478 서영란ㆍ김성훈ㆍ송호수 et al., 99).., (MFDS, 206)., 2. 재료및방법 재료, ( ), (fermented Saccharina japonica powder, FSP) Lactobacillus brevis BJ20 (L. brevis BJ20)

Transcription

1 한수지 5(5), , 208 Original Article Korean J Fish Aquat Sci 5(5), ,208 유산균발효다시마 (Saccharina japonica) 분말이첨가된된장의품질변화 서영란 김성훈 송호수 2 * 영산대학교관광대학원조리예술전공, 영산대학교동양조리학과, 2 영산대학교서양조리학과 Change in the Quality of Doenjang with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria Young-Ran Seo, Sung-Hun Kim and Ho-Su Song 2 * Department of Culinary Art Graduate School of Tourism, Youngsan University, Busan 4805, Korea Department of Oriental Cuisine, Youngsan University, Busan 4805, Korea 2 Department of Western Cuisine, Youngsan University, Busan 4805, Korea This study investigated the changes in the quality of doenjang (a fermented bean paste) with the addition of Sea tangle Saccharina japonica powder fermented by lactic acid bacteria (FSP). Doenjang was prepared without or with FSP and with various amounts of doenjang (0, 0.25, 0.5, and 3% by volume), and fermented at 25 for 2 weeks. After 2 weeks, the antioxidant activity, microbiological characteristics, and physicochemical parameters were examined. We detected no significant differences in the color profiles. However, following the addition of FSP to doenjang, the amino nitrogen content and antioxidant properties were enhanced. Furthermore, the FSP-doenjang contained higher levels of γ-aminobutyric acid ( mg/00 g), a biofunctional ingredient. These results suggest the potential for developing a traditional Korean fermented food with enhanced antioxidant activity and γ-aminobutyric acid content using FSP. Key words: Doenjang, Saccharina japonica, Gamma Amino-butruc acid, Sensory characteristics, Antioxidants activity 서론,,,, (Park et al., 2000a;2000b; Park et al., 2002).,. (Pratt and Birac, 979). isoflavone, (Lim et al., 2004), (Lee et al., 994), (Lee et al., 997) (Lee et al., 2002)., (Jun and Song, 202), (Shin et al., 2008) (Park et al., 206). (sea tangle Saccharina japonica) (glutamic acid) (aspartic acid)., (Lee and Sung., 983), (Tashiro., 983). (alginate) (fucoidan) (Choi et al., 986, Kim et al., 988, Colliec et al., 99),, (Hiroyuki et al., 990, Usui et al., 980), (Ferial et al., 2000), (Nishino et al., 99), (Park Korean J Fish Aquat Sci 5(5), , October 208 This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Received 0 August 208; Revised 2 September 208; Accepted 7 September 208 *Corresponding author: Tel: Fax: address: hssong@ysu.ac.kr Copyright 208 The Korean Society of Fisheries and Aquatic Science 477 pissn:0374-8, eissn:

2 478 서영란ㆍ김성훈ㆍ송호수 et al., 99).., (MFDS, 206)., 2. 재료및방법 재료, ( ), (fermented Saccharina japonica powder, FSP) Lactobacillus brevis BJ20 (L. brevis BJ20) (8.7%), ( 2%, %) (5.3%). 된장제조 Table, HDPE (high density polyethylene). FSP.5 g 0 g (MFDS, 206). Table. The mixture ratio of Doenjang containing fermented sea tangle Saccharina japonica extract Ingredients Treatment (g) Control 0.25% 0.5% % 3% Meju,000,000,000,000,000 Salt,000,000,000,000,000 Water 3,000 2, ,975 2,950 2,850 FSP Total 5,000 5,000 5,000 5,000 5,000 Control, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. 2 FSP, Fermented Saccharina japonica powder. 일반성분분석 AOAC (2005). 05,, semimicro Kjeldahl. Soxhlet, 00,,, 3. ph 및총산도측정 ph Park et al. (202), ph 0 g 90 ml 30 ph meter (Orion Star A2, Thermo Scientific, USA). 5 g 250 ml No. 2 (Advantec, Toyo Roshi Kaisha Ltd., Japan) 20 ml N NaOH 0 lactic acid. 식염함량측정 Mohr (Oh et al., 2002) 5 g 250 ml No. 2 (Advantec, Toyo Roshi Kaisha Ltd., Japan) 0 ml 0% K 2 CrO 4 ml AgNO 3. 아미노질소함량 Formol (Shin et al., 997). 5 g 250 ml 20 ml 0. N NaOH ph ml formalin 0. N NaOH ph 8.5. 색도측정 (Lovibond RT Series Reflectance Tintometer, UK) L (lightness), a (redness) b (yellowness). 미생물분석 2,,,. 0 g PBS (phosphate buffer saline; 0. M, ph 7.0) 90 ml stomacher (BagMixer 400, interscience, Paris, France) 2 ml 9 ml PBS 0. PCA (plate

