전통 메주 제조과정에 있어서 근적외 모니터링 가능성 조사
Feasibility of near-infrared spectroscopic observation for traditional fermented soybean production
2
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
In this study, near infrared (NIR) spectroscopy known as a non-destructive analysis technique was applied to investigate peptide cleavage and consequent release of amino acids in soybean lumps as affected by its moisture content and incubation time during fermentation at 25 for 3 weeks. The NIR spectra of the soybean lump semi-dried and soaked in saline water showed that absorption intensity around 1,400 nm originating from hydrogen bonds of water decreased and absorption band shifted to 1,430 nm as moisture content decreased during incubation at 25 for 3 weeks. In addition, absorption around 2,050 nm which was assigned to amino groups increased as incubation time increased. NIR spectra data from 1,000 to 2,250 nm showed higher accuracy in the discriminant analysis between outside and inside parts of fermented soybean lumps than visible spectra result. NIR spectroscopy for the amino acid and moisture contents in traditional fermented soybean lumps showed relatively good accuracy with the multiple correlation coefficient (R2) of 0.91 and 0.81, respectively, and root mean square error of cross validation (RMSECv) of 0.23 and 0.83%, respectively, in partial least square regression (PLSR). These results indicate that NIR spectral observations could be applicable to control the fermentation process for preparation of soybean products.
Abstract
In this study, near infrared (NIR) spectroscopy known as a non-destructive analysis technique was applied to investigate peptide cleavage and consequent release of amino acids in soybean lumps as affected by its moisture content and incubation time during fermentation at 25 for 3 weeks. The NIR spectra of the soybean lump semi-dried and soaked in saline water showed that absorption intensity around 1,400 nm originating from hydrogen bonds of water decreased and absorption band shifted to 1,430 nm as moisture content decreased during incubation at 25 for 3 weeks. In addition, absorption around 2,050 nm which was assigned to amino groups increased as incubation time increased. NIR spectra data from 1,000 to 2,250 nm showed higher accuracy in the discriminant analysis between outside and inside parts of fermented soybean lumps than visible spectra result. NIR spectroscopy for the amino acid and moisture contents in traditional fermented soybean lumps showed relatively good accuracy with the multiple correlation coefficient (R2) of 0.91 and 0.81, respectively, and root mean square error of cross validation (RMSECv) of 0.23 and 0.83%, respectively, in partial least square regression (PLSR). These results indicate that NIR spectral observations could be applicable to control the fermentation process for preparation of soybean products.
참고문헌 (33)
- Iwamoto M, "Prospect and development of food analyzing technique using near infrared spectroscopy", Japan Food Industry, 10, pp.20~26 (1983)
- Kim BS, "Quality evaluation of traditional brewed soy sauce and hot bean paste by near infrared reflectance spectroscopy", MS, pp.1994
- Yasuhira H, "Application of NIRS analysis in miso", Poster presented at 2nd International NIRS Conference (1989)
- Kaneko K, "Analysis of soy sauce Ingredient by near infrared spectrophotometry", Japan Shoyu Kenkyu, 18, pp.60~65 (1992)
- Kim SB, "Decolorization and degradation products of melanoidin on ozonolysis", Agric Biol Chem, 49, pp.785~792 (1985)
- 정재호, "전기투석에 의한 재래식 간장의 저염화", 한국식품과학회지, 34(5), pp.811~817 (2002), 한국식품과학회
