Rhizopus oligosporus 발효에 따른 국산 콩의 아미노산, 피틴산 및 트립신 저해제 함량
(주)코리아스칼라
- 최초 등록일
- 2023.11.06
- 최종 저작일
- 2023.10
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서지정보
ㆍ발행기관 : 한국식품영양학회
ㆍ수록지정보 : 한국식품영양학회지 / 36권 / 5호
ㆍ저자명 : 박혜영, 송하나, 김현주, 서민정, 최혜선, 박지영, 심은영, 김홍식
목차
서 론
재료 및 방법
1. 시험재료
2. 시료 제조
3. 저장단백질 분석
4. 유리아미노산 분석
5. Phytic acid와 trypsin inhibitor 분석
6. 통계분석
결과 및 고찰
1. 국산 콩 품종별 저장단백질 함량
2. R. oligosporus 발효에 의한 국산 콩의 유리아미노산함량 변화
3. R. oligosporus 발효에 따른 국산 콩의 phytic acid 함량 변화
4. R. oligosporus 발효에 따른 국산 콩의 trypsin inhibitor함량 변화
요약 및 결론
감사의 글
영어 초록
This study investigated the nutritional characteristics of before and after fermentation of domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins, β-conglycinin (11S globulin) and glycinin (7S globulin), were the most abundant in Seonyu (SY) and Danbaegkong (DBK), with concentrations of 253.4 mg/g and 193.0 mg/g, respectively. For 11S/7S related to sulfur-containing amino acid, DBK had a value of 0.95, making it the most excellent nutritionally among all the cultivars. The free amino acid content significantly increased from 0.04~10.45 mg/g before fermentation to 1.37~16.95 mg/g after fermentation, and the essential amino acid composition increased, confirming an improvement in protein quality after fermentation. Phytic acid, known as a nutritional inhibitor of soybeans, decreased from 1.66~2.13 g/100 g before fermentation to 0.90~1.58 g/100 g after fermentation, suggesting that mineral absorption inhibition was alleviated. In addition, the trypsin inhibitor content is suppressed by 76.20% to 81.25% after fermentation, which is expected to improve protein utilization in the body. This study confirmed some properties of fermented products by Rhizopus oligosporus using domestic soybeans, and these results are presented to serve as the basic data for establishing new uses of Korean soybean cultivars.
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