[논문]찹쌀풀 첨가량에 따른 김치의 발효 중 대사산물 및 전분 구조 변화

정두연; 이주헌; 정현정

doi:10.9721/kjfst.2021.53.5.514

찹쌀풀 첨가량에 따른 김치의 발효 중 대사산물 및 전분 구조 변화
Understanding the targeted metabolites and molecular structure of starch in Kimchi according to glutinous rice paste content during fermentation 원문보기

한국식품과학회지 = Korean journal of food science and technology, v.53 no.5, 2021년, pp.514 - 520

정두연 (경북대학교 식품외식산업학과) , 이주헌 (신한대학교 식품조리과학부) , 정현정 (전남대학교 식품영양과학부)

초록
AI-Helper

본 연구에서는 찹쌀풀 첨가량에 따른 김치를 제조하여 저장기간에 따라 김치의 품질 특성, 당과 관련된 대사산물, 전분 구조 변화를 분석하였다. 찹쌀풀 함량이 높을수록 김치의 발효과정이 가속화하여 pH의 감소와 총균수의 증가 속도가 빠른 경향을 보여 상대적으로 빠르게 김치의 적숙기에 도달하였다. 이러한 결과는 찹쌀풀의 전분을 빠르게 가수분해하여 많은 양의 전분 유래대사산물인 glucose, maltose, mannitol을 생성하였으며, 반대로 fructose와 sorbitol 함량은 낮은 경향을 나타냈다. 김치발효 중 찹쌀풀 함량이 높을수록 아밀로펙틴 긴 사슬은 감소한 반면 짧은 사슬의 비율은 증가하였다. 결과적으로 김치 제조 시 첨가되는 찹쌀풀의 함량에 따라 전분 구조의 차이를 나타냈으며 이에 따른 대사산물과 이화학적 특성에 영향을 미치는 것을 확인하였다.

Abstract ▼ AI-Helper

This study identified and quantified the sugar-related metabolites and analyzed the structural features of starch in kimchi added with various concentrations of glutinous rice paste during fermentation. The pH values and total bacterial counts indicated that the fermentation of kimchi with 10% glutinous rice paste progressed more quickly than that of kimchi with other rice paste concentrations. The addition of glutinous rice pastes to kimchi resulted in increased glucose and decreased fructose contents during fermentation compared to the control kimchi. Maltose content increased significantly with increasing glutinous rice paste concentrations. The average chain length distribution of starch in kimchi decreased with increasing proportions of short chains as fermentation progressed. However, the average chain length distribution of starch increased with increasing glutinous rice paste concentration in kimchi. Our results confirmed that the sugar-related metabolites and starch structural changes were highly influenced by the added starch paste concentration.

주제어

표/그림 (5)

그림 Fig. 1. Changes in pH (A) and total bacteria count (B) of kimchi during fermentation. Control, without glutinous rice paste; GRP, glutinous rice paste; 2.5, 5.0, and 10.0, glutinous rice paste concentration (%)
그림 Fig. 2. Changes in total starch content of kimchi during fermentation. GRP, glutinous rice paste; 2.5, 5.0, and 10.0, glutinous rice paste concentration (%)
그림 Fig. 3. Changes in sugars (A-D) and sugar alcohols (E-F) during kimchi fermentation. (A), glucose; (B), fructose; (C), sucrose; (D), maltose; (E), sorbitol; (F), mannitol. Control, without glutinous rice paste; GRP, glutinous rice paste; 2.5, 5.0, and 10.0, glutinous rice paste concentration (%)
그림 Fig. 4. HPAEC chromatogram of amylopectin in kimchi with glutinous rice paste before fermentation (A) and changes of peak area in kimchi with glutinous rice paste during fermentation (B). GRP, glutinous rice paste; 2.5 and 10.0, glutinous rice paste concentration (%); 0 day, 5 days, and 20 days, fermentation time
표 Table 1. Structural changes of amylopectin in starch during kimchi fermentation

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