Studies on the Amino Acid Composition of Korean Fermented Soybean Meju Products and the Evaluation of the Protein Quality

장류제품의 아미노산 조성과 그 단백질 품질평가에 관한 연구

  • Lee, Cherl-Ho (Department of Food Preservation, The Royal Veterinary and Agriculture University)
  • 이철호 (덴마크왕립농과대학, 식품저장학교실)
  • Published : 1973.12.28


This study analyses and compares the amino acid composition and available lysine content between Korean fermented soybean Meju and its products as well as home-made and commercially made products. The protein quality of the products was evaluated by the result, and the biological value of the proteins was estimated by using the regression equation for chemical score to biological value as calculated by B.O. Eggum. The amino-N content of soybean is found to be 85% of the total nitrogen content and is reduced to approximately 75% in the fermented products except home-made soysauce, where as the content of ammonia-N and other N-compounds is increased. The difference in protein quality between home-made and commercially made products is not found to be significant. The protein quality of soybean is not damaged greatly in the making of Meju but is seriously damaged during the long periods of ripening. After the ripening the chemical score of the products' protein is reduced to approximately one half of the original soybean protein and the available lysine content to $1/3{\sim}1/2$.