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KMID : 1134819960250050791
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 5 p.791 ~ p.795
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Formation of Chitin Oligosaccharides during Fermentation of Toha - jeot(Salt - fermented Toha Shrimp)
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Park Won-Ki
Park Young-Hee
Kim Hee-Kyung
Park Bok-Hee
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Abstract
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Toha-jeot(salt-fermented Toha shrimp) is a traditional fermented food in Korea. Toha-jeot is fermented for 90 days at 4±1℃ with 20%(w/w) salt per live Toha shrimp. We expect that the high polymer chitin of Toha shell will be hydrolyzed by chitinase during the fermentation of Toha-jeot and that the low molecular weight of chitin oligosaccharides will be produced. We experimented 7 samples which were taken at the interval of 15 days during the total 90 days of fermentation. We also measured molecular weight of Toha-chitin, viscosity and molecular weight distribution of chitin during fermentation of Toha-jeot. The decrease of viscosity and average molecular weight of chitin were observed as fermentation proceeds. Chitin oligosaccharide with 10³ molecular weight was low until 60 days fermentation. However, chitin oligosaccharide with 10³ molecular weight was high after 75 days fermentation. And chitin oligosaccharide with 10² molecular weight were observed after fermenting Toha for 75 days and 90 days, but chitin oligosaccharide with 10² molecular weight did not appear up to 60 days of fermentation.
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KEYWORD
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Toha-jeot, chitin oligosaccharides
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