| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5133153 | Food Chemistry | 2017 | 9 Pages |
â¢Metabolic alterations govern quality parameters for industrial gochujang (GCJ).â¢Metabolic dynamics for GCJ-types were altered with production processes.â¢P3 (ripening) crucially effects nutritional and functional aspects for GCJ.â¢Process specific metabolic profiling for GCJ types revealed putative biomarkers.
The metabolic perplexes for gochujang (GCJ) fermentative bioprocess, a traditional Korean pepper paste, has largely remain equivocal for preparative conditions and raw material (RM) additives exacerbating its commercial standardization. Herein, we outlined a differential non-targeted metabolite profiling for three GCJ (white rice-WR; brown rice-BR; wheat-WT) under varying processing steps (P1 - fermentation; P2 - meju addition; P3 - ripening; and P4 - red pepper addition). We correlated the process specific metabolomes with corresponding physicochemical factors, enzymatic phenotypes, and bioactivities for GCJ-types. The P1 was characterized by a uniform increase in the levels of RM-derived lysoPCs. In contrast, P2 was observed with proportionally higher levels of meju-released isoflavones and soyasaponins in WR-GCJ, followed by BR and WT-GCJ. The P3 involved a cumulative increase in primary metabolites in all GCJ samples except lower organic acid contents in WT-GCJ. The pepper derived flavonoids and alkaloids were selectively increased while P4 in all GCJ-types.
