The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in the Physicochemical Characteristics and the Antioxidative Activity of Cheonggukjang by Addition of Walnut

호두 첨가에 따른 청국장의 이화학적 특성 및 항산화능 변화

  • Park, Hwa-Young (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Ryu, Beom-Seok (Dept. of Food Science & Technology, Koera National University of Transportation) ;
  • Choi, Ung-Kyu (Dept. of Food Science & Technology, Koera National University of Transportation)
  • 박화영 (한국교통대학교 식품공학과) ;
  • 유범석 (한국교통대학교 식품공학과) ;
  • 최웅규 (한국교통대학교 식품공학과)
  • Received : 2015.09.11
  • Accepted : 2015.12.10
  • Published : 2015.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the changes in the physicochemical characteristics and antioxidant activity of cheonggukjang with the addition of walnuts. The pH of cheonggukjang did not change significantly with the addition of walnut. But the water content decreased significantly. Walnut addition to the soybean was expected to have a positive effect because the number of Bacillus subtilis was not reduced. The viscous substance content was significantly decreased when more than 20% of walnut was added to cheonggukjang. The addition of walnut made the color darker. The flavonoid and polyphenol content was sharply increased in proportion to the walnut addition and the DPPH radical scavenging activity of cheonggukjang also increased. Altogether, it was found that the addition of walnut had a positive influence on the cheonggukjang by increasing the antioxidant activity.

