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농업생명과학연구 / v.48, no.4, 2014년, pp.253-271
http://dx.doi.org/10.14397/jals.2014.48.4.253
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30년간 숙성시킨 된장의 품질 특성 및 항산화 활성 평가( Evaluation of Quality Characteristics and Antioxidant Activities from Doenjang Ripened for 30 Years )
오수정 (경상대학교 식품영양학과.농업생명과학연구원) 이혜진 (경상대학교 식품영양학과.농업생명과학연구원) 이수정 (한국국제대학교 식품의약학과) 정승환 (청학도원 영농법인) 성낙주 이메일 (경상대학교 식품영양학과.농업생명과학연구원)  저자(영문) 열기

초 록
장기간 숙성시킨 된장의 품질 특성을 평가하기 위하여 25년 및 30년간 숙성시킨 된장을 150일(대조구)과 2년간 숙성시킨 된장을 비교하여 품질특성 및 항산화 활성을 시험하였다. 150일간 숙성시킨 된장을 대조구로 하여 분석한 결과 수분 함량은 숙성 기간이 증가함에 따라 점차 감소하였으며, 회분 함량은 숙성기간의 경과에 따라 유의적으로 증가하였다. 조단백질 함량은 30년간 숙성시킨 된장에서 유의적으로 높게 나타났다. 된장의 명도는 대조구에서 가장 높았고 숙성 기간이 경과함에 따라 점차 감소되었으며 황색도와 적색도는 25년 및 30년간 숙성시킨 된장에서 유의적으로 높았다. 된장 중 무기물의 총 함량은 대조구가 3125.10 mg/100 g으로 가장 낮았으며, 30년간 숙성시킨 된장이 6451.95 mg/100 g으로 가장 많았다. 구성아미노산의 총 함량은 3848.34~4382.06 mg/100 g의 범위였다. 총 유리아미노산의 함량은 대조구에서 가장 높았으며, 다음으로 30년, 25년 및 2년간 숙성시킨 된장의 순이었다. 기능성 생리활성 물질인 ${\gamma}$ 수식 이미지-amino-butyric acid (GABA)의 함량은 장기간 숙성시킬수록 그 함량이 증가하여 30년간 숙성시킨 된장에서는 무려 30.57 mg/100 g으로 검출되어 대조구(0.41 mg/100 g)보다 약 74.6배나 증가하였다. 유기산의 분석 결과 oxalic acid의 함량이 약 82.59~217.06 mg/g으로 가장 많았으며 lactic acid와 acetic acid의 함량은 숙성 기간에 따른 변화는 나타나지 않았으며, maleic acid와 succinic acid는 모든 시료에서 검출되지 않았다. 이소플라본의 함량은 daidzein과 genistein이 숙성 기간이 길어짐에 따라 그 함량은 감소하였으며, glycitin 및 malonyldaidzin의 함량은 숙성시킬수록 증가하였다. DPPH, ABTS 라디칼 소거활성 및 FRAP에 의한 환원력에 의한 된장의 항산화 활성은 숙성 기간에 따라 대차를 보이지 않았으며, 150일간 숙성시킨 된장과 유사한 활성을 보였다. 따라서 25년 및 30년간 숙성시킨 된장을 150일, 2년간 숙성시킨 된장과 비교할 때 품질면에서 손색이 없었으며 식품에 적합한 것으로 평가되었으며, 장기간 숙성시킨 된장의 연구와 개발이 계속해서 이루어진다면 한단계 더 높은 기능성 전통 발효식품으로 이용될 수 있을 것이라 생각된다.

This study was performed to investigate changes in quality and antioxidants of traditional Korean Doenjang according to ripening periods. Doenjang used in this experiments was produced at Agricultural Association Corporation of Chung Hack Do Won, and then tested samples were ripened for 150 days, 2, 25 and 30 years. Moisture content was gradually decreased during ripening of Doenjang. Content of ash was increased during its ripening, and content of crude protein was abundant in Doenjang ripened for 30 years. The color values of lightness were significantly decreased during its ripening, while values of yellow and red were higher in 25 and 30 years ripening samples than control. The mineral content was the highest in 30 years ripening Doenjang. Total content of composition amino acid was higher in 2, 25 and 30 years ripening samples. Glutamic acid which was the precursor of ${\gamma}$ 수식 이미지-amino-butyric acid (GABA) was significantly decreased during its ripening, GABA content for the control was 0.41 mg/100 g, while 2 years ripening sample contained 0.49 mg/100 g. Furthermore, 25 and 30 years ripening sample contained 20.60 and 30.57 mg/100 g, respectively, and a 30 years old specimen had 74.6 times more GABA than control. Four kinds of organic acid were analyzed oxalic acid content among them was dominant with about 82.59~217.06 mg/g. Content of organic acid such as lactic acid and acetic acid were fluctuated during its ripening, and maleic acid and succinic acid were not detected in all tested sample. The contents of daidzin, glycitin and malonyldaidzin were increased, while those of daidzein and genistein were decreased, but those of genistin and malonylgenistin were fluctuated along with ripening periods. The content of total phenolics was the highest in 30 years ripening sample. Antioxidant activities such as DPPH and ABTS radical scavenging and reducing power did not show noticeable differences depending on ripening periods of Doenjang. Therefore, the 30 years ripening Doenjang is to be appropriate for marketing products, in terms of the biological activity.

키워드
30년간 숙성시킨 된장; 이화학적 특성; 이소플라본; 항산화 ; 30 years ripened Doenjang; Physicochemical property; Isoflavones; Antioxidant activity

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농업생명과학연구 / v.48, no.4, 2014년, pp.253-271
경상대학교 농업생명과학연구원
pISSN : 1598-5504
eISSN :
http://dx.doi.org/10.14397/jals.2014.48.4.253
언어 : 한국어
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