Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 1
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- Pages.74-80
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- 1994
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- 0367-6293(pISSN)
Reduction of the Antigenicity of Whey Protein by Enzymatic Hydrolysis
효소가수분해에 의한 유청단백질의 항원성 저하
- Ha, Woel-Kyu (Central Research Lab., Maeil Dairy Institute Co. Ltd.) ;
- Juhn, Suk-Lak (Central Research Lab., Maeil Dairy Institute Co. Ltd.) ;
- Kim, Jung-Wan (Deparment of Dairy Science, Sung Kyun Kwan University) ;
- Lee, Soo-Won (Deparment of Dairy Science, Sung Kyun Kwan University) ;
- Lee, Jae-Young (Deparment of Dairy Science, Sung Kyun Kwan University) ;
- Shon, Dong-Hwa (Division of Food Science, Korea Food Research Institute)
- 하월규 (매일유업(주) 중앙연구소) ;
- 전석락 (매일유업(주) 중앙연구소) ;
- 김정완 (성균관대학교 낙농학과) ;
- 이수원 (성균관대학교 낙농학과) ;
- 이재영 (성균관대학교 낙농학과) ;
- 손동화 (한국식품개발연구원)
- Published : 1994.02.01
Abstract
As a preliminary study about the reduction of the antigenicity of whey protein isolate(WPI) by treatment of chymotrypsin, trypsin, pancreatin, and protease from Aspergillus oryzae, the properties and antigenicities of whey protein hydrolysates(WPH) were investigated. When degrees of hydrolysis (DH) were measured by use of trinitrobenzensulfonic acid(TNBS), the DH of the WPH treated by pancreatin or protease from Aspergillus oryzae
효소에 의한 단백질분해가 유청단백질의 항원성의 저하에 미치는 영향을 조사하기 위한 기본연구로서, 유청단백질의 가수분해특성을 조사하고 competitive inhibition enzyme-linked immunosorbent assay(cELISA)에 의한 항원성의 변화를 검토하였다. 유청단백질의 가수분해는 chymotrypsin, trypsin, pancreatin, 그리고 Aspergillus oryzae유래의 protease를 각기 4시간 동안 행하였다. TNBS(trinitrobenzensulfonic acid)법에 의하여 측정한 유청단백질의 가수분해도(DH)는 chymotrypsin이나 trypsin을 처리한 경우
Keywords
- Antigenicity;
- whey protein hydrolysate;
- degree of hydrolysis;
- molecular weight distribution;
- competitive inhibition ELISA