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Taste Composition and Biological Activities of Cheonggukjang Containing Rubus coreanum

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 17 Number 4 (2008.08)바로가기
  • 페이지
    pp.687-691
  • 저자
    Eun Jung Kim, Ju Yeon Hong, Seung Ryeul Shin, Ho Jin Heo, Yong-Sun Moon, Sun Hee Park, Kwang Soo Kim, Kyung-Young Yoon
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A78350

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원문정보

초록

영어
This study was performed to investigate the taste composition and biological activities of cheonggukjang containing Rubus coreanum to improve cheonggukjangs' flavor and consumption. In R. corenum cheonggukjang (RCC), the total content of soluble sugars, including glucose, fructose, maltose, and sucrose, was 1,052.1 mg/100 g. Glutamic acid, phenlylalanine, leucine, cystine, and tyrosine were the major amino acids, and the ratio of sweet to bitter components was higher in RCC than in general cheonggukjang (GC). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of the extracts, in decreasing order, were found to be: ethanol extract> water extract> chloroform extract, at all concentrations. The water extract had the highest SOD-like activity (10.2%) at a concentration of 0.5 mg/mL, whereas the chloroform extract showed the highest SOD-like activity (19.1%) at a concentration of 2 mg/mL. The nitrite scavenging ability was higher at pH 1.2 than at pH 3.0 or 6.0, and had a positive correlation with the extract concentration. The chloroform extract had the highest nitrite scavenging ability (84.6%) at a concentration of 2 mg/mL and pH 2.0.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

cheonggukjang fermented food biological activity taste component

저자

  • Eun Jung Kim [ Department of Food and Nutrition, Yeungnam University ]
  • Ju Yeon Hong [ Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University ]
  • Seung Ryeul Shin [ Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University ]
  • Ho Jin Heo [ Division of Applied Life Science, Institiue of Agriculture and Life Science, Gyeongsang National University ]
  • Yong-Sun Moon [ Department of Horticulture, Yeungnam University ]
  • Sun Hee Park [ Department of Food and Nutrition, Yeungnam University ]
  • Kwang Soo Kim [ Department of Food and Nutrition, Yeungnam University ]
  • Kyung-Young Yoon [ Department of Food and Nutrition, Yeungnam University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 17 Number 4

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