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KMID : 0903519850280040226
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1985 Volume.28 No. 4 p.226 ~ p.232
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Changes in lipid and Fatty Acid Composition in Korean Native Meju during Fermentation
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최춘언/Choi, Chun Un
안봉전/최청/손양도/손규목/An, Bong Jeun/Choi, Cheong/Son, Yang Don/Son, Gu Mok
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Abstract
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Changes in lipid and fatty acid composition in Korean native Meju were investigated at one week interval over 6 weeks of fermentation. For the systematically, salicic acid column chromatography and gas liquid chromatography were used. Following results were obtained.
1. The lipid fraction obtained from the soaked soybean and the cooked soybean were mainly composed of 72.47∼92.35% of neutral lipid, phospholipid and glycolipid were 4.64% and 4.88%, respectively. During fermentation period, lipid content decreased to 80.59%, but glycolipid and phospholipid contents increased.
2. The triglyceride contents of nonpolar lipids prepared from the cooked soybean and the soaked soybean was 89.66% and 87.83% respectively. Free fatty acid, diglyceride and sterol contents increased during fermentation, whereas triglyceride content decreased.
3. Lipids extracted from the soaked soybean and the cooked soybean were composed of 54.58% linoleic acid, 22∼20% oleic acid, 10∼12% palmitic acid and 3∼5% stearic acid.
4. During the Korean native Meju fermentation in palmitic acid decreased from the second week and stearic acid through 3rd∼4th week. Oleic acid and linoleic acid content decreased gradually, but linolenic acid content increased.
5. During the fermentation, myristic acid content of glycolipid fraction increased. Lipase activity reached to the maximum at the 3rd week.
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