백운콩 돌연변이 후대로 제조한 된장의 품질 특성
Quality Characteristics of Soybean Pasted (Doenjang) Manufactured with 2 Soybean Mutant Lines Derived from cv. Baekwon
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In order to identification of the possibility of manufacturing soybean paste (doenjang)with soybean mutant lines induced from gamma-ray mutagenesis, this study was performed toinvestigate the quality characteristics of doenjang using two soybean mutant lines, Baekwon-1(BW-1) and Baekwon-2 (BW-2) and their original cultivar (cv. Baekwon, BW) for 8 weeks. TheBW and two mutant lines (BW-1 and BW-2) were showed higher content of amino type nitrogenthan control (cv. Taegwang). The pH decreased and the titratable acidity increased all the samplesduring aging period. The lightness, redness and yellowness of doenjang were the lowest in BW. Total free sugar content of doenjang was the highest in control (10.43%) after 4 weeks andcomposed mainly fructose and glucose. The order of the free amino acid content was Glutamicacid>Leucine>Lysine>Phenylalanine>Aspartic acid in control, Glutamic acid>Leucine>Arginine>Lysine>Phenylalanine in BW, Glutamic acid>Lysine>Phenylalanine>Asparticacid>Valine in BW-1 and Glutamic acid>Arginine>Lysine>Phenylalanine>Aspartic acid inBW-2, respectively. Our results showed that it is possible to increase the quality of doenjang usingsoybean mutant lines in manufacturing soybean paste.
Abstract
Abstract - In order to identification of the possibility of manufacturing soybean paste (doenjang)with soybean mutant lines induced from gamma-ray mutagenesis, this study was performed toinvestigate the quality characteristics of doenjang using two soybean mutant lines, Baekwon-1(BW-1) and Baekwon-2 (BW-2) and their original cultivar (cv. Baekwon, BW) for 8 weeks. TheBW and two mutant lines (BW-1 and BW-2) were showed higher content of amino type nitrogenthan control (cv. Taegwang). The pH decreased and the titratable acidity increased all the samplesduring aging period. The lightness, redness and yellowness of doenjang were the lowest in BW. Total free sugar content of doenjang was the highest in control (10.43%) after 4 weeks andcomposed mainly fructose and glucose. The order of the free amino acid content was Glutamicacid>Leucine>Lysine>Phenylalanine>Aspartic acid in control, Glutamic acid>Leucine>Arginine>Lysine>Phenylalanine in BW, Glutamic acid>Lysine>Phenylalanine>Asparticacid>Valine in BW-1 and Glutamic acid>Arginine>Lysine>Phenylalanine>Aspartic acid inBW-2, respectively. Our results showed that it is possible to increase the quality of doenjang usingsoybean mutant lines in manufacturing soybean paste.
참고문헌 (25)
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