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KMID : 0525619970020030079
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1997 Volume.2 No. 3 p.79 ~ p.85
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Function and Safety of the Chitins in Fermented Toha-jeod ( Park 1 )
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박원기/Park WK
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Abstract
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Toha-jeod(salted and fermented Toha shrimp) is a traditional fermented food in Korea. Toha-jeod was fermented with 15~23% table salt to live fresh Toha total weight. We investigated the functional components of Toha-jeod during fermentation. It was prospected that high polymer chitin of Toha shell was hydrolyzed by chitinase and low molecular chitin oligosaccharides were produced. In this study, Toha-jeod was manufactured by seven groups(Table 1). After these seven groups were refrigerated at 4±1℃, they were sampled at intervals of three months and analyzed the viscosity and dispersion of chitin molecular weight in each experimental group. During nine months of fermentation, low molecular chitin oligosaccharides were formed in each sample. 24.71% chitin oligosaccharides(M.W. 823 ~ 1789) were created in the high salt group containing 2% wheat bran and 66.30% chitin oligosaccharides(M.W. 1436 ~ 1879)were created in conventional soy sauce group(Table 2, 3).
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KEYWORD
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