Changes in physiochemical properties during the fermentation of doenjang prepared with black soybeans

Sung Sun Park, Sung Hoon Oh, Won Dai Choi, Kyung Soo Ra, Hyung Joo Suh

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

A physicochemical assessment of Doenjang (traditional fermented soyfood) prepared with Korean black soybeans (Glycine max) was carried out. The T-N rate increased slowly during storage up to 120 days and the A-N rate increased up to 80 days of ripening and then decreased slightly. The caseinolytic activity increased slowly during storage up to 80 days and then decreased after 80 days. In addition, the fibrinolytic and β-glucosidase activities increased up to 80 and 30 days and then decreased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein slowly increased with fermentation time. Genistein and daidzein reached maximum concentrations (316.8 and 305.2 μg/g, respectively) and plateaued thereafter. The anthocyanins increased greatly during fermentation up to 50 days and then remained constant between 50 and 90 days. Polyphenol contents showed a slight increase up to 80 days and then slowly decreased. The DPPH and ABTS radical scavenging activities increased linearly during storage up to 50 days, reached about 28.9% and 2.17 mg/g, respectively, and then slowly decreased. At 20 days of fermentation, macrophage-stimulating activity of the extract showed a maximum activity.

Original languageEnglish
Pages (from-to)234-241
Number of pages8
JournalJournal of Food Science and Nutrition
Volume12
Issue number4
DOIs
Publication statusPublished - 2007 Dec 1

Fingerprint

Soybeans
Fermentation
fermentation
soybeans
daidzein
Genistein
genistein
daidzin
Glucosidases
genistin
glucosidases
Anthocyanins
Polyphenols
anthocyanins
Glycine max
polyphenols
ripening
macrophages
Macrophages
extracts

Keywords

  • Antioxidant
  • Doenjang
  • Fibrinolytic activity
  • Macrophage stimulating activity

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

Cite this

Changes in physiochemical properties during the fermentation of doenjang prepared with black soybeans. / Park, Sung Sun; Oh, Sung Hoon; Choi, Won Dai; Ra, Kyung Soo; Suh, Hyung Joo.

In: Journal of Food Science and Nutrition, Vol. 12, No. 4, 01.12.2007, p. 234-241.

Research output: Contribution to journalArticle

Park, Sung Sun ; Oh, Sung Hoon ; Choi, Won Dai ; Ra, Kyung Soo ; Suh, Hyung Joo. / Changes in physiochemical properties during the fermentation of doenjang prepared with black soybeans. In: Journal of Food Science and Nutrition. 2007 ; Vol. 12, No. 4. pp. 234-241.
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