Studies on Change of Lipids Improvement-Meju during the Fermentation

개량(改良)메주의 숙성과정(熟成過程) 중 지질(脂質)조성의 변화(變化)에 관(關)한 연구(硏究)

  • Yang, Soo Dong (Dept. of Food Sicence and Technology, Yeungnam University) ;
  • Bae, Man Jong (Dept. of Food Sicence and Technology, Yeungnam University) ;
  • Yoon, Sang Hong (Dept. of Food Sicence and Technology, Yeungnam University) ;
  • Choi, Cheong (Dept. of Food Sicence and Technology, Yeungnam University)
  • 양수동 (영남대학교 식품가공학과) ;
  • 배만종 (영남대학교 식품가공학과) ;
  • 윤상홍 (영남대학교 식품가공학과) ;
  • 최청 (영남대학교 식품가공학과)
  • Received : 1983.04.19
  • Published : 1983.09.30

Abstract

Changes of lipid composition in the Improvement-Meju inoculated with Aspergillus oryzae were examined. To investigate those changes systematically, silicic acid column chromatography was used for analysis of glycolipid, neutral lipid, phospholipid, and gas chromatography to examine the change of those fatty acid content. Following results were obtained. The lipid fraction obtained from soaked soybean and cooked soybean were mainly composed of about 93~94% neutral lipid, whereas phospholipid and glycolipid was 4.0~5.0%, 2.0~2.1% level, respectively. During meju incuvation period, neutral lipid decreased gradually, but glycolipid and phospholipid increased. Among the nonpolar lipids prepared from cooked soybean and soaked soybean, triglyceride content was mainly composed of 88~89%, and the content of sterol ester, free fatty acid, diglyceride and sterol was higher in soaked soybean than in cooked soybean. During meju incuvation period, triglyceride content decreased remarkablely, whereas content of sterol ester, free fatty acid and diglyceride increased gradually. From the soaked soybean and the cooked soybean, the fatty acids content of crude lipid, neutral lipid, glycolipid and phospholipid were composed of linoleic acid 54~70%, oleic acid 20.0~22.6%, palmitic acid 11.0~12.4%, linolenic acid 6.0~7.8% and stearic acid 3.4~4.3% in turn and myristic acid showed the trace, palmitic acid was a little higher in glycolipid and phospholipid than in crude lipid and neutral lipid. During meju incuvation period, the change of fatty acid content showed linoleic acid and linolenic acid reduction gradually in the neutral lipid, glycolipid and phospholipid. On the other hand, palmitic acid, stearic acid and oleic acid increased gradually, the maximum value was at the 4-days. The change of glycolipid fatty acid and phospholipid fatty acid was examined. 9-kinds including traced 3-kinds was detected. It was supposed that traced 2-kinks was occurred for incuvation, and those are the matter investigating in the future.

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