Manufacture of Chungkuk-jang with Elastase Activity.

Kim, Haeng-Ran; Muramatsu, Kanako; Kanai, Yukiko; Tanaka, Tadayoshi; Takeyasu, Michiyo; Kiuchi, Kan

doi:10.3136/fsti9596t9798.3.251

Cited by 3 publications

(8 citation statements)

References 6 publications

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Section: Resultsmentioning

confidence: 87%

“…The results of relative viscosity showed a similar tendency with that of the viscosity in the sensory evaluation test (Table 2). The relative viscosity of SP foods were 2.5 to 3.0 times as high as those of jang manufactured with the jang starter in the laboratory (Kim et al, 1997).No significant difference in y-GTP activities was observed among the products with X I to X5 DW, but the above (Fig. 2), and it was 3.7 times with the addition of X3 DW and 5.5 times with the addition of X5 DW which was as high as the jang manufactured with the jang starter (Kim et a/., 1997).…”

mentioning

confidence: 85%

“…Microorganism For preculture, the jang starter, Bacillus subtilis (natto) CKJ I (Kim et al, 1997) was inoculated in lO ml of sterilized NBP medium (Sulistyo et a/., 1988) in a test tube (c20X 165 mm) and incubated by shaking at 30'C for 18h. One milliliter of the precultured medium was inoculated in 100 ml of sterilized NBP mediurn in a 500 ml shaking flask and incubated at 30'C for 1 8 h. The cultured medium was poured into a centrifuge tube.…”

Section: Methodsmentioning

confidence: 99%

“…After the centrifugation at 3000 rpm for 10 min, the supernatant fraction was obtained. The extraction and GLC analysis of the organic acids were performed according to a previously described method (Kim et al, 1997;Kanno et a/., 1984).Measurement of enzyme activity y-GTP and elastase activities were measured according to Kim et al ( 1997) and the Society for Study of Natto (1990d).Reagents The quantitative analysis of ammoniumnitrogen was performed according to Kim et al ( 1 997). The other reagents were commercially available special grades.…”

mentioning

confidence: 99%

“…Measurement of enzyme activity y-GTP and elastase activities were measured according to Kim et al ( 1997) and the Society for Study of Natto (1990d).…”

mentioning

confidence: 99%

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Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter.

Kim

Muramatsu

Kanai

et al. 1997

FSTI

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Women 's Un iversity, 2-2-I Hitotsubash ~ Tokyo 101, Japan A new fermented soy protein (SP) fobd was manufactured, employing a new starter, Bacillus subtilis (natto), isolated from jang. The new fermented SP food manufactured with textured soy protein and triple distilled water contained similar constituents of jang manufactured with the same jang starter. The relative viscosity, 7-glutamyl transpeptidase activity and elastase activity were 2.5 to 3.0, 2.0 and 3.7 to 5.5 times higher than those of jang, respectively. Furthermore, the optimum conditions to produce the relative viscosity and enzymes were investigated.The new fermented SP food had a higher elastase activity than did jang and natto, while the constituents were similar to those in jang and natto.Keywords: Korean Chungkuk-jang, elastase, itohiki-natto, fermented soy protein foods, textured soy proteinIn a previous paper (Kim et a/., 1997), the starter of Korean non-salt soybean fermented food, jang proved to belong to the same microorganism as the starter of the Japanese non-salt soybean fermented food natto. Bacillus subtilis (natto), therefore, both jang and natto could be manufactured with either the jang starter or natto starter. Muramatsu ( 1995) reported that elastase was produced during natto fermentation, and that distinctly high activity was detected in natto manufactured by B. subtilis KFP419 which they isolated. Elastin is structurally difricult to hydrolyze with protease. A fibroid-structure like elastin appeared in hyperlipomia (Oouchi & Yamada, 1992) and pig pancreas elastase has already been utilized as a medicine for hyperlipomia (Nippon Medical Information Center, 1991). Elastase activity was detected in both commercially and laboratory-manufactured jang .It was reported that soy protein (referred to as SP) might contribute to the concentration adjustment of serum cholesterol, the prevention of high blood pressure and the prevention of corpulence (Yamamoto & Inoue, 1991;Bakhit et a/., 1994), but the manufacture of fermented SP foods and the investigation of their physiological functionality have not yet been reported. Since the manufactured jang retains the whole soy shape in their products, it is difficult to analyze the production mechanisms of their taste, odor, viscosity, etc. and the synthesis of the enzymes related to the physiological *TO Whom correspondence should be addressed. 3At present, National Rural Living Science Institute, 88-2 Seodun-Dong, Kwanseon-ku, Suweon, 441-707, Korea. Abbreviatlons: jang, Korean Chungkuk-jang; DW, distilled water; Xn DW, n-fold distilled water of soy proteins added in the medium (w/w); y-GTP, y-glutamyl transpeptidase; natto, Japanese itohiki-natto; SP, soy protein(s); TSP, textured soy protein.functionality, etc. In order to solve these problems, a homogeneous system must be established by replacing the whole soybeans by a powder form or SP.This paper describes the development of SP foods with high viscosity-like jang or natto employing the jang and Manufacture of fermented SP foods Three fac...

