• 제목/요약/키워드: soy protein coagulating enzyme

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Bacillus sp. IJ-3가 생산하는 대두단백응고효소의 최적생산 조건 및 7S Globulin에 대한 효소적 작용에 관한 연구 (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)

  • 박양원;김영전
    • 한국식품영양과학회지
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    • 제25권5호
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    • pp.878-884
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    • 1996

  • BailIus sp. IJ-3 균주는 균체외 효소로 대두단백 응고효소를 생산하고, 이 박테리아의 최적 효소생산에 대한 배지조성 및 배양조건을 검토하였다. 최대의 대두단백 응고효소를 생산하는 배지조성은 soymilk 20%(w/v), glucose 2.0%, yeast extract 5.0%, peptone 4.0% 및 potassium Phosphate, monobasic 1.0%였다. 초기 pH는 6.0이었고, $35^{\circ}C$ 배양에서 최대 효소활성을 보였다. 조정된 배지 조성에서 72시간 배양에 최대 효소활성을 나타내었으며, 기존배지 활성의 약 5.3배의 효소활성의 증가를 보였다. BaCilIus sp. IJ-3 균주효소는 7S globu1in에 대해 특이성을 갖고 있는 것으로 사료된다.

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

  • Pyo, Byoung-Sik;Oh, Young-Jun;Park, Yang-Won
    • 한국식품영양과학회지
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    • 제23권6호
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    • pp.973-979
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    • 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.

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