미생물 효소처리로 얻은 대두 펩타이드의 기능성

Microorganism, including some bacteria isolated from soil, were found to secrete an extracellular soymilk-clotting enzyme. Using this bacterial enzyme experiments were carried out to optimize the hydrolyzing conditions for the production of soy peptides. The soy peptides produced by hydrolyzing 11S globulin with enzyme treatment at $65^{\circ}C$, pH 6.1, for 1hr were found to have a accessible possibility. The obtained coagulum by enzymatic reaction was very flocculation with fine structural formation. Properties of peptide Y and W of the enzyme hydrolysates at pH 6.1 were superior to that of isoelectric precipitation because these peptides were miscible with water in all proportions.

대두단백을 응고시키는 균체외 효소를 생산하는 박테리아를 포함하는 미생물을 토양으로부터 분리하였다. 이 미생물효소를 이용하여 대두 펩타이드를 생산하는 최적분해조건을 검토하였고, pH 6.1, $65^{\circ}C$에서 1시간 효소처리를 하여 11S globulin를 가수분해, 대두 펩타이드를 얻었다. 효소반응으로 얻은 응고물은 치밀한 구조를 지녔다. 효소반응 가수분해물인 펩타이드 Y와 W는 등전침전으로 얻은 가수분해물에 비해 그 용해성이 뛰어났다.