3 유산균발효다시마분말첨가가된장에미치는영향 479 count agar; Difco Inc., Detroit, MI, USA), MRS (deman rogosa sharpe medium; Difco Inc., Detroit, MI, USA) agar % tartaric acid ph 3.5 PDA (potato dextrose agar; Difco Inc., MI, USA) M Petrifilm E. coli/coliform Count Plates (3M, Maplewood, MN, USA). 총폴리페놀및플라보노이드함량 20 g g 40 ml 40, 50 rpm 4. (5,000 g, 5 min) -80. Folin-Denis (Gutfinger, 98). 0. ml N Folin & Ciocalteau reagent (Sigma-Aldrich Co., St. Louis, MO, USA) 0.5 ml 3 7.5% Na 2 CO ml nm. Gallic acid (Sigma-Aldrich Co., St. Louis, MO, USA). Moreno et al. (2000). 0. ml 0.3 ml 5% NaNO 2 5 0% AlCl ml 5. mm NaOH 0.2 ml 50 nm. Quercetin (Sigma- Aldrich Co., St. Louis, MO, USA). 항산화활성측정 DPPH (2,2'-diphenyl--picrylhydrazyl) radical Senba et al. (999). 0.2 mm DPPH ( Sigma- Aldrich Co., St. Louis, MO, USA) 800 µl 200 µl well plate 200 µl 57 nm. ABTS radical Pellefrini. et al. (999). 2.4 mm potassium persulfate 7 mm 2,2 -azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS; Sigma- Aldrich Co., St. Louis, MO, USA) nm µl ABTS 980 µl nm. 유리아미노산분석 Song et al. (2006) (Hitachi Amino Acid Analyzer L-8900, Hitachi Ltd., Tokyo, Japan) m membrane filter 20 L, proline 570 nm, 440 nm. Type AN II, Type B (Wako, Wako-shi, Japan) 50:50 (v/v). 관능적분석 , 2, 3, 4 5,,,,. 통계처리 3,. (ANNOVA) P<0.05 Duncan s multiple range test. SPSS (v.23.0, SPSS Inc., USA). 결과및고찰 유산균발효다시마추출물 (FSP) 을첨가한된장의일반성분변화 FSP Table %, FSP., %.. FSP % FSP %, FSP %, FSP., 4.,

