한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제34권6호
  • /
  • Pages.904-909
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  • 2005
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Bacillus firmus NA-1 균주를 이용한 비지로부터 혈전분해능효소 및 펩타이드 생산

Production of Fibrinolytic Enzyme and Peptides from Alkaline Fermentation of Soybean Curd Residue by Bacillus firmus NA-1

  • 오수명 (계명대학교 식품가공학과) ;
  • 서지현 (계명대학교 식품가공학과) ;
  • 이삼빈 (계명대학교 식품가공학과)
  • Oh, Soo-Myung (Dept. of Food Science and Technology, Keimyung University) ;
  • Seo, Ji-Hyun (Dept. of Food Science and Technology, Keimyung University) ;
  • Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University)
  • 발행 : 2005.07.01
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초록

일본 청국장에서 분리된 Bacillus firmus NA-1를 이용하여 비지의 수분함량, 생대두미세분말첨가 및 발효시간에 따른 비지 발효물의 혈전용해효소, 점질물, 펩타이드생산 및 풍미 개선 효과를 알아보았다. 비살균 D-비지는 30시간 이상부터 청국장 발효가 진행되는 반면, 살균 D-비지는 18시간부터 고초균 발효에 의하여 pH가 증가하였으며 혈전분해효소, 펩타이드 함량이 비살균 D-비지보다 높은 값을 보였다 P-비지의 경우는 18시간 발효시에 가장 높은 pH, tyrisone 함량과 혈전용해효소활성을 나타냈다. 또한 P-비지를 건조하여 초기수분함량을 $60\%$로 낮추었을 때 발효비지물의 펩타이드 함량과 혈전용해분해효소활성이 증가하였다. p-비지에 전지활성 생대두미세분말을 $10\%$수준으로 첨가함으로써 혈전분해효소 및 펩타이드 함량이 증가되는 효과를 보였으며, 점질물의 생성에 따른 점조도 값의 증가를 나타내었다. 특히, 콩미세분말을 $20\%$ 수준으로 첨가하여 발효시킨 비지는 고유한 청국장의 풍미를 나타내었으며, 건조시킨 발효비지물의 조단백질함량은 $27.3\%$를 나타내었다. 따라서 비지의 고초균 발효시에 전지활성 생대두미세분말의 첨가는 비지의 초기수분함량을 낮추면서, 고초균 발효의 촉진을 통한 콩 펩타이드 및 혈전용해효소의 증가, 점질물 생산, 풍미 개선을 비롯하여 발효비지의 단백질 보강이 가능하였다.

To produce functional food ingredient from the soybean curd residue (SCR), alkaline fermentation was performed with SCR from cold processed (D-SCR) or hot processed (P-SCR) tofu. The solid- state fermentation was performed by Bacillus firmus NA-1 at $42^{\circ}C$. The fermentation of heat-treated D- SCR resulted in higher production of peptides and fibrinolytic enzyme compared with D-SCR without heating. The P-SCR showed higher production of peptides, fibrinolytic enzyme, indicating alkaline pH after fermentation for 18 hr. When the moisture content of P-SCR was reduced to $60\%$, the production of peptides and fibrinolytic enzyme were enhanced. The P-SCR fortified with $10\%$ MFS (micronized full-fat soy flour) showed higher fibrinolytic enzyme activity and consistency index by fermentation of Bacillus firmus NA-1 Furthermore, the P- SCR fortified with $20\%$ MFS indicated relatively higher peptide content, fibrinolytic enzyme activity and enhanced flavor. By increasing the addition of MFS, the peptide content of fermented P-SCR was increased significantly, but fibrinolytic enzyme was slightly decreased.

키워드

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피인용 문헌

  1. Quality Properties of Gelling Product prepared from Soybean Curd Residue with Addition of Gums vol.26, pp.3, 2013, https://doi.org/10.9799/ksfan.2013.26.3.428
  2. Bacillus firmus NA-1 균주와 Bacillus subtilis G7-D 균주를 이용한 발효비지의 기능성 vol.35, pp.1, 2005, https://doi.org/10.3746/jkfn.2006.35.1.115
  3. 고초균에 의한 비지 발효물을 첨가한 쿠키의 품질특성 연구 vol.36, pp.8, 2005, https://doi.org/10.3746/jkfn.2007.36.8.1070
  4. Fibrinolytic and ACE Inhibitory Activity of Nattokinase Extracted from Bacillus subtilis VITMS 2: A Strain Isolated from Fermented Milk of Vigna unguiculata vol.40, pp.6, 2005, https://doi.org/10.1007/s10930-021-10023-8