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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Change of Functional Properties and Extraction of Protein from Abolished Protein Resource by Phytase

Phytase 처리에 의한 폐단백자원의 단백질 용출 및 기능성 변화

  • 천성숙 (영남대학교 식품가공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 조영제 (상주산업대학교 식품공학과) ;
  • 김영활 (대구보건전문대학 임상병리과) ;
  • 우희섭 (영남대학교 식품가공학과)
  • Published : 1998.02.01
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Abstract

This study was peformed to improve extraction of insoluble proteins and to evaluate funtional properties of abolished proteins by the phytase produced by Asporgillus sp. The optimum pH, temperature, treatment time and unit of the enzyme for extraction of protein were pH 4.0~5.0, $50^{\circ}C$, 8~10 hrs and 120 units. The foaming capacity and foaming stability of sesame meal protein after enzyme treatment were virtually unchanged as compared to control. The emulsion capacity and emulsion stability of sesame meal protein was higher than control. Oil absorption as well as water absorption capacities of sesame meal protein were higher than control.

폐단백질을 활용하는 방도의 하나로 폐단백질자원으로부터 토양에서 분리한 Aspergillus sp. 균주가 생산하는 phytase를 이용하여 불용성 단백질의 분리 효율성을 높였으며 추출 단백질의 기능성을 살펴보았다. 참깨박에 함유되어 있는 불용성 형태의 단백질을 가용성 형태의 단백질로 용출시키기 위한 최적 pH, 최적 온도, 최적 처리시간과 최적 첨가효소량은 4.0~5.0, $50^{\circ}C$, 8~10시간, 120unit였고, 효소처리된 참깨박은 phytase 처리의 경우 대조구에 비해 기포형성력은 크게 증가하지 않았으나 기포안정성은 다소 증가하였다. 참깨박 단백질의 유화력은 다소의 유화력과 안정성의 증가가 관찰되었고, 유지흡착력과 수분흡착력은 대조구에 비해서 높은 값을 나타내었다.

Keywords

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