2024. 08.28 (수) ~ 2024. 08.30 (금)
군산새만금컨벤션센터(GSCO)
| 2024 한국질량분석학회 여름학술대회 및 총회 Brief Oral Presentaionof Selected Posters | |
제목 | Distinct oligosaccharide profiles of doenjang produced by traditional and modified methods in Korea |
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작성자 | 송재희 (동의대학교) |
발표구분 | 포스터발표 |
발표분야 | 3. Food & Environment |
발표자 |
JaeHui Song (Department of Applied Chemistry·Food Science and Technology, Dong-eui University) |
주저자 | JaeHui Song (Department of Applied Chemistry·Food Science and Technology, Dong-eui University) |
교신저자 |
Hyeyoung Lee (Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Food Science & Technology Major, Division of Applied Bioengineering, Dong-eui University, 176 Eomgwang-ro, Busanjin-gu, Busan, 47340, Korea) |
저자 |
JaeHui Song (Department of Applied Chemistry·Food Science and Technology, Dong-eui University) Min Ji Kim (Food Science & Technology Major, Division of Applied Bioengineering, Dong-eui University, 176 Eomgwang-ro, Busanjin-gu, Busan, 47340, Korea) Hyeyoung Lee (Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Food Science & Technology Major, Division of Applied Bioengineering, Dong-eui University, 176 Eomgwang-ro, Busanjin-gu, Busan, 47340, Korea) |
Doenjang, a traditional fermented soybean product enjoyed worldwide, is categorized into traditional and modified types. Traditional doenjang is made by fermenting steamed soybeans with a variety of microorganisms from its ingredients and environment. In contrast, modified doenjang undergoes fermentation using Koji inoculated with Aspergillus and is often mixed with rice or wheat flour. Analysis of oligosaccharide profiles using HPLC-Orbitrap MS has revealed distinct carbohydrate breakdown mechanisms between the two types of doenjang. Traditional doenjang contains higher levels of (Hex)4(HexNAc)1 and (Hex)5(HexNAc)1 oligosaccharides, while modified doenjang is richer in (Hex)3, (Hex)4, and (Hex)5 oligosaccharides. Monosaccharide composition analysis also shows greater diversity in the oligosaccharides of traditional doenjang. This study indicates that during traditional doenjang fermentation, soybean dietary fiber is degraded and novel oligosaccharides are produced by microbial action, whereas in modified doenjang, starch is predominantly degraded. These findings underscore the significant impact of doenjang manufacturing methods on oligosaccharide profiles. |