한수지 51(4), , 2018 Original Article Korean J Fish Aquat Sci 51(4), ,2018 해조류첨가가쌀코지제조와효소활성에미치는영향 전준영 이미향 1 정인학 1 정민정 김병목 * 한국식품연구원, 1 강릉원주대

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1 한수지 51(4), , 218 Originl rticle Koren J Fish qut Sci 51(4), ,218 해조류첨가가쌀코지제조와효소활성에미치는영향 전준영 이미향 1 정인학 1 정민정 김병목 한국식품연구원, 1 강릉원주대학교해양식품공학과 Effects of Seweeds on Rice Koji Production nd Enzyme ctivity Joon-Young Jun, Mi-Hyng Lee 1, In-Hk Jeong 1, Min-Jeong Jung nd young-mok Kim Division of Strtegic Food Reserch, Kore Food Reserch Institute, Gngneung 2544, Kore 1 Deprtment of Mrine Food Science nd Technology, Gngneung-Wonju Ntionl University, Gngneung 25457, Kore This study investigted the effects of selected seweeds on rice koji preprtion (rice inoculted with spergillus luchuensis) nd enzyme ctivity. Four types of rice koji were prepred using one of three seweeds (.5% lver,.5% kelp nd.5% green lver) or control for 72 h. The chnges in the moisture content, wter ctivity, ph, totl mold cell count, mylse nd protese ctivities were mesured. During preprtion, there ws no significnt difference in the moisture content mong the four kojis, wheres the ph in the kojis mde with either lver or green lver decresed rpidly compred with the control (P<.5). This seemed to result from the seweeds promoting the growth of mold cells. In terms of the ctivities of oth mylse nd protese, the koji with lver ws superior. Susequently, the mylse nd protese ctivities of the koji mde with lver were evluted t vrious phs (3 to 9), tempertures (15-55 ) nd NCl concentrtions (-1%). The ctivities of oth enzymes decresed notly t ph 9 nd the protese ctivity decresed t tempertures ove 45. lthough the ctivities of oth enzymes decresed t greter thn 2.5% NCl, ctivity ws present t 1% NCl. Key words: Rice koji, spergillus luchuensis, Seweed, Enzyme ctivity, NCl 서론,,, (Mok et l., 25).,,,,,, (Kim nd Lyu, 21).,, (Lim, 28; Prk et l., 27). (koji), ( ).,, (Kim et l., 212). spergillus luchuensis (syn.. kwchii) spergillus niger mylse, mltse,. oryze ph (Kim et l., 213). mylse protese (So nd Lee, 21). (Kwon et l., 213), (Lee et l., 211), (Song nd Lee, 213), (Kim et l., 215), seed msh (Lee et l., 25), spergillus (Choi et l., 211), soyen koji rice koji (Jun et l., 216), Koren J Fish qut Sci 51(4) , ugust 218 This is n Open ccess rticle distriuted under the terms of the Cretive Commons ttriution Non-Commercil Licens ( which permits unrestricted non-commercil use, distriution, nd reproduction in ny medium, provided the originl work is properly cited. Received 14 My 218; Revised 7 June 218; ccepted 19 June 218 Corresponding uthor: Tel: Fx: E-mil ddress: mkim@kfri.re.kr Copyright 218 The Koren Society of Fisheries nd qutic Science 369 pissn: , eissn:

2 37 전준영ㆍ이미향ㆍ정인학ㆍ정민정ㆍ김병목 spergillus kwchii (Kim et l., 215),. ( ),. (Pyropi yezoensis), (Scchrin jponic), (Enteromorph sp.) mylse protese, ph,, NCl mylse protese.. 재료및방법 재료및종균 216. spergillus luchuensis (Ulsn, Repulic of Kore)., 4 mesh.. 쌀코지제조 Jun et l. (216)., (1 kg) 16, 4 3.5% (w/w) , UV,.2%. luchuensis 3. (85%) (3 ) 72. 시료의수집및조효소액추출 g,,, ph.. 2 g 1 ml 1, 3 3. (1, g, 4, 1 ). 수분함량및수분활성도 (OC, 25)., 5 g 2 1, (HP23-W-, Rotronic, Switzerlnd). ph 및곰팡이수 ph, 5 g 45 ml 1, (7, g, 15 ) ph meter (CH/Seven Esy-s2K, Mettler Toledo, Switzerlnd). (Prk nd Oh, 1995). 2 g.1% peptone wter 18 ml (26 rpm, 5 ),. 1 ml potto dextrose gr (Difco; ecton Dckinson, Sprk, MD, US), colony (15-15) log CFU/g. mylse 활성 mylse echmn et l. (212) 3,5-dinitroslicylic cid..1 M cette uffer (ph 5.) 1% solule strch 1 ml 1 ml ml, 96 mm 3,5-dinitroslicylic cid.5 ml ml 15, 54 nm. mltose.2% mltose, stndrd curve. mylse 1 g 1 mg mltose 1 unit (U). Protese 활성 Protese o-phthlldehyde (Shkerin et l., 214)..21 M sodium phosphte uffer (ph 8.2).5% csein 1 ml 1 ml % trichlorocetic cid 4 ml

