Earticle

초록

영어

Genistein, one of the isoflavones in doenjang, is generally known to prevent various cancers, osteoporosis, climacterium, and menopause symptoms, and has better bioavailability and healthful physiological effects than its glucoside, genistin. In both traditional and commercial doenjangs, genistein content ranged from 370 to 1,510 mg/kg, however, significant amounts of genistin also existed at the level of 190 to 350 mg/kg. After treating with corn β-glucosidase, over 84% of genistin in doenjang was converted to genistein. However, physiochemical characteristics such as pH, viscosity, 2-thiobarbituric acid (TBA) value, and color were not changed significantly after corn β-glucosidase treatments. Therefore, this study shows that the improved doenjang with the increased genistein content can be produced using corn β-glucosidase.

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Isoflavone extraction
  HPLC analysis
  Physicochemical analysis
 Results and Discussion
  Analysis of genistin and genistein in doenjang by HPLC
  Conversion of genistin to genistein by treatments withcorn β-glucosidase
  Physicochemical characteristics of doenjang treatedwith corn β-glucosidase
 References

키워드

저자

• Jee-Hwan Oh [ Department of Foods and Nutrition, Kookmin University ]
• Joo-Won Suh [ Division of Biological Science and Bioinformatics, Myongji University ]
• Jin-Yong Kim [ Division of Biological Science and Bioinformatics, Myongji University ]
• Inhyung Lee [ Department of Foods and Nutrition, Kookmin University, ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664