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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Characteristics of Enzymatic Hydrolysates of Rice Bran and Rice Protein by Mixing Ratio and Hydrolysis Times

미강과 쌀 단백질의 비율과 분해 시간에 따른 효소분해물의 품질 특성

  • 선유경 ((재)전남생물산업진흥원 식품산업연구센터) ;
  • 구후모 (매일식품주식회사) ;
  • 박광근 (매일식품주식회사) ;
  • 양은주 ((재)전남생물산업진흥원 식품산업연구센터)
  • Received : 2016.07.12
  • Accepted : 2016.08.08
  • Published : 2016.10.31
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Abstract

This study was conducted to develop a savory ingredient using rice material. We made hydrolysates with ratios of rice bran and rice protein of 4:0, 3:1, 2:2, and 1:3 (w/w) using commercial enzymes, and then investigated their quality properties. At a ratio of 3:1, nitrogen degradation ratio (NDR), savory taste, and overall acceptability were the highest compared to other ratios. Rice bran and rice protein with a ratio of 3:1 were hydrolyzed for 13 days, and characteristics of the hydrolysate were investigated after 3, 5, 7, 10, and 13 days. Total nitrogen, amino nitrogen, and NDR of the hydrolysate after 10 days were higher than those of other hydrolysates. SDS-PAGE showed that the molecular weight of the hydrolysate peptide became smaller as hydrolysis time increased. Glutamic acid content was highest among all amino acids in the hydrolysate for 13 days. Amino acids related to bitter taste decreased from 5 to 13 days, whereas amino acids related to sweet taste substantially increased over time. Sensory evaluation showed that the hydrolysate after 10 days was best. These results suggest that rice bran and rice protein at a mixing ratio of 3:1 and hydrolysis for 10 days were optimal hydrolysis condition for development of natural savory ingredients.

쌀 단백질 유래의 감칠맛 소재를 개발하기 위해 도정 부산물인 미강과 쌀 단백질을 원료로 효소분해물을 제조하고 품질 특성을 평가하였다. 미강과 쌀 단백질의 비율을 4:0, 3:1, 2:2, 1:3(w/w)으로 달리하여 효소분해한 후 분해물의 특성을 분석한 결과, 3:1의 비율에서 질소분해율 및 감칠맛과 종합 기호도가 우수하였다. 효소분해 원료로 미강과 쌀 단백질을 3:1의 비율로 선정하여 13일 동안 효소분해를 진행하면서 시간에 따른 분해물의 특성을 분석하였다. 총질소, 아미노태 질소, 질소분해율은 분해 10일에서 최대값을 나타내었으며, 단백질 전기영동 결과 효소분해 시간이 길어질수록 펩타이드의 저분자화가 진행되는 것으로 추정되었다. 유리 아미노산 분석 결과 분해 시간에 따른 모든 효소분해물에서 감칠맛 성분인 glutamic acid 함량이 가장 높게 나타났으며, 효소분해 시간에 따라 쓴맛 성분은 감소했지만 단맛 성분은 증가하는 경향을 나타내었다. 관능적 특성(색, 향, 감칠맛, 종합기호도)은 분해 10일의 효소분해물에서 가장 우수한 기호도를 나타내었다. 따라서 미강과 쌀 단백질을 3:1의 비율로 하여 효소분해를 10일 동안 진행하였을 때 효소분해물은 쌀 유래의 감칠맛 소재로서 품질 특성이 우수하며, 영 유아식과 건강식에 다양하게 활용이 가능할 것으로 생각된다.

Keywords

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