• 한국식품조리과학회지
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• 제29권5호
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• pp.525-531
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• 2013

Nutritional components and quality characteristics of drained soybean boiling water(DBW), which is discarded in the mass production of fermented soy foods, were compared with raw soybean(Control) and Cheonggukjang(CGJ) to provide the basic data for its recycle. The contents of moisture, crude protein, crude lipid and crude ash of DBW were shown as 87%, 2.2%, 0.15% and 1.42%, respectively. Decreased total amino acid of 1,677.8 mg/100g in DBW was comparable with 29,051.1 mg/100g in control, however, there was no great difference in the proportion of essential amino acid to the total. While the total sugar contents were decreased in both DBW and CGJ with 8.39% and 7.17% each from the control of 11.50%, the reducing sugars were increased with higher amount of 6.44% in CGJ and 8.30% in DBW than 5.60% in control. pH of DBW was lower than both of the control and CGJ. Hunter's color values revealed the increase of redness(a value) and yellowness(b value) of DBW and CGJ suggesting that Maillard reaction products were produced by the heating and fermentation process. Polyphenol compounds were highly abundant in CGJ of 0.74 tannic acid equivalent(mg/g) followed by similar low amounts of 0.33 and 0.29 tannic acid equivalent(mg/g) in DBW and control, respectively. Antioxidative activity determined by Electron Donating Ability(%) using DPPH radical showed that CGJ, of which polyphenols were the highest, has the strongest electron donating ability with the lowest $EC_{50}$ value of 5.91 mg/mL. DBW was much lower but similar with the control. From the above results the drained soybean boiling water was shown to have many nutritional and functional components as much as soybean, therefore, it could be a potent reusable food material.

• Asian-Australasian Journal of Animal Sciences
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• 제29권9호
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• pp.1287-1293
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• 2016

The objectives of this experiment was to evaluate the subsequent growth and organ weights, blood profiles and cecal microbiota of broiler chicks fed pre-starter diets containing fermented soybean meal products during early phase. A total of nine hundred 1-d-old chicks were randomly assigned into six groups with six replicates of 25 chicks each. The chicks were fed control pre-starter diet with dehulled soybean meal (SBM) or one of five experimental diets containing fermented SBM products (Bacillus fermented SBM [BF-SBM], yeast by product and Bacillus fermented SBM [YBF-SBM]; Lactobacillus fermented SBM 1 [LF-SBM 1]; Lactobacillus fermented SBM 2 [LF-SBM 2]) or soy protein concentrate (SPC) for 7 d after hatching, followed by 4 wk feeding of commercial diets without fermented SBMs or SPC. The fermented SBMs and SPC were substituted at the expense of dehulled SBM at 3% level on fresh weight basis. The body weight (BW) during the starter period was not affected by dietary treatments, but BW at 14 d onwards was significantly higher (p<0.05) in chicks that had been fed BF-SBM and YBF-SBM during the early phase compared with the control group. The feed intake during grower and finisher phases was not affected (p>0.05) by dietary treatments. During total rearing period, the daily weight gains in six groups were 52.0 (control), 57.7 (BF-SBM), 58.5 (YBF-SBM), 52.0 (LF-SBM 1), 56.7 (LF-SBM 2), and 53.3 g/d (SPC), respectively. The daily weight gain in chicks fed diet containing BF-SBM, YBF-SBM, and LF-SBM 2 were significantly higher values (p<0.001) than that of the control group. Chicks fed BF-SBM, YBF-SBM, and LF-SBM 2 had significantly lower (p<0.01) feed conversion ratio compared with the control group. There were no significant differences in the relative weight of various organs and blood profiles among groups. Cecal microbiota was altered by dietary treatments. At 35 d, chicks fed on the pre-starter diets containing BF-SBM and YBF-SBM had significantly increased (p<0.001) lactic acid bacteria, but lowered Coli-form bacteria in cecal contents compared with those fed the control diet. The number of Bacillus spp. was higher (p<0.001) in all groups except for LF-SBM 1 compared with control diet-fed chicks. At 7 d, jejunal villi were significantly lengthened (p<0.001) in chicks fed the fermented SBMs vs control diet. Collectively, the results indicate that feeding of fermented SBMs during early phase are beneficial to the subsequent growth performance in broiler chicks. BF-SBM and YBF-SBM showed superior overall growth performance as compared with unfermented SBM and SPC.

