식품학 발효 청국장의 성분 변화 및 항암성 분석

식품학 발효 청국장의 성분 변화 및 항암성 분석

[식품학] 발효 청국장의 성분 변화 및 항암성 분석.pptx

목차 Fermentation process of cheonggukjang Changing of ingredient ºPH ºSugar and reducing sugar ºEnzyme ºAmino acid Effect of antioxidation and preventing cancer Conclusion 본문 Fermentation process of cheonggukjan Soybeans 10 to 20 hours in the hot water and put the litter ↓ After cooling, place a warm place until 60 ℃ ↓ Bacillus bacteria causes fermentation by breeding Composition of soybeans becomes changed by Bacillus subtilis(natto), Bacillus licheniformis, Bacillus megaterium Changing of ingredient - PH By Bacillus subtilis protein may lead to ammonia burn. → Ammonia is produced. → PH is increased. 참고문헌 손병희 송유진 오계헌, 「청국장에서 분리한 세균인 Bacillus Licheniformis HK-12의 혈전용해활성 및 특성」(『한국생물공학회지』23-3, 2008) 안용근, 아미노산의 정량. 생화학실험법(1995). 양서각. pp.18-19. 이경희 류승희 이영순 김영만 문갑순, 콩 삶은 물을 첨가한 청국장 제조시 항산화활성 및 관련 성분들의 변화, Korean J. Food Cookery SCI. Vol. 21, No. 2, (P.163~170) April, 2005 Choi, J.S., Kwon, T.W. and Kim, J.S. : Isoflavone contents in some varieties of soybean. foods Biotechnol., 5, 167-169(1996) Adlercreutz, H., Hochkerstedt, K., Bannwart, C., Bloigu, S., Hamalainen, E., Fotsis, T. and Ollus, A. : Effect of dietary components, including lignans and phytoestrogens on enterohepatic circulation and liver metabolism of estrogens and on sex hormone binding globulin, J. steroid Bioche., 27, 1135-1144(1987) Adlercreutz, H. : Phytoestrogens : epidemiology and a possible role in cancer protection. Environ, Health persepct, 103, 103-112(1995) Choi, Y.B. and Sohn, H.S. : Isoflavone content in Korean fermented and unfermented soybean foods. Korean J. Food Sci, Technol., 30, 745-750(1998) Kiyosawa, I., Matsuyama, J., Arai, C, and Setoguchi, T. : Suppressive effects of the methanol extracts from soybean products on SOS response of Salmonella typhimurium induced by mutagens and their contents of isoflavones. Nippon Shokuhin Kagaku Kaishi, 42, 835-842(1995 키워드 청국장의, 항암성, 성분, 장의, 청국