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Section: Resultsmentioning

confidence: 87%

mentioning

confidence: 85%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

“…Measurement of enzyme activity y-GTP and elastase activities were measured according to Kim et al ( 1997) and the Society for Study of Natto (1990d).…”

mentioning

confidence: 99%

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Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter.

Kim

Muramatsu

Kanai

et al. 1997

FSTI

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Comparison of Volatile Compounds from Chungkuk-Jang and Itohiki-Natto

Tanaka

Muramatsu

Kim

et al. 1998

Bioscience, Biotechnology, and Biochemistry

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Volatile compounds from two South-East Asian fermented soybean foods, Chungkuk-jang (CKJ) and Itohiki-natto (natto), were analysed by gas chromatography-mass spectrometry (GC-MS), gas chromatography (GC), and GC-sniffing. A total of 112 compounds were identified. A large amount of ethanol was detected from CKJ, while acetone and methyl isobutyrate were major components of natto. The characteristic odor compounds of CKJ were some ethyl esters of short chain fatty acids, diallyl disulfide, and several natto-like odor compounds were identified as ammonia, 2,5-dimethylpyrazine, and 2-methylbutanoic acid.

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Development of New Itohiki-Natto and Odor of Natto Type Foods

Mitsuboshi¹,

Kiuchi²

2007

Journal of Japan Association on Odor Environment

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QῘQ̰´̱Q̰ῌ QQῥ̰Ό῏ Q῏̲QQQῩ`̯ῳQ -Q̰̰ῘQ̲῝̱ῤ̮ῳῠΊῥῌ Q῎̰Q QῘῨ̮̯ΎῩ̮Q̰QQ´̱̰Q̲ῘQΌῩῨῢῤ̮ῳ῍ Q̳ῌ ̱ῷῴ̲ῴῩ̰ῌ ̰Q̰̱ῌῌ QQ̰Ὶ Qΐ ῒ̯Qΐΐ Ῠῧ´̱QῘQῚ ῟ῤ̮ῳ῍ ῾Q̰ῌ ̱ῷῴ̲ῴ̰´̱Q̰Q̰ΎQῦ̮῟̮´̱Q ̰ῩQ̰̯ΎῩQQQQ̱QῢῤῙ̯῍ ̯̰QQῦ῟ῤQῘQ̰̮῟̮QQ´̱̱Q̲̯ῳ̯ΎῩῌ ̰Q̰ ̱ῌ̰QQ̱Qῢ̯῍ ̱ῌῗQQ̱ Q῟ῤῌ ̮῟̮QQ´̱̰̯̱Q̮ῌ Ὸῗ̮´̱̱̯῟̮ῳ ´̱Qῌ Bacillus subtilis ῒnattoΐ KFP2.-̱QΰΊ̯῍ ̯̱̰ῌ ̯῟῭ῚQΌῨ̰̯̰̯῟῭Ὶῌ̮̱QQ ΌῨQQQQΊ̰̮̰QΰῦῨῲ̮ῳῥ̮̱̮῍ ̰̯ῌ ῼQ̳QQ῏Ώ̲´QQ ̲Q̳῏ῦ GC-MS ῥQ̲´̱ῦῚQΐ̰Ῡῖ̮ῗ ̱ ῝῟ῤῌ ++, Q̰̳῏´̱Q῍῟ῌ GC-̲ ̳Q̲̳ῥ´̱̰Q QῨῩῖ̮ῗ ῦ῟ῤ +* Q̰QQ ̱ῴ῭῟̯῍ ῝Ῡῌ Ὸῗ̮´̱̰Ῡῖ̮Ῡ̰̯̰̮ῡ 1 Q̰ῗ ̰̰ῥ̮ῳῦῌ Q̯Qῶ´Q̰῍̳ῥQ̲´̱Ῡ̰QQῗ ̰ῼ̱ῩQῘ̮ῳῦ̱̰ΰΊ̯῍

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Manufacture of Chungkuk-jang with Elastase Activity.

Cited by 3 publications

References 6 publications

Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter.

Development of a New Soy Protein Fermented Food Employing Chungkuk-jang Starter.

Comparison of Volatile Compounds from Chungkuk-Jang and Itohiki-Natto

Development of New Itohiki-Natto and Odor of Natto Type Foods

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