전통 누룩 발효과정 중 품질 및 항원성 변화

摘要: Wheat is the most widely cultivated cereal and an important source of dietary protein worldwide. allergy, defined as adverse immunologic reaction to wheat, encompasses a broad spectrum disorders with different pathomechanisms clinical manifestation. The Nuruk, traditional Korean Koji for brewing, was made wheat flour fermenting microbes such bacteria, yeast mold. strains grown on Nuruk secrete various enzymes amylase protease. By activation enzymes, starch proteins in are hydrolyzed sugar amino acid. Therefore, it supposed reduce allergic wheat. To study quality properties degradation degree allergenicity by fermentation, we investigated changes general ingredients during fermentation. Moisture contents decreased from 24.2% 13.6% Crude lipid were gradually increased After 15 days reducing total reached its maximum level, they 27.45% 39.00%, respectively. Acid neutral protease activity significantly but alkaline not detected. α-amylase showed level about 2,833.00 U/g after Glucoamylase highest 497.9 10 increase these proteolytic saccharogenic enzyme activities will provide efficient condition production rice wine. Also, fractions isolated fermentation confirmed SDS-PAGE. IgE immunoblotting using patient's sera allergy performed confirm allergenic Nuruk. These results useful tool developing safer products prevent allergy.