Changes in enzymatic activities during Eoyukjang fermentation

Korean Journal of Food Science and Technology

Volumn 40, Issue 3, 2008, Pages 251-256

  Ham, Soo Nam ^a   Kim, Sang Woo ^a   Lee, Jae Hwan ^a   Chang, Pahn Shick ^a  

^a Seoul National University of Science and Technology   (South Korea)

Author keywords

Enzyme activities; Eoyukjang; Traditional Korean food

Indexed keywords

GLYCINE MAX;

EID: 78651414398     PISSN: 03676293     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. Lee CH, Kwon TW. Introduction to Korean Foods. Korea University Press, Seoul, Korea, pp. 239-263 (2003)
2. Cho HJ, Kim SC. A study on the contents of fatty acid and amino acid of Öyukjang. J. Natural Sci. 12: 119-120 (1995)
3. Kim JS. A comparative study of physicochemical characteristics of soy sauce and Öyukjang during storage at different ripening temperatures. MS thesis, Kyung Hee University, Seoul, Korea (2005)
4. Yoon SS. A Research on the History of Korean Food Culture. Shinkwang Publishing Co., Seoul, Korea, p.247 (1993)
5. Oh HS. A bibliographical study on meat food in Korea. MS thesis, Hanyang University, Seoul, Korea (2002)
6. Yoon MK, Choi AR, Cho IH, You MJ, Kim JW, Cho MS, Lee JM, Kim YS. Characterization of volatile components in Oyukjang. Korean J. Food Sci. Technol. 39: 366-371 (2007)
7. Lim CL, Lee JM, Kim JW, You MJ, Kim YS, Noh BS. Comparison of volatile components in Ôyukjang and commercial soy sauce. Korean J. Food Culture 22: 383-387 (2007)
8. Lowry RR, Tinsley IJ. Colorimetric analysis of fatty acids by cupric sulfate. J. Am. Oil Chem. Soc. 53: 470-478 (1976)
9. Shipe WF, Senyk GF, Fountain KB. Modification of cupric sulfate method for the analysis of free fatty acids. J. Dairy Sci. 63: 193-201 (1980)
10. Bandani AR, Balvasi A. Comparison of α-amylase activity in larval stages of flour beetles, Tribolium confusum (Coleoptera: Tenebionidae). Commun. Agric. Appl. Biol. Sci. 71: 537-541 (2006)
11. Kwon OT. Production of functional monoglyceride by esterasecatalyzed esterification in AOT-isooctane reversed micelles. MS thesis, Seoul National University of Technology, Seoul, Korea (2004)
12. Gacesa P, Hubble J. Enzyme Technology. Taylor and Francis Press, London, UK. pp. 45-64 (1987)
13. Son YJ, Sul OJ, Chung DK, Han IS, Choi YJ, Jeong CS. Isolation and characterization of Trichoderma sp. C-4 producing cellulase. Korean J. Appl. Microbiol. Biotechnol. 4: 346-353 (1997)
14. Lee EJ. Characterization of protease from Calotropis procera R. Br.. MS thesis, Seoul National University of Technology, Seoul, Korea (2000)
15. Han DS. Characteristics of lipase from Candida rugosa and hydrolysis of triglycerides by the enzyme in AOT-isooctane reversed micellar system. PhD thesis, Korea Advanced Institute of Science and Technology, Seoul, Korea (1986)
16. Luisi PL, Straub BE. Acidities and Basicities in Reversed Micellar Systems. Plenum Press, New york, NY, USA. p. 81 (1984)
17. Boyes S, Perera C, Young H. Kiwifruit lipoxygenase: Preparation and characteristics. J. Food Sci. Technol. 57: 1390-1398 (1995)
18. Bradford M. A rapid and sensitive methods for the quantitation of microgram quantities of protein utilizing the principle of protein- dye binding. Anal. Biochem. 72: 248-254 (1976)
19. Mok CK, Song KT, Lee JY, Park YS, Lim SB. Changes in microorganisms and enzyme activity of low salt soybean paste (Doenjang) during fermentation. Food Eng. Prog. 9: 112-117 (2005)
20. Rhee CH, Lee JB, Jang SM. Changes of microorganisms, enzyme activity and physiological functionality in the traditional Deonjang with various concentrations of Lentinus edodes during fermentation. J. Korean. Soc. Agric. Chem. Biotechnol. 43: 277-284 (2000)
21. Oh JH. The effects of β-glucosidase addition on genistein contents and physicichemical characteristics in Doenjang. MS thesis, Kookmin University, Seoul, Korea (2003)
22. Yoon S, Kim JS. Isoflavone contents and β-glucosidase activities of soybeans, Meju, and Doenjang. Korean J. Food Sci. Technol. 31: 1405-1409(1999)
23. Yang SO, Chang PS, Lee JH. Isoflavone distribution and β-glucosidase activity in Cheonggukjang, a traditional Korean whole soybean-fermented food. Food Sci. Biotechnol. 15: 96-101 (2006)
24. Kim DH, Song HP, Kim KY, Kim JO, Byun MW. A correlation between fibrinolytic activity and microflora in Korean fermented soybean products. J. Korean Soc. Food Sci. Nutr. 33:41-46 (2004)
25. Oh JY, Kim YS, Shin DH. Changes in microorganisms and enzyme activities of low-salted Kochujang added with horseradish powder during fermentation. Korean J. Food Sci. Technol. 37: 463-467 (2005)
26. Kim DH, Ahn HJ, Yook HS, Kim MJ, Sohn CB, Byun MW. Quality properties of gamma irradiated Samjang, seasoned soybean paste during storage. Korean J. Food Sci. Technol. 32: 396-401(2000)
27. Joo HK, Kim ND, Yoon KS. Changes of enzymatic activities during the fermentation of soybean-soypaste by Aspergillus sp. J. Korean Agric. Chem. Soc. 32: 295-302 (1989)
28. Song YS, Kim JW, Jeon US, Sim YM, Jo HR. The study on lipoxygenase characteristics of common legumes. Injechongron 14: 917-926 (1998)
29. Christopher JP, Pistoius EK, Axelrod B. Isolation of a third enzyme of soybean lipoxygenase. Biochim. Biophys. Acta 284: 54-62 (1972)
30. Lee SY, Min YK, Park KH. Nutritional evaluation of naturally fermented soybean and the enzymatic activity changes during the preparation. Korean J. Food Sci. Technol. 15: 101-107 (1983)