4 480 서영란ㆍ김성훈ㆍ송호수 2. Park et al. (2000a; 2000b) %,.8-6.8%, %,.. Ku et al. (204) 9 8.4%,, % 5.,., Park (987),. (NAPQMS, 206) 60.0% mg/00 g. 유산균발효다시마추출물 (FSP) 을첨가한된장의 ph 및총산도변화 FSP ph Table 3. FSP ph 6.52, FSP ph ph. 8 ph, Table 2. Changes in physicochemical composition of Doenjang added fermented Saccharina japonica extract during ripening periods Moisture (%) Ash (%) Crude protein (%) Crude lipid (%) Carbohydrates (%) Treatment (%) Ripening periods (week) Control 59.0± ±.02 cb 58.09± ± ± ± ± ± ±2.5 a 62.26±0.40 a 60.6± ±0.25 a 63.35± ±0.43 bcb 59.85± ± ±.7 a 6.30±0.27 B 59.37± ±.46 Control 7.2±0.37 a 6.± ±0.43 bcab 6.57±0.45 ab ± ±0.3 cb 7.±0.38 ca 7.03± ±0.5 a 7.00± ± ±0.44 ab 7.33± ± ±0.43 a 6.8± ±0.9 ab 4.39± ±0.44 a 6.75±0. a Control 9.49± ± ± ± ±0.84 ab 8.7± ±0.63 a 0.6± ± ± ± ±0.24 B 9.80± ±0.33 B 0.76± ± ± ± ± ±0.64 Control 3.99± ± ±0.24 a 4.86± ± ± ± ±0.55 a ± ± ±0.46 a 4.78±0.39 a 4.28± ± ± ± ± ± ±0.48 a 3.99±0.32 Control 29.37±0.73 bc 4.26±2.07 ab 0.89±2.72 ab 7.00± ±2.99 abc 4.88±2.8 ab 7.55± ± ±2.97 abc 4.89±0.69 ab 8.83± ± ±.57 ac 5.42±0.37 ab 7.79± ± ±.7 abc 6.73±.52 ab 8.65± ±2.5 Control, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-b Means with different superscript in the same column are significantly different at P<0.05. A-C Means with different superscript in the same row are significantly different at P<0.05.

5 유산균발효다시마분말첨가가된장에미치는영향 ph (Ahn and Bog, 2007) ph Jung and Roh (2004)., Oh et al. (204) ph , ph , Oh et al. (204) ph, Hong and Rhee (994), ph., ph %,. FSP 8, 2. FSP,. Oh et al. (204) % %, %. 유산균발효다시마추출물 (FSP) 을첨가한된장의식염함량변화 FSP Table %, FSP. Park et al. (2000) %, Table 3. Change on ph and acid level of Doenjang added fermented Saccharina japonica extract during ripening periods ph Acidity (%) Treatment (%) Ripening periods (week) Control 6.52±0.0 bd 6.37±0.0 bc 5.32± ± ±0.02 dd 6.36±0.0 bc 6.0±0.0 eb 5.38±0.0 ca ±0.02 bd 6.32±0.0 ac 5.93±0.0 cb 5.38±0.0 ca 6.57±0.0 cd 6.33±0.0 ac 5.0±0.0 ab 4.77± ±0.02 ad 6.39±0.0 cc 6.00±0.02 db 5.28±0.03 Control 0.24± ±0.05 B 0.62±0.07 ac 0.40±0.04 ab ±0.02 a 0.35±0.0 a 0.56±0.07 ac 0.59±0.03 bc ±0.03 a 0.38±0.0 bcb 0.59±0.05 ac 0.37±0.07 ab 0.29±0.02 bca 0.4±0.0 cb 0.8±0.08 bd 0.64±0.03 bc ±0.03 ca 0.42±0.03 cb 0.66±0.07 ac 0.89±0.03 cd Control, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-d Means with different superscript in the same column are significantly different at P<0.05. A-D Means with different superscript in the same row are significantly different at P<0.05. Table 4. Change on salinity of Doenjang added fermented Saccharina japonica extract during ripening periods Salinity (%) Treatment (%) Ripening periods (week) Control 6.64± ±0.7 cc 5.80± ±0.7 cdc ±0.7 cc 7.26±0.6 cb 6.48±0.7 ca 7.38±0.0 db ± ±0.7 B 6.5± ±0.34 cb 6.54±0.7 a 6.2± ± ± ±0.6 B 5.96± ±0.7 a 6.34±0.6 Control, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-d Means with different superscript in the same column are significantly different at P<0.05. A-C Means with different superscript in the same row are significantly different at P<0.05.

