[논문]Taste Composition and Biological Activities of Cheonggukjang Containing Rubus coreanum

Kim, Eun-Jung; Hong, Ju-Yeon; Shin, Seung-Ryeul; Heo, Ho-Jin; Moon, Yong-Sun; Park, Sun-Hee; Kim, Kwang-Soo; Yoon, Kyung-Young

Taste Composition and Biological Activities of Cheonggukjang Containing Rubus coreanum 원문보기

Food science and biotechnology, v.17 no.4, 2008년, pp.687 - 691

Kim, Eun-Jung (Department of Food and Nutrition, Yeungnam University) , Hong, Ju-Yeon (Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) , Shin, Seung-Ryeul (Faculty of Herbal Cuisine and Nutrition, Daegu Hanny University) , Heo, Ho-Jin (Division of Applied Life Science, Institute of Agriculture and Life Science, Gyeongsang National University) , Moon, Yong-Sun (Department of Horticulture, Yeungnam University) , Park, Sun-Hee (Department of Food and Nutrition, Yeungnam University) , Kim, Kwang-Soo (Department of Food and Nutrition, Yeungnam University) , Yoon, Kyung-Young (Department of Food and Nutrition, Yeungnam University)

Abstract ▼ AI-Helper

This study was performed to investigate the taste composition and biological activities of cheonggukjang containing Rubus coreanum to improve cheonggukjangs' flavor and consumption. In R. corenum cheonggukjang (RCC), the total content of soluble sugars, including glucose, fructose, maltose, and sucrose, was 1,052.1 mg/100 g. Glutamic acid, phenlylalanine, leucine, cystine, and tyrosine were the major amino acids, and the ratio of sweet to bitter components was higher in RCC than in general cheonggukjang (GC). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of the extracts, in decreasing order, were found to be: ethanol extract> water extract> chloroform extract, at all concentrations. The water extract had the highest SOD-like activity (10.2%) at a concentration of 0.5 mg/mL, whereas the chloroform extract showed the highest SOD-like activity (19.1%) at a concentration of 2 mg/mL. The nitrite scavenging ability was higher at pH 1.2 than at pH 3.0 or 6.0, and had a positive correlation with the extract concentration. The chloroform extract had the highest nitrite scavenging ability (84.6%) at a concentration of 2 mg/mL and pH 2.0.

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가설 설정

2)The control was ethanol extract of general cheonggukjang.

제안 방법

In order to improve its flavor and consumption, for this study we prepared cheonggukjang supplemented with R. coreanum containing various phytochemicals. We also investigated the taste components of cheonggukjang containing R.

대상 데이터

Materials Soybeans and R. coreanum were purchased at a local market in Daegu, Korea. Prior to use, R.

데이터처리

1)Values are the mean±SD of 3 determinations; means with different letters are significantly different at p<0.05 by Duncan's multiple range test range.
Statistical analyes were performed by Duncan's multiple range tests using SPSS 12.0 software. The level of statistical significance was set at p<0, 05.

이론/모형

The nitrite-scavenging ability of each sample was carried _여it by the method of Kato et al. (18). Each sample extract at 3 different concentrations (0.

성능/효과

In this study, SOD-like activity was measured by the amounts of intermediate products formed from pyrogallol, which rapidly autoxidizes in aqueous solution. Of all the samples tested, ascorbic acid showed the highest SOD-like activity with 32-82% at 0.5-2 mg/ mL, and the activities of all extracts from RCC were much lower compared to that of ascorbic acid (Fig. 2). All extracts showed dosage-dependent SOD-like activity, although the activities were lower than that of vitamin C being 8-20% at concentrations of 0.
Ascorbic acid had the highest scavenging ability of all samples at the same pH and concentration. Of the extracts tested, chloroform extract had the highest nitrate scavenging ability at pH 2.0, even though the activity of this ex&act was approximately 55-75% of that of ascorbic acid at the same concentration. By contrast, the ethanol extract showed the highest scavenging ability for the tested extracts at pH 3.
The results of this study show that RCC contains a higher amount of soluble sugars and a higher ratio of sweet to bitter taste components than GC, and we can assume that cheonggukjang containing R, coreanum has its particular taste due to its unique combination of free amino acids and soluble sugars. These results also show that RCC has higher biological activity than GC, and it is expected that adding R.
and soluble sugars. These results also show that RCC has higher biological activity than GC, and it is expected that adding R. coreanum to cheonggukjang will improve the overall quality of general cheonggulgang. Additional experiments are needed to analyze the antioxidant compounds and taste components of the samples in more detail.

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