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KMID : 0525720090140040173
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Journal of Chitin and Chitosan
2009 Volume.14 No. 4 p.173 ~ p.178
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Physicochemistry Property of Takju with Chito-oligosaccharides
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Kim Je-Jung
Jung Byung-Ok
Chung Suk-Jin
Seo Ju-Hee
Shin Min-Hee
Lee Keun-Bo
Park Sang-Soon
Son Tae-Il
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Abstract
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In the study, the physical chemistry of coarse liquor (takju) with chito-oligosaccharide(COS) were investigated by pH,
reducing sugar, alcohol production, acidity, total sugar, and DPPH free radical scavenging activity. After the fermentation, the lowest pH was 3.81 (T-1) and the highest was 4.23 (T-2). After the fermentation for T-4, the reducing sugar was also rapidly reduced at the second days and the distribution of reducing sugar showed a small change. After the fermentation, the lowest alcohol production was 11 (T-4) and the highest was 14 (T-1). The lowest acidity was 0.37 (T-2 and T-3) and the highest was 0.40 (T-1). The antioxidative effect of T-1, T-2, T-3, and T-4 showed 5.1%, 8.1%, 11.0%, and 11.5%, respectively. Accordingly, these results indicate that the role of chito-oligosaccharide in Takju.show good antioxidative activity.
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KEYWORD
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chitosan, coarse Liquor, Takju, fermentation, Saccharomycess cerevisiae
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