Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Functionality Changes of Rapeseed Protein upon Proteolysis

유채단백질의 Proteolysis에 의한 기능성 변화

  • Kim, Chung-Hee (Dept. of Food Science and Technology, Cheju National University) ;
  • Kim, Hyo-Sun (Dept. of Food Science and Technology, Cheju National University) ;
  • Lee, Jang-Soon (Dept. of Food Science and Nutrition, Cheju Junior College)
  • 김충희 (제주대학교 식품공학과) ;
  • 김효선 (제주대학교 식품공학과) ;
  • 이장순 (제주전문대학 식품영양과)
  • Published : 1992.10.01
Download PDF
⟨ Previous Next ⟩

Abstract

purified rapeseed(Brassica napus var. Youngsan) protein was hydrolyzed by pronase. The hyrolysate protein was investigated for the some physicochemical and functional properties. UV and intrinsic fluorescence spectra of the hydrolysate showed the maximum absorption at 274nm and 360nm respectively. Intensity of yellow color decreased in the process of hydrolysis and the surface hydrophobicity decreased up to fourfold. The main bands of hydrolysate by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) were observed at 14,000 to 12,000 dalton molecular weight. Solubilities of hydrolyzed protein increased by 10~15% compared to those of unhydrolyzed protein at acidic pH. In the hydrolysate, while absorption of both water and oil, foam expansion and emulsion stability were increased, absolute viscosity, heat coagulation, calcium coagulation, foam stability and emulsion activity were decreased.

탈지유채박(Brassica napus var. Youngsan)으로부터 추출, 정제하여 얻어진 유채단백질을 가수분해하여 가수분해물의 이화학적 및 기능적 특성을 조사하였다. 가수분해물의 UN 및 고유형광 스펙트럼은 각각 274nm, 360nm에서 최대치를 나타내었다. 황색도는 약간 감소한 반면 표면 소수성은 약 4배 감소하였다. SDS-PAGE 분석 결과 상당부분이 1.4~$1.2{\times}10^4$ dalton의 분자량을 가진 band로 나타났으며, pH별 용해도는 산성부근에서 10~15% 정도 증가하였고, 수분 및 유흡수성, 거품 팽창성, 에멀젼 안정성은 증가한 반면 절대 점도, 열 및 칼슘 응고성, 거품 안정성, 에멀젼 활성지수는 감소하였다.

Keywords