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首页> 外文期刊>Food Science and Biotechnology >Degradation characteristics of proteins in cheonggukjang (fermented unsalted soybean paste) prepared with various soybean cultivars
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Degradation characteristics of proteins in cheonggukjang (fermented unsalted soybean paste) prepared with various soybean cultivars

机译：各种大豆品种制备的清苦酱中蛋白质的降解特性

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摘要

In order to select the most ideal soybean cultivars for producing cheonggukjang, the protein degradation characteristics of cheonggukjangs prepared with 30 different soybean cultivars were compared. Cheonggukjang prepared with ‘Nampung’ (18.00±0.28%) and ‘Sohwang’ (17.91±0.63%) soybeans showed the highest contents of viscous substances. Acidic-protease activity was highest (590.24±2.92 μg/mL) in cheonggukjang prepared with small ‘Pungsannalmul’ soybeans. Neutral-protease activity was highest (528.13±3.11 and 527.36±0.44 μg/mL, respectively) in cheonggukjang prepared with ‘Singi’ and ‘Nampung’ soybeans. Cheonggukjang prepared with ‘Wonkwang’ and ‘Sohwang’ soybeans had amino-type nitrogen contents of 780.50±2.92 and 729.95±1.07 mg%, respectively. Glutamic acid, which is a major component of viscous substances, was also detected. Although total free amino acid levels in cheonggukjang prepared with ‘Daewon’ and ‘Wonkwang’ soybeans measured 2,551.21 and 2,340.02 mg%, respectively, cheonggukjang prepared with black soybeans exhibited low levels of total free amino acids. Therefore, based on protein degradation characteristics, large ‘Daewon’ soybeans and small ‘Wonkwang’ soybeans were the most suitable for producing cheonggukjang.
机译：为了选择最理想的大豆品种来生产青果酱，比较了用30种不同大豆品种制备的青果酱的蛋白质降解特性。用'Nampung'（18.00±0.28％）和'Sohwang'（17.91±0.63％）大豆制备的清国酱显示出最高的粘性物质含量。在用小“ Pungsannalmul”大豆制备的清谷酱中，酸性蛋白酶活性最高（590.24±2.92μg/ mL）。在用“ Singi”和“ Nampung”大豆制备的清谷酱中，中性蛋白酶活性最高（分别为528.13±3.11和527.36±0.44μg/ mL）。用“ Wonkwang”和“ Sohwang”大豆制得的Cheonggukjang的氨基型氮含量分别为780.50±2.92和729.95±1.07 mg％。还检测到了谷氨酸，它是粘性物质的主要成分。尽管用“大院”和“元光”大豆制得的清谷酱中的总游离氨基酸含量分别为2551.21和2,340.02 mg％，但用黑大豆制得的清谷酱中的总游离氨基酸含量较低。因此，基于蛋白质降解特性，大号“大元”大豆和小号“原光”大豆最适合生产清国酱。

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