Keywords

References

  1. Anderson JW, Johnstone BM, Cook-Newell ME. 1995. Metaanalysis of the effects of soy protein intake on serum lipids. New Engl J Med 333:276-282 https://doi.org/10.1056/NEJM199508033330502
  2. Anesini C, Ferraro GE, Filip R. 2008. Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina. J Agric Food Chem 56:9225-9229 https://doi.org/10.1021/jf8022782
  3. Anna Pękal, Krystyna Pyrzynska. 2014. Evaluation of aluminium complexation reaction for flavonoid content assay. Food Analytical Methods 7:1776-1782 https://doi.org/10.1007/s12161-014-9814-x
  4. Bae KS, Hwang EC, Kwon CH, Kim SH, Choi CW. 2005. Antioxidant activity of extract from walnut (Juglans sinensis dode) and its protective effect on cell injury and lipid peroxidation in renal cortical slices. J Life Sci 15:106-111 https://doi.org/10.5352/JLS.2005.15.1.106
  5. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181:1199-1200 https://doi.org/10.1038/1811199a0
  6. Cho, YJ, Cha WS, Bok SK, Kim MU, Cheon SS, Choi UK. 2000. Production and separation of anti-hypertensive peptide during chunggugjang fermentation with Bacillus subtilis CH-1023. J Kor Soc Agr Chem Biotechnol 43:247-252
  7. Choi HS, Joo SJ, Yoon HS, Kim KS, Song IG, Min KB. 2007a. Quality characteristic of hwangki (Astragalus membranaceus) chungkukjang during fermentation. Korean J Food Preserv 14:356-363
  8. Choi SJ, Ko HM, Choi WS, Lee NH, Choi UK. 2014. Changes in sensory characteristics of cheonggukjang made with smoked soybeans. Korean J Food Nutr 27:280-286 https://doi.org/10.9799/ksfan.2014.27.2.280
  9. Choi UK, Kim MH, Lee NH, Jeong YS, Kwon OJ, Kim YC, Hwang YH. 2007b. The characteristics of cheonggukjang, a fermented soybean product, by the degree of germination of raw soybeans. Food Sci Biotechnol 16:734-739
  10. Coward L, Barnes NC, Setchell KDR, Barnes S. 1993. Genistein, daizein, and their-glucoside conjugates: Antitumor isoflavones in soybean foods from American and Asian diets. J Agr Food Chem 31:392-396
  11. Grundy SM. 1977. Treatment of hypercholesterolemia. Am J Clin Nutr 30:985-992 https://doi.org/10.1093/ajcn/30.6.985
  12. Ha SD. 1996. Evaluation of dry film method for isolation of microorganisms from foods. Korean J Appl Microbiol Biotechnol 24:178-184
  13. Heo S, Lee SK, Joo HK. 1998. Isolation and identification of fibrinolytic bacteria from Korean traditional cheonggukjang. Agric Chem Biotechnol 41:119-124
  14. Hong SW, Kim JY, Lee BK, Chung KS. 2006. The bacterial biological response modifier enriched chungkookjang fermentation. Kor J Food Sci Technol 38:548-553
  15. Hwang SH, Chung HS, Kim SD, Youn KS. 2004. Effect of Glycyrrhizia uralensis extract addition on the quality of cheonggukjang. J East Asian Soc Dietary Life 14:571-575
  16. Joo EY, Park CS. 2010. Antioxidative and fibrinolytic activity of extracts from soybean and chungkukjang (fermented soybeans) prepared from a black soybean cultivar. Korean J Food Preserv 17:874-880
  17. Kameda, Y, Ouhira S, Matsui K, Kanatomo S. 1974. Antitumor activity of Bacillus natto isolation characterization of surfactin in the culture medium of Bacillus natto KMD 2311. Chem Pharm Bull 22:938-944 https://doi.org/10.1248/cpb.22.938
  18. Kim JS. 1996. Current research trends on bioactive function of soybean. Korean Soybean Digest 13:17-24
  19. Kim MH, Kang WW, Lee NH, Kwon DJ, Kwon OJ, Chung YS, Hwang YH, Choi UK. 2007. Changes in quality characteristics of cheonggukjang made with germinated soybean. Korean J Food Sci Technol 39:676-680
  20. Kim WJ, Lee HY, Won MH, Yoo SH. 2005. Germination effect of soybean on its contents of isoflavones and oligosaccharides. Food Sci Biotechnol 14:498-502
  21. Ko HM, Choi SJ, Choi WS, Lee NH, Choi UK. 2014. Quality characteristics of cheonggukjang made with the smoked soybeans. Korean J Food Nutr 27:214-279
  22. Kwak CS, Kim MY, Kim SA, Lee MS. 2006. Cytotoxicity on human cancer cells and antitumorigenesis of cheonggukjang, a fermented soybean product, in DMBA-treated rats. Korean J Nutr 39:347-356
  23. Kwon HJ. 1999. Bioactive compounds of soybean and their activity in angiogenesis regulation. Korean Soybean Digest 16:63-68
  24. Lee BY, Kim DM, Kim KH. 1991. Physico-chemical properties of viscous substance extracted from chungkook-jang. Kor J Food Sci Technol 23:599-604
  25. Lee CH, Moon SY, Lee JC, Lee JY. 2004. Study on the antioxidant activity of soybean products extracts for application of animal products. Korean J Food Sci Ani Resour 24:405-410
  26. Lee JJ, Lee DS, Kim HB. 1999. Fermentation pattern of cheonggukjang and ganjang by Bacillus licheniformis B1. Korean J Microbiol 35:396-301
  27. Lee KH, Ryu SH, Lee YS, Kim YM, Moon GS. 2005a. Changes of antioxidative activity and related compounds on the chungkukjang preparation by adding drained boiling water. Korean J Food Cookery Sci 21:163-170
  28. Lee MY, Park SY, Jung KO, Park KY, Kim SD. 2005b. Quality and functional characteristics of cheonggukjang prepared with various Bacillus sp. isolated from traditional cheonggukjang. J Food Sci 70:191-196
  29. Nam HY, Min SG, Shin HC, Kim HY, Fukushima M, Han KH, Park WJ, Choi KD, Lee CH. 2005. The protective effects of isoflavone extracted from soybean paste in free radical initiator treated rats. Food Sci Biotechnol 14:586-592
  30. Park JH, Lee KW, Cho KD, Kim SS, Lee BH, Lee HJ, Han CK. 2011. Effects of Korean traditional cheonggukjang added with Job's tears on body weight gains and lipid metabolism in rats fed high-fat diet. J Korean Soc Food Sci Nutr 40:409-415 https://doi.org/10.3746/jkfn.2011.40.3.409
  31. Ryu BH. 1999. Antioxidative effect of flavonoids toward modification of human low density lipoprotein. Korean J Food Nutr 12:320-327
  32. Shepherd J, Packard CJ, Grundy SM, Yeshrun D, Grotto AM, Taunton OD. 1980. Effects of saturated and polyunsaturated fat diets on the chemical composition and metabolism of low density lipoproteins in man. J Lipid Res 21:91-99.
  33. Shon MY, Seo KI, Lee SW, Choi SH, Sung NJ. 2000. Biological activities of cheonggukjang prepared with black bean and changes in the phytoestrogen content during fermentation. Korean J Food Sci Technol 32:936-941
  34. Wang G, Kuan S, Fransis O, Ware G, Carman AS. 1990. A simplified HPLC method for the determination of phytoestrogens in soybean and its processed products. J Korean Agric Chem Biotechnol 38:185-190
  35. Yang JL, Lee SH, Song YS. 2003. Improving effect of powders of cooked soybean and cheonggukjang on blood pressure and lipid metabolism in spontaneously hypertensive rats. J Korean Soc Food Sci Nutr 32:899-905 https://doi.org/10.3746/jkfn.2003.32.6.899
  36. Yi MA, Kwon TW, Kim JS. 1997. Changes in isoflavone contents during maturation of soybean seed. J Food Sci Nutr 2:255-258

Cited by

  1. 호두 첨가가 양조간장의 지방산 조성에 미치는 영향 vol.30, pp.5, 2015, https://doi.org/10.9799/ksfan.2017.30.5.860
  2. 개암 첨가가 청국장의 품질과 항산화 활성에 미치는 영향 vol.30, pp.6, 2015, https://doi.org/10.9799/ksfan.2017.30.6.1229
  3. 헤이즐넛 첨가에 따른 청국장의 품질 특성 변화 vol.31, pp.6, 2015, https://doi.org/10.9799/ksfan.2018.31.6.926
  4. 장기숙성 한식간장의 숙성 기간별 품질 특성 비교 vol.32, pp.5, 2015, https://doi.org/10.9799/ksfan.2019.32.5.530