본문 바로가기
KERD
논문KCI 등재

맥주박 첨가 청국장의 이화학적 특성, 기능성 성분 및 항산화 활성

Physicochemical properties, bioactive ingredients, and antioxidant activity of cheonggukjang added with brewer’s spent grain

윤경영|이시형
한국식품저장유통학회 (The Korean Society of Food Preservation)|2024.10|Food Science and Preservation|제31권 제5호|pp. 683-692|DOI 10.11002/fsp.2024.31.5.683

2

조회

0

다운로드

0

인용

0

참고문헌

키워드

antioxidant activityfree amino acidBrewer’s spent graincheonggukjangcrude saponin
주제분류식품과학

초록

본 연구는 식품 가공부산물인 맥주박의 첨가량을 달리하여 청국장을 제조하고 맥주박 청국장의 일반 성분, 색도, pH, 기능성 성분 및 항산화 활성을 측정하였다. 맥주박 첨가에 따른 청국장의 조지방, 조단백, 탄수화물 함량에는 유의적인 차이는 없었다. 색도는 명도(L값)는 5% 청국장이 높았고, 적색도(a값)는 15% 청국장이, 황색도(b값)는 5% 청국장과 15% 청국장이 높았다. 또한, 환원당과 조사포닌은 맥주박 첨가량이 많을수록 함량이 증가되어, 맥주박 첨가에 의해 단맛이 증가될 수 있을 것으로 확인되었다. 필수아미노산 및 총 아미노산의 함량은 맥주박을 첨가함으로써 증가하였고, 모든 청국장에서 glutamic acid, phenylalanine, tyrosine의 함량이 높았는데, 특히 감칠맛에 관여하는 glutamic acid의 함량이 높았다. 총플라보노이드 함량은 시료 간 유의적 차이가 없었으며 총폴리페놀은 맥주박의 첨가량에 의존적으로 증가하는 것으로 확인되었다. 항산화 활성은 DPPH 라디칼 소거능과 ABTS 라디칼 소거능의 IC50값 모두 맥주박의 첨가량에 따라 감소하였다. 이상의 결과에서 맥주박을 첨가함으로써 기호성과 기능성이 향상된 청국장을 제조할 수 있을 것으로 기대된다.

Abstract

Brewer’s spent grain (BSG), a major by-product of the brewing industry, is often discarded despite its high nutritional and functional components. This study aimed to utilize BSG as a food material by incorporating it into cheonggukjang. The physicochemical properties, bioactive components, and antioxidant activity of cheonggukjang were measured with varying BSG addition ratios. There were no significant differences in crude fat, crude protein, and carbohydrate contents based on BSG addition. Crude saponin and taurine contents increased with BSG, with cheonggukjang (15% BSGC) containing 15% BSG showing the highest levels at 232.52 μg/g diosgenin equivalent (DE)/g DW and 213.95 μg/g DW, respectively. Eighteen types of free amino acids were detected, and total and essential amino acid contents were highest in 15% BSGC at 17.80 mg/g DW and 12.50 mg/g DW, respectively. The addition of BSG to cheonggukjang increased the contents of reducing sugar and glutamic acid, which impart sweetness and umami, respectively. The total polyphenol content also increased with higher BSG, and IC50 values for DPPH and ABTS scavenging activities decreased, indicating enhanced antioxidant activity. As a result, it is anticipated that cheonggukjang, with improved palatability and biological activities, could be manufactured by adding BSG.

참고문헌 (49)

