지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.2
- 발행연도
- 2009.6
- 수록면
- 134 - 141 (8page)
이용수
초록· 키워드
오류제보하기
The changes in components and biological activities of doenjang samples prepared with black soybeans and fermented with Bacillus subtilis SCB were investigated. The amino nitrogen (A-N) contents of samples increased with increasing black soybean content. A doenjang product made using a 1:1 ratio of soybeans-black soybeans showed a maximum level of genistein and daidzein isoflavones (1111.6 ㎍/g) at 110 days of fermentation, along with decreasing contents of genistin and daidzin due to the conversion to aglycones. The black soybean-only doenjang sample showed higher protease activity, including caseinolytic and fibrinolytic enzyme activities, than the other samples, and had relatively higher polyphenol content and DPPH radical scavenging activity. Therefore, doenjang made with additions of black soybeans and fermented by B. subtilis SCB may have improved physiological properties, suggesting this to be a valuable method of preparation.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENT
REFERENCES
참고문헌 (44)
참고문헌 신청
1. [단행본] - Park KY / 2005 / Fermented soybean products as functional foods: functional properties of doenjang (fermented soybean paste). In Asian functional foods. Shi J, Ho CT, Shahidi F, eds / Boca Raton, CRC Press : 555 ~ 596
2. [학술지(정기간행물)] - Choi SY / 1999 / Growth suppression effect of traditional fermented soybean paste (doenjang) on the various tumor cells / J Korean Soc Food Sci Nutr : 458 ~ 463
3. [학술지(정기간행물)] - Messina M / 1995 / Modern applications for an ancient bean: Soybeans and the prevention and treatment of chronic disease / J Nutr : 567S ~ 569S
4. [학술지(정기간행물)] - Allred CD / 2005 / Soy processing influences growth of estrogen dependent breast cancer tumors / Carcinogenesis : 1649 ~ 1657
5. [학술지(정기간행물)] - Zubik L / 2003 / Bioavailability of soybean isoflavones from aglycone and glucoside forms in American women / Am J Clin Nutr : 1459 ~ 1465
2. [학술지(정기간행물)] - Choi SY / 1999 / Growth suppression effect of traditional fermented soybean paste (doenjang) on the various tumor cells / J Korean Soc Food Sci Nutr : 458 ~ 463
3. [학술지(정기간행물)] - Messina M / 1995 / Modern applications for an ancient bean: Soybeans and the prevention and treatment of chronic disease / J Nutr : 567S ~ 569S
4. [학술지(정기간행물)] - Allred CD / 2005 / Soy processing influences growth of estrogen dependent breast cancer tumors / Carcinogenesis : 1649 ~ 1657
5. [학술지(정기간행물)] - Zubik L / 2003 / Bioavailability of soybean isoflavones from aglycone and glucoside forms in American women / Am J Clin Nutr : 1459 ~ 1465
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods
한국식품과학회지
2017 .02
-
Changes in Physiochemical Properties during the Fermentation of Doenjang Prepared with Black Soybeans
Journal of Food Science and Nutrition
2007 .12
-
Antioxidant Activity of Doenjang made from Non-GM Soybeans
한국식품영양과학회 학술대회발표집
2013 .11
-
[S12-4] Quality Characteristics of Doenjang (Fermented Soybean Paste) Prepared with Selected Strains and Germinated Soybean, and Their Functionality
한국식품영양과학회 학술대회발표집
2008 .10
-
검은콩 첨가 비율에 따른 앙금의 품질 특성
한국식품영양학회지
2020 .01
-
Inhibitory Effect of Black Soybean Doenjang on Obesity in High fat Diet-induced Mice
한국식품영양과학회 학술대회발표집
2019 .10
-
Effect of gamma irradiation on physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang
식품공업
2002 .01
-
Microbiological and Physicochemical Characteristics of Different Salt Contents in Traditional Fermented Soybean Paste (Doenjang) during Fermentation
한국식품영양과학회 학술대회발표집
2012 .10
-
전북지역 전통 된장의 품질특성 및 항산화 활성
한국식품영양학회지
2019 .01
-
Anticancer Effects of Black Soybean Doenjang in HT-29 Human Colon Cancer Cells
한국식품영양과학회 학술대회발표집
2015 .08
-
색상이 개선된 재래식 된장 개발
한국식품과학회지
2002 .06
-
Investigation of Quality Change of Traditional Soybean Paste (doenjang) in Gyeongnam
한국식품영양과학회 학술대회발표집
2018 .10
-
Development of Doenjang with Soybean Fermentation Food Ingredients (Vit k₂, γ-PGA) using B. subtilis
한국식품영양과학회 학술대회발표집
2019 .10
-
Physicochemical Properties of Doenjang made from Non-GM Soybeans
한국식품영양과학회 학술대회발표집
2013 .11
-
An Approach to Increase Vitamin D₂ Level in Doenjang (Fermented Soybean Paste) using Mushrooms
Food Science and Biotechnology
2005 .12
-
유백피를 첨가한 된장의 품질 특성 연구
Food Science and Preservation
2008 .08
-
Comparison of Total Phenolic and Isoflavone Contents in Soybean Fermented Foods (Doenjang)
한국식품영양과학회 학술대회발표집
2013 .11
-
Quality Characteristics of Commercial Doenjang and Traditional Doenjang
한국식품영양과학회 학술대회발표집
2015 .08
-
Evaluation of Lactobacillus plantarum KCTC 3928 in Fermentation of Korean Soybean Paste (Doenjang)
Applied Biological Chemistry
2014 .01
이 논문의 저자 정보
이 논문과 함께 이용한 논문
흑마늘의 항산화 활성
신정혜
,
최덕주
,
이수정
외 2명
한국식품영양과학회지
2008
.08
천일염이 된장의 품질특성에 미치는 영향
장미
,
김인철
,
장해춘
한국식품영양과학회지
2010
.01
Reducing Retrogradation of a Korean Rice Cakes by Adding Mulberry Leaf Flour
Kayoung Pa
,
k
,
Qian Li
외 1명
한국식품영양과학회 학술대회발표집
2016
.10
Metabolism of Isoflavone Derivatives During Manufacturing of Traditional Meju and Doenjang
Chan Ho Jang
,
Chun Seok Pa
,
k
외 6명
Food Science and Biotechnology
2008
.04
Changes in Physiochemical Properties during the Fermentation of Doenjang Prepared with Black Soybeans
Sung Sun Pa
,
k
,
Sung Hoon Oh
외 3명
Journal of Food Science and Nutrition
2007
.12
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-018448465