• 한국식품영양과학회지
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• 제17권2호
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• pp.136-143
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• 1988

발효단백질 중의 유리아미노산을 효과적으로 정량하기 위하여 정량방법(추출조건, 제단백(除蛋白) 및 발색법)에 따른 영향을 검토하였다. 낙농발효품의 수용성 유리아미노산은 $75^{\circ}C$, 40분, 대두발효품은 $40^{\circ}C$, 3시간에서 효과적으로 추출되었다. 여러 침전방법(95% ethanol 처리, $100^{\circ}C$, 3분 가열 및 1% picric acid phthaldialdehyde로 발색시켜 D.L.-lysine을 표준아미노산으로 삼아 정량, 계산하였을 때가 아미노산자동분석기에 의한 결과에 가장 접근하였으나 ethanol로 침전시킨 뒤 OPDA로 발색시킨 결과도 이와 유사하였다. TNBS(2,4,6-trinitrobenzensulfonic acid)에 의한 발색정량에는 ethanol 침전처리가 가장 효과적이었으나 종래의 동감법(銅監法)(copper salt method, Spies and Chamber, 1958.)에 의한 결과는 다른 비색정량 및 아미노산자동분석기에 의한 결과에 비하여 시료에 따른 과소의 차이가 심하였고 재현성이 결여되었다.

• Journal of Microbiology and Biotechnology
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• 제16권7호
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• pp.1053-1059
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• 2006

The effectiveness of a proteinaceous fibrous material formed during commercial fermentation of soy protein (PFSP) and cysteine addition were evaluated in order to improve on the properties of soy protein-based films. Nine types of films were prepared at pH 7, 9, and 11, with heat treatments at $70^{\circ}C\;and\;90^{\circ}C$ for 30 min, by casting 5% (w/w) PFSP aqueous solution, containing 2.25% (w/w) glycerol, on to polystyrene plates. The tensile strength (TS) of films ranged from 3.88 to 6.87 MPa. The highest puncture strength (PS) was observed with pH 7.0 films prepared from PFSP solution heated at $70^{\circ}C$ (P<0.05). Alkaline pH and temperature caused a decrease in both the TS and PS of the films. The thickness of films ranged from $58\;to\;74{\mu}m$. Water vapor permeabilities of the films decreased with increasing pH and temperature. To produce films from PFSP, pH value of 7.0 to 9.0 and heat treatment of $70^{\circ}C\;to\;90^{\circ}C$ were needed. A soluble nature of PFSP films in water might be useful for preparation of hot water-soluble pouches. Cysteine addition could be necessary to produce films with increased TS and enhanced barrier properties. The combination treatment that provided the best combination of barrier and mechanical properties was the PFSP film prepared at pH 7.0 with addition of 1% cysteine. The films were good oxygen barriers.

• Journal of Microbiology and Biotechnology
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• 제19권9호
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• pp.997-1004
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• 2009

Bacillus amyloliquefancies CH51 isolated from cheonggukjang, a traditional Korean fermented soy food, has strong fibrinolytic activity and produces several fibrinolytic enzymes. Among four different growth media, tryptic soy broth was the best in terms of supporting cell growth and fibrinolytic activity of this strain. A protein with fibrinolytic activity was partially purified from the culture supernatant by CM-Sephadex and Phenyl Sepharose column chromatographies. Tandem mass spectrometric analysis showed that this protein is a homolog of AprE from B. subtilis and it was accordingly named AprE51. The optimum pH and temperature for partially purified AprE51 activity were 6.0 and $45^{\circ}C$, respectively. A gene encoding AprE51, aprE51, was cloned from B. amyloliquefaciens CH51 genomic DNA. The aprE51 gene was overexpressed in heterologous B. subtilis strains deficient in fibrinolytic activity using an E. coli-Bacillus shuttle vector, pHY300PLK.

