한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제25권1호
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  • Pages.142-148
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  • 2012
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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국내 시판된장 및 재래된장의 품질 및 항산화 특성

Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in Korea

  • 안준배 (서원대학교 외식산업학과) ;
  • 박진아 (서원대학교 외식산업학과) ;
  • 조혜지 (충북대학교 식품공학과) ;
  • 우인혜 (충북대학교 식품공학과) ;
  • 이상화 (서원대학교 식품영양학과) ;
  • 장금일 (충북대학교 식품공학과)
  • Ahn, Jun-Bae (Dept. of Food Service Industry, Seowon University) ;
  • Park, Jin-A (Dept. of Food Service Industry, Seowon University) ;
  • Jo, Hye-Ji (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Woo, In-Hye (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Sang-Hwa (Dept. of Food and Nutrition, Seowon University) ;
  • Jang, Keum-Il (Dept. of Food Science and Technology, Chungbuk National University)
  • 투고 : 2012.02.13
  • 심사 : 2012.03.11
  • 발행 : 2012.03.31
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초록

본 연구에서는 국내의 다양한 지역에서 판매 중인 22가지의 시판 된장을 구입하여 품질특성과 항산화 효과를 비교하고자 하였다. 먼저 pH, 염농도, 당도는 각각 4.61~6.36, 0.90~1.00 및 0.97~1.10%의 범위를 나타내었다. pH의 경우, 전남 지역의 된장이 가장 높게 나타났으며, 염도와 당도의 경우, 유의적인 차이는 나타나지 않았다(p>0.05). 된장 색도의 경우 L, a 및 b 값은 각각 52.92~55.00, 0.03~0.62 및 -0.74~2.70의 범위로 다양하게 나타났다. 총 폴리페놀 함량은 18.71~25.78 mg GAE/$m{\ell}$, DPPH 및 ABTS 라디칼 소거능은 각각 6.43~14.38 및 2.46~7.08 mg AE/$m{\ell}$를 나타내었다. 총 폴리페놀 함량은 경남 지역의 된장이 가장 높게 나타난 반면, 경북 지역의 된장이 가장 낮은 함량을 나타내었다. 그리고 DPPH 라디칼 소거능은 전남 지역의 된장이 가장 높은 활성을 나타내었고, 강원지역의 된장이 낮은 활성을 나타내었으며, ABTS 라디칼 소거능은 경기 지역과 경북 지역의 된장이 낮은 활성을 나타내었다. 이는 지역별 된장을 제조하기 위한 방법과 대두의 종류와 전분질 함량 그리고 된장의 발효조건 및 숙성기간의 차이 때문이라고 생각되며, 된장의 품질 및 기능성 향상을 위해 그리고 된장의 표준화를 위해 각각의 차이점에 대한 적절한 조건이 제시되어야 한다.

This study compared the quality and antioxidant characteristics of commercial and traditional Doenjangs from various regions of Korea. The pH, salinity, and brix degree of the samples tested ranged from 4.61~6.36, 0.90~1.00% and 0.97~1.10 $^{\circ}Bx$, respectively. The pH was highest for Doenjang made in the Jeonnam region. No significant differences in the salinity or brix degree of Doenjang from different regions of Korea were found(p>0.05). The L, a, and b-values for color of the Doenjang samples ranged from 52.92~55.00, 0.03~0.62 and -0.74~2.70, respectively. The total polyphenol content(TPC) ranged from 18.71~25.78 mg GAE/$m{\ell}$, and the 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2-azinobis(3-ethyl benzothiazoline)-6-sulfonic acid(ABTS) radical scavenging activities ranged from 6.43~14.38 and 2.46~7.08 mg AE/$m{\ell}$, respectively. The TPC was highest for Doenjang from Gyeongnam, while that from Gyeongbuk had the lowest content. The DPPH radical scavenging activity was highest for Doenjang from Jeonnam and lowest for Doenjang from Gangwon. The ABTS radical scavenging activities for Doenjang from Gyeonggi and Gyeongbuk were lower in comparison to samples from other regions. Consequently these results should provide better information for standardizing and improving the quality and functional activity of commercial Doenjang in Korea.

키워드

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