[식품학] 발효 청국장의 성분 변화 및 항암성 분석
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추천 연관자료
- 목차
-
Fermentation process of cheonggukjang
Changing of ingredient
ºPH
ºSugar and reducing sugar
ºEnzyme
ºAmino acid
Effect of antioxidation and preventing cancer
Conclusion
- 본문내용
-
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
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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
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