고초균에 의한 탈지대두 Grits(Defatted Soybean Grits) 발효물의 품질 특성

Quality Characteristics of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1

  • 김현정 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 이성규 (계명대학교 식품가공학과) ;
  • 지영주 (계명대학교 식품가공학과) ;
  • 황보미향 (계명대학교 식품가공학과) ;
  • 이은주 ((주)엔유씨전자 바이오연구소) ;
  • 이삼빈 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터) ;
  • 이인선 (계명대학교 전통 미생물자원 개발 및 산업화 연구센터)
  • Kim, Hyun-Jeong (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, Sung-Gyu (Dept. of Food and Technology, Keimyung University) ;
  • Ji, Young-Ju (Dept. of Food and Technology, Keimyung University) ;
  • HwangBo, Mi-Hyang (Dept. of Food and Technology, Keimyung University) ;
  • Lee, Eun-Ju (Bio Research Institute, NUC Electronics Co., Ltd.) ;
  • Lee, Sam-Pin (The Center for Traditional Microorganism Resources, Keimyung University) ;
  • Lee, In-Seon (The Center for Traditional Microorganism Resources, Keimyung University)
  • 발행 : 2008.11.28


증자한 탈지대두 grits에 B. subtilis NUCI을 2% 접종하여 $40^{\circ}C$에서 24시간 발효하여 DSG 발효물을 제조하였다. 제조한 DSG 발효물 및 DSG의 단백질 함량은 $57.2{\sim}61.0%$로 청국장보다 높았으며, 지질은 함유하지 않았다. 그리고 DSG에서는 protease 및 $\alpha$-amylase의 활성이 없었으며, 점질물도 검출되지 않았으나, DSG 발효물은 청국장보다 더 큰 protease 활성, $\alpha$-amylase 활성, tyrosine 함량, 점질물 함량을 보였다. 또한 DSG 발효물은 DSG보다 유리아미노산 함량이 증가하는 경향이었고, phenylalanine, tyrosine, glutamic acid 등이 주된 유리아미노산으로 확인되었다. 그리고 isoflavone 함량도 DSG 발효물이 DSG보다 1.6배 더 증가되었다. 관능검사에서는 냄새 및 맛에 대한 기호도의 경우 DSG 발효물이 청국장보다 높은 값을 보여 DSG 발효물의 기호도가 더 좋은 것으로 나타났으나, 종합적인 기호도는 청국장이 DSG 발효물보다 조금 높게 나타났지만 큰 차이는 보이지 않았다.


