[논문]국내산 콩 품종별 Rhizopus oligosporus 발효물의 단백질 소화율과 아미노산가

박혜영; 김현주; 서정현; 최혜선; 박지영; 심은영; 김미정; 김홍식

doi:10.9799/ksfan.2022.35.6.435

[국내논문] 국내산 콩 품종별 Rhizopus oligosporus 발효물의 단백질 소화율과 아미노산가
In Vitro Digestibility and Amino Acid Score of Rhizopus oligosporus Fermented Productsby Domestic Soybean (Glycine max L.) Cultivars 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.6, 2022년, pp.435 - 444

Abstract ▼ AI-Helper

In vitro digestibility and protein digestibility corrected amino acid scores (PDCAAS) were investigated to verify the availability of protein in various Rhizopus oligosporus fermented products of domestic soybean (Glycine max L.) cultivars. Danbaegkong (DBK), Daepung (DP), Daewonkong (DWK), Saedanbaek (SDB), Seonyu (SY), and Cheongja4ho (CJ4) were used as raw samples, which were fermented using commercially available Rhizopus oligosporus for 48 h. All cultivars showed increased crude protein content after fermentation. The crude protein content of DBK and SDB was significantly higher than that of the other samples (55.12% in DBK and 54.22% in SDB) (p<0.001). CJ4 had the highest alanine content of 28.88 mg/g (p<0.001), and no significant difference in cysteine content was detected among the cultivars. In most of the fermented samples, the in vitro digestibility was 0.9 or higher, indicating high protein in the fermented samples. However, it is considered that restrictions on digestion are low. In DWK, the amino acid content and PDCAAS, which together indicate protein quality, were 0.917 and 0.855, respectively, confirming that it was the best cultivar to provide the raw material for fermentation. In conclusion Rhizopus oligosporus fermented soybean products can be considered a prospective source of protein with high utility value.

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표/그림 (5)

그림 Fig. 1. Crude protein contents of raw and fermented soybean by various cultivars. All results are expressed as mean±standard deviation (n=3). Mean with different letters within the same columns are significantly different from each other at p<0.001 by Duncan's multiple range test. The symbols indicate significant difference at *p<0.05, **p<0.01, ***p<0.001 between crude protein by independent-samples t-test.
표 Table 1. Amino acid composition of raw and fermented soybean by various cultivars
표 Table 2. Protein quality of fermented soybean with Rhizopus oligoporus by various cultivars
그림 Fig. 2. Relationship between amino acid score, in vitro digestibility, and PDCAAS in fermented soybean by various cultivars. Analysis using Pearson correlation coefficient at p<0.01. PDCAAS: Protein digestibility corrected amino acid score.
표 Table 3. Correlation coefficients among protein quality characteristics and essential amino acid of fermented soybean with Rhizopus oligoporus by various cultivars

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