Biotechnology and Bioprocess Engineering:BBE

  • 제3권1호
  • /
  • Pages.35-39
  • /
  • 1998
  • /
  • 1226-8372(pISSN)
  • /
  • 1976-3816(eISSN)
한국생물공학회 (The Korean Society for Biotechnology and Bioengineering)
권호 표지

Process Development for the Enzymatic Hydrolysis of Food Protein: Effects of Pre-treatment and Post-treatments on Degree of Hydrolysis and Other Product Characteristics

  • 발행 : 1998.06.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

An enzymatic process was developed to produce protein hydrolysater form defatted soya protein. Various unit operations were tried, and the effects of pre- and post-treatments on the product characteristics such as degree of hydroylsis (DH), free amino acid content (%FAA) and average molecular weight (MW) were investigated. The use of acid washes showed no difference in %DH. Increasing pH during pre-cooking gave lower %DH. Alkaline cooking made too much insoluble protein, thus the protein yield was too small. A better hydrolysis with more acceptable taste was obtained when the combination of Neutrase/Alcalase/Flavourzyme was used in place of Alcalase/Flavourzyme combination; Untoasted defatted soya was more effective on the proteolysis than toasted one. The MW of the evaporated and spray dried product was higher than that of undried product, due to precipitation of low-solubility components. When ultrafiltration and the product concentration carried out the product separation by reverse osmosis, the solubility and the taste of the product were improved. The difference between enzyme hydrolysate and acid hydrolysate was significant in free amino acid composition, especially in tyrosine, phenylalanine, glutamine and asparagine.

키워드

참고문헌

  1. Food Technol v.48 Enzymatic production of protein hydrolysates for food use Lahl, W. J.;S. D. Braun
  2. Food Technol v.48 Use of hydrolysates for protein supplementation Frokjaer, B.
  3. Food Technol v.48 Use of hydrolysate-based products in special medical diets Schmidl, M. K.;S. L. Taylor;J. A. Nordlee
  4. J. Food Sci v.57 Enzymatic hydrolysis of casein:effect of degree of hydrolysis on antigenicity and physical properties Mahmoud, M. I.;W. T. Malone;C. T. Cordle
  5. Biotechnol. Bioeng v.32 Limited modifications of soya proteins by immobilized subtilisin: comparison of products from different reactor types Herbert, A. B.;P. Dunnill
  6. J. Reprod. Fert v.21 Male antifertility compounds: structure and activity relationships of U-5897, U-15,646 and related substances Ericsson, R. J.;G. A. Youngdale
  7. Position paper on 3-mono-chloropropanediol(3-MCPD), IHPC Report 3-6-95 IHPC board
  8. Cereal Foods World v.40 New