6 482 서영란ㆍ김성훈ㆍ송호수 % 5%. 20%. 유산균발효다시마추출물 (FSP) 을첨가한된장의아미노질소함량변화 FSP Table FSP mg/00 g, FSP mg/00 g. FSP 3% mg/00 g, FSP 0.25% 0.5%., , mg/00 g., (Jun and Song, 202). Table 5. Change on amino nitrogen content of Doenjang added fermented Saccharina japonica extract during ripening periods Amino nitrogen (mg/00 g) Treatment (%) Ripening periods (week) Control 56.20± ±26.34 ab ±4.02 ac ±.95 ac ±4.57 ab ±7.00 ad ±4.03 ad ± ±4.0 abcbc 624.9±3.93 ac 648.5±3.4 ad ±8.08 ab ±4.57 ae 702.3±6.0 abf ± ±7.96 a ±7.92 ac 67.65±0.65 be ±6.86 ab ±3.89 ad 78.40±2.02 bf ± ±4.03 bcb 62.49±6.93 bc ±6.78 cd 65.36± ±0.69 ad ±4.03 be ±20.75 ca ±4.09 cb ±7.9 cc ±3.97 dd ±3.96 cbc 7.67±4.57 bd 755.7±34.4 ce Control, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-d Means with different superscript in the same column are significantly different at P<0.05. A-E Means with different superscript in the same row are significantly different at P<0.05. Table 6. Change of color value of Doenjang added fermented Saccharina japonica extract during ripening periods Value Treatment (%) L a b Ripening periods (week) Control 4.38±0.49 cc 40.83±0.30 bc 38.75±0.7 db 38.02±0.23 ca ±0.40 bc 4.46±0.69 bd 35.87± ± ±0.60 cc 43.4±0.24 cd 40.0±0.86 eb 38.79±0.03 da 38.75±0.32 a 40.48±.38 bc 37.2±0.29 ca 38.20±0.7 cab ±0.2 ad 36.98±0.49 ac 35.07±0.06 ab 34.06±0.7 Control 5.95±0.30 bca 6.7±0.4 a 6.98± ± ± ±0.40 B 6.02±0.04 ab 6.22±0.4 cb ±0.34 ca 6.55±0.8 B 7.38±0.40 cd 6.94±0.3 ebc 5.50±0.02 a 6.26±0. a 7.35±0.09 cd 6.70±0.05 dc 3 6.0±0.2 cb 6.02±0.06 ab 6.±0.06 ab 5.78±0.02 Control 2.9± ± ±0.8 cb 2.7± ± ± ± ± ± ±0.40 ca 5.65±.87 cb 3.47±0.6 da 0.30± ± ±0.8 cc 2.57±0.09 cb ±0.37 ab 9.84±0.44 B 0.27±0.03 ab 9.38±0.08 Control, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-c Means with different superscript in the same column are significantly different at P<0.05. A-D Means with different superscript in the same row are significantly different at P<0.05.

7 유산균발효다시마분말첨가가된장에미치는영향 bcdc Total phenolic contents (mg/g GAE) ad ac ad cc ad ad abc bc ab da cb ca 0 week 4 week 8 week 2 week 0 0% 0.25% 0.5% % 3% Treatment Fig.. Changes in total phenol contents of Doenjang added fermented Saccharina japonica extract during ripening periods. GAE, Gallic acid equivalents. 0%, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-c Means with different superscript in the same column are significantly different at P<0.05. A-C Means with different superscript in the same row are significantly different at P< mg/00 g. Oh et al. (204) mg/00 g (4, 2, 20%),, mg/00 g, FSP Table 7. Change of cell counts of Doenjang added fermented Saccharina japonica extract during ripening periods Total bacteria (log FU/g) Lactic acid bacteria (log CFU/g) Fungi (log CFU/g) Treatment (%) Ripening periods (week) Control 8.22±0.04 bf 7.89±0.07 be 7.3±0.04 ab 7.50±0.06 bc 7.75±0.07 bcd 6.92±0.02 bca 6.92± ±0.08 ae 7.45±0.02 ad 7.06±0.03 ac 7.0±0.03 ac 7.38±0.09 ad 6.58± ±0.05 ab ±0.04 cd 8.00±0.09 bc 7.46±0.00 cb 7.58± ±0.7 a 6.84± ± ±0.02 be 7.98±0. bd 7.70±0.07 dc 7.85±0.0 cd 7.33±0.07 ab 6.77± ± ±0.04 ad 7.33±0.07 ab 7.30± ±0.0 bc 7.99±0.2 cd 7.06±0.02 ca 6.93±0.02 Control 7.77±0.04 abd 7.70±0.04 bd 7.06±0.0 abc 7.3±0.08 bc 7.66±0.5 bd 6.77± ±0.07 B ±0.03 ad 7.40±0.08 ac 7.05±0.03 ab 6.96±0.04 ab 7.28±0.06 ac 6.98± ± ±0.0 ce 7.85±0.05 bd 7.45±0.03 cc 7.4±0.03 cc 7.23±0.00 ab 7.4±0.0 cab 7.05± ±0.09 be 7.77±0.06 bde 7.60±0.05 dcd 7.40±0.00 cc 7.3±0.8 ab 6.85± ± ±0.09 abc 7.3±0. ab 7.7±0.02 B 7.06±0.06 ab 7.8±0.4 bc 7.75±0.0 dc 6.95±0.23 Control 4.69±0.08 abcde 4.84±0. ae 4.6±0.09 ad 4.28±0.00 ac 4.58±0.2 cdd 2.65± ± ±0.05 ce 5.06±0.08 bf 4.8±0.0 bd 4.50± ±0.02 dc 3.80±0.04 ca 3.72±0.04 ea ±0.05 abc 4.79±0.05 ad 4.56±0.03 ac 4.48±0. C 4.4.± ± ±0. ca 4.8±0.7 bcd 5.54±0.04 ce 4.87±0.08 bd 4.89±0.04 cd 4.42±0.0 bcc 3.8±0.09 cb 2.54± ±0.02 abde 4.75±0.0 ae 4.45±0.05 ad 4.4±0.0 abd 4.3±0.07 ac 3.94±0.4 cb 3.42±0.08 da Control, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-d Means with different superscript in the same column are significantly different at P<0.05. A-F Means with different superscript in the same row are significantly different at P<0.05.

