최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.39 no.6, 2010년, pp.872 - 879
김지은 (계명대학교 식품가공학과, 전통 미생물자원개발 및 산업화 연구센터) , 이삼빈 (계명대학교 식품가공학과, 전통 미생물자원개발 및 산업화 연구센터)
Textured vegetable protein (TVP) was fermented by the solid-state fermentation using Bacillus subtilis HA and biologically active compounds were produced by fermentation for 7 days. The longer fermentation time resulted in the color change of fermented TVP with strong dark red and yellow color. Mela...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
갈변 물질 이외의 대두 및 대두 발효 식품에 있는 항산화 물질의 종류는? | 항산화식품 소재 개발의 관심이 더욱 증대되면서 대두 발효식품의 항산화 활성에 관한 많은 연구가 진행되고 있는 실정이다. 대두 및 대두 발효 식품의 항산화 물질로는 갈변 물질 이외에도 chlorogenic acid, isochlorogenic acid, caffeic acid, isoflavone, 저분자 펩타이드 등이 알려져 있다(8). | |
대두에 함유된 생리활성물질은 무엇이며, 그 물질은 의학적으로 어떤 가능성이 보고되었나? | 최근 대두 단백의 가수분해물과 대두 발효식품의 다양한 생리활성이 보고되면서 대두는 중요한 식품소재로 이용되고 있다 (2). 대두는 대표적인 식물성 단백질원이면서 saponin, phytic acid, isoflavones, hemaglutinins 등의 다양한 생리활성물질을 포함하고 있어 암을 비롯한 성인병 예방 및 치료에 대한 가능성이 보고되고 있다(3). | |
대두 발효식품이 갈색화 반응을 일으킬 때 효소적 반응과 비효소적 반응은 무엇인가? | 대두 발효식품은 발효과정 중에 식품 고유의 갈색화 반응이 효소적 조건 또는 비효소적 조건에서 다양하게 일어나고 있다. 비효소적 갈변화 반응은 당류와 아미노화합물간의 maillard 반응이며 효소적 갈색화 반응은 아미노산이 tyrosinase에 의하여 산화되어 결국 melanin이 된다. 이때 관여하는 발효 미생물에 따라 색깔이 달라지고, 원료의 종류에 따라 다소 다르나 발효 중 색깔의 40~50%가 이루어진다고 보고 있다(6). |
Song HN, Jung KS. 2006. Quality characteristics and physiological activities of fermented soybean by lactic acidbacteria. Korean J Food Sci Technol 38: 475-482.
Heo S, Lee SK, Joo HK. 1998. Isolation and identification of fibrinolytic bacteria from Korean traditional Chungkookjang.Agric Chem Biotechnol 41 :119-124.
Kim EB, Kim EJ, Lee HN, Lee MK, Oh JS, Kim SO, LeeSY. 2008. The quality characteristics of soy cultures using textured soy protein treated with different enzymes. Korean J Food Culture 23: 507-513.
Lee MK. 2009. The quality characteristics of soy wan-ja using proteolytic enzyme treated textured soy protein. MS Thesis. Chungang University, Seoul, Korea.
Eiserich JP, Shibamoto T. 1992. Antioxidative activity of volatile heterocyclic compounds. J Agric Food Chem 42:1060-1063.
Im SK. 2002. Antioxidative activity of Doenjang prepared by different conditions and isolation of antioxidative peptides. PhD Dissertation. Yonsei University, Seoul, Korea.
Hahm JH, Lee TY, Lee JS, Park C, Sung MH, Poo H. 2004.Antitumor effect of poly- $\gamma$ -glutamic acid by modulatingcytokine production and NK cell activity. Abstract No. H003 presented at 2004 International Meeting of the Federation of Korean Microbiological Societies, Seoul, Korea. Oct 21-22.
Lee JS, Park C, Poo H, Kim CJ, Sung MH. 2004. Enhancement of immunogenicity for the target antigen expressed on the surface of lactic acid bacteria with poly- $\gamma$ -glutamic acid. Proceeding of the 3rd Japan-Korea Joint Meeting on Molecular Dispaly, Kobe, Japan, July 22. p 9-11.
Lee NK, Hahm YT. 2005. Antioxidative characteristics of browning reaction products of glucose-poly- $\gamma$ -glutamate (Glu-PGA) obtained from amino-carbonyl reaction. Korean J Food Sci Technol 37: 812-815.
Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1198-1200.
