표제지
목차
Ⅰ. 서론 9
Ⅱ. 재료 및 방법 14
1. 실험재료 14
2. 콩의 침지조건 14
3. 청국장의 제조 15
4. 이화학적 분석 17
1) 일반성분 17
2) 총산 17
3) pH 측정 18
4) 환원당 18
5) 아미노태 질소 18
5. 효소활성 측정 19
1) Protease 활성 측정 19
2) β-Glucosidase 활성 측정 19
3) Glucoamylase 활성 측정 20
6. 생리활성 측정 21
1) Isoflavone 분석 21
2) Anthocyanidin 함량 측정 22
3) 혈전 용해능 측정 22
Ⅲ. 결과 및 고찰 24
1. 흑두의 발아조건 24
1) 침지조건 24
2) 흑두의 품종 선별 26
3) 발아온도의 영향 26
2. 발아서목태의 특성 29
1) 일반성분 29
2) 효소활성 31
3) Isoflavone 함량 31
3. 두아청국장의 이화학적 특성 34
1) 일반성분 34
2) 환원당 37
3) 아미노태 질소 37
4. 두아청국장의 효소 활성 40
1) Protease 활성 40
2) Glucoamylase 활성 40
3) β-Glucosidase 활성 41
5. 두아청국장의 생리활성 물질 45
1) Isoflavone 함량 45
2) Anthocyanin의 함량 52
3) 혈전용해 활성 54
Ⅳ/Ⅲ. 요약 56
Reference 58
Abstract 66
감사의 글 69
Table 1. List of Chungkukjang 16
Table 2. Changes in proximate composition of seomoktae on Length of a buds 30
Table 3. Change in proximate composition of a variety of Chungkukjang 36
Table 4. Isoflavone contents of Chungkukjang A by fermentaion times. 47
Table 5. Isoflavone contents of Chungkukjang B by fermentaion times. 48
Table 6. Isoflavone contents of Chungkukjang C by fermentaion times. 49
Table 7. Isoflavone contents of Chungkukjang D by fermentaion times. 50
Table 8. Isoflavone contents of Chungkukjang E by fermentaion times. 51
Fig. 1. Chemical structure of isoflavone in soybean. 13
Fig. 2. Chemical structure of isoflavone isomers found in soybean. 13
Fig. 3. A variety of anthocyanidin 23
Fig. 4. Effect of the type of soaking to germination rate. 25
Fig. 5. Effect of a variety of black soybean by sprout length. 27
Fig. 6. Effect of temprature by germination rate of seomoktae. 28
Fig. 7. Enzyme activities by sprout length on seomoktae. 32
Fig. 8. Total isoflavones of seomoktae by sprout length. 33
Fig. 9. Reduced sugar contents of a variety of Chungkukjang by fermentation times. 38
Fig. 10. Amino-type nitrogen contents of a variety of Chungkukjang by fermentation times. 39
Fig. 11. Protease activities of a variety of chungkukjang by fermentation times. 42
Fig. 12. Glucoamylase activities of a variety of Chungkukjang by fermentation times. 43
Fig. 13. β-Glucosidase activities of a variety of chungkukjang by fermentation times. 44
Fig. 14. Anthocyanin contents of a variety of chungkukjang by fermentation times. 53
Fig. 15. Changer in fibrinolytic activities of a variety of chungkukjang on fermentation 48hours. 55