국내산 콩 품종별 Rhizopus oligosporus 발효물의 단백질 소화율과 아미노산가

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 35권 / 6호
ㆍ저자명 : 박혜영, 김현주, 서정현, 최혜선, 박지영, 심은영, 김미정, 김홍식

목차

Abstract
서 론
재료 및 방법
1. 시험재료
2. Rhizopus oligosporus 콩 발효물 제조
3. 조단백질 분석
4. 구성아미노산 분석
5. 단백질 품질 분석
6. 통계분석
결과 및 고찰
1. 원료 콩 및 Rhizopus oligosporus 콩 발효물의 조단백질 함량
2. 원료 콩 및 Rhizopus oligosporus 콩 발효물의 구성아미노산 함량
3. Rhizopus oligosporus 콩 발효물의 단백질 품질 특성
4. Rhizopus oligosporus 콩 발효물의 단백질 품질 특성및 필수 아미노산의 상관관계
요약 및 결론
감사의 글
References

영어 초록

In vitro digestibility and protein digestibility corrected amino acid scores (PDCAAS) were investigated to verify the availability of protein in various Rhizopus oligosporus fermented products of domestic soybean (Glycine max L.) cultivars. Danbaegkong (DBK), Daepung (DP), Daewonkong (DWK), Saedanbaek (SDB), Seonyu (SY), and Cheongja4ho (CJ4) were used as raw samples, which were fermented using commercially available Rhizopus oligosporus for 48 h. All cultivars showed increased crude protein content after fermentation. The crude protein content of DBK and SDB was significantly higher than that of the other samples (55.12% in DBK and 54.22% in SDB) (p<0.001). CJ4 had the highest alanine content of 28.88 mg/g (p<0.001), and no significant difference in cysteine content was detected among the cultivars. In most of the fermented samples, the in vitro digestibility was 0.9 or higher, indicating high protein in the fermented samples. However, it is considered that restrictions on digestion are low. In DWK, the amino acid content and PDCAAS, which together indicate protein quality, were 0.917 and 0.855, respectively, confirming that it was the best cultivar to provide the raw material for fermentation. In conclusion Rhizopus oligosporus fermented soybean products can be considered a prospective source of protein with high utility value.

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