• 한국식품과학회지
• /
• 제27권5호
• /
• pp.708-715
• /
• 1995

Pepsin, papain 및 trypsin 처리 참깨박 단백질의 기능성의 변화를 조사한 결과 용해도에 있어 pH 4에서 2%의 대조군에 비해 $53{\sim}94%$까지 뚜렷한 증가를 보였으며, trypsin에 의한 10%, 20% 가수분해도 처리군은 등전점에서 약 6배, papain에 의한 10% 가수분해도 처리군은 약 4.5배 가량의 유화능의 향상을 보였다. 기포 형성력은 각 효소 처리군의 30% 가수분해도 처리군의 알칼리 영역을 제외한 나머지 영역에서 전반적인 증가를 보였다. trypsin, papain 처리군의 겉보기 밀도와 수분 흡착력은 약 0.1 g/ml와 $0.3{\sim}0.7\;ml/g$ 정도 감소하였으나, 유지흡착력은 약 1 ml/g 정도의 증가를 보였다.

• Preventive Nutrition and Food Science
• /
• 제21권4호
• /
• pp.338-347
• /
• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Preventive Nutrition and Food Science
• /
• 제3권1호
• /
• pp.10-14
• /
• 1998

The hydrolysis conditions of blue mussel were evaluated by response surface methodology(RSM) for the alkaline protease Optimise TM APL-440 . Conditions favoring the highest degree of hydrolysis in blue mussel were pH 9,8, 58$^{\circ}C$ reaction temperature, 2,9 hrs reaction time, 46.8%(w/v) substrate concentration, and 0.34%(v/w) enzym $e_strate ratio. Levels of n-3 fatty acids, e.g.C18 : 3, C18 : 4, and C20 : 5, did not change after hydrolysis in blue mussel sample.le.

• 한국식품영양학회지
• /
• 제11권2호
• /
• pp.228-236
• /
• 1998

달걀의 Allergenicity를 감소시킬 수 있는 방안을 강구하고자 물리적 처리, 축합 인산염 처리 및 효소처리를 하여 Guinea pig를 이용한 Passive Cutaneous Anaphylaxis(PCA) inhibition 실험과 Non Proteic Nitrogen(NPN)정량을 통한 가수분해율의 측정결과 다음과 같은 결론을 얻었다. 달걀의 allergenicity는 가열에 의해 감소하였으며 가열시간이 길수록 단백질 가수분해율 및 PCA inhibition을 증가 시켰다. Ultraviolet 조사와 Microwave 조사는 단백 가수분해율과 PCA inhibition을 증가 시켜서 allergenicity를 저하시켰으며 ultraviolet이 저해효과가 더 컸으며 부화 달걀은 allergenicity를 감소시키지 않은 것으로 나타났다. 효소처리는 단백질의 가수분해율 및 PCA inhibition을 증가 시키며 allergenicity를 현저히 감소시켰으며 alcalase의 재해효과가 더 컸다. Polyphosphate의 참가는 단백질의 가수분해는 유도하지 않았으나 PCA inhibition을 증가 시키며 allergenicity를 감소시켰다. Allergenicity를 감소시키기 위한 처리를 한 달걀 gel의 주사전자현미경 사진은 효소처리 시 표면이 밝게 나타나서 단백질이 분해되었음을 알 수 있었고 neutrase가 alcalase보다 밝게 나타났으나 반응시간의 증가에 따라 모든 효소 표면이 밝게 나타났다. Instron에서 달걀 gel의 경도를 측정한 결과 효소와의 반응시간이 길수록 경도가 감소하는 경향을 보였다.

• 한국수산과학회지
• /
• 제44권2호
• /
• pp.99-103
• /
• 2011

This study was performed to determine the optimal hydrolysis conditions for the production of a flavoring from the precipitation of snow crab cooker effluent (PSCCE) with commercial proteases. Based on cost-per-enzyme activity and sensory evaluations, Flavourzyme$^{(R)}$ 500 MG plus Protamex$^{(R)}$ (1:1 ratio, w/w) were selected as suitable enzymes. Three independent variables consisting of the substrate concentration (S), enzyme-to-substrate ratio (E/S), and hydrolysis time (T) were examined using response surface methodology (RSM). A model equation obtained from RSM was used to predict the degree of hydrolysis (DH) as follows: % DH = 52.285 - 6.371[S] + 5.469[E/S] + 7.599[T] - $5.818[S]^2$ - $5.633[E/S]^2$ - $6.528[T]^2$ - 3.265[E/S][S] - 5.415[T][S] + 4.315[T][E/S]. From the ridge analysis, the conditions favoring the highest degree of hydrolysis were pH 7.45, $55^{\circ}C$, a S of 21.82%, an E/S of 0.50%, and a T of 3.74 h.

