Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Hydrolysis of 7S and 11S Soy Proteins by Commercial Proteases

단백분해효소(蛋白分解酵素)에 의한 대두(大豆) 7S 및 11S 단백질(蛋白質)의 가수분해(加水分解)

  • Kang, Yeung-Joo (Department of Food Science and Technology, Cheju National University) ;
  • Lee, Ki-Chun (Food Protein R&D Center, Texas A&M University College Station) ;
  • Park, Yeung-Ho (Department of Food Science and Technology, National Fisheries University)
  • 강영주 (제주대학교 식품공학과) ;
  • 이기춘 (Texas A&M 대학교 식품단백질 연구소) ;
  • 박영호 (부산수산대학)
  • Published : 1988.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Selected kinetic parameters and degree of hydrolysis(DH) were measured using commercial proteases(trypsin, alcalase and pronase) to study the affinity of these enzymes to 7S and 11S soy proteins. Electrophoretic patterns of the hydrolysates were also investigated. In general, the order of affinity between the proteins and the proteases was 11S(protein-rich fraction)and 7S PRF for unheated proteins, and 7S PRF and 11S PRF for preheated proteins. Substrate inhibition was present at a substrate concentration of 1.5% or higher when preheated protein was used as the substrate. The maximum DH values of alcalase were obtained from 7S PRF(60%) and 11S PRF(80%) at 1 hr hydrolysis, respectively. Trypsin hydrolyses did not affect 11S soy protein but the acidic subunits in contrast to alcalase and pronase hydrolyses which changed almost all subunits. Alcalase hydrolysis induced distinct changes on 2S soy protein.

분획(分劃)된 대두(大豆) 7S 및 11S 단백질(蛋白質)의 단백질분해효소(蛋白質分解酵素)(trypsin, alcalase 및 pronase)에 대한 반응성(反應性)을 동력학변수(動力學變數)인 Km 과 Vmax 및 가수분해도(加水分解度)(DH)를 측정(測定)하여 검토(檢討)하였으며 가수분해물의 전기영동분석(電氣泳動分析)을 실시하였다. 효소(酵素)의 대두단백질(大豆蛋白質)에 대한 친화력(親化力)은 대체로 가열처리(加熱處理)된 단백질(蛋白質)은 기질농도(基質濃度) 1.5(w/w) 이하(以下)에서 가수분해(加水分解)에 대하여 기질조해작용(基質阻害作用)을 보였다. 1시간(時間) 가수분해(加水分解)에 따라 alcalase에 의하여 가장 큰 가수분해도(加水分解度)가 얻어졌으며 7S 단백질(蛋白質)에 대하여 60% 및 11S 단백질(蛋白質)에 대하여 80%였다. Trypsin 은 가열처리(加熱處理)되지 않은 단백질(蛋白質)에는 11S 단백질(蛋白質)의 acidic subunit 이외에는 거의 작용(作用)하지 못했으며 alcalase는 특이적으로 2S 단백질(蛋白質)에 변화(變化)를 가져오는 것으로 전기영동분석(電氣泳動分析)에서 나타났다.

Keywords