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KMID : 1134820110400020327
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 2 p.327 ~ p.333
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Effect of Enzymatic Hydrolysis by Proteases on Antioxidant Activity of Chungkukjang
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Park Min-Kyung
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Abstract
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Chungkukjang and soybean powder were enzymatically hydrolyzed with 20, 100 and 500 mAU of 3 commercially available proteases (alcalase 2.4L, protamex and neutrase 0.8L) at 50℃ for 120 min. The degree of hydrolysis and antioxidant activities of hydrolysates were comparably evaluated. Alcalase and protamex yielded higher content of peptide compared to neutrase in both Chungkukjang and soybean powder hydrolyzed samples. Both Chungkukjang and soybean hydrolysates showed also greater increases of antioxidant activities compared to those prepared with neutrase. The rates of increment of DPPH, ABTS and hydroxyl radical scavenging activities were similar between Chungkukjang and soybean powder hydrolyzates. These results show that alcalase and protamex are not specific for Chungkukjang but enhance its antioxidant activity.
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KEYWORD
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Chungkukjang, soybean powder, alcalase, protamex, neutrase, peptide, antioxidant activity
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