- 목철균, "저염 된장 숙성 중 미생물과 효소활성의 변화", 산업식품공학, 9(2), pp.112~117 (2005), 한국산업식품공학회
- 박병준, "감마선 조사와 저염함량으로 제조한 된장의 미생물 및 품질특성 변화", 한국식품과학회지, 34(1), pp.79~84 (2002), 한국식품과학회
- Park KY, "Effect of ammonia and pH on the degradation of aflatoxin B1 during the storage of Korean soy sauce(Kanjang)", J Korean Soc Food Nutr, 18, pp.115~122 (1989)
- 조형호, "근적외 분광법을 이용한 양념 야채의 건조 불균일성 관찰", 한국식품저장유통학회지, 21(6), pp.838~843 (2014), 한국식품저장유통학회
- Harding V, "The Ninhydrin reaction with amino-acids and ammonium salts", J Biol Chem, 25, pp.319~335 (1916)
- 송영철, "비지 koji 첨가에 따른 양조간장의 발효 중 이화학적 특성 평가", 한국식품저장유통학회지, 20(6), pp.818~826 (2013), 한국식품저장유통학회
- Cho RK, "A study for automatic analysis of qualysis of quality components in tabacco leaves using non-destructive analytical method", Agric Chem Biotech, 37, pp.349~355 (1994)
- Bai W, "Quantitative analysis of ingredients of blueberry fruits by near infrared spectroscopy", J Near Infrared Spectrosc, 22, pp.357~365 (2014)
- Saito K, "Discrimination of cellulose fibers by infrared spectroscopy and linear discriminant analysis", Poster presented at 5th Asian Near-infrared Symposium (2016)
- Lee JH, "Antitoxidative materials in domestic Meju and Doenjang 1. Lipid oxidation and browning during fermentation of Meju and Doenjang", J Korean Soc Food Nutr, 20, pp.148~155 (1991)
- Soumya R, "Determination of moisture content of mushrooms by Vis-NIR spectroscopy", J Sci Food Agric, 63, pp.355~360 (1993)
- Matoba T, "Effect of secondary structure of protein on determination of protein content by near infrared spectroscopy", Nippon Shokuhin Kogyo Gakkaishi, 41, pp.65~69 (1994)
- Liu Y, "Studies on spectra", structure correlations in near-infrared spectra of proteins and polypeptides Part I: A maker band for hydrogen bonds, 1994, pp.48, 1249~1254
- 이종구, "한국 재래식 간장 제조를 위한 메주의 크기와 제조 방법에 따른 품질특성", Journal of Applied Biological Chemistry, 52(4), pp.205~211 (2009), 한국응용생명화학회
- 안선정, "재래식 된장과 시판된장의 관능적 특성 및 소비실태", 한국식생활문화학회지, 22(5), pp.633~644 (2007), 한국식생활문화학회
- Kim ND, "Trend of research papers on the soy sauce tastes in Japan", Food Industry and Nutrition, 12, pp.40~50 (2007)
- 곽은정, "Citric acid와 phytic acid가 첨가된 된장의 색도와 품질특성", 한국식품과학회지, 35(3), pp.455~460 (2003), 한국식품과학회
- Park JS, "Compositions of nitrogen compound and amino acid in soybean paste(Doenjang)prepared with different microbial sources", Korean J Food Sci Technol, 26, pp.609~615 (1994)
- Kato H, "Responsibility of 3-deoxyglucosone for the glucose induced polymerization of proteins", Agric Biol Chem, 51, pp.683~689 (1987)
- Sohn MR, "Polymerizing characters of glycosylated lysozyme monomer", Korean J Food Sci Technol, 3, pp.256~260 (1994)
- 김지상, "간장과 어육장의 색도 및 갈색색소 패턴", 한국식품조리과학회지, 22(5), pp.642~649 (2006), 한국식품조리과학회
- Iizuka K, "Differentiation of soy sauce by pattern recognition analysis of Mid-and Near-IR spectra", J Food Compos Anal, 12, pp.197~209 (1999)
- Ouyang Q, "Determination of amino acid nitrogen in soy sauce using NIR spectroscopy combined with characteristic variables selection and extreme learning machine", Food Bioprocess Technol, 6, pp.2486~2493 (2013)
- Kobayashi Y, "Chemical composition changes in fermentation process of Japanese Miso (Homemade Bean Paste) by NIR Study", Poster presented at 5th Asian Near-infrared Symposium (2016)
- Chen JY, "Correlating visible", near infrared spectra with sensory evaluations values of Miso paste, 2016, ~
- Suttiwijitpukdee N, "Kinetic analysis of visible-near infrared spectra in maillard reaction", Poster presented at 5th Asian Near-infrared Symposium (2016)
- Zang H, "Realationship between visible", near infrared spectra and sensory evaluations of soy sauce, 2016, ~