한국발효식품에 대한 생물화학적 연구 (제7보) 간장 효소에 따르는 발효화합물의 생물화학적변화에 대하여

• 영문명: Biochemical Studies on Korean Fermented Foods. (VI) A Study on Biochemical Process during the Fermentation of Kanjang.
• 발행기관: 대한약학회
• 저자명: 최숙형(Sook Hyung Choi) 허금(Kum Haw)
• 간행물 정보: 『약학회지』제4권 제1호 (1959년), 14~16쪽, 전체 3쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1959.09.25

영문 초록

In order to confirm the biochemical process of the fermentation from soybean to maiju and of the fermentation from maiju to kanjang and dainjang, the nitrogen distributions of soybean, maiju, kanjang, and dainjang are studied on protein nitrogen, peptide nitrogen, amino nitrogen and volatile nitrogen. And the contents of amino nitrogen, peptide nitrogen, and true protein nitrogen to the total nitrogen of soybean, maiju, kanjang, and dainjang are shown in table I and the ratios are shown in table 2 and the figure. According to the results indicated in the tables and figure, the following conclusions are summarized; 1. The main biochemical process at the fermentation from soybean to maiju would be the degradation from protein in soybean to peptide compounds in maiju. 2. The main biochemical process at the fermentation from maiju to kanjang and dainjang would be the degradation from peptide compounds in maiju to amino nitrogen compounds in kanjang and dainjang. 3. However because the protein nitrogen indicated as the ratio of protein nitrogen to total nitrogen is contained still higher content in dainjang, it is assumed that there might be two kinds of proteins in soybean one is the protein which could be converted to peptides at the maiju fermentation and to amino nitrogen compounds lastly at the kaojang fermentation. The other is the protein which would not be effected at these fermentation at all remaining as the protein nitrogen in dainjang, one of the finished products. 4. It can be indicated that the process from maiju to kanjang and dainjang would be due to the fermentation as indicated by HAW and CHOI.