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KMID : 0665220110240010124
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 1 p.124 ~ p.131
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Changes in Components and Peptides during Fermentation of Cheonggookjang
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Aun Yong-Geun
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Abstract
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We analyzed content and peptides in order to investigate the productivity from Cheonggookjang(fast-fermented soybean paste), fermenting it for 180 hours at . Results showed that pH was 7.07 at the start and became 7.41 in 24 hours, it eventually increased to 8.63 after 180 hours. Acidity was 0.2 in 12 hours, 0.5 in 12 hours, and then remained on 0.1 thereafter. Total sugar was 1.54 mg/ at the start, but it gradually decreased to 0.76 mg/ after the lapse of 48 hours, and 1.0 mg/ in 120 hours, and finally 0.8 mg/ in 180 hours. Reducing sugar was 0.14 mg/ at the start, and 0.88 mg/ after the lapse of 24 hours, 0.64 mg/ in 48 hours, 0.26 mg/ in 72 hours, and showed no definite change untill 180 hours. The amount of free amino acid was at the start, and after the lapse of 72 hours, in 120 hours, and then it rapidly decreased to after180 hours. Absorbance of soluble protein and peptide at 280 nm was 12.4 in 48 hours, 31.12 in 120 hours, and 31.12 in 180 hours. HPLC revealed that in the fermentation process, large molecular proteins are hydrolyzed into small peptides and amino acids, and after the lapse of 48 hours the pattern became almost the same. The protease activity of Cheonggookjang was 0.011 unit/ after the lapse of 36 hours and then it decreased. The result shows as Cheonggookjang started its deamination of amino acid in 100 hours, it is desirable to produce peptide within 100 hours of its fermentation.
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KEYWORD
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Cheonggookang fermentation, acid, sugar, protein, peptides, amino acid, protease
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