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KMID : 1134820070360020137
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 2 p.137 ~ p.142
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Studies on Physiological and Functional Properties of Su sijang, Fermented Soybean Paste
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Ryu Bog-Mi
Kuniko Sugiyama
Kim Jung-Suk
Park Min-Hee
Moon Gap-Soon
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Abstract
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This study was carried out to observe the antioxidant and angiotensin converting enzyme (ACE) inhibitory activity of susijang (Korean traditional fermented soy food). The antioxidant activity of susijang was measured by using TEAC (trolox equivalent antioxidant capacity) assay. In addition contents of isoflavones, phenolic acids and amino acids were determined. TEAC values of chungkukjang and susijang were significantly higher than those of yellow soybean (p<0.05). The contents of isoflavones (genistein, daidzein) were found to be significantly higher in chungkukjang and susijang than yellow soybean. The susijang showed high content of free amino acids and phenolic acids. ACE inhibitory activity of susijang was significantly higher than those of chungkukjang and yellow soybean, particularly of 70% ethanol extract.
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KEYWORD
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susijang, soy fermentation food, isoflavones, angiotensin converting enzyme
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