• Title/Summary/Keyword: IJ-3 strain enzyme

Search Result 4, Processing Time 0.017 seconds

Studies on the Optimum Conditions of Soy Protein Coagulating Enzyme Production from Bacillus sp. IJ-3 Strain and the Action of IJ-3 Strain Enzyme on 75 Globulin (Bacillus sp. IJ-3가 생산하는 대두단백응고효소의 최적생산 조건 및 7S Globulin에 대한 효소적 작용에 관한 연구)

  • 박양원;김영전
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.25 no.5
    • /
    • pp.878-884
    • /
    • 1996
  • A bacterial strain, designated as Bacillu sp. IJ-3 strain, was shown to produce the extracellular soy protein coagulating enzyme and culture conditions for the production of enzyme by this microbial strain was investigated. The culture medium giving a maximum soy protein coagulating activity was consist of 20%(w/v) soymilk, 2.0%(w/v) glucose, 4.0%(w/v) yeast extract, 5.0%(w/v) polypeptone and 1.0%(w/v) potassium phosphate, monobasic. Initial pH was optimal at 6.0 and the enzyme activity in the culture usually reached a maximal level of fermentation at $35^{\circ}C.$ After the culture medium adjustment where required, enzyme activity was reached maximum at 72 hour of cultivation but this enzyme activity was reduced quickly. It can be assumed that Bacillu sp. IJ-3 strain enzyme has a specificity toward the 75 globulin.

  • PDF

Studies on the Characteristics of the Soybean Protein Cogaulating Enzyme from Microorganism and the Soy Cheese-Like Food (Curd) (미생물에서 얻어지는 대두단백응고효소의 성질 및 대두 치즈화 식품(커드)에 대한 연구)

  • Pyo, Byoung-Sik;Oh, Young-Jun;Park, Yang-Won
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.23 no.6
    • /
    • pp.973-979
    • /
    • 1994
  • Microorganisms, including the strain IJ-3 isolated from soil, were found to secrete an extracellular soybean protein coagulating enzyme and the strain, IJ-3 was identified as Genus Bacillus according to the Bergey's manual . The enzyme coagulated protein in soymilk , thus forming a curd at pHs 5.8-6.4 and at 55-75℃. The optimum temperature for soybean protein coagulating activity was 65-75℃ and the enzyme was stable at temperature below 50℃ and was found to be stable with about 60-100% of the original activity at a with pH ranges(pH6-7). The molecular weight of enzyme was estimated to be 28,000 by SDS-PAGE. The curd formed with the enzyme from Bacilus sp. IJ-3 has a smooth texture, and a mild taste without any bitterness or a beany flavor.

  • PDF

Action on the 7S Globulin of Bacilus sp. IJ-3 Enzyme

  • Park, Yang-Won
    • Preventive Nutrition and Food Science
    • /
    • v.3 no.2
    • /
    • pp.128-132
    • /
    • 1998
  • 7S globulin has been isolate from the defatted soybean meal(glycine max,. merill) by Sepharose-6B column chromatography and CM-Sephadex column chromatography. Coagulum of 7S globulin formed at a temperature of $65^{\circ}C$ in microbial enzyme treatment. In order to characterize the structure of the coagulum, three kinds of coagulum (enzyme-, calcium-and acid-induced coagulum)were compared througth the Scanning Electron Microscope(SEM). The network structure was found to be of two levels. First, there was an appearance on the molecular level in the form of strands. Second, there was a denser network with a fine structure.

  • PDF

Changes of Emulsifying and Foaming Properties of Soy Protein with an Calcium , HCI and Microbial IJ-3 Strain Enzyme

  • Park, Yang-Won;Kim, Young-Jeon
    • Preventive Nutrition and Food Science
    • /
    • v.1 no.1
    • /
    • pp.53-58
    • /
    • 1996
  • The characterstics of the soy protein curd(eczyme-, HCI- and Ca-surd) were shown by scanning electron micrographs and gel electrophoreis. The emulsion stability of enzyme-curd showed high value in the range of pH 2~10and wide range of temperature(20~8$0^{\circ}C$). While at the isoelectric point(pH5.0), the emulsion stability of the HCI-and Ca-curd was decreased remarkably, and the emulsion stability of temperature was reduced quickly to the 60% and 40% at the 4$0^{\circ}C$. The foam stability of enzyme-curd was slightly higher than that HCI-and CA-curd in all ranges of pH and temperature. The feature of SEM of enzyme-cured produced degradation products faster than that of the HCI- and Ca-curd.

  • PDF