekwang. Antioxidant activities were highest in Jinyang based on DPPH radical scavenging and reducing power. ABTS radical scavenging activity was significantly higher in Doenjang made from LOX-free cultivars than Taekwang. These results suggest that Doenjang from LOX-free cultivars could have a suitable genotype for Doenjang processing since it is more effective in terms of amino acids, isoflavone contents, and antioxidant activity.

LOX 결핍콩(진양, 05C4 및 LS)의 가공적성을 평가하기 위하여 재래 된장을 제조하여 일반 콩(태광) 된장과 품질 특성 및 항산화 활성을 비교하였다. 된장에서 수분과 조단백질 함량은 LS 된장이 유의적으로 높았으며, 조지방 함량은 7.92~8.22%로 콩 품종에 따른 유의차가 없었다. 탄수화물 함량은 LS 된장이 가장 낮았다. 된장의 환원당은 태광 된장에 비해 진양 된장이 유의적으로 높았다. 아미노태 질소 함량은 태광 된장에 비해 3종의 LOX 결핍콩 된장에서 유의적으로 높았다. 된장의 색깔은 태광 된장에 비해 05C4 및 LS 된장은 차이가 없었으며, 진양 된장은 두드러진 색차를 보였다. 된장의 구수한 맛은 태광 된장이 다소 높았으며, 짠맛은 LOX 결핍콩 된장이 다소 높게 평가되었다. 향미는 LS 된장이 가장 강한 것으로 인지되었다. 전반적인 기호도는 시료간에 차이가 미미하였다. 총 아미노산 함량은 태광 된장에 비해 진양 및 05C4 된장에서 다소 높았으며, 필수 아미노산은 태광 된장에 비해 3종의 LOX 결핍콩 된장이 높게 정량되었다. 이소플라본의 총량은 태광 된장($374.79{\mu}g/g$)에 비해 3종의 LOX 결핍콩 된장($522.16{\sim}684.46{\mu}g/g$)에서 유의적으로 높았다. 총 페놀 함량은 태광 된장에 비해 05C4 및 LS 된장이 유의적으로 높았으며, 플라보노이드 함량은 LS 된장만 태광 된장에 비해 유의적으로 높았다. DPPH 라디칼소거 활성과 FRAP법에 의한 환원력은 진양 된장이 우수하였으나 ABTS 라디칼 소거 활성은 LOX 결핍콩 된장이 태광 된장에 비해 유의적으로 높았다. LOX 결핍콩으로 제조한 된장은 아미노산과 이소플라본의 함량 및 항산화 활성 측면에서 된장 가공적성에 적합한 것으로 판단된다.

Keywords

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