The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Functionality and Inhibitory Effect of Soybean Hydrolysate on Angiotensin Converting Enzyme

대두 가수분해물의 혈압 강하 효과 및 기능성

  • 서형주 (고려대학교 병설 보건전문대학 식품영양과) ;
  • 김윤숙 (한국식품개발연구원, 고려대학교 병설 보건전문대학 식품영양과, 고려대학교 병설 보건전문대학 식품영양과, 고려대학교 병설 보건전문대학 식품영양과)
  • Published : 1996.06.01
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Abstract

This studies were conducted to select optimal enzyme that produced hydrolysate from soybean, and to evaluated functionality of hydrolysate. Soybean powder was suspended with water and hydrolyzed by seven commercial proteases. Hydrolysate produced with protease from Bacillus subtilis showed the highest inhibition effect on the activity of angiotension converting enzyme(ACE), and the condition of enzymatic hydrolysis was 5cA substrate concentration, 0. l% enzyme concentration, 4 hour hydrolysis time. Under above optimum condition, soybean was hydrolyzed with protease from Bacillus subtilis yielding a DH (degree of hydrolysis) of about 49%. Hyrophobicity of hydrolysate was not correlated with the inhibition effect on ACE activity. The functionality of hydrolysate was significantly influenced by pH. Solubility of hydrolysate at alkali solution was greater than that at acidic solution.

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