Pellegrini N, Proteggente A, Pannlala A, Yang M, RiceevansC. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.
Genc M, Zorba M, Ova G. 2002. Determination of rheological properties of boza by using physical and sensory analysis. J Food Eng 52: 95-98.
Kang TH, Jung SJ, Kang SA, Jang KH, Jang EK, Kim SH,Kim IH, Kim SH, Rhee SK, Chun UH. 2002. Preparation of levan oligosaccharides by acid hydrolysis and its application in growth of lactic acid-producing bacteria. KoreanJ Biotechnol Bioeng 17: 137-141.
Hong X, Min J, Hui L, Dingqiang L, Pingkai O. 2005.Efficient production of poly( $\gamma$ -glutamic acid) by newlyisolated Bacillus subtilis NX-2. Proc Biochem 40: 519-523.
Kim JK. 2004. Changes of components affecting organoleptic quality during the ripening of traditional Koran soybean paste. J Fd Hyg Safety 19: 31-37.
Kwak EJ, Park WS, Lim SI. 2003. Color and quality properties of Doenjang added with citric acid and phytic acid. Koran J Food Sci Technol 35: 455-460.
Kim MH, Kang WW, Lee NH, Kwon DJ, Kwon OJ, ChungYS, Hwang YH, Choi UK. 2007. Changes in quality characteristics Cheonggukjang made with germinated soybean.Korean J Food Sci Technol 39: 676-680.
Morales FJ, Jimeanez S. 2001. Free radical scavenging capacity of maillard reaction products as related to colour and fluorescence. Food Chem 72: 119-125.
Kirigaya M, Kato H, Fujimaki M. 1969. Studies on antioxidant activity of nonenzymatic browning reaction products.J Agric Chem Soc Jpn 43: 484-491.
Nieva MM, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71: 109-114.
Park JW, Lee YJ, Yoon S. 2007. Total flavonoids and phenolics in fermented soy products and their effects on antioxidant activities determined by different assays. Korean J Food Culture 22: 353-358.
Kim JE, Lee SP. 2009. Production of bioactive components and antioxidative activity of soybean grit fermented with Bacillus subtilis HA according to fermentation time. Korean J Food Sci Technol 41: 179-185.
Shon MY, Lee J, Choi JH, Choi SY, Nam SH, Seo KI, LeeSW, Sung NJ, Park SK. 2007. Antioxidant and free radical scavenging activity of methanol extract of Cheonggkukjang. J Food Compos Anal 20: 113-118.
Ryu SH. 2001. Studies on antioxidative effects and antioxidative components of soybean and Chongkukjang. PhD Dissertation. Inje University, Gimhae, Korea.
Matsuo M, Nakamura N, Shidoji Y, Muti Y, Esaki H, Osawa T. 1997. Antioxidative mechanism and apoptosis induction by 3-hydroxyanthranilic acid, an antioxidant in Indonesian food, Tempeh, in the human hepatoma derived cell line, HuH-7. J Nutr Sci Vitaminol 43: 249-259.
Chen HM, Muramoto K, Yamauchi F, Nokihara K. 1996.Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean protein. J Agric Food Chem 44: 2619-2623.
Lee JJ, Cho CH, Kim JY, Kee DS, Kim HB. 2001. Antioxidant activity of substances extracted by alcohol from Chungkookjangpowder. Korean J Microbiol 37: 177-181.
Shon MY, Seo KI, Park SK, Cho YS, Sung NJ. 2001. Some biological activities and isoflavone content of Chungkukjang prepared with black beans and Bacillus strains. J Korean Soc Food Sci Nutr 30: 662-667.
Ashiuchi M, Nakamura H, Yamamoto T, Kamei T, SodaK, Park C, Sung MH, Yagi T, Misono H. 2003. Poly- $\gamma$ -glutamate depolymerase of Bacillus subtilis: production, simple purification and substrate selectivity. J Mol Catal23: 249-255.
Johnes MR, Greenfield PF, Dolle HW. 1991. Byproducts from Zymomonas mobilis. Adv Biochem Eng Biotechnol 44: 97-121.
Han YW. 1990. Microbial levan. Adv Appl Microbiol 35:171-194.
Yao J, Jing J, Xu H, Liang J, Wu Q, Feng X, Ouyang P.2009. Investigation on enzymatic degradation of $\gamma$ -polyglutamic acid from Bacillus subtilis NX-2. J Mol Catal 56:158-164.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.