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KMID : 0380619910230050599
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 5 p.599 ~ p.604
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Physico - Chemical Properties of Viscous Substance Extracted from Chungkook - jang
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Abstract
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The physico-chemical properties of viscous substances extracted from chungkook fang were investigated. The crude protein content of the viscous substance was approximately 61% and 32% of the crude protein content was amino type nitrogen. The contents of glutamic acid in amino acids and potassium in minerals of viscous substances were more higher than those of raw soybean and chungkook fang. The viscosity of 5% viscous substance solution was higher than that of 15% sucrose solution. The transmittance of viscous substance solutions from Bacillus natto and Bacillus subtilis was lowest at pH 5.0, the absorbances were lowest at pH 5.5 and pH 4.0, respectively. The fibrinolytic activity of viscous substances by B. natto and B. subtilis was 0.438 and 0.163 unit/mg protein, respectively. Though viscous substances were heated for 5 min and 30 min at 100℃, 90% of and 45% the fibrinolytic activity was remained, respectively.
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