  1. Austin MA, Hokanson JE, Edwards KL. 1998. Hypertriglyceridemia as a cardiovascular risk factor. Am J Cardiol 81: 7B-12B
  2. Fernandez ML, Mcnamara DJ. 1991. Regulation of cholesterol and lipoprotein metabolism in guinea pigs mediated by dietary fat quality and quantity. J Nutr 121: 934-943
  3. Hendrick SK, Lee W, Xu X, Wang HJ, Murphy PA. 1994. Defining food components as new nutrient. J Nutr 124: 1789S-1792S
  4. Choi MS, Rhee KC. 2006. Production and processing of soybeans and nutrition and safety of isoflavone and other soy products for human health. J Med Food 9: 1-10
  5. Gibbs BF, Zougman A, Masse R, Mulligan C. 2004. Production and characterization of bioactive peptides from soy hydrolysate and soy-fermented food. Food Res Int 37: 123-131
  6. Yoo JY. 1997. Present status of industries and research activities of Korean fermented soybean products. Korean J Appl Micrombiol Biotechnol 23: 13-30
  7. Messina M. 1995. Modern applications for ac ancient bean: Soybeans and the prevention and treatment of chronic disease. J Nutr 125: 567S-569S
  8. Ahn YS, Kim YS, Shin DH. 2006. Isolation, identification, and fermentation characteristics of Bacillus sp. with high protease activity from traditional Chungkukjang. Korean J Food Sci Technol 38: 82-87
  9. Lee MY, Park SY, Jung KO, Park KY, Kim SD. 2005. Quantity and functional characteristics of Chungkukjang prepared with various Bacillus sp. isolated from traditional Chungkukjang. J Food Sci 70: M191-M196
  10. Wilson TA, Orthoefer F, Nicolosi RJ. 2007. Soy protein concentrate lowers serum high-density lipoprotein cholesterol concentrations compared with casein in ovariectomized rats fed a low-fat, cholesterol-free diet. Nutr Res 27: 417-422
  11. Velasquez MT, Bhathena SJ. 2007. Role of dietary soy protein in obesity. Int J Med Sci 4: 72-82
  12. Zhong F, Liu J, Ma J, Shoemaker CF. 2007. Preparation of hypocholesterol peptides rom soy protein and their hypocholesterolemic effect in mice. Food Res Int 40: 661-667
  13. Yoon HH, Jeon EJ. 2004. Functional properties of soy protein isolate from heat treated soybean. Korean J Food Sci Technol 36: 28-43
  14. Wang W, de Mejia EG. 2005. A new frontier in soy bioactive peptides that may prevent age-related chronic diseases. Comp Rev Food Sci Food Saf 4: 63-78
  15. Wang XS, Tang CH, Li BS, Yang XQ, Li L, Ma CY. 2008. Effects of high pressure treatment on some physicochemical and functional properties of soy protein isolates. Food Hydrocolloides 22: 560-567
  16. Shin JH, Lee SK, Sim JH, Kim SK, Baek YJ. 1999. The change of rheological properties of nutritional beverage base by the soy protein isolate. Korean J Food Sci Technol 31: 638-643
  17. Bainy EM, Tosh SM, Corredig M, Poysa V, Woodrow L. 2008. Varietal differences of carbohydrates in defatted soybean flour and soy protein isolate by-products. Carbohydr Polym 72: 664-672
  18. AOAC. 2000. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 615-656
  19. Matsushita S, Iwami N, Nitta Y. 1996. Colorimetric estimation of amino acids and peptides with the Folin phenol reagent. Anal Biochem 16: 365-371
  20. Yoon KS. 1988. Changes of enzymatic activities during the fermentation of soybean. MS Thesis. Kon-kuk University, Seoul
  21. Anson ML. 1939. The estimation of pepsin, trypsin, papain and cathepsin with hemoglobin. J Gen Physiol 22: 79-85
  22. Genc M, Xorba M, Oza G. 2002. Determination of rheological properties of boza by using physical and sensory analysis. J Food Engineering 52: 95-98
  23. Hwang SH, Chung HS, Kim SD, Youn KS. 2004. Effect of Glycyrrhizia uralensis extract addition on the quality of cheonggukjang. J East Asian Soc Dietary Life 14: 571-575
  24. Wang G, Kuan SS, Fransis OJ, Ware GM, Carman AS. 1990. A simplified HPLC method for the determination of phytoestrogen in soybean and its processed products. J Agric Food Chem 38: 185-190
  25. Park SI. 2006 Preparation of Natto (unripe Chungkukjang) using small soybeans and Bacillus subtilis KCCM 11315. Korean J Culinary Res 12: 225-235
  26. Kim MH, Jang WW, Lee NH, Kwon DJ, Kwon OJ, Chung YS, Hwang YH, Choi UK. 2007. Changes in quality characteristics of Chungkukjang made with germinated soybean. Korean J Food Sci Technol 39: 676-680
  27. Ryu MJ, Kim HI, Lee SP. 2007. Quality characteristics of cookies fortified with soymilk cake fermented by Bacillus sutilis GT-D. J Korean Soc Food Sci Nutr 36: 1070-1076
  28. Park MO, Choi WY, Lim JY. 1994. Isolation and characterization of polyglutamate-producing bacterium Bacillus sp. CLII62. Proceedings of '94 international symposium on agricultural biotechnology. The Korean Society for Applied Biological Chemistry, Suwon, Korea. p 149
  29. Zubik L, Meydani M. 2003. Bioavailability of soybean isoflavones from aglycone and glycoside forms in American women. Am J Clin Nutr 77: 1459-1465

피인용 문헌

  1. Quality Characteristic of Glasswort (Salicornia herbacea L.) Fermented by Bacillus subtilis vol.38, pp.7, 2009,
  2. Cholesterol Improvement Effects of Fermented Defatted Soybean Grits Added to Corchorus olitorius vol.43, pp.3, 2011,
  3. Cholesterol Improvement Synergistic Effects of Fermented Soybean Grits Caused by Added with Mung Bean in vitro vol.39, pp.7, 2010,
  4. Physicochemical Properties and Fibrinolytic Activity of Ginseng Powder Fermented with <i>Bacillus subtilis</i> Isolated from <i>Cheonggukjang</i> vol.08, pp.08, 2017,
  5. Antioxidant and Anticancer Activities of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1 vol.38, pp.6, 2009,
  6. Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter vol.25, pp.2, 2018,