Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 17 Issue 1
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- Pages.69-72
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- 1988
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
The Compents of Free Amino Acids Nucleotides and their Related Compounds in Soypaste made from Native and Improved Meju and Soypaste Product
재래식, 개량식 된장과 시판된장의 유리아미노산, 핵산과 그 관련 물질 함량
- Kim, Mee-Jeong (Department of Food and Nutrition, Seoul National University) ;
- Rhee, Hei-Soo (Department of Food and Nutrition, Seoul National University)
- Published : 1988.03.31
Abstract
The free amino acids, nucleotides and their related compounds in soypaste made from native and improved meju and soypaste product purchased from the market were investigated by amino acid autoanalzer and HPLC, respectively. The glutamic acid contents in each soypaste were great in order of improved) native ) products. The total free amino acid contents in soypaste made from improved meju showed the highest level and those of the soypaste made from native meju showed the lowest level. GMP content in those made from native and improved me was greatest among the nucleotides and their related compounds.
재래식, 개량식으로 만든 된장과 시판되는 된장의 맛성분중 유리아미노산과 핵산관련물질을 분석해 본 결과 지미성분으로 알려진 glutamic acid 함량은 개량메주로 담근 된장에서 월등히 많았고 총유리아미노산 함량도 역시 개량메주로 담근된장에 많은 것으로 나타났다. 세 가지 시료에서 핵산관련물질의 총함량은 시판된장이 가장 높았고, 지미성분으로 알려진 GMP의 양은 개량메주에서 제일 많았으며, 시판된장, 재래식메주 된장의 순서였다. 발효기간이 많이 경과된 상태의 된장에서는 ATP, ADP, AMP 의 함량이 낮게 나타났다.
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