• Journal of Nutrition and Health
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• 제15권3호
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• pp.202-211
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• 1982

A modification of a microbiological assay of vitamin $B_{12}$ was made and used to determine the vita­min levels during kimchi fermentation. A cyanide-buffer solution of pH 6.0 replaced the metabisufite-buffer specified in the A.O.A.C. method. The vitamin $B_{12}$ activity was decreased by blending kimchi samples for 5 minutes and retained the activity by steaming for 10 minutes before blending. The alkali hydrolysis of kimchi at pH 12.0 for 30 minutes at $121^{\circ}C$ was sufficient to destroy the vitamin $B_{12}$ and permit the detection of analogs with the same assay organism. Vitamin $B_{12}$ reached a maximum of 47ng/100g during the fermentation of kimchi ${15}\;4^{\circ}C.$ Inoculation of the kimchi with Propionibacterium shermanii (ATCC 13673) increased the vitamin production to a maximum of 102ng/100g at 1 week of fermentation. Soy flour (0.5%) or beef extract (0.05%), which were regarded as protein sources, added to the inoculated kimchi further increased the vitamin $B_{12}$ activity to 197 and 203ng/100g.

• Journal of Animal Science and Technology
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• 제57권3호
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• pp.11.1-11.8
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• 2015

An experiment was conducted to evaluate apparent (AID) and standardized (SID) ileal digestibilities of crude protein (CP) and amino acids (AA) with 6 soybean products in weaning pigs. A total of 14 weaning barrows with an initial body weight of $6.54{\pm}0.34kg$ were fitted with T-cannula at the distal ileum and allotted to 7 diets containing various soybean products. The soybean products used in the experiment were conventional soybean meal (CSBM), SBM fermented by Aspergillus oryzae GB-107 (FSBMA), SBM fermented by Bacillus subtilis PP6 (FSBMB), UV sterilized SBM fermented by Bacillus subtilis PP6 (UVFSBMB), SBM containing Bacillus subtilis PP6 (PSBM), and soy protein concentrate (SPC). Six corn-based diets were used and each of soybean products was added. All diets contained 5.0 g/kg of chromic oxide as an indigestible indicator and an N-free diet was used to measure basal endogenous losses of CP and AAs. Ileal CP digestibility did not differ by different soybean products. However, SIDs of Ile, Phe and Val were improved in pigs fed the FSBMB, UVFSBMB and SPC diets and the pigs fed the FSBMA diet showed higher SIDs of Phe and Val compared with those fed the CSBM diet (P < 0.05). The FSBMB diet had higher SIDs in most AAs compared with the FSBMA diet (P < 0.05), and higher SIDs of Lys, Ala, Pro, Ser, and Tyr compared with PSBM diet (P < 0.05). However, there was no response of UV-sterilization on the FSBMB in the SIDs of AAs. These results suggest that SIDs of AAs could be improved by the supplementation of fermented soybean products in the diet for weaning pigs but fermentation with Bacillus subtilis is more efficient in improving ileal AA digestibility than that with Aspergillus oryzae. Furthermore, probiotics supplementation in the CSBM and UV-sterilization of the FSBMB had no effects on chemical composition and ileal AA digestibility.

• 한국식품저장유통학회지
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• 제25권1호
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• pp.7-18
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• 2018

본 연구는 발아된 고단백 콩(high protein soybeans, HPSs)으로부터 가바(GABA)와 비배당체 이소플라본(isoflavone aglycones)이 증가된 콩-분말 요구르트(SPY)를 제조하였다. 이를 위해 L. brevis로 발효 증자 고단백콩 발아체(FSHPS, 0-4 cm)를 72시간 발효하였다. 발효 고단백콩(FHPS), 0 cm 발효 증자 고단백콩 발아체(FSHPS-0), 1cm 발효 증자 고단백콩 발아체(FSHPS-1), 2cm 발효 증자 고단백콩 발아체(FSHPS-2) 및 4 cm 발효 증자 고단백콩 발아체(FSHPS-4)의 총 유리아미노산 함량은 각 79.53, 489.93, 877.55, 780.53 및 979.97 mg 이었다. 발효되지 않은 고단백콩 발아체(UFSHPS-1, 1 cm) 및 FSHPS-1의 글루탐산(GA) 및 GABA 함량이 각각 최고 100.31 mg/100 mL 및 101.60 mg/100 mL로 관찰되었다. 또한 FSHPS-1에서 가장 높은 DPPH(63.28%) 및 ABTS(73.28%) 라디칼 소거능을 보였다. 그러나 FSHPS-4에서 isoflavone aglycone 비율이 81.63%로 가장 높았다. 특히, FSHPS-1은 높은 가바 함량과 기능적 특성을 나타내어 두유 산업에 응용할 수 있을 것이다.

