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http://dx.doi.org/10.3746/jkfn.2007.36.2.137

Studies on Physiological and Functional Properties of Susijang, Fermented Soybean Paste  

Ryu, Bog-Mi (Dept. of Food Science Institute, Inje University)
Sugiyama, Kuniko (Faculty of Education and Human Sciences, Yokohama National University)
Kim, Jung-Suk (School of Food and Life Science, and Biohealth Products Research Center and Food Science Institute, Inje University)
Park, Min-Hee (School of Food and Life Science, and Biohealth Products Research Center and Food Science Institute, Inje University)
Moon, Gap-Soon (School of Food and Life Science, and Biohealth Products Research Center and Food Science Institute, Inje University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.36, no.2, 2007 , pp. 137-142 More about this Journal
Abstract
This study was carried out to observe the antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of susijang (Korean traditional fermented soy food). The antioxidant activity of susijang was measured by using TEAC (trolox equivalent antioxidant capacity) assay. In addition contents of isoflavones, phenolic acids and amino acids were determined. TEAC values of chungkukjang and susijang were significantly higher than those of yellow soybean (p<0.05). The contents of isoflavones (genistein, daidzein) were found to be significantly higher in chungkukjang and susijang than yellow soybean. The susijang showed high content of free amino acids and phenolic acids. ACE inhibitory activity of susijang was significantly higher than those of chungkukjang and yellow soybean, particularly of 70% ethanol extract.
Keywords
susijang; soy fermentation food; isoflavones; angiotensin converting enzyme;
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Times Cited By KSCI : 4  (Citation Analysis)
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