• KSBB Journal
• /
• 제10권5호
• /
• pp.540-546
• /
• 1995

bacterial alkaline protease를 이 용한 corn glu ten meal의 효소가수분해시 pH, 온도, 효소대 기질의 질량비율 등에 따른 반응특성 및 반응의 적정화 를 꾀하였고, 효소의 deactivation여부에 초점을 맞추어 효소반응속도론적 방정식을 제안조사하였다. 그 결과,$50^{\circ}C$, pH 9~10에서 가장 높은 가수분해 도를 나타내었고 $e_0/s_o$가 높을수록 반응속도 빛 최종 가수분해도가 증가하였다. 최종가수분해도는 gluten meal전체질량기준으로 17~20%, gluten meal내의 단백질질량기준으로 25 ~ 28 % 였다. 반응후반에서의 반응속도감소의 주된 원인은 기 질소진 (substrate de pletion) 이며 이때 enzyme deactivation 및 product inhibition의 영향은 미미한 것으로 확인되었다. 효소 deactivation항을 무시하여 변형시킨 model equa-tlOn에 의해 이 효소반응에 해당하는 여러 kinetic parameter들의 값을 계산분석한 결과 product inhi bition효과가 미미함을 확인하였다. 변형된 kinetic equation과 실험적으로 얻은 가수분해 데이타는 거 의 완벽하게 일치하였다. 효소반응을 $100\times$scale­u up한 결과 가수분해 profile 및 가수분해도는 $1\times$ 와 비교시 거의 일치하였으므로 이 효소반응이 용이하 게 scale-up될 수 있음을 확인하였고, 아미노산분석 결과 가수분해액을 미생물발효기질용 질소원으로 사 용할 수 있음을 제시하였다.

• Applied Biological Chemistry
• /
• 제44권3호
• /
• pp.143-147
• /
• 2001

Hemoglobin(Hb) 가수분해도(degree of hydrolysis, DH)를 간편하고 신속하게 측정하고자 보편적으로 이용되는 TNBS법(trinitrobenzene sulfonic acid method)에 의한 가수분해도와 osmometer를 이용한 방법의 상관관계를 효소반응 조건에 따라 조사하였다. 다양한 ph 범위$(pH\;7.5{\sim}10.0)$에서 DH에 대한 두 방법의 상관계수($R^2$값)는 $0.974{\sim}0.991$로 매우 높은 값을 보였으며, 각각 측정한 DH 사이의 비율($DH_{OSM}/DH_{TNBS}$은 $1.438{\sim}1.656$의 범위에 있었다. Hb을 가수분해하여 heme-iron을 얻기 위한 특정 반응조건인 pH 7.5, $50^{\circ}C$에서 Esperase와 Fla-vourzyme을 각각 사용한 경우와 Esperase와 Flavourzyme을 혼용한 경우에서도 두 방법간의 DH 비율은 효소의 종류 및 처리방법에 무관하게 1.658을 나타내어 Esperase만을 사용한 경우와 매우 유사하였고 두 방법간의 상관계수는 0.982이었다. 따라서, 두 방법간의 상관관계식으로부터 osmometer를 이용한 Hb의 가수분해도를 간편하고 신속하게 측정할 수 있었다.

• 한국식품영양학회지
• /
• 제21권4호
• /
• pp.470-476
• /
• 2008

In this study, we assessed the effects of heat treatment on the in vitro hydrolysis indices of commercial Saengshik. Thermal treatment on grain flour and commercial Saengshik increased soluble dietary finer(SDF) and insoluble fiber(IDF), while total dietary fiber(TDF) content remained nearly constant regardless of thermal treatment. Among the samples, COS(Commercial Ohaeng Saengshik) showed the highest TDF and IDF content in raw and heated samples. Additionally, the resistant starch(RS) contents in unheated samples were shown to be high. After heating, the RS levels of all the samples were reduced significantly, by over 12%. The degree of gelatinization in the unheated samples was lower than that of the heated samples, whereas the degree of retrogradation in the unheated samples was higher than that of the heated samples. The hydrolysis indices(HI) of the unheated samples were relatively low, whereas the heated group evidenced high levels. The HI must be affected by content of RS and IDF in samples.

• Preventive Nutrition and Food Science
• /
• 제11권2호
• /
• pp.146-154
• /
• 2006

Structural modification of corn starch by gamma irradiation was evaluated for under dry conditions at varied intensities from 0 to 40 kGy. Under scanning electron microscopy, the granule shape of corn starch was not significantly affected by the irradiation up to 40 kGy. In addition, X-ray diffraction and melting patterns of the irradiated starches were similar to those of the native starch, indicating that crystalline regions in the starch granules were not changed by irradiation. However, the pattern of gel permeation column chromatography showed a significant increase in partial hydrolysis of gamma irradiated starch samples. The degree of polymerization and the paste viscosity of irradiated starch samples dose-dependently decreased significantly with irradiation, and increased solubility and clarity were observed in the irradiated starch solution. In addition, the degree of retrogradation decreased as irradiation dose increased. Irradiation of corn starch has advantages over the ordinary acid or the enzyme hydrolysis modification methods. It does not affect the granular shape and crystalline phase of starch during hydrolysis, and the process can be carried out in dry state.

• 한국식품조리과학회지
• /
• 제24권3호
• /
• pp.273-281
• /
• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.