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간장 醱酵에 對한 生物學的 硏究
- 간장 醱酵에 對한 生物學的 硏究
- Other Titles
- Biochomical studies on during the formontation period of Kanjang (Korean soy-boan sauce)
- Issue Date
- 대학원 생물화학과
- 간장; 발효; 생물학
- 이화여자대학교 대학원
- In order to confirm the biochemical processes of the formentation from Soybean to Maiju and of the formentation from Maiju to Kanjang and Dainjang, the nitrogen distributions of Soybean, Maiju, Kanjang, and Dainjang are studied on Total-nitrogen, Protein-nitrogen, Peptide-nitrogen, Amine-nitrogen, and Volatile-nitrogen.
And besides study on Amine-nitrogen varation during the formentation period from Maiju to Kanjang and Dainjang, the principle cause of this formentation is studied in this paper.
According to the results as indicated in the original part of this paper, the following conclusions are sunmerized :
1. The principle biochemical process at the formentation from Soybean to Maiju would be the dogradation from protein in Soybean to peptide compounds in Maiju.
2. The main biochemical process at the formentation from Maiju to Kanjang and Dainjang would be degradation from peptide compounds in Maiju to Amino-nitrogen compounds in Kanjang and Dainjang.
3. However, because the protein-nitrogen as indicated in the Protein nitrogen/Total nitrogen ratio is contained higher content in Dainjang, it is assumed that there might be two kinds of proteins in Soybean; One is the protein which could be converted to peptides at the Maiju formentation and then to Amino-nitrogen compounds lastly at the Kanjang formentation. The other is the protein which could not be effected at those formentations at all remaining to the Maiju and then to the Dainjang as the unconverted form.
4. The using the unpurified table salt for the preparation of Kanjang at home, is not significant. Using the purified salt for the preparation of Kanjang would be recommended, because the purified salt Kanjang contains the highest content of Amino-nitrogen and the Lowest content of Volatile-nitrogen among the Kenjangs studies.
5. It can be indicated that the process from Maiju to Kanjang and Dainjang would be due to the formentation as indicated by Haw and Choi.;本硏究는 在식으로 콩으로 메주를 쑤고 메주에서 간장과 된장을 담글때 各 醱酵過程에 따르는 生物化學的變化를 調査하여 主로 콩의 窒素化合物이 어떻게 變化하는가를 □□코저 콩, 메주, 간장과 된장에 對하여 各各 그 窒素化合物의 分布狀態를 調査하고 또한 메주에서 간장과 된장을 담글때 時間經過에 따르는 液部의 아미노 態窒素含量의 變化를 調査하고 콩의 蛋白質이 메주로 醱酵할 때 일어나는 化學的變化와 메주의 窒素化合物이 간장과 된장으로 醱酵할 때 일어나는 化學的變化를 硏究調査한것이다.
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