Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics and Angiotensin Converting Enzyme Inhibitory Activity of Doenjang Prepared with Bacillus subtilis SS103

Bacillus subtilis SS103으로 제조한 된장의 품질 특성 및 Angiotensin 전환효소 저해 활성

  • Hong, Ji-Soo (Dept. of Food and Nutrition, Yeungnam University) ;
  • Park, Jyung-Rweng (Dept. of Food and Nutrition, Yeungnam University) ;
  • Jeon, Jeong-Ryae (Dept. of Food and Nutrition, Yeungnam University) ;
  • Cha, Myung-Hwa (Dept. of Hotel Restaurant Management and Dietetics, Kansas State University) ;
  • Kim, Jean (Dept. of Hotel Culinary Arts, Saekyung College) ;
  • Kim, Jung-Hee (Dept. of Food and Beverage, Kyungdong College of Techno-Information)
  • 홍지수 (영남대학교 생활과학부 식품영양학 전공) ;
  • 박정륭 (영남대학교 생활과학부 식품영양학 전공) ;
  • 전정례 (영남대학교 생활과학부 식품영양학 전공) ;
  • 차명화 (캔사스대학교 호텔경영 및 영양학과) ;
  • 김진 (세경대학 호텔외식조리과) ;
  • 김정희 (동정보대학 식음료조리과)
  • Published : 2004.08.01
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Abstract

Three different doengjang(fermented soybean paste) were prepared by using B. subtilis SS103 with high angiotensin converting enzyme(ACE) inhibitory activity, Asp. oryzae and mixed culture of two organisms, respectively. Quality characteristics and the inhibitory activity were compared. $\beta$-Amylase activity rapidly increased during 30 days of fermentation, but lower activity was found in doenjang prepared with B. subtilis. However, $\alpha$-Galactosidase activity decreased for 15 days of fermentation and little activity was observed after that fermentation period. Protease production tended to increase during the fermentation. High protease activity was found only in doengjang prepared with Asp. oryzae, but the doengjang prepared with B. subtilis SS103 showed very low activity. Total isoflavone content at 90 day fermentation was the highest in doengjang prepared with mixture of Asp. oryzae and B. subtilis. ACE inhibitory activity increased during the fermentation period. The highest activity was found in doengjang made with mixture of Asp. oryzae and B. subtilis. Sensory evaluation on doengjang itself and its soup indicated that doengjang made with mixture of Asp. oryzae and B. subtilis showed higher acceptability on taste, flavor and color than those prepared with only Asp. oryzae or B. subtilis, respectively.

Keywords

References

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