Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Oxidant, Reductant Treatment and Its Phosphorylation on Qualities and Functional Properties of Defatted Rice Bran Protein Isolates

산화.환원제처리 및 인산화가 분리탈지미강단백의 품질 및 기능적 성질에 미치는 영향

  • Park, Wan-Kyu (Department of Food Science and Technology, Chungnam National University) ;
  • Kim, Seung-Yeol (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Ka-Sun (Department of Food Science and Technology, Chungnam National University)
  • 박완규 (충남대학교 식품가공학과) ;
  • 김성렬 (충남대학교 식품가공학과) ;
  • 이가순 (충남대학교 식품가공학과)
  • Published : 1988.02.01
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Abstract

Comparative effects of oxidant, reductant treatment and its phosphorylation on qualities and functional properties of defatted rice bran protein isolates were investigated. Effects of oxidant and reductant treatment were that essential amino acid content of protein isolates was high and its color, pepsin digestibility were good. The phosphorylated defatted rice bran protein isolated was taken by incubating sodium trimeta phosphate in aqueous solution at pH 10.5 and $35^{\circ}C$ for 3 hours and its protein score was 55. Functional properties such as solubility, whipping activity and foam stability were much improved. But color, pepsin digestibility, bulk density and fat absorption were not affected by phosphorylation.

미강단백질을 식용화하기 위한 기초연구를 목적으로 산화, 환원제처리 및 인산화가 분리탈지미강단백질의 품질 및 기능성에 미치는 영향을 조사하였다. 산화, 환원제를 처리한 분리단백은 알카리처리구보다 필수아미노산 함량이 높았고, 색상, pepsin소화성이 양호하였으며 용해도, 용적밀도, 유화성 및 유화안정도 등이 개선되었다. pH 10.5, $35^{\circ}C$에서 STMP(sodium trimeta phosphate)로 분리탈지미강단백을 3시 간 반응시켜 인산화하였다. 인산화한 분리단백의 단백가는 55이었으며 용해도, 수분흡착도, 유화성과 유화안정도 및 기포성과 포립안정도등의 기능성이 향상되었으나 색상, 소화성, 용적밀도 및 지방흡착도는 인산화의 효과가 나타나지 않았다.

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