  1. Anderson RL, "Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing", J Nutr, 125, pp.581~588 (1995)
  2. Arauzo PJ, "Effect of protein during hydrothermal carbonization of brewer’s spent grain", Bioresour Technol, 293, pp.122117~ (2019)
  3. Bravi E, "Brewing by-product upcycling potential : Nutritionally valuable compounds and antioxidant activity evaluation", Antioxidants, 10, pp.165~ (2021)
  4. Carvalho DO, "Overall antioxidant properties of malt and how they are influenced by the individual constituents of barley and the malting process", Compre Rev Food Sci Food Saf, 15, pp.927~943 (2016)
  5. Choi MS, "Effects of replacing pork back fat with brewer’s spent grain dietary fiber on quality characteristics of reduced-fat chicken sausages", Korean J Food Sci An, 34, pp.158~165 (2014)
  6. Connolly A, "Characterisation of protein-rich isolates and antioxidative phenolic extracts from pale and black brewers’ spent grain", Int J Food Sci Technol, 48, pp.1670~1681 (2013)
  7. Czubaszek A, "Effect of added brewer’s spent grain on the baking value of flour and the quality of wheat bread", Molecules, 27, pp.1624~ (2022)
  8. da Silva LH, "Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones", Food Chem, 128, pp.640~644 (2011)
  9. Folin O, "On phosphotungstic-phosphomolybdic compounds as color reagents", J Biol Chem, 12, pp.239~243 (1912)
  10. Han SJ, "HPLC", MS, Korean J Crop Sci, pp.2011, 56[DOI]
  11. Hiai S, "Color reaction of some sapogenins and saponins with vanillin and sulfuric acid", Planta Med, 29, pp.116~122 (1976)
  12. Hong JY, "Physicochemical properties of Cheonggukjang containing Korean red ginseng and Rubus coreanum", Korean J Food Preserv, 15, pp.872~877 (2008)
  13. Ikram S, "Composition and nutrient value proposition of brewers spent grain", J Food Sci, 82, pp.2232~2242 (2017)
  14. Iwai K, "Antioxidative functions of natto, a Kind of fermented soybeans : Effect on LDL oxidation and lipid metabolism in cholesterol-red rats", J Agric Food Chem, 50, pp.3597~3601 (2002)
  15. Jung ES, "Evaluation of the antioxidant, anti-inflammatory, and anti-obesity properties and estrogen-like activity of Cheonggukjang according to the fermentation period of four soybean species", J Korean Soc Food Cult, 37, pp.519~528 (2022)
  16. Jung SJ, "Production and properties of ale beer with Nuruk, a Korean fermentation starter", Korean J Food Sci Technol, 49, pp.132~140 (2017)
  17. Kim EJ, "Analysis of the taste components and antioxidant properties of Cheonggukjang containing Korean red ginseng", Food Sci Biotechnol, 18, pp.53~59 (2009)
  18. Kim EJ, "Developments of GABA process for the mass production", KSBB J, 36, pp.254~259 (2021)
  19. Kim IS, "Current perspectives on the physiological activities of fermented soybean-derived Cheonggukjang", Int J Mol Sci, 22, pp.5746~ (2021)
  20. Kim JH, "Fermentation and quality characteristics of Cheonggukjang with Chinese cabbage", Korean J Food Preserv, 19, pp.659~664 (2012)
  21. Kim JM, "Determination of protein extraction and trypsin hydrolysis conditions for producing hydrolysates with antioxidant activity from perilla seed meal", Korean J Food Preserv, 27, pp.791~799 (2020)
  22. Kim JS, "Physicochemical properties of traditional Chonggugjang produced in different regions", Appl Biol Chem, 41, pp.377~383 (1998)
  23. Kim TS, "Screening of lignan compounds and antioxidant activity of Chungkukjang fermented with defatted sesame flour", J Korean Soc Food Sci Nutr, 38, pp.1580~1586 (2009)
  24. Lee JJ, "Antioxidative effects of chungkukjang preparation by adding solar salt", Korean J Food Preserv, 16, pp.283~245 (2009)
  25. Lee JS, "Changes in quality characteristics of Cheonggukjang added with Quinoa during fermentation period", Korean J Food Nutr, 31, pp.24~32 (2018)
  26. Lee NR, "Fermentation characteristics of Chungkookjang prepared using different soybean", J Environ Sci Int, 22, pp.723~732 (2013)
  27. Lengkidworraphiphat P, "Taste-active and nutritional components of Thai native chicken meat : A perspective of consumer satisfaction", Food Sci Anim Resour, 41, pp.237~246 (2021)
  28. Marco ML, "Health benefits of fermented foods : Microbiota and beyond", Curr Opin Biotechnol, 44, pp.94~102 (2017)
  29. McCarthy AL, "FitzGerald RJ, O’Brien NM. Brewers’ spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods : A review", Proc Nutr Soc, 72, pp.117~125 (2013)
  30. Miller GL, "Use of dinitrosalicylic acid reagent for determination of reducing sugar", Anal Chem, 31, pp.426~428 (1959)
  31. MinAlexander MJ, "Exploration of nutritional components, functional components and antioxidant activities of brewer’s spent grain powder, red ginseng by-products and rice bran powder", J Korea Acad Ind Coop Soc, 24, pp.208~219 (2023)
  32. Mitri S, "Valorization of brewers’ spent grains : Pretreatments and fermentation, a review", Fermentation, 8, pp.50~ (2022)
  33. Moon SH, "Comparison of GABA and vitamin contents of germinated brown rice soaked in different soaking solution", Korean J Food Nutr, 23, pp.511~515 (2010)
  34. Mun EG, "Research trend in traditional fermented foods focused on health functional evaluation", J Korean Soc Food Sci Nutr, 47, pp.373~386 (2018)
  35. Naibaho J, "Brewers’ spent grain in food systems : Processing and final products quality as a function of fiber modification treatment", J Food Sci, 86, pp.1532~1551 (2021)
  36. Nocente F, "Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential", LWT-Food Sci Technol, 114, pp.108421~ (2019)
  37. Nyhan L, "Brewers’ spent grain : An unprecedented opportunity to develop sustainable plant-based nutrition ingredients addressing global malnutrition challenges", J Agric Food Chem, 71, pp.10543~10564 (2023)
  38. Oh MH, "Biological activity of crude polyphenol fractions of Cedrela sinensis isolated using different extraction methods", Korean J Food Sci Technol, 49, pp.438~443 (2017)
  39. Oh SH, "Nutritional and functional properties of water extracts from Achyranthes japonica Nakai-rice pilsner byproducts", J Korean Soc Food Sci Nutr, 46, pp.185~195 (2017)
  40. Park HY, "Radical scavenging effects and physicochemical properties of Seolitae Chungkukjang added with green tea", J Korean Soc Food Sci Nutr, 37, pp.401~404 (2008)
  41. Park JS, "Properties of Cheongkukjang prepared with admixed medicinal herb powder", Korean J Food Preserv, 17, pp.343~350 (2010)
  42. Ravindran R, "A comparative analysis of pretreatment strategies on the properties and hydrolysis of brewers’ spent grain", Bioresour Technol, 248, pp.272~279 (2018)
  43. Shin DH, "Globalization trends and prospect of Korean traditional fermented foods", Food Sci Ind, 43, pp.69~82 (2010)
  44. Stefanello FS, "Analysis of polyphenols in brewer’s spent grain and its comparison with corn silage and cereal brans commonly used for animal nutrition", Food Chem, 239, pp.385~401 (2018)
  45. Terriente-Palacios C, "Levels of taurine, hypotaurine and homotaurine, and amino acids profiles in selected commercial seaweeds, microalgae, and algae-enriched food products", Food Chem, 368, pp.130770~ (2022)
  46. Verni M, "Bioprocessing of brewers’ spent grain enhances its antioxidant activity : Characterization of phenolic compounds and bioactive peptides", Front Microbiol, 11, pp.1831~ (2020)
  47. Waters DM, "Fibre. protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment", Eur Food Res Technol, 235, pp.767~778 (2012)
  48. Yang JA, "Trends in quality characteristics changes of traditional soybean fermented foods by supplementary ingredients addition", J Korean Soc Food Sci Nutr, 52, pp.113~137 (2023)
  49. Zeng J, "Brewer’s spent grain fermentation improves its soluble sugar and protein as well as enzymatic activities using Bacillus velezensis", Process Biochem, 111, pp.12~20 (2021)