8 484 서영란ㆍ김성훈ㆍ송호수 Total flavonoid contents (mg/ml) ac ab B ab cc cc cbc 0 week 4 week 8 week 2 week 0 0% 0.25% 0.5% % 3% Treatment Fig. 2. Changes in total flavonoid contents of Doenjang added fermented Saccharina japonica extract during ripening periods. 0%, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-c Means with different superscript in the same column are significantly different at P<0.05. A-C Means with different superscript in the same row are significantly different at P< Oh et al. (204) 4%, 3%., (Jo et al., 20). 유산균발효다시마추출물 (FSP) 을첨가한된장의색도변화 FSP L (lightness), a (redness) b (yellowness) Table. 6. (Peterson and Barnes, 99). L FSP , FSP FSP %, FSP 3% , FSP, FSP 0.25%, 0.5% %, FSP 3%. a b. FSP. Oh et al. (204) L b, a. L, a b. 유산균발효다시마추출물 (FSP) 을첨가한된장의미생물변 FSP Table log CFU/g, FSP,, log CFU/g -2 log log CFU/g, FSP., 8, log CFU/g log log CFU/g, FSP log CFU/g, log CFU/g -2 log. Oh et al. (204) log CFU/g

9 유산균발효다시마분말첨가가된장에미치는영향 DPPH radical scavenging activity (%) ac ab ab a a ab cc cc ca 0 week 4 week 8 week 2 week 0 0% 0.25% 0.5% % 3% Treatment Fig. 3. Changes in the DPPH radical scavenging of Doenjang fermented Saccharina japonica extract during ripening periods. DPPH, 2,2'-diphenyl--picrylhydrazyl. 0%, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-c Means with different superscript in the same column are significantly different at P<0.05. A-C Means with different superscript in the same row are significantly different at P< ABTS radical scavenging activity (%) ad ac ac ad ac cb a abc bc cb ca ab bc cc db da 0 week 4 week 8 week 2 week 0 0% 0.25% 0.5% % 3% Treatment Fig. 4. Changes in the ABTS radical scavenging of Doenjang added fermented Saccharina japonica extract during ripening periods. ABTS, 2, 2 -azinodi [3-ethlbenzthiazolne-6-sulfonic acid]. 0%, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-c Means with different superscript in the same column are significantly different at P<0.05. A-C Means with different superscript in the same row are significantly different at P< ,,.. 유산균발효다시마추출물 (FSP) 을첨가한된장의총폴리페놀및플라보노이드함량변화 FSP Fig. Fig. 2. FSP. 8, 2. 0 FSP 4.58 mg GAE/g,

