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KMID : 1134820060350081025
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 8 p.1025 ~ p.1030
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Changes of Quality and Physiological Functionality during the Fermentation of Doenjangs Made by Isolated Nuruk Mold and Commercial Nuruk Mold
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No Jae-Duck
Lee Dae-Hyung
Lee Dae-Hyoung
Choi Shin-Yang
Kim Na-Mi
Lee Jong-Soo
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Abstract
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In other to develop new functional doenjangs, two types of the isolated nuruk doenjangs were prepared with protease and amylase-producing Aspergillus oryzae D-2 and antihyperlipidemia Bacillus subtilis LK-12 and then changes of its quality and physiological functionalities were investigated during 2 months of fermentation and compared with those of the commercial nuruk doenjangs made by commercial Aspergillus oryzae and antihyperlipidemia Bacillus subtilis LK-12. α-Amylase activity of the isolated nuruk doenjangs during fermentation were decreased slightly, whereas proteases activities were increased significantly to 1.8～2.8 Unit per mL after 1 month of fermentation. These α?amylase activities and proteases activities were similar with those of the commercial nuruk doenjangs. Amino?nitrogen content and reducing sugar content of the doenjangs after 2 months of fermentation were approximate 1.63～1.72 ㎎% and 0.77～0.81%, respectively. Antihypertensive angiotensin-Ⅰ converting enzyme inhibitory activities of the isolated nuruk doenjangs were slightly decreased from 85.6～87.2% to 84.0～85.1% after 2 months of fermentation and the commercial nuruk doenjangs were also significantly decreased from 85.7～88.0% to 69.1～79.7%, lower than the isolated nuruk doenjangs. Fibrinolytic activity and HMG-CoA reductase inhibitory activity of the isolated nuruk doenjangs were very low and it were also similar with those of the commercial nuruk doenjangs. Antioxidant activity of the isolated nuruk doenjangs were showed 17～22%, lower than that of the commercial nuruk doenjangs (22～26%).
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KEYWORD
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quality, functional doenjang, physiological functionality, fermentation
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