Earticle

초록

영어

Isoflavone distribution and β-glucosidase activity in 16 commercially available doenjang samples were determined. Twelve of the samples were home-made doenjang (HMD) with a relatively long fermentation period and 4 of the samples were factory-produced doenjang (FPD) from four different manufactures. Total isoflavones (TI) in the HMD ranged from 370-723 μg/g, while those in FPD ranged from 179-537 μg/g. The isoflavone distribution in HMD was different from those in FPD. Generally, the TI in HMD was higher than those in FPD. The major isoflavone was aglycones, which ranged from 42.98 to 89.96% in HMD and from 35.51 to 93.48% in FPD. Isoflavones in the β-glucoside forms were not detected in tested FPD samples. Principal components analysis (PCA) of the isoflavone profiles showed that HMD were differentiated from FPD. First principal component (PC1) and second principal component (PC2) expressed 43.6 and 22.9% of the data variability, respectively. β-Glucosidase activity in doenjang was lower than that in raw soybeans. The results of this study can be used to understand the differences in the isoflavone distribution in traditionally manufactured and factory produced doenjang.

목차

Abstract
 서론
 재료 및 방법
  재료
  된장 시료 준비
  β-Glucosidase 활성도 측정
  아이소플라본 추출 및 분석
  통계처리
 결과 및 고찰
  된장의 아이소플라본 분포
  β-Glucosidase 활성
 요약
 문헌

키워드

저자

• 이승욱 [ SeungWook Lee | 서울산업대학교 식품공학과, ]
• 박영우 [ YongWoo Park | 서울산업대학교 식품공학과 ]
• 장판식 [ Pahn-Shick Chang | 서울대학교 식품생명공학전공 ]
• 이재환 [ JaeHwan Lee | 서울산업대학교 식품공학과 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664