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KMID : 0380620080400030251
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.251 ~ p.256
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Chemistry/Analysis : Changes in Enzymatic Activities during Eoyukjang Fermentation
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Ham Soo-Nam
Kim Sang-Woo
Lee Jae-Hwan
Chang Pahn-Shick
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Abstract
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Eoyukjang is a traditional sauce-type of Korean food that is similar to a soybean sauce made from fermented soybeans, and it is produced from a fermented mixture of sea foods, meats, and meju (soybean paste). This study examined periodical changes in the enzymatic activities of α-amylase, esterase, β-glucosidase, protease, lipase, and lipoxygenase within the culture broth and solids of eoyukjang during 1 year of fermentation. The eoyukjang solids had 234-532% higher protein content than the culture broth. The specific activities of α-amylase, esterase, β-glucosidase, and protease increased in both the culture broth and solids. Particularly, in the culture broth, αamylase, esterase, β-glucosidase, and protease activities rapidly increased (3- to 8-fold) until 10 months of fermentation, and then drastically decreased. However, the activities of lipase and lipoxygenase in both the culture broth and solids were less than 0.05 unit/mg of protein, respectively, throughout fermentation; thus, their activity levels were low and changed little over the 12 months. Overall, while the solids had higher protein content than the culture broth, the broth had greater enzyme activity levels during eoyukjang preparation.
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KEYWORD
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eoyukjang, traditional Korean food, enzyme activities
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