• Food Science and Preservation
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• v.10 no.1
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• pp.80-88
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• 2003

In order to establish the enzymatic hydrolysis system improving of taste and flavor in the preparation of soy protein hydrolysates using the enzymes with excellent hydrolytic ability and different hydrolysis pattern of soy protein, Degree of hydrolysis(DH) and surface hydrophobicity under the optimal conditions of enzyme reaction, hydrolysis patterns by the SDS electrophoresis and sensory evaluation of soy protein hydrolysates by enzyme reactions were investigated. Four enzyme reactions were highly activated at pH 7.0, 45$^{\circ}C$ under the optimal conditions. As result of changes on the pattern of soy-protein hydrolysates by SDS-electrophoresis, high molecular peptides of hydrolysates by No. 5(Mucor circinelloides M5) and No. 16(Bacillus megaterium B16) enzymes were slowly decrease and 66KD band of these were remained after 3hours reaction. Production of low molecular peptides of hydrolysates by No. 4(Aspergillus oryzae M4) and No. 95(Bacillus subtilis YG 95) enzymes were remarkably detected during the proceeding reactions. As results of HPLC analysis, low molecular peptides of 15∼70KD were mainly appeared during the proceeding enzyme reactions. And, the more DH was increased, the more SDS-surface hydrophobicity was decreased. Hydrolysates by No. 4 enzyme was not only the highest DH of all hydrolysates, but the strongest bitter taste in a sensory evaluation. Sweat taste among the hydrolysates showed little difference. But, when combinative enzymes were treated, combinative enzyme of No. 4(Aspergillus oryzae M4)and No. 16(Bacillus megaterium B16) showed the strongest sweat taste. In conclusion, we assumed that it will be possible to prepare the hydrolysates having functionality when soy-protein were hydrolyzed by these specific enzymes.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.182-191
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• 2016

The purpose of this research was the optimization of protein hydrolysate production using a commercial enzyme bromelain 1200 derived from the leg of Yeonsan Ogae by response surface methodology. Yeonsan Ogae has long been known as supporting health and high efficacy treatment. In recent days, as the efficacy of functional peptides becomes more known, optimization of oligopeptide production and its characteristics from Ogae leg meat has been performed. Response surface methodology was performed for optimization of enzyme hydrolysis. The process was varied in pressure (30 to 100 MPa), time (1 to 3 h), and substrate concentration (10 to 30%). The degree of hydrolysis, amino acids, and molecular weight of products were analyzed. The optimum conditions were determined to be a pressure of 100 Mpa, time of 3 h, and substrate concentration of 20%. Under optimized conditions, degree of hydrolysis was 34.10%. The average molecular weight of protein hydrolysates was less than 1,000 Da. Major amino acids were leucine, lysine, alanine, glutamic acid, and phenylalanine.