한국의 전통적인 식품 중, 대표적인 장류로서 반가 식품에 해당하는 수조육류와 어패류를 첨가하여 제조한 어육장(규합총서의 방법)을 발효시키되, 숙성기간(2달 간격) 변화에 따라 α-amylase, esterase, β-glucosidase, lipase, lipoxygenase 및 protease의 활성을 각각 측정하여 경시적 변화를 관찰하였다. 어육장을 액체와 고체시료로 나누어 이상에서 열거한 효소들의 활성을 측정한 결과, lipase 및 lipoxygenase의 specific activity는 모두 0.1 unit/mg ...
한국의 전통적인 식품 중, 대표적인 장류로서 반가 식품에 해당하는 수조육류와 어패류를 첨가하여 제조한 어육장(규합총서의 방법)을 발효시키되, 숙성기간(2달 간격) 변화에 따라 α-amylase, esterase, β-glucosidase, lipase, lipoxygenase 및 protease의 활성을 각각 측정하여 경시적 변화를 관찰하였다. 어육장을 액체와 고체시료로 나누어 이상에서 열거한 효소들의 활성을 측정한 결과, lipase 및 lipoxygenase의 specific activity는 모두 0.1 unit/mg protein 이하로서 효소 활성도가 낮은 편이며, 1년간의 발효·숙성기간 동안의 증감변화도 미미하였다. 반면, α-amylase, esterase, β-glucosidase 및 protease는 숙성기간에 따라 효소의 활성이 증가하는 것을 확인할 수 있었고, 특히 10개월부터 액체시료의 경우 4종류 효소의 specific activity가 급격히 증가하였다가 감소하는 것을 확인할 수 있었다. 전반적으로 고체시료의 단백질 함량은 액체시료보다 높았지만, 효소의 활성은 액체시료의 활성이 고체시료보다 2-5배 이상 높은 결과를 나타내었다.
한국의 전통적인 식품 중, 대표적인 장류로서 반가 식품에 해당하는 수조육류와 어패류를 첨가하여 제조한 어육장(규합총서의 방법)을 발효시키되, 숙성기간(2달 간격) 변화에 따라 α-amylase, esterase, β-glucosidase, lipase, lipoxygenase 및 protease의 활성을 각각 측정하여 경시적 변화를 관찰하였다. 어육장을 액체와 고체시료로 나누어 이상에서 열거한 효소들의 활성을 측정한 결과, lipase 및 lipoxygenase의 specific activity는 모두 0.1 unit/mg protein 이하로서 효소 활성도가 낮은 편이며, 1년간의 발효·숙성기간 동안의 증감변화도 미미하였다. 반면, α-amylase, esterase, β-glucosidase 및 protease는 숙성기간에 따라 효소의 활성이 증가하는 것을 확인할 수 있었고, 특히 10개월부터 액체시료의 경우 4종류 효소의 specific activity가 급격히 증가하였다가 감소하는 것을 확인할 수 있었다. 전반적으로 고체시료의 단백질 함량은 액체시료보다 높았지만, 효소의 활성은 액체시료의 활성이 고체시료보다 2-5배 이상 높은 결과를 나타내었다.
Oyukjang is a traditional Korean food, a sauce from fermented mixture of seafood, meat, and Meju (soybean paste), like a soybean sauce from fermented soybean. Oyukjang was fermented over 1 year and periodical changes in enzyme activities of α-amylase, esterase, β-glucosidase, lipase, lipoxygenase, a...
Oyukjang is a traditional Korean food, a sauce from fermented mixture of seafood, meat, and Meju (soybean paste), like a soybean sauce from fermented soybean. Oyukjang was fermented over 1 year and periodical changes in enzyme activities of α-amylase, esterase, β-glucosidase, lipase, lipoxygenase, and protease were measured. As Oyukjang consists of broth and solid parts, comparison was made on the changes in enzyme activities in culture broth and precipitate of Oyukjang. The experiment showed that a precipitate of Oyukjang had 234-532% higher protein content than culture broth. Specific activities of lipase and lipoxygenase in culture broth and precipitate were all less than 0.1 unit/mg protein through Oyukjang fermentation. In other words, the level of activities of those enzymes was low and there was little change over the 12-month experiment period. However, the level of activities of α-amylase, esterase, β-glucosidase, and protease increased in culture broth and precipitate. Especially in culture broth, the activities of α-amylase, esterase, β-glucosidase, and protease rapidly increased from the 10th month and then started to decreased. Overall, while precipitate has more protein content than culture broth, culture broth has higher level of enzyme activities than precipitate.
Oyukjang is a traditional Korean food, a sauce from fermented mixture of seafood, meat, and Meju (soybean paste), like a soybean sauce from fermented soybean. Oyukjang was fermented over 1 year and periodical changes in enzyme activities of α-amylase, esterase, β-glucosidase, lipase, lipoxygenase, and protease were measured. As Oyukjang consists of broth and solid parts, comparison was made on the changes in enzyme activities in culture broth and precipitate of Oyukjang. The experiment showed that a precipitate of Oyukjang had 234-532% higher protein content than culture broth. Specific activities of lipase and lipoxygenase in culture broth and precipitate were all less than 0.1 unit/mg protein through Oyukjang fermentation. In other words, the level of activities of those enzymes was low and there was little change over the 12-month experiment period. However, the level of activities of α-amylase, esterase, β-glucosidase, and protease increased in culture broth and precipitate. Especially in culture broth, the activities of α-amylase, esterase, β-glucosidase, and protease rapidly increased from the 10th month and then started to decreased. Overall, while precipitate has more protein content than culture broth, culture broth has higher level of enzyme activities than precipitate.
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