3 해조류첨가쌀코지의효소활성 371, (7, g, 1 ). 2 µl o-phthlldehyde regent 3 ml nm..5% serine stndrd curve. Protese 1 g serine 1 µg 1 U. O- phthlldehyde regent o-phthldehyde 8 mg methnol 2% SDS 5 ml, 1 mm sodium tetrorte dechydrte 5 ml, 2-mercptoethnol 3 µl 1 ml.. ph, 온도및 NCl 농도가 mylse 와 protese 활성에미치는영향, ph, NCl. ph 3, 5, 7, 9, 15, 25, 35, 45, 55, NCl, 2.5, 5, 7.5, 1%. ph. ph 3,.1 M glycine-hcl uffer; ph 5,.1 M cette uffer; ph 7,.1 M potssium phosphte uffer; ph 9,.1 M tris-hcl uffer. NCl NCl. ph (1 ) NCl (%), NCl (1 ) (35 ). mylse protese. 통계분석, IM SPSS sttistics progrm (Version 23; IM Co., mork, NY, US) one-wy NOV 95% Tukey s test. 결과및고찰 수분함량및수분활성도,.1-1% (72 ) mylse protese,,.5% (dt not shown)..5%, Tle 1.,,., 72 (P<.5). spergillus.65 (Stevenson et l., 215), %, ph 및곰팡이수 shochu. kwchii ph ( ph 3.), citric cid (Mikmi et l., 1987; Ngmine et l., 23). Kim et l. (213). oryze citric cid, mlic cid, lctic cid (dominnt) Tle 1. Chnges in the moisture content nd wter ctivity of the rice kojis with different seweeds during solid-stte fermenttion Incution time (h) Control Lver Pyropi yezoensis Kelp Scchrin jponic Green lver Enteromorph sp. Moisture (%) Wter ctivity Moisture (%) Wter ctivity Moisture (%)Wter ctivity Moisture (%) Wter ctivity 43.6±6.9 ns.98±.1 ns 49.5±3.6.98± ±9.5.96± ±3.6.99± ±7.5 ns.95±.3 ns 46.4±6.6.98±.1 42.±2.6.97± ±5.8.99± ±4.3 C ns.89±.2 C 4.±6. C.91± ±2.8.9± ±6.2.84± ±1.1 C ns.88±.5 C ns 36.±9.6 C.87±.3 C 24.7±9.5.9± ±3.4.83± ±6.8 C ns.85±.8 C ns 31.7±4.5 C.84±.1 CD 24.8±6.7.88± ±6..79±.2 C 6 26.±1.3 C ns.81±.1 C c 29.1±3.2 C.83±.1 CD 23.7±2.6.86± ±3.7.79±.1 C c ±3.6 C ns.81±.1 C 27.1±5.5 C.82±.2 D 22.1±2.1.84± ±5.5.78±.1 C The different cpitl letters indicte significntly different vlues in the verticl column (P<.5). No significnt difference in the horizontl column (P<.5). The different smll letters indicte significntly different vlues in the horizontl column (P<.5). Dt expressed s the men±sd in triplicte.

4 372 전준영ㆍ이미향ㆍ정인학ㆍ정민정ㆍ김병목 8 1 ph Mold cell count (log CFU/g koji) Fig. 1. Chnges in the ph nd mold cell count of the rice kojis with different seweeds during solid-stte fermenttion. Symols indicte:, control (without seweed); Lver Pyropi yezoensis; Kelp Scchrin jponic; Green lver Enteromorph sp. Significnt difference t P<.5 versus the control (NOV). Dt expressed s the men±sd in triplicte.,. kwchii citric cid, succinic cid oxlic cid. 225, ph. ph Fig. 1. ph (ph ), 36 1 ph (2.8 )., (P<.5) ph..2% (w/w) 6 log CFU/g (wet sis), , 7.6 log CFU/ g log CFU/g Incution time (P<.5). (h) ph 12,, life cycle.,,, (Mdign nd Mrtinko, 26), ph. mylse ctivity (U/g koji) mylse ctivity (U/g koji) 1 mylse 및 protese 활성 125,,, 12,. 1 echmn et l. (212),. oryze 58 -mylse 8. 72, 6 mylse 72 (Fig. 2). mylse 36 4, (P<.5)., (P<.5), mylse 1 g 1,74 U, 12 1, U, , U, 1,378 U. mylse 72, protese 36 (Fig. 2). 24, 36 (P<.5). 7% 9%, (Choi, 21), protese mylse c 1. spergillus Protese ctivity (U/g koji) mylse ctivity (U/g koji) 125

