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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristic Changes in Red Ginseng Fusion Cheonggukjang Based on Hydrolysis Conditions

홍삼 융합청국장의 가수분해 조건에 따른 특성변화

  • Lee, Myung-Hee (Dept. of Fermentation and Health Food, Kyongbuk College of Science) ;
  • Gu, Young-Ah (Keimyung Foodex Co., Ltd.) ;
  • Choi, Myung-Sook (Dept. of Food Science and Nutrition, Kyungpook National University) ;
  • Kwon, Joong-Ho (Dept of Food Science and Technology, Kyungpook National University) ;
  • Kim, In-Sun (Dept. of Biology, Keimyung University) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd.)
  • 이명희 (경북과학대학 발효건강식품과) ;
  • 구영아 ((주)계명푸덱스) ;
  • 최명숙 (경북대학교 식품영양학과) ;
  • 권중호 (경북대학교 식품공학과) ;
  • 김인선 (계명대학교 생물학과) ;
  • 정용진 (계명대학교 식풍가공학과 및 (주)계명푸덱스)
  • Published : 2007.08.30
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Abstract

Changes in red ginseng fusion cheonggukjang properties under various hydrolytic conditions were investigated for its possible application to different types of food products. Among the four types of protease that were analyzed, protease (KMF -G) produced the highest hydrolysis rate, calcium binding capacity, and total phenolic compound content. In addition, the highest fibrinolytic activity and ACE inhibitory activity were also exhibited at 87.10 units and 67.17%, respectively. Among a number of different protease concentrations, a 0.02% concentration of protease (KMF-G) was found to be appropriate for the purposes of the study. The best results for red ginseng cheonggukjang hydrolysis were observed at the 60 and 90 min intervals. However, there was not a significant difference between the results at the two time points. The unpleasant odor and bitter taste associated with red ginseng fusion cheonggukjang improved with hydrolytic activity exceeding 60 min. Thus, the optimal hydrolysis time was determined to be 60 min. The total ginsenoside content of red ginseng cheonggukjang was 9.197 mg/g and the hydrolysate content was 11.707 mg/g. Based on the results, it was determined that the addition of 0.02% protease (KMF -G) and treatment for 60 min are the optimal hydrolytic conditions for red ginseng cheonggukjang to improve its biochemical characteristics, including fibronolytic activity and ACE inhibitory activity.

홍삼 융합청국장을 다양한 식품소재로 활용하고자 가수 분해 조건에 따른 특성변화를 조사하였다. 그 결과 4종류의 protease에 따른 홍삼 융합청국장 가수분해물의 특성은 protease(KMF-G)가 가수분해도, 칼슘결합능, 총 페놀화합물 함량이 가장 높은 것으로 나타났으며, 혈전용해능과 ACE 저해활성 또한 87.10 unit, 67.17%로 가장 높게 나타났다. Protease(KMF－G) 농도에 따른 영향을 조사한 결과 0.02%에서 적합하였다. 홍삼 융합청국장의 가수분해시간에 따른 영향은 60분과 90분에서 가장 양호한 결과를 나타내었으나 유의적 차이가 나타나지 않았으며, 홍삼 융합청국장 가수분해물의 불쾌취와 쓴맛은 60분 이상에서 개선되었으므로 최적 가수분해시간은 60분으로 설정할 수 있었다. 홍삼 융합청국장의 총 진세노사이드 함량은 9.197 mg/g이고, 홍삼 융합청국장 가수분해물의 함량은 11.707 mg/g이었다. 이상의 결과 protease(KMF-G), 0.02%를 첨가하여 60분간 가수분해 하였을 때 이화학적 특성, 혈전용해능 및 ACE 저해활성이 향상된 홍삼 융합청국장 가수분해 조건을 설정할 수 있었다.

Keywords

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