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Quality Characteristics of Soybean Paste (Doenjang) Prepared with Bacillus subtilis DH3 Expressing High Protease Levels, and Deep-Sea Water  

Jung, Hee-Kyoung (Bio Industry Center, Daegu Technopark)
Jeong, Yoo-Seok (Bio Industry Center, Daegu Technopark)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Kim, Dae-Ik (Bio Industry Center, Daegu Technopark)
Hong, Joo-Heon (Bio Industry Center, Daegu Technopark)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 348-354 More about this Journal
Abstract
We examined the quality characteristics of soybean paste prepared using Bacillus subtilisDH3, which expresses high levels of protease, and deep-sea water. The protease activity of Doenjang prepared with Bacillus subtilis DH3 was $278.83{\pm}1.68$ units/mL/min. Protease and angiotensin-converting enzyme (ACE) inhibition activities increased with aging, for up to 30 days. The electron-donating ability (EDA) of Doenjang PD(Doenjang fermented with protease prodncing B. Subtilis DH3) was $61.27{\pm}0.42%$, whereas Doenjang M (traditional Doenjang fermented with meju and salt) had a lower value of $14.47{\pm}0.41%$. The mineral content of Doenjang PD was higher than that of Doenjang M. The overall acceptability of Doenjang PD was better than that of Doenjang M.
Keywords
soybean paste; Bacillus subtilis; deep sea water; protease; quality characteristics;
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Times Cited By KSCI : 6  (Citation Analysis)
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