Acknowledgement
본 논문은 농촌진흥청 국립식량과학원 연구개발 과제(PJ01608903)의 지원으로 이루어진 것임.
References
- Ahmad A, Ramasamy K, Jaafar SM, Majeed ABA, Mani V. 2014. Total isoflavones from soybean and tempeh reversed scopolamine-induced amnesia, improved cholinergic activities and reduced neuroinflammation in brain. Food Chem Toxicol 65:120-128 https://doi.org/10.1016/j.fct.2013.12.025
- Angulo-Bejarano PI, Verdugo-Montoya NM, Cuevas-Rodriguez EO, Milan-Carrillo J, Mora-Escobedo R, Lopez-Valenzuela JA, Garzon-Tiznado JA, Reyes-Moreno C. 2008. Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties. Food Chem 106:106-112 https://doi.org/10.1016/j.foodchem.2007.05.049
- AOAC International. 2005. Official Method of Analysis AOAC International. 18th ed. Association of Official Analytical Chemists
- Azeke MA, Fretzdorff B, Buening-Pfaue H, Betsche T. 2007. Comparative effect of boiling and solid substrate fer-mentation using the tempeh fungus (Rhizopus oligosporus) on the flatulence potential of African yambean (Sphenostylis stenocarpa L.) seeds. Food Chem 103:1420-1425 https://doi.org/10.1016/j.foodchem.2006.10.058
- Committee for the Establishment of a Korean Soybean Museum [CEKSM]. 2005. Soybean. pp.217-220. Korea University Press
- Cuevas-Rodriguez EO, Verdugo-Montoya NM, Angulo-Bejarano PI, Milan-Carrillo J, Mora-Escobedo R, Bello-Perez LA, Garzon-Tiznado JA, Reyes-Moreno C. 2006. Nutritional properties of tempeh flour from quality protein maize (Zea mays L.). LWT Food Sci Technol 39:1072-1079 https://doi.org/10.1016/j.lwt.2005.07.003
- Egounlety M, Aworh OC. 2003. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). J Food Eng 56:249-254 https://doi.org/10.1016/S0260-8774(02)00262-5
- Guebel DV, Nudel BC, Giulietti AM. 1991. A simple and rapid micro-Kjeldahl method for total nitrogen analysis. Biotechnol Tech 5:427-430
- Gunawan-Puteri MDPT, Hassanein TR, Prabawati EK, Wijaya CH, Mutukumira AN. 2015. Sensory characteristics of seasoning powders from overripe tempeh, a solid state fermented soybean. Procedia Chem 14:263-269 https://doi.org/10.1016/j.proche.2015.03.037
- Ha BK. 2022. Recent soybean industry trends. Soybean Ind Inf 5:4-15
- Huang L, Huang Z, Zhang Y, Zhou S, Hu W, Dong M. 2019. Impact of tempeh flour on the rheology of wheat flour dough and bread staling. LWT 111:694-702 https://doi.org/10.1016/j.lwt.2019.04.004
- Im JY, Kim SC, Kim S, Choi Y, Yang MR, Cho IH, Kim HR. 2016. Protein and amino-acid contents in Backtae, Seoritae, Huktae, and Seomoktae soybeans with different cooking methods. Korean J Food Cookery Sci 32:567-574 https://doi.org/10.9724/kfcs.2016.32.5.567
- Jeong HK, Lee DH, Seo JS, Won SY, Kang HY, Chi JH. 2019. Changes in the characteristics and isoflavone content of soybean on different varieties and processing methods. J Korean Soc Food Sci Nutr 48:245-252 https://doi.org/10.3746/jkfn.2019.48.2.245
- Kang YH. 2014. Encyclopedia of Life Science. Available from https://terms.naver.com/entry.naver?docId=436546&cid=60261&categoryId=60261 [cited 4 October 2022]
- Kim DM, Jin JS, Kim KH. 1990. Morphological characteristics and proximate compositions of the recommended soybean varieties in Korea. Korean J Food Sci Technol 22:398-404
- Kim J. 2017. Anti-obesity effects of black soybean doenjang in C57BL/6 mice. J Life Sci 27:1486-1493 https://doi.org/10.5352/JLS.2017.27.12.1486
- Kim JP, Yang YS, Kim JH, Lee HH, Kim ES, Moon YW, Kim JY, Chung JK. 2012. Chemical properties and DPPH radical scavenging ability of sword bean (Canavalia gladiata) extract. Korean J Food Sci Technol 44:441-446 https://doi.org/10.9721/KJFST.2012.44.4.441
- Kim MJ, Rhee HS. 1993. Studies on the changes of taste compounds during soy paste fermentaion (III). Korean J Soc Food Sci 9:261-265
- Korean Soceity of Food Science and Technology [KoSFoST]. 1998. Encyclopedia of Food Science and Technology. Available from https://terms.naver.com/entry.naver?docId=295047&cid=60262&categoryId=60262 [cited 4 October 2022]
- Kurniawati S, Lestiani DD, Damastuti E, Santoso M. 2019. The selenium content of tempeh in Indonesia and its potential contribution to the dietary selenium requirements for adults. J Food Compos Anal 82:103222
- Lee CH, Youn Y, Song GS, Kim YS. 2011. Immunostimulatory effects of traditional doenjang. J Korean Soc Food Sci Nutr 40:1227-1234 https://doi.org/10.3746/JKFN.2011.40.9.1227
