본 연구는 효소식품과 효소표방식품 (기타가공식품, 음료베이스, 기타발효음료, 액상차) 98건에 대한 α-아밀라아제, β-아밀라아제 활성과 당 함량을 조사하였다. 효소식품과 기타가공품의 α-아밀라아제 활성은 각각 4.9~53,854.6 U/g, 2.9~1,182.7 U/g으로 같은 유형간에 큰 차이가 있었다. 발효식품의 α-아밀라아제 활성은 각각 0.1~1.7 U/g이었다. 효소식품, 기타가공품 그리고 발효식품의 β-아밀라아제 평균 활성은 각각 126.0 U/g, 5.6 U/g, 10.5 U/g으로 효소표방식품은 효소식품보다 훨씬 낮은 활성을 나타냈다. 평균 당 함량은 효소식품 22.4 g/100 g, 기타가공품 14.8g/100 g, 음료베이스 46.9 g/100 g, 기타발효음료류 41.1 g/100 g, 액상차 39.5 g/100 g으로 발효식품에서 높은 당 함량을 나타냈다. α-아밀라아제 활성과 유당 함량은 효소식품에서 통계적으로 강한 상관관계(r = 0.644)를 나타냈고 기타가공식품에서는 매우 강한 상관관계(r = 0.903)를 나타냈다. β-아밀라아제 활성과 유당 함량은 효소식품에서 통계적으로 강한상관관계(r = 0.648)를 나타냈고 기타가공식품에서는 강한상관관계(r = 0.757)를 나타냈다. 효소식품과 기타가공품에서 α-아밀라아제 활성과 β-아밀라아제 활성 사이에는 매우 강한 상관관계(r = 0.869, r = 0.760)를 나타냈다. 즉, α-아밀라아제 활성과 β-아밀라아제 활성 사이에 비례관계가 성립함을 알 수 있었다.

The purpose of this study was to investigate the contents of sugars and α-amylase and β-amylase activities in 98 specimen with enzyme foods and enzyme-shaped foods (the other processed foods, beverage bases, fermented drinks, liquid teas). The α-amylase activity in enzyme foods and the other processed foods were ranged 4.9~53,854.6 U/g and 2.9~1,182.7 U/g, respectively, there was a big difference in the same type. The α-amylase activity of the fermented products (beverage bases, fermented drinks, liquid teas) were ranged 0.1~1.7 U/g. The average of β-amylase activity in enzyme foods, the other processed foods, the fermented products were found 126.0 U/g, 5.6 U/ g and 10.5 U/g, respectively, enzyme-shaped foods were a lot lower than enzyme foods. Total contents of sugars were average 22.4 g/100 g in enzyme foods, 14.8 g/100 g in the other processed foods, 46.9 g/100 g in beverage bases, 41.1 g/100 g in fermented drinks, 39.5 g/100 g in liquid teas, total contents of sugars appeared high amount in the fermented products. Correlations between α-amylase activity and lactose content was statistically significant in enzyme foods (r = 0.644) and it was strong in the other processed foods (r = 0.903). Correlations between β-amylase activity and lactose content was statistically significant in enzyme foods (r = 0.648) and it was strong in the other processed foods (r = 0.757). There was a significant relationship between α-amylase and β-amylase activities in enzyme foods and the other processed foods (r = 0.869, r = 0.760). That is, it was found that also the proportional relationship established among the α-amylase activity, β-amylase activity.