Aspergillus oryzae를 이용한 쌀과 콩 고오지 제조중의 성분과 효소활성의 변화 = The Changes in Chemical Composition and Enzyme Activities of Koii of Rice and Soy Bean Prepared with Aspergillus oryzae During Preparation

국문 초록 (Abstract)

쌀, 콩, 쌀과 콩의 흔용원료에 Aspergillus oryzae의 단모균 (A균주)과 장모균 (B균주)을 접종하여 만든 고오지 제조과정 중의 성분, 효소력 및 고오지 소화액의 성분을 분석한 결과는 다음과 같다. 고오지의 pH는 5.80-7.93 의 범위로 제국 초기보다 후기에 다소 상승되었으며 기질별로는 콩, 쌀, 쌀과콩의 혼용고오지의 순으로 pH가 높았다. 적정산도는 0.22-3.57 ml (0.1N NaOH)의 범위로 72시간까지 증가하는 경향이었다. 단모균은 장모균의 고오지보다 적정산도가 높은 편이고 기질별로는 쌀과 콩의 흔용고오지에서 높게 나타났다. 액화와 당화 amylase의 활성은 최대활성기인 48-72시간에 콩 단용 고오지에서 가장 낮았고 쌀, 쌀과 콩의 혼용 고오지에서는 활성이 비슷하였다. 액화와 당화 amylase의 활성은 단모균보다 장모균 사용의 고오지에서 높았다. 고오지의 산성 및 중성 protease활성은 72시간에 최 대활성을 보였고 이 시기에 콩, 쌀과 콩, 쌀 고오지의 순으로 활성 이 높았다. 중성 protease는 콩, 산성 protease는 쌀 고오지에서 각각 높은 경향을 보였고, 단모균은 장모균의 고오지 보다 산성 및 중성 protease활성이 높았다 Cellulase활성은 48-72시간에 최대활성을 보였고 단모균과 장모균의 활성차이는 불명확하였으나 장모균 사용 시 콩단용 고오지에서 활성도가 낮았다. 고오지 소화액의 성분 중 총질소와 아미노태질소는 단모균 사용의 콩고오지에서, 환원당은 장모균 사용의 쌀 고오지에서 각각 높게 나타났다.
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다국어 초록 (Multilingual Abstract)

We analyzed the components, enzymatic activities and the compositions of auto-digested products of the Koji prepared with rice, soy bean, and the mixture of rice and soy bean, in which each was inoculated with Aspergillus oryzse which had short-mycelium (A strain) or long-mycelium (B strain). The pH of Koji was in the range of 5.80-7.93, increased a little in the later period, and it was exhibited the higher value of pH in the order of soy bean, rice and the mixture Koji, The titrable acidities were 0.22-3. 57ml (0.1N NaOH) and shown to have tendency to be increased with time to the period of 72 hours. The titrable acidity of Koji with short mycelium was higher than that of the Koji with long mycelium. And the acidity of the Koji with mixture of rice and soy bean was higher with respect to substrate. Liquefying and saccharifying amylase activities were lower in the soy bean Koji in 48-72 hours, which was the maximal activated period. But the activities were shown similar in the Kojis with rice and mixture of rice and soy bean. Both activities were higher in the Koji with long mycelium than with short mycelium. The acidic and neutral protease activities of Koji was observed to be maximal at 72 hours in order of soy bean, mixture of rice and soy bean, and rice Koji, The neutral protease had tendency to be shown to be high activity in the soy bean Koji, and acidic activity was high in the rice Koji, The Koji with short mycelium had higher activities than that with long mycelium in acidic and neutral protease activities. The cellulase activity was maximal in period of 48-72 hours and the difference in activity was not evident in the Koji with short mycelium and with long mycelium. However, the activity was lower in the soy bean Koii when long mycelium was used. The total and amino nitrogen of component of auto-digested Koji was highest in the soy bean Koji when short myceliumed Aspergillus oryzse was used, and the content of reducing sugar was highest in the rice Koji when long myceliumed Aspergillus oryzse was used.