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KMID : 0903520060490010007
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 1 p.7 ~ p.14
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Quality Properties of Soybean Pastes Made from Meju with Mold Producing Protease Isolated from Traditional Meju
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Kim Jong-Ho
Yoo Ji-Soo
Lee Chi-Ho
Kim Soo-Young
Lee Si-Kyung
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Abstract
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This study was carried out to examine the quality characteristics of soybean pastes made of Meju with mold-producing protease isolated from traditional Meju. The changes in moisture content, enzyme activity (amylase, protease, lipase), reducing sugar, amino-type nitrogen contents and antioxidant activity were investigated during the aging period. The moisture contents decreased gradually with time. Amylase activity decreased during the aging period while protease and lipase activities increased until 30-45 days of aging, but decreased thereafter. Especially protease activity in soybean paste with mold was greater than that in the control. Amino-type nitrogen and ammoniacal nitrogen contents increased, but reducing sugar contents decreased with time. Amino-type nitrogen contents were greater in soybean paste made of Meju with isolated mold than those in the control. Antioxidative activity was also confirmed in soybean paste.
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KEYWORD
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soybean paste, enzyme activity, mold
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