지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.2
- 수록면
- 88 - 100 (13page)
- DOI
- 10.17495/easdl.2018.2.28.1.88
이용수
초록· 키워드
오류제보하기
Optimization of vitamin D₂ production in enoki mushroom (Flammulina velutipes) using response surface methodology (RSM), and the effect of adding Enoki mushroom on the general quality characteristics of Doenjang during the fermentation process were studied. For the conversion of ergosterol in enoki mushroom powder to vitamin D₂ via ultraviolet-B (UV-B), the three independent variables of exposure time (40∼120 min), ambient temperature (10∼30℃) and irradiation intensity (0.9 ∼2.1 W/m²) were investigated. The ridge analysis predicted that a maximum yield of 393.73 μg/g was obtained when ambient temperature, exposure time, and irradiation intensity were 23.54℃, 82.33 min and 1.11 W/m2, respectively. During the fermentation process, in comparison with the control sample, bacterial and yeast counts, pH value, protease activity, amino-type nitrogen content, vitamin D₂ content and 5’-nucleotides contents increased in Doenjang after adding enoki mushroom. Beyond this, the addition of enoki mushroom reduced total acidity and had no effect on reducing sugar content, total amylase or α -amylase activity in Doenjang.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
SUMMARY
REFERENCES
참고문헌 (31)
참고문헌 신청
[학술지(정기간행물)] - Armas LAG / 2004 / Vitamin $D_2$ is much less effective than vitamin $D_3$ in humans / J Clin Endocrinol Metab 89 (11) : 5387 ~ 5391
[학술지(정기간행물)] - Han-Seok Choi / 2005 / An Approach to Increase Vitamin D2 Level in Doenjang (FermentedSoybean Paste) using Mushrooms / Food Science and Biotechnology 14 (6) : 828 ~ 831
[학술지(정기간행물)] - 김행자 / 2006 / 표고버섯을 첨가한 전통된장의 이화학적 특성 / 한국식품조리과학회지 22 (1) : 69 ~ 79
[학술지(정기간행물)] - Dikeman CL / 2005 / Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties / J Agric Food Chem 53 (4) : 1130 ~ 1138
[학술지(정기간행물)] - Md. Azizul Haque / 2015 / Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence / Applied Biological Chemistry 58 (3) : 377 ~ 385
[학술지(정기간행물)] - Han-Seok Choi / 2005 / An Approach to Increase Vitamin D2 Level in Doenjang (FermentedSoybean Paste) using Mushrooms / Food Science and Biotechnology 14 (6) : 828 ~ 831
[학술지(정기간행물)] - 김행자 / 2006 / 표고버섯을 첨가한 전통된장의 이화학적 특성 / 한국식품조리과학회지 22 (1) : 69 ~ 79
[학술지(정기간행물)] - Dikeman CL / 2005 / Effects of stage of maturity and cooking on the chemical composition of select mushroom varieties / J Agric Food Chem 53 (4) : 1130 ~ 1138
[학술지(정기간행물)] - Md. Azizul Haque / 2015 / Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence / Applied Biological Chemistry 58 (3) : 377 ~ 385
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UCI(KEPA) : I410-ECN-0101-2018-594-001831929