• Food Science and Biotechnology
• /
• 제17권4호
• /
• pp.873-877
• /
• 2008

Native soy protein isolate (SPI) was hydrolyzed with 4 different proteolytic enzymes, including bromelain, papain, Neutrase, and Flavourzyme. SPI hydrolysates with the degree of hydrolysis (DH) in range of 6 to 15% were prepared by each enzyme. The angiotensin 1 converting enzyme (ACE) inhibitory and the antioxidant activities of the SPI hydrolysates, such as superoxide dismutase-like activity and inhibition of the linoleic acid autoxidation, were evaluated. Overall, as the DH increased, all evaluated bioactivities of the SPI hydrolysates significantly increased. The significantly highest ACE inhibitory and antioxidant activities were found in hydrolysates made with papain and bromelain, respectively. SPI hydrolysates by Flavourzyme showed the significantly lowest activity in all tested bioactivities. The results suggested that ACE inhibitory and antioxidant activities of SPI hydrolysates were determined by the DH and by the enzyme used.

• Applied Biological Chemistry
• /
• 제7권
• /
• pp.67-77
• /
• 1966

For the production of proteolytic enzyme wilth Aspergillus, the examination is made on the culture-time and koji extracting conditions, during producing koji. 1. The highest activity showed up when the culture-time took 50 hours for Aspergillus sojae and 60 hours for Aspergillus flavus. 2. When the cultured koji was extracted by a buffer solution and water, the former gave the product of higher activity until pH 7 through pH 12, and water until pH 3 through pH 7. 3. In the method of crushing and granule extractions, crushing extraction produced the one of higher activity than granule. 4. The highest activity showed up when Aspergillus sojae took 5 hours (Aspergillus flavus 4 hours) in the time of extracting enzyme solution. 5. The highest activity showed up when both Aspergillu sojae and Aspergillus flavus reacted and indicated $37.60^{\circ}C$ in the reaction temperature and activity.

• Journal of Ginseng Research
• /
• 제13권1호
• /
• pp.92-97
• /
• 1989

인삼엽을 강광(100 KLuw) 및 고온($45^{\circ}C$, 암상태)에 처리하여 효소(glucose-6-phosphate dehydrogenase, acid phosphatase, catalase, peroxidase)의 활성도를 조사한 결과 두 처리구에서 공히 감소하는 경향이었으나, 특기 강광에서 활성도가 현저히 감소하였다. 이와 같은 활성도 감소는 효소의 thermal stabilities나 coagulation 등과 같은 광에 의한 2차적인 엽온상승 효과에 따른 inactivation이 아니며, proteolytic activity 증가로 인한 효소단백질의 함량감소로 확인되었다. 인삼엽에서 proteolytic activity가 강광에 의해 급속히 증가하는 것으로 보아 정상엽(normal leaf)에 inactive 상태로 내재(compartmentation)되어 있는 proteinase가 타 식물에 비해 많은 것으로 사료된다. 또한 chlorphyll bleaching과 효소의 inactivation을 유발시킬 수 있는 superoxide radical(${O_2}^{-}$)의 광화학적 생성율이 비교식물(Solanum nigrum)보다 높게 나타나고 crude saponin이 superoxide의 생성율을 촉진하는 것으로 보아 superoxide에 의한 pigment system의 광산화율이 타 식물에 비해 높을 것으로 사료된다.

• 한국균학회지
• /
• 제14권4호
• /
• pp.273-280
• /
• 1986

Rhizorus oryzae의 생장 및 autolysis에 따른 여러가지 autolytic enzymes의 활성도 변화와 이 autolytic enzyme system을 이용한 원형질체 생성에 관하여 조사하였다. Autolytic·phase의 culture filtrate 내에 함유된 autolytic enzyme은 Rh. oryzae 균사체로부터의 원형질체 생성에 효율적인 세포벽 분해효소로 작용하였으며 Autolytic enzyme중 원형질체 생성은 proteolytic 및 chitosanase activity와 가장 긴밀하게 관련되어 있었다. 이와같은 autolytic enzyme을 이용한 원형질체 생성은 10시간 배양한 균사체에 0.5M mannitol을 사용하였을 때 최고의 수율을 보였으며 원형질 생성의 최적온도 및 pH는 각각 $25{\sim}30^{\circ}C$ 및 $6.0{\sim}6.5$로 나타났다 한편 18시간 배양된 균사체를 osmotic stabilizer와 aut-olytic enzyme을 1 : 1이 되도록 처리하고 5시간 동안 $30^{\circ}C$에서 incubation하여 얻은 원형질체를 주사전자현미경으로 조사한 결과 효소에 의하여 가수분해되는 세포벽 주변으로부터 원형질체가 형성되는 것을 확인하였다.