5 해조류첨가쌀코지의효소활성 373 mylse ctivity ctivity (U/g (U/g koji) koji) Protese ctivity ctivity (U/g (U/g koji) koji) Fig. 2. Chnges in the mylse nd protese ctivities of the rice kojis with different seweeds during solid-stte fermenttion. Symols indicte:, control (without seweed); Lver Pyropi yezoensis; Kelp Scchrin jponic; Green lver Enteromorph sp. One unit of mylse ctivity ws defined s the one milligrm of mltose relesed from 1% solule strch per minute. One unit of protese ctivity ws defined s the one microgrm of leucine relesed from.5% csein per minute. Significnt difference t P<.5 versus the control (NOV). Dt expressed s the men±sd in triplicte. mylse ctivity ctivity (U/g (U/g koji) koji) ,, c c Temperture ( ) Temperture ( ) mylse ctivity ctivity (U/g (U/g koji) koji) ,, c c NCl (%) NCl (%) Fig. 3. Effects of ph, temperture nd NCl concentrtion on the mylse ctivity of the rice koji with.5% Lver Pyropi yezoensis. Symols indicte:, ph 3; ph 5; ph 7; ph 9. One unit of mylse ctivity ws defined s the one milligrm of mltose relesed from 1% solule strch per minute. The different cpitl letters indicte significntly different vlues in the horizontl column (P<.5). The different smll letters indicte significntly different vlues in the verticl column (P<.5). Dt expressed s the men±sd in triplicte., -mylse protese (Mikmi 1 et l., 1987; Sil 1 et l., 29). protese 9 ph 9 8, protese 7. 6 Protese ctivity ctivity (U/g (U/g koji) koji) ,E C,D C c, c, ph, 1 1 c,, 9 c,., C D 9 8 c, c C c protese C c D 8 c c C c C c D Protese ctivity ctivity (U/g (U/g koji) koji)

6 374 전준영ㆍ이미향ㆍ정인학ㆍ정민정ㆍ김병목 Protese ctivity (U/g koji) ,E C C D,D C C c c, c c Protese ctivity (U/g koji) c c, c, C c C C c D D Temperture ( ) NCl (%) Fig. 4. Effects of ph, temperture nd NCl concentrtion on the protese ctivity of the rice koji with.5% Lver Pyropi yezoensis. Symols indicte:, ph 3; ph 5; ph 7; ph 9. One unit of protese ctivity ws defined s the one microgrm of leucine relesed from.5% csein per minute. The different cpitl letters indicte significntly different vlues in the horizontl column (P<.5). The different smll letters indicte significntly different vlues in the verticl column (P<.5). Dt expressed s the men±sd in triplicte. ph, 온도및 NCl 농도가 mylse 활성에미치는영향 ph, NCl,.5%, 48, ph, NCl mylse (Fig. 3)., ph 3-9, mylse ph, ph. ph 9 mylse ph. mylse, 15 ph 5 7 ph 3 9, 25, 45, 55 ph 3, 5, 7 (P<.5). NCl -1% mylse ph NCl 2.5%, NCl 1%., mylse ph NCl, ph 9 NCl ph 5 7 (P<.5). ph, 온도및 NCl 농도가 protese 활성에미치는영향 ph protese mylse (Fig. 4). mylse, protese ph 9 ph 35-45,. protese, 15 ph 5 ph 3, 7, 9, 25 ph 3 ph 5, 7, 9 (P<.5) ph 5 7 ph 3 9 (P<.5). NCl protese ph 9 mylse. ph 9 NCl., mylse protese ph 9,, 35.,. mylse protese, 1% NCl. 사사 (E ),. References OC. 25. OC officil methods of nlysis, 18th ed.