10 486 서영란ㆍ김성훈ㆍ송호수 FSP mg GAE/g,. 4 FSP 3% 9.96 mg GAE/g. 8 FSP 0.25%, 0.5% % ~ mg GAE/g, 3% mg GAE/g mg GAE/g 0 3%,. Bae et al. (202) 30. (Kim et al., 2005). FSP.. phenolic hydroxyl (Gramza et al., 2006, Oh and Kim, 2007). isoflavone -glucosidase glycone genistein daidzein (Kwon and Shon, 2004, Ryu et al., 2007) mg QUE/g.. FSP FSP, 2 FSP 3% 44.5 mg QUE/g, 0.5% 44.5 mg QUE/g.,, (Oh et al., 204). FSP. 유산균발효다시마추출물 (FSP) 을첨가한된장의항산화활성변화 (reactive oxygen species) (Lee et al., 2003; Chung et al., 2006)., (Kim et al., 202). FSP. FSP DPPH radical Fig. 3. DPPH radical FSP. FSP DPPH radical 6.09% FSP ( %), FSP 3%. 8 DPPH radical, FSP %, % 3%. 2 DPPH radical 8. 2 FSP 3% 52.6%. Oh et al. (204), DPPH radical,. FSP ABTS radical Fig. Table 8. Sensory characteristics of Doenjang added fermented Saccharina japonica extract Treatment (%) Sensory attribute Color Flavor Tasty Delicate taste Total acceptance Control 2.60±.35 a 3.5±.35 ab 3.35±.39 a 2.5±.42 a 3.5±.69 a ±.09 a 3.05±.28 ab 2.85±.23 a 2.65±.42 ab 2.55±0.94 a ±.32 a 3.25±.2 b 2.65±.09 a 2.75±.07 ab 3.05±.0 a 3.45±.9 a 3.50±.40 b 2.55±.50 a 3.30±.22 bc 3.0±.29 a ±.72 a 2.30±.42 a 3.35±.57 a 3.85±.57 c 3.06±.70 a Control, Doenjang added with 0% S. japonica; 0.25%, Doenjang added with 0.25% S. japonica; 0.5% Doenjang added with 0.5% S. japonica; % Doenjang added with % S. japonica; 3% Doenjang added with 3% S. japonica. a-d Means with different superscript in the same column are significantly different at P<0.05.

11 유산균발효다시마분말첨가가된장에미치는영향 ABTS radical DPPH radical. (0 ) ABTS radical % FSP 3%. ABTS radical, 8 2,. ABTS radical 2 FSP 3% 5.05%. Shim et al. (206) 0, 49, 9 ABTS radical ABTS radical. 유산균발효다시마추출물 (FSP) 을첨가한된장의유리아미노산변화, FSP 3%. 2, Table 8.,. FSP, mg/00 g, 3% mg/00 g. 2 FSP mg/00 g, 3% mg/00 g. Chang et al. (200). NH3, glutamic acid, urea, citrulline, leucine, lysine, 2 glutamic acid, citrulline, leucine, urea, lysine, aspartic acid. Shin et al. (2008) glutamic acid, arginine, leucine, isoleucine,. urea, aspartic acid, glutamic acid, citrulline, leucine, lysine 00 mg/00 g. glutamic acid 3-4, aspartic acid.,,. aspartic acid, cystine, glutamic acid, leucine isoleucine (No et al., 2008).,. -Amino butyric acid (GABA), (Narayan and Nair., 990, Omori et al., 987). FSP 3% Table 9. Changes of free amino acids of Doenjang added fermented Saccharina japonica extract. (mg/00 g) Amino acid 0% Doenjang 3% Doenjang 2 0 week 2 week 0 week 2 week Phosphoserine Phospho ethanolamin Urea Aspartic acid Threonine Serine Glutamic acid α-amino adipic acid Glycine Alanine Cystine Valine Cystathionine Methionine Isoleucine Leusine Tyrosine Phenylalanine β-alanine β-amino isobutyric acid γ-aminobutyric acid Ethanol amine Ornithine Lysine Histidine Anserine Arginine Prorine Total % Doenjang, Doenjang added with 0% S. japonica. 2 3% Doenjang, Doenjang added with 3% S. japonica.

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