Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation

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• 作者：Hyeong-Eun Kim ; Yong-Suk Kim
• 关键词：doenjang ; germinated ; black soybean ; ACE ; fibrinolytic
• 刊名：Food Science and Biotechnology
• 出版年：2014
• 出版时间：October 2014
• 年：2014
• 卷：23
• 期：5
• 页码：1533-1540
• 全文大小：233 KB
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• 作者单位：Hyeong-Eun Kim (1)
  Yong-Suk Kim (1)
  
  1. Department of Food Science and Technology, Chonbuk National University, Jeonju, Jeonbuk, 561-756, Korea
  
• ISSN：2092-6456

文摘

To produce doenjang with enhanced biological activities, doenjang was prepared by fermenting regular soybeans (RS), germinated soybeans (GS), and germinated black soybeans (GBS) for 90 days. The isoflavone contents in GS and GBS-doenjang were slightly higher than in RS-doenjang in the early stage of fermentation. The DPPH radical scavenging activity of GBS-doenjang was highest at 70.00% after 30 days of fermentation. The angiotensin-converting enzyme (ACE) inhibiting effects increased as the fermentation period progressed, and were significantly (pdoenjang (58.69%) than in other preparations after 75 days of fermentation. The greatest fibrinolytic activities were 127.59 and 100.00% in nontreated GBS-doenjang and GBS-doenjang treated for 30 min at 55°C, respectively. There were significant (pdoenjang exhibited greater antioxidant activities, ACE-inhibition, and fibrinolytic activities than RS and GS-doenjang.