• 한국축산식품학회지
• /
• 제38권1호
• /
• pp.143-151
• /
• 2018

The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both proteolytic enzymes and ginger extract led to a significant increase in cooking loss and collagen solubility compared with untreated controls. On the other hand, the peak ($T_p$) thermal shrinkage temperature markedly decreased in all treatments compared with those in controls. Samples treated with bromelain, bromelain + papain, and ginger extract showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared with untreated controls. Our findings suggest that ginger extract are useful for post-mortem tenderization of meat containing high levels of collagen, compared to control even though, bromelain and bromelain + papain treatments have higher collagen solubility than ginger extract.

• 한국축산식품학회지
• /
• 제41권5호
• /
• pp.869-882
• /
• 2021

Sodium chloride (NaCl) replacement with calcium chloride (CaCl₂) effect on protein solubility, proteolytic enzyme and quality characteristics of a chicken soup prepared from spent hen (SH) chicken were investigated. By means of immerse marination prior to cooking, a total of 60 skinless SH breast meat were randomly allocated into ten groups admitted to treatments with marinade solution containing sodium tripolyphosphate (STPP) and reduced percentage of NaCl with CaCl₂ at 0%, 25%, 50%, 75%, and 100% at 4±2℃ for 20 h. STPP was adjusted to 0.5% for all treatments and NaCl replacement at 0% was used as control. The different methods, particularly boiling at 100℃ and retorting at 121℃, 1.5 kgf/cm² for 60 minutes, were applied following marination. An upregulation of cathepsin-B and caspase-3 enzymes were a consequences from a higher percentage of CaCl₂ within meat environment. Accordingly, modified the protein solubility in particular the myofibrillar and total protein solubility. In addition, a significant increase in water holding capacity (WHC), pH value, myofibril fragmentation index (MFI), and moisture content was obtained due to salt replacement (p<0.05). Limited effect was observed for shear force value, collagen content and cooking yield. Eventually, this study implied that although protelytic enzyme and protein solubility was upregulated by the replacement of NaCl with CaCl₂ at >75%, extensive effect on texture properties was not observed. Therefore, NaCl replacement at 75% could be a promising strategy for quality improvement of SH chicken soup.

• 한국축산식품학회지
• /
• 제43권1호
• /
• pp.46-60
• /
• 2023

Slaughterhouse blood is a by-product of animal slaughter that can be a good source of animal protein. This research purposed to examine the functional qualities of the blood plasma from Hanwoo cattle, black goat, and their hydrolysates. Part of the plasma was hydrolyzed with proteolytic enzymes (Bacillus protease, papain, thermolysin, elastase, and α-chymotrypsin) to yield bioactive peptides under optimum conditions. The levels of hydrolysates were evaluated by 15% sodium dodecyl sulfate polyacrylamide gel electrophoresis. The antioxidant, metal-chelating, and angiotensin I-converting enzyme (ACE) inhibitory properties of intact blood plasma and selected hydrolysates were investigated. Accordingly, two plasma hydrolysates by protease (pH 6.5/55℃/3 h) and thermolysin (pH 7.5/37℃/3-6 h) were selected for analysis of their functional properties. In the oil model system, only goat blood plasma had lower levels of thiobarbituric acid reactive substances than the control. The diphenyl picrylhydrazyl radical scavenging activity was higher in cattle and goat plasma than in proteolytic hydrolysates. Ironchelating activities increased after proteolytic degradation except for protease-treated cattle blood. Copper-chelating activity was excellent in all test samples except for the original bovine plasma. As for ACE inhibition, only non-hydrolyzed goat plasma and its hydrolysates by thermolysin showed ACE inhibitory activity (9.86±5.03% and 21.77±3.74%). In conclusion, goat plasma without hydrolyzation and its hydrolysates can be a good source of bioactive compounds with functional characteristics, whereas cattle plasma has a relatively low value. Further studies on the molecular structure of these compounds are needed with more suitable enzyme combinations.

