The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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In Vitro Digestibility and Amino Acid Score of Rhizopus oligosporus Fermented Productsby Domestic Soybean (Glycine max L.) Cultivars

국내산 콩 품종별 Rhizopus oligosporus 발효물의 단백질 소화율과 아미노산가

  • Hye-Young, Park (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Hyun-Joo, Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Jung Hyun, Seo (Dept. of Southern Area Crop Science, National Institute of Crop Science, RDA) ;
  • Hye Sun, Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Jiyoung, Park (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Eun-Yeong, Sim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Mi Jung, Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Hong-Sig, Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김현주 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 서정현 (농촌진흥청 국립식량과학원 남부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김홍식 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2022.10.11
  • Accepted : 2022.11.08
  • Published : 2022.12.31
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Abstract

In vitro digestibility and protein digestibility corrected amino acid scores (PDCAAS) were investigated to verify the availability of protein in various Rhizopus oligosporus fermented products of domestic soybean (Glycine max L.) cultivars. Danbaegkong (DBK), Daepung (DP), Daewonkong (DWK), Saedanbaek (SDB), Seonyu (SY), and Cheongja4ho (CJ4) were used as raw samples, which were fermented using commercially available Rhizopus oligosporus for 48 h. All cultivars showed increased crude protein content after fermentation. The crude protein content of DBK and SDB was significantly higher than that of the other samples (55.12% in DBK and 54.22% in SDB) (p<0.001). CJ4 had the highest alanine content of 28.88 mg/g (p<0.001), and no significant difference in cysteine content was detected among the cultivars. In most of the fermented samples, the in vitro digestibility was 0.9 or higher, indicating high protein in the fermented samples. However, it is considered that restrictions on digestion are low. In DWK, the amino acid content and PDCAAS, which together indicate protein quality, were 0.917 and 0.855, respectively, confirming that it was the best cultivar to provide the raw material for fermentation. In conclusion Rhizopus oligosporus fermented soybean products can be considered a prospective source of protein with high utility value.

Keywords

Acknowledgement

본 논문은 농촌진흥청 국립식량과학원 연구개발 과제(PJ01608903)의 지원으로 이루어진 것임.

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