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KMID : 0380620100420020125
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 2 p.125 ~ p.129
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Isoflavone Distribution and β-Glucosidase Activity in Home-made and Factory-produced Doenjang
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Lee Seung-Wook
Park Yong-Woo
Chang Pahn-Shick
Lee Jae-Hwan
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Abstract
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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.
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KEYWORD
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doenjang, isoflavone, β-glucosidase activity, principal components analysis
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