• 한국수산과학회지
• /
• 제54권3호
• /
• pp.280-286
• /
• 2021

This study was performed to screen the antimicrobial activities and proteolytic enzyme stability of the acidified extract of the Blue mussel Mytilus edulis. The acidified extract showed potent antimicrobial activities against Gram-positive bacteria, Bacillus subtilis, and Gram-negative bacteria, Escherichia coli D31, but had no activity against Candida albicans. Treatment of extract with trypsin completely abolished all or significant antibacterial activity against the tested bacteria, but slightly decreased antimicrobial activity against B. subtilis, and treatment of extract with chymotrypsin retained almost antibacterial activity against the tested bacteria except for E. coli D31. To confirm the additional enzyme stability of the extract, antimicrobial activity of the extract was tested after treated with several enzymes. Enzymes treated extract showed potent antimicrobial activity against B. subtilis and its activity was also retained for 5 h after trypsin treatments. Non-proteinaceous materials in the acidified extract also showed strong DNA-binding ability but did not show bacterial membrane permeabilizing ability. All our results indicate that mussel extract might contain the proteinaceous or non-proteinaceous antibacterial materials target not bacterial membrane but intracellular components. These results could be used to develop mussel extract as an additive for the improvement of stability or antimicrobial activity of antibiotics against specific bacteria.

• Fisheries and Aquatic Sciences
• /
• 제18권4호
• /
• pp.349-357
• /
• 2015

To reutilize fisheries waste, we isolated a bacterial strain from a coastal area located in Busan. It was identified as Bacillus licheniformis TK3-Y. Using plate assay and 500-mL flask experiments, we found that the isolate simultaneously possessed cellulolytic, proteolytic, and lipolytic activities with salt tolerance. 10% (v/v) inoculums, were used to examine the biodegradation characteristics of the TK3-Y strain on carboxymethylcellulose, skim milk, and olive oil media. The optimum conditions for pH, temperature, agitation speed, and NaCl concentration on each 1% substrate were 6, $50^{\circ}C$, 180 rpm, and 17.5%, respectively. Under optimal conditions, the TK3-Y strain showed 1.07 U/mL cellulolytic, 1,426 U/mL proteolytic, and 6.45 U/mL lipolytic activities. Each enzyme was stable within a range of 17.5-35% NaCl. Therefore, the salt tolerance ability of strain TK3-Y was superior to other related strains. In degradation of a mixed medium containing all three substrates, both the cellulolytic and proteolytic activities were somewhat lower than those on each single substrate, while the lipolytic activity was somewhat higher. From the above results, the TK3-Y strain appears to be a good candidate for use in the efficient treatment of fisheries waste in which components are not collected separately.

• 한국식품영양과학회지
• /
• 제22권6호
• /
• pp.803-806
• /
• 1993

우리나라 전역의 산간지방에서 야생 또는 재배되는 닥나무의 열매는 옛날 가정에서 질긴 쇠고기를 조리할 때 사용하였다고 하므로 본 연구에서는 닥나무 열매를 육류조리에 이용하였을 때의 연화효과를 보고자하여 1차적으로 닥나무열매에서 추출한 단백질 분해효소의 활성도를 측정하였다. 시료의 효소를 조제하였을 때 시료추출물 100ml중의 회수된 조효소 분말량은 1.01g으로 회수율 6.2%를 나타내었고 단백질 분해효소 활성은 1.6 unit의 활성을 나타냈으며 닥나무 열매추출물의 단백질함량은 건물량으로 9.6%였다. 또한 효소의 기질에 대한 특이성은 casein 100에 egg white 50, hemoglobin 79, collagen 53, gelatin 42의 비율로 가수분해 하는 것으로 나타나 육류에 함유된 단백질인 hemoglobin과 collagen에 대한 효소의 가수분해율이 높은 것으로 나타났따. 효소의 최적온도는 $60^{\circ}C$로 관찰되었으며 열에 비교적 안정하였다. 효소의 최적 pH는 70이었으며, 전반적으로 넓은 pH영역에서 활성이 있는 것으로 나타났다.