Studies on the Changes of Lipids during Soybean Koji Preparation for Daenjang Fermentation in Model System

된장 발효(醱酵) 중 콩 Koji 제조(製造)과정에 있어서 지질성분(脂質成分)의 변화(變化)에 관한 연구(硏究)

  • Lee, Sook-Hee (Dept. of Food & Nutrition, Busan National Univ.) ;
  • Cheigh, Hong-Sik (Food Chem. & Technol. Lab., Korea Advanced Institute of Science and Technol.) ;
  • Kim, Chang-Sik (Dept. of Food Technol., Dongguk Univ.)
  • 이숙희 (부산대학교 식품영양학과) ;
  • 최홍식 (한국과학기술원 식품화학연구실) ;
  • 김창식 (홍국대학교 식품공학과)
  • Published : 1982.12.30

Abstract

The studies are conducted on the changes of soybean lipids in terms of physicochemical characteristics, lipid classess and fatty acid composition during the fermentation process of soybean Koji preparation for daenjang (soybean paste) in a model system using cooked soybean inoculated by Aspergillus oryzae. The total lipids contents were increased during soybean Koji preparation, generally iodine values decreased but acid values increased. Total lipids of soybean Koji consisted of about 90.6% neutral lipids, 7.6% phospholipids and 1.8%, glycolipids indicating that phospholipids contents of soybean Koji was increased when compared to those of cooked soybean. The major components of nonpolar lipids in soybean Koji were free fatty acids(39.6%) and triglycerids(29.2%). Free fatty acids increased as the triglycerides decreased during soybean Koji preparation by the hydrolysis of lipase action. The major components of polar lipids in soybean Koji were phosphatidyl choline and phosphatidyl ethanolamine. Differences were observed in the composition of the polar lipids of cooked soybean and soybean Koji. A little changes also occurred in fatty acid compositions of total lipids, triglycerides and free fatty acids fractions in soybean Koji preparation. Especially a considerable increase of linoleic acid in free fatty acid fraction was observed in soybean Koji.

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