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Food Science and Biotechnology

, Volume 23, Issue 5, pp 1533–1540 | Cite as

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

  • Hyeong-Eun Kim
  • Yong-Suk KimEmail author
Research Article

Abstract

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 (p<0.05) higher in GBS-doenjang (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 (p<0.05) correlations between the total isoflavone content and the antioxidant activity (0.779) and between the isoflavone content and the ACE activity-inhibiting effects (0.669). GBS-doenjang exhibited greater antioxidant activities, ACE-inhibition, and fibrinolytic activities than RS and GS-doenjang.

Keywords

doenjang germinated black soybean ACE fibrinolytic 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyChonbuk National UniversityJeonju, JeonbukKorea

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