Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Gamma Irradiation on Biogenic Amines Levels in Doenjang during Fermentation

감마선 조사가 된장 숙성중의 Biogenic Amine 함량에 미치는 영향

  • Kim, Jae-Hyun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Ahn, Hyun-Joo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Dong-Ho (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Jo, Cheorun (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Cha, Bo-Sook (Dept. of Food Science, Suwon Women's College) ;
  • Byun, Myung-Woo (Team for Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
  • 김재현 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 안현주 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 김동호 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 조철훈 (한국원자력연구소 방사선 식품·생명공학기술개발팀) ;
  • 차보숙 (수원여자대학 식품과학부) ;
  • 변명우 (한국원자력연구소 방사선 식품·생명공학기술개발팀)
  • Published : 2002.08.01
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Abstract

Biogenic amine levels in irradiated doenjang, Korean fermented soybean paste, were investigated during fermentation at $25^{\circ}C$ for 12 weeks. Biogenic amines detected in doenjang were putrescine, cadaverine, tryptamine, $\beta$-phenylethylamine, spermidine, spermine, histamne, tyramine and agmatine. Agmatine showed the most highest level among biogenic amines detected in doenjang during fermentation. Most biogenic amines, such as putrescine, cadaverine, tryptamine, $\beta$-phenylethylamine, spermidine, histamne and tyramine, significantly decreased 20~60% by gamma irradiation during fermentation, while spermine and agmatine did not. Therefore, gamma irradiation can be applied to inhibit the biogenic amines formation in doenjang during fermentation.

발효기간동안 된장에서 검출된 biogenic amine은 putrescine cadaverine, tryptamine $\beta$-phenylethylamine, spermidine, spermine, histamine, tyramine 및 agmatine 등으로 총 9가지 종류이며 , 검출된 biogenic amine 중 agmatine의 함량이 가장 높은 것으로 나타났다. 된장의 발효기간에 따른 biogenic amine함량은 종류에 따라 증가 혹은 감소하는 경향을 보였다. 감마선 조사에 의해 발효기간 중 대부분의 biogenic amine함량이 20~60% 가량 유의적(p<0.05)으로 감소하였는데, 이 중 spermine 및 agmatine은 대조구와 유의적인 차이를 보이지 않아 감마선 조사에 의한 영향을 받지 않는 것으로 나타났다. 따라서, 감마선 조사기술은 된장숙성 중의 biogenic amine 생성을 억제시킬 수 있는 것으로 나타났다.

Keywords

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