• Journal of Nutrition and Health
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• 제14권4호
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• pp.175-181
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• 1981

한국인의 기호에 맞고 양질의 단백질을 공급할 수 있는 대두 yogurt의 개발의 시도하였고, 그에 관련된 일련의 실험 결과를 다음과 같이 요약하였다. 1) 본 실험에 사용한 L. acidophilus, S. thermophilus, L. bulgaricus 세 균주는 모두 glucose galactose, lactose를 발효시켰다. 대두의 주요한 당인 sucrose는 L. acidophilus와 S. thermophilus에 의해 발효되었으나, L. bulgaricus는 sucrose를 이용하지 못하였다. 인체내에서 gas생성요인이 되는 raffinose와 melibiose 는 본 실험에 사용한 어느 균주에 의해서도 발효되지 못하였다. 2) 두유에서 유산군의 생육도를 조사한 결과 배양 초기에는 L. acidophilus가 가장 우수한 성장도를 보였으나, 배양 16시간 이후부터는 S. thermophilus도 비슷한 성장도를 현미경을 통해 혼합균주의 생육 정도를 관찰하였을 때 S. thermophilus가 대부분이었고, L. bulgaricus는 매우 드물었다. 배양 16시간 째에 L. bulgaricus를 제외한 모든 균주가 산도 0.6%, pH 4,6이 되도록 산을 생성하였고, 그 이후부터는 산도와 pH에 큰 변화를 보이지 않았다. 3) S. thermophilus를 사용하여 우유 yogurt, 두유 yogurt, 우유 두유 yogurt를 제조하여 관능 검사를 한 결과 냄새에서 두유 yogurt가 우유 yogurt 보다 떨어지는 것으로 나타났다. 색, 풍미, 질감 등 관능 검사의 총 점수는 세 제품에 있어서 유의적인 차이가 없는 것으로 나타났다. 관능 검사의 결과는 두유 yogurt가 새로은 식품으로 소개될 때 별 저항없이 받아들여질 것 으로 해석된다.

• Journal of Animal Science and Technology
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• 제49권6호
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• pp.745-752
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• 2007

본 시험은 복합효소제 함유 식물성단백질공급원이 포유모돈의 생산성, 영양소 소화율 및 돈유성상에 미치는 효과를 알아보고자 실시하였다. 모돈은 건강상태 및 산차를 고려하여 3처리, 처리당 10두씩 30두를 공시하였다. 사료는 1차로 분만 일주일 전부터 급여하고 2차로 분만 후부터 21일령 이유시까지 급여하였다. 시험설계는 1)CON(basal diet), 2)CGLT(included corn gluten) 및 3) FSPM(included fermented soy protein containing multienzyme)로 하였으며, 분만후 자돈은 모돈에 복당 10마리씩 균일하게 배치하였다. 포유모돈의 영양소 소화율에서는 질소 소화율에서 FSPM 처리구가 CON 처리구와 비교하여 유의적으로 높았다(P<0.05). 포유모돈의 혈중 요소태질소 함량에서는 종료시에 FSPM 처리구가 CGLT 처리구보다 유의적으로 높았으며(P<0.05) 변화량에 있어서는 FSPM 처리구가 CON 및 CGLT 처리구보다 유의적으로 높았다(P<0.05). 포유모돈의 모유내 지방 함량에서는 종료시에 FSPM 처리구가 CON 처리구보다 유의적으로 높았으며(P<0.05), 모유내 단백질 함량에서는 개시시에 FSPM 처리구가 CGLT 처리구와 비교하여 유의적으로 높았다(P<0.05). 포유모돈의 직장온도 변화에 있어서는 세 처리 모두 유사한 변화를 보였다. 포유자돈의 성장률에서는 종료시체중, 증체량 및 일당증체량에서 FSPM 처리구가 CON 처리구와 비교하여 유의적으로 높았으며(P<0.05) CGLT 처리구는 CON 처리구보다 높았으며 FSPM 처리구보다 낮았다.포유자돈에서의 설사발생에 있어서는 0~5일째에 CGLT 처리구에서 한 마리가 발생하였다. 본 시험결과 사료내 0.25% 복합효소제 함유 식물성단백질공급원의 급여는 포유모돈의 질소 소화율과 혈중 요소태질소 함량, 모유내 단백질과 지방 함량을 향상시켰으며 포유자돈의 증체량 또한 향상시켰다.