수수 입국과 두류 첨가가 전통주의 품질과 엔지오텐신전환효소 저해활성에 미치는 영향

Effect of Indian Millet Koji and Legumes on the Quality and Angiotensin I-Converting Enzyme Inhibitory Activity of Korean Traditional Rice Wine

  • 김재호 (배재대학교 유전공학과.바이오의약연구센터) ;
  • 정승찬 (배재대학교 유전공학과.바이오의약연구센터) ;
  • 김나미 ((주) KT & G 중앙연구원) ;
  • 이종수 (배재대학교 유전공학과.바이오의약연구센터)
  • Kim, Jae-Ho (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University) ;
  • Jeong, Seung-Chan (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University) ;
  • Kim, Na-Mi (Central Research Institute, KT & G Co.) ;
  • Lee, Jong-Soo (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University)
  • 발행 : 2003.08.01

초록

고혈압 예방 효과를 가진 전통주를 개발하기 위하여 우선 엔지오텐신전환효소(ACE)저해 활성이 있다고 알려진 몇 가지 곡류를 이용하여 입국을 만들어 알콜 발효특성을 조사하였다. 또한 선정된 입국과 각종 두류분말을 덧밥에 첨가하여 전통주를 제조한 후 품질특성과 ACE저해 활성 및 기호도 등을 조사하였다. 수수 입국을 이용하여 전통주를 제조하였을 때 에탄올 생성량은 13.8%로 다른 입국으로 만든 술 보다 약간 낮았으나 ACE저해 활성은 43.3%로 제일 높았다. 또한 녹두가루를 덧밥의 50% 첨가하고 민들레꽃을 1% 첨가한 후 수수 입국과 주모로 $30^{\circ}C$에서 10일간 발효 시켰을때 에탄올 생성량과 항고혈압 활성을 나타내는 ACE저해 활성이 약 69%로 크게 증가하였고 맛과 향도 우수하였다.

To develop a high-valuable Korean traditional rice wine having antihypertension, effects of some cereal kojis and legumes on alcohol fermentation and angiotensin I-converting enzyme (ACE) inhibitory activity of Korean traditional rice wine were investigated. Korean traditional rice wine brewed by addition of 10% Indian-millet koji into the mash showed the greatest ACE inhibitory activity of 43.0% and good ethanol productivity. The ACE inhibitory activity increased up to 69.2% by addition of 50% of mungbean powder and 1% of dandelion petal into the mash.

키워드

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