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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Proteolytic Enzyme Property by Gamma Irradiation

감마선 조사에 의한 단백질분해효소의 특성변화

  • Yook, Hong-Sun (Dept. of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Lee, Hyun-Ja (Dept. of Home Economics, National Anseong University) ;
  • Im, Sung-Il (Dept. of Food Biotechnology, Korea Food Research Institute) ;
  • Kim, Sung (Dept. of Food Irradiation, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Dept. of Food Irradiation, Korea Atomic Energy Research Institute)
  • 육홍선 (한국원자력연구소 방사선식품공학연구팀) ;
  • 이현자 (국립안성사업대학교 가정학과) ;
  • 임성일 (한국식품개발연구원 생물공학부) ;
  • 김성 (한국원자력연구소 방사선식품공학연구팀) ;
  • 변명우 (한국원자력연구소 방사선식품공학연구팀)
  • Published : 1997.12.01
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Abstract

Effects of gamma irradiation onf the activity and the properties(amino acid compositions, in vitro digestibility and SDS-PAGE pattern) of proteolytic enzymes were investigated. The proteolytic activity of soluble human serine protease, enzyme in kiwi and pineapple decreased 10% and 30~65% by 5 kGy and 30 kGy, respectively. In dried pancreatin and lysozyme, the proteolytic and antimicrobial activities decreased 6~14% and 10~20% by 5kGy and 40kGy, respectively. The analysis of above 10kGy-irradiated soluble human serine protease by SDS-PAGE revealed radiolysis of the enzyme into protein or peptides of lower molecular weights. The irradiation of skim milk, hammastein casein, and lysozyme up to 40kGy had no deleterious effect on either the in vitro digestibility or amino acid compositions.

Keywords

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