Journal of agriculture & life science (농업생명과학연구)

Institute of Agriculture & Life Science, Gyeongsang National University (경상대학교 농업생명과학연구원)
권호 표지

Physicochemical Characteristics and Antioxidant Activity of Kanjang made from Soybean Cultivars Lacking Lipoxygenase and Kunitz Trypsin Inhibitor Protein

Lipoxygenase와 Kunitz Trypsin Inhibitor 단백질 결핍콩으로 제조한 간장의 이화학적 특성 및 항산화 활성

  • Hwang, Cho-Rong (Namhae Garlic Research Institute) ;
  • Lee, Soo-Jung (Dept. of Food Science and Nutrition(Insti. of Agric. & Life Sci.), Gyeongsang National Univ.) ;
  • Kang, Jae-Ran (Dept. of Food Science and Nutrition(Insti. of Agric. & Life Sci.), Gyeongsang National Univ.) ;
  • Kwon, Min-Hye (Dept. of Food Science and Nutrition(Insti. of Agric. & Life Sci.), Gyeongsang National Univ.) ;
  • Kwon, Hyo-Jin (Dept. of Food Science and Nutrition(Insti. of Agric. & Life Sci.), Gyeongsang National Univ.) ;
  • Chung, Jong-Il (Dept. of Agronomy(Insti. of Agric. & Life Sci.), Gyeongsang National Univ.) ;
  • Sung, Nak-Ju (Dept. of Food Science and Nutrition(Insti. of Agric. & Life Sci.), Gyeongsang National Univ.)
  • 황초롱 ((재)남해마늘연구소) ;
  • 이수정 (경상대학교 식품영양학과(농업생명과학연구원)) ;
  • 강재란 (경상대학교 식품영양학과(농업생명과학연구원)) ;
  • 권민혜 (경상대학교 식품영양학과(농업생명과학연구원)) ;
  • 권효진 (경상대학교 식품영양학과(농업생명과학연구원)) ;
  • 정종일 (경상대학교 농학과(농업생명과학연구원)) ;
  • 성낙주 (경상대학교 식품영양학과(농업생명과학연구원))
  • Received : 2012.09.10
  • Accepted : 2012.10.25
  • Published : 2012.10.31
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Abstract

In order to evaluate suitability by processing for non-GM soybean cultivars such as Gaechuck#2, Jinyangkong and CJ#1 lacking lipoxygenase (LOX) and kunitz trypsin inhibitor (KTI) protein, physicochemical characteristics and antioxidant activity of Kanjang made from above soybean were compared to Kanjang made from a conventional cultivar (Taekwangkong). Proximate compositions of soybeans were similar for the 4 kinds cultivars. Total phenol and flavonoid contents were significantly higher in cultivars lacking LOX and KTI protein than the Taekwangkong. In Kanjang, contents of total and reducing sugar were higher in Taekwangkong Kanjang than Kanjang from made cultivars lacking LOX and KTI protein. Contents of total and amino type nitrogen were the highest in the Jinyangkong Kanjang. Mineral contents were higher in the Jinyangkong and CJ#1 Kanjangs, amino acid contents were higher in the Kanjang made from 3 cultivars lacking LOX and KTI protein than the Taekwangkong. Taste of the Jinyangkong Kanjang with higher sweety and savory was also found to be superior to that of others in overall acceptability evaluation. Total phenol and flavonoid contents in Kanjang were significantly higher in the Kanjang made from cultivars lacking LOX and KTI protein than the Taekwangkong. Radical scavenging activity of Kanjang was increased in the total phenol contents dependent on. Reducing power by ferric-reducing antioxidant potential (FRAP) was significantly higher the Kanjang made from Gaechuck#2 and CJ#1 than the Taekwangkong. $Fe^{2+}$ chelating activity was higher in Taekwangkong Kanjang than the other cultivars, but its activity was similar to Jinyangkong Kanjang. Therefore, higher nutritional composition, total phenol and flavonoids contents and antioxidant activity in the Kanjang made from soybean cultivars lacking LOX and KTI protein might be provide better benefit for manufacture of another their products.

Lipoxygenase(LOX)와 kunitz trypsin inhibitor(KTI) 단백질이 결핍된 non-GM콩(개척#2, 진양콩 및 CJ#1)의 가공적성을 알아보기 위하여 일반콩(태광콩)을 대조로 하여 간장을 제조하여 이화학적 특성 및 항산화 활성을 비교하였다. 원료콩의 일반성분은 시료간에 비슷한 조성을 보였으나, 총 페놀 및 플라보노이드 함량은 태광콩에 비해 LOX와 KTI 단백질 결핍콩에서 유의적으로 높았다. 간장 중 총당 및 환원당 함량은 태광콩 간장이 가장 높았으며, 총 질소 및 아미노태 질소 함량은 진양콩 간장이 가장 높았다. 무기물은 진양콩 및 CJ#1 간장, 아미노산은 3종의 LOX 및 KTI 단백질 결핍콩 간장이 태광콩 간장에 비해 높은 함량이었다. 간장의 갈색도는 진양콩 간장이 가장 높았으며, 황색도는 진양콩 간장이 태광콩 간장과 비슷한 수준이었다. 간장의 종합적인 기호도는 단맛과 구수한 맛이 높았던 진양콩 간장의 점수가 가장 높았다. 간장의 총 페놀 및 플라보노이드 함량은 LOX와 KTI 단백질 결핍콩 간장이 태광콩 간장에 비해 유의적으로 높았다. ABTS 및 DPPH 라디칼 소거활성은 총 페놀 함량에 의존적이었으며, FRAP법에 의한 환원력은 개척#2 및 CJ#1 간장이 태광콩에 비해 유의적으로 높았으며, $Fe^{2+}$ 킬레이트 활성은 태광콩 간장이 여타 간장의 활성에 비해 높았으나, 진양콩 간장과 비슷한 수준이었다. 따라서 LOX와 KTI 단백질 결핍콩으로 제조한 간장은 일반콩 간장에 비해 영양적 성분 및 항산화 활성이 높아 기능성 가공식품 소재로써 활용 가능성이 있는 것으로 판단된다.

Keywords

Acknowledgement

Supported by : 농림수산식품부

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