관련 논문AI추천

배추 첨가 청국장의 제조 및 품질특성김진학, 박나영, 이신호한국식품저장유통학회 · Food Science and Preservation2012 · 제19권 제5호당귀·지황·홍삼 첨가에 따른 발효 청국장의 기능성 변화 연구권영인, 이미숙, 이정숙, 장해동, 장흥배, 최은지한국미생물·생명공학회 · 한국미생물·생명공학회지2010 · 제38권 제4호홍삼 및 복분자를 첨가한 청국장의 이화학적 특성김은정, 김태완, 신승렬, 윤경영, 이인중, 홍주연한국식품저장유통학회 · Food Science and Preservation2008 · 제15권 제6호여주 첨가 청국장 발효 중 phytoestrogen 함량 및 항산화 활성 변화조계만, 주옥수한국식품저장유통학회 · Food Science and Preservation2015 · 제22권 제1호발아콩으로 제조한 청국장의 발효 및 품질특성강경명, 박나영, 백낙민, 이신호한국식품저장유통학회 · Food Science and Preservation2012 · 제19권 제4호땅콩 분말을 첨가한 청국장의 품질 특성김미화, 김선희, 박복희, 조희숙한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제4호

이 간행물의 다른 논문 (15건)

동결건조에 따른 생강과 생강박 분말의 품질 특성조윤정pp. 693-699PCTP: Toxicity, persistence, and safety considerations for potential contamination김지인, 박준형, 이준구pp. 700-708Physicochemical properties of sweet limes (Citrus limetta) during storage at different temperaturesFredy A. Paredes-Tarrillo, Jheniffer E. Valdivia-Culqui, Pedro A. Raymundo-Vasquez, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Juan Quispe-Neyra, Jorge L. Maicelo-Quintana, Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta, Katherine Reyna-Gonzales, María G. Pesantes-Gallardo, Eddy O. Huamán-Grandezpp. 709-720Impact of lactic acid fermentation using Lactiplantibacillus plantarum on the physicochemical, phytochemical, and biological properties of Antidesma bunius (L.) Spreng. fruit juiceRona Camille M. Lizardo-Agustin, Jerald P. Nitudapp. 721-734Kinetic modeling of ultrasound-assisted extraction of dieckol from Ecklonia cava using a choline chloride-based natural deep eutectic solvent이부쿠눌루와 폴라 올라위, 조하성, 이원영, 박광덕, 박종진pp. 735-744
원문 보기