- Lee HC, Park IS. 2006. Fermented Food Science. pp.351-358. Shinkwang
- Lee HJ, Moon TH, Noh BS, Chang PS, Baek HH, Lee KK, Kim SJ, Yoo SH, Lee GW. 2014. Food Chemistry. pp.190-193. Soohaksa
- Lee IK, Kim JG. 2002. Effects of dietary supplementation of Korean soybean paste (doen-jang) on the lipid metabolism in rats fed a high fat and/or a high cholesterol diet. J Korean Public Health Assoc 28:282-305
- Lee SP, Koh KH, Yang JY, Oh SH, Kim JK. 2004. Fermented Food Science. pp. 291-292. Hyoil Munhwasa
- Lim HJ, Kim HY, Lee JM, Kim HJ. 2018. The anti-inflammatory influence of fermented soy products containinga fermented Rhus verniciflua extract on lipopolysaccharide (LPS)-treated RAW 264.7 cells. Korean J Food Sci Technol 50:642-652 https://doi.org/10.9721/KJFST.2018.50.6.642
- Megazyme. 2019. Mega-CalcTM data calculator protein digestibilityassay (K-PDCAAS)-Instructions. Available from https://view.officeapps.live.com/op/view.aspx?src=https%3A%2F%2Fwww.megazyme.com%2Fdocuments%2FData_Calculator%2FK-PDCAAS_CALC.xlsx&wdOrigin=BROWSELINK [cited 29 October 2022]
- Moon HK, Lee SW, Moon JN, Kim DH, Yoon WJ, Kim GY. 2011. Quality characteristics of various beans in distribution. J East Asian Soc Diet Life 21:215-221
- Murata K, Ikehata H, Miyamoto T. 1967. Studies on the nutritional value of tempeh. J Food Sci 32:580-586
- Park ES, Lee JY, Park KY. 2015. Anticancer effects of black soybean doenjang in HT-29 human colon cancer cells. J Korean Soc Food Sci Nutr 44:1270-1278 https://doi.org/10.3746/jkfn.2015.44.9.1270
- Park ES, Yoon S. 1983. The changes of phytic acid content and its interactions with protein and minerals in the preparation of tempeh. Korean J Nutr 16:281-286
- Plank DW. 2017. In vitro method for estimating in vivo protein digestibility. US Patent 9,738,920
- Rural Development Administration [RDA]. 2021a. Agricultural Technology Guide 116 Soybean. pp.90-101. Rural Development Administration Report No. 11-1390000-004496-14
- Rural Development Administration [RDA]. 2021b. Korean Food Composition Table. Available from http://koreanfood.rda.go.kr/kfi/fct/fctFoodSrch/list?menuId=PS03563 [cited 27 September2022]
- Schaafsma G. 2005. The protein digestibility-corrected amino acid score (PDCAAS)-A concept for describing protein quality in foods and food ingredients: A critical review. J AOAC Int 88:988-994 https://doi.org/10.1093/jaoac/88.3.988
- Shin DS, Choi ID, Lee SK, Park JY, Kim NG, Park CH, Choi HS. 2019. Properties of amino acid and volatile flavor compounds of fermented soybean products by soybean cultivar. Korean J Food Nutr 32:434-441
- Soka S, Suwanto A, Rusmana I, Sajuthi D, Iskandriati D, Jessica K. 2015. Analysis of intestinal mucosal immunoglobulin A in sprague dawley rats supplemented with tempeh. HAYATI J Biosci 22:48-52 https://doi.org/10.4308/hjb.22.1.48
- Song YE, Han HA, Lee SY, Shin SH, Choi SR, Kim SY. 2019. Quality characteristics and antioxidant activity of regional traditional soybean pastes (deonjang) in Jeonbuk province. Korean J Food Nutr 32:598-610
- Stillings BR, Hackler LR. 1965. Amino acid studies on the effect of fermentation time and heat-processing of tempeh. J Food Sci 30:1043-1048 https://doi.org/10.1111/j.1365-2621.1965.tb01884.x
- Su HK, Tsai MH, Chao HR, Wu ML, Lu JH. 2021. Data on effect of tempeh fermentation on patients with type II diabetes. Data Brief 38:107310
- Wikipedia. 2001. Protein Digestibility Corrected Amino Acid Score. Available from https://en.wikipedia.org/wiki/Protein_Digestibility_Corrected_Amino_Acid_Score [cited 5 October 2022]
- Wolkers-Rooijackers JCM, Endika MF, Smid EJ. 2018. Enhancing vitamin B12 in lupin tempeh by in situ fortification. LWT 96:513-518 https://doi.org/10.1016/j.lwt.2018.05.062
- Xiao Y, Fan J, Chen Y, Rui X, Zhang Q, Dong M. 2016. Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3. RSC Adv 6:29741-29756 https://doi.org/10.1039/c6ra00074f
- Yang HJ, Kim MJ, Hong SP. 2019. Anti-diabetic effect of ganjang and doenjang in different aging periods. Korean J Food Preserv 26:300-307 https://doi.org/10.11002/kjfp.2019.26.3.300
- Yoon HS, Lee SH, Kang HJ, Eom HJ, Kim Y. 2019. Physicochemical and flavor characteristics of doenjang in Chungbuk provinces during fermentation. Korean J Food Nutr 32:687-695