7 해조류첨가쌀코지의효소활성 375 OC Interntionl pulishing, Githersurg, MD, U.S.. echmn, Phillips RD nd Chen J Chnges in selected physicl property nd enzyme ctivity of rice nd rley koji during fermenttion nd storge. J Food Sci 77, M318- M Choi I. 21. Physicochemicl properties of rice cultivrs with different mylose contents. J Koren Soc Food Sci Nutr 39, Choi JS, Jung ST, Kim JY, Choi JH, Choi HS nd Yeo SH Qulity chrcteristics of whet nuruk nd optimum condition of liquid strters for spergillus sp. Koren J Microiol iotechnol 39, Jun JY, Lim YS, Lee MH, Kim M nd Jeong IH Chnges in the physiochemicl qulity of silfin sndfish rctoscopus jponicus suces fermented with soyen koji or rice koji during storge t room temperture. Koren J Fish qut Sci 49, Kim M, Lim JH, Jung JH, Jung MJ, Kim DS, Lee KP, Jun JY nd Jeong IH Qulity chnges nd processing of fermented red snow cr Chionoecetes jponicus suce using spergillus kwchii koji. Koren J Fish qut Sci 48, Kim JS, Lee JH, Chng YE, Kim GC nd Kim KM The qulity chrcteristics of rice msh y mixing rtios of rice nd rice koji. J Koren Soc Food Sci Nutr 42, Kim JH, Kwon YH, Lee R, Kim HR nd hn H Mnufcture of koji using fungi isoltion from nuruk nd identifiction of koji molds. Kor J Mycol 4, doi.org/1.4489/kjm Kim MJ, Kim YH, Kim DW, Prk HS nd Kim MK rewing nd qulity chrcteristics of rice-wine using sidionmycetes rice koji. J gric Life Sci 46, Kim HS nd Lyu ES. 21. Optimiztion of sulgidduk with green lver powder using response surfce methodology. Koren J Food Cook Sci 26, Kwon YH, Lee R, Kim HR, Kim JH nd hn H Qulity properties of mkgeolli rewed with vrious rice nd koji. Koren J Food Sci Technol 45, org/1.9721/kjfst Lee MK, Prk JK nd Lee SK. 25. The physicochemicl properties of seed msh prepred with koji. Koren J Food Sci Technol 37, Lee SE, Suh HJ nd Hwng JH Chrcteristics of rice doenjng prepred with rown rice koji. Koren J Food Preserv 18, kjfp Lim EJ. 28. Qulity chrcteristics of cookies with dded Enteromorph intenstinlis. J Koren Soc Food Sci Nutr 21, Medign MT nd Mrtinko JM. 26. rock iology of microorgnisms, 11th edn. Person Eduction Inc, NJ, U.S.., Mikmi S, Iwno K, Shinoki S nd Shimd T Purifiction nd some properties of cid-stle α-mylses from shochu koji (spergillus kwchii). gric iol Chem 51, Mok JS, Prk HY nd Kim JH. 25. Trce metl contents nd sfety evlution of mjor edile seweeds from Koren cost. J Koren Soc Food Sci Nutr 34, Ngmine K, Murshim K, Kto T, Shimoi H nd Ito K. 23. Mode of α-mylse production y the shochu koji mold spergillus kwchii. iosci iotechnol iochem 67, Prk JM nd Oh HI Chnges in microflor nd enzyme ctivities of trditionl kochujng meju during fermenttion. Koren J Food Sci Technol 27, Prk YK, Kng SG, Jung ST, Kim DH, Kim SJ, Pk JI, Kim CH, Rhim JW nd Kim JM. 27. Development of vluedded products using seweeds. J Mr iosci iotechnol 2, Sil R, Sellmi-Kmoun, Hjji M, id I, Ghrsllh N nd Nsri M. 29. Extrcellulr cid protese from spergillus niger I1: purifiction nd chrcteriztion. fr J iotechnol 8, So MH nd Lee YS. 21. Effects of culture conditions of rhizopus sp. Z9 on the production of protese during preprtion of rice koji. J Koren Soc Food Sci Nutr 23, Song YC nd Lee SP Evlution in physicochemicl properties of soy suce fortified with soymilk residue (okr koji). Koren J Food Preserv 2, org/1.112/kjfp Shkerin M, Rzvi SH, Khodiyn F, Zil S, Yrmnd MS nd Moyedi Effect of different levels of ft nd inulin on the microil growth nd metolites in proiotic yogurt contining nonvile. Int J Food Sci Technol 49, Stevenson, Cry J, Willims JP, Sntos R, Shy R. Neuenkirchen N et l Is there common wter-ctivity limit for the three domins of life? ISME J 9, doi.org/1.138/ismej

2 전준영ㆍ이미향ㆍ정인학ㆍ정민정ㆍ김병목 Aspergillus kawachii (Kim et al., 215a),. ( ),.,, amylase protease, ph,, NaCl amylase protease.. 재료및방법 재료및종균 216. Aspergillus lu

2 전준영ㆍ이미향ㆍ정인학ㆍ정민정ㆍ김병목 Aspergillus kawachii (Kim et al., 215a),. ( ),.,, amylase protease, ph,, NaCl amylase protease.. 재료및방법 재료및종균 216. Aspergillus lu 한수지 51(4), $, 218 Original Article Korean J Fish Aquat Sci 51(4),$,218 해조류첨가가쌀코지제조와효소활성에미치는영향 전준영 이미향 1 정인학 1 정민정 김병목 한국식품연구원, 1 강릉원주대학교해양식품공학과 Effects of Seaweeds on Rice Koji Production and Enzyme Activity