유기농 유청 단백 가수분해의 최적 효소 선발

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 30권 / 6호
ㆍ저자명 : 서형주, 장주현, 신중철, 김재환, 한성희

목차

서 론
재료 및 방법
1. 유청 단백 및 가수분해 효소
2 유청 단백 가수분해물의 제조
3. 1차 효소 반응 및 2차 효소반응
4. 가수분해도 측정
5. 최적 기질(유청단백) 농도와 최적 효소 비율 설정
6. 통계분석
결과 및 고찰
1. 1차 효소(Endo type enzyme)의 반응시간별 pH
2. 반응시간에 따른 2차 효소(Exo type protease)의 선정
요약 및 결론
감사의 글
References

영어 초록

The purpose of this study was that the optimal hydrolysis conditions of endo- and exo-type enzymes were selected to utilize organic cheese byproducts. Optimal substrate concentration and optimum enzyme ratio were measured by using 4 kinds of endo-type enzymes (alcalase, neutrase, protamex, and foodpro alkaline protease) and two exo-type enzymes (flavourzyme and prozyme 2000P) for whey protein hydrolysis were analyzed using liquid chromatography. As a result, the optimal endo-type enzyme through the first enzyme reaction was selected as alcalse, and as a result of the secondary enzyme reaction, flavourzme was selected as the Exo type enzyme. The concentration of whey protein substrate for optimal primary and secondary enzyme reactions was 10%. In addition, the optimum ratio of enzyme was 0.5% of alcalase and 0.2% of flavourzyme, which showed low molecular weight chromatography pattern compared to 2% of alcalase and 1% of flavourzyme hydrolyzate. Therefore, hydrolyzing the endo-type enzyme alcalase at a concentration of 0.5% for 10 hours and then hydrolyzing the exo-type enzyme flavouryme at a concentration of 0.2% for 4 hours was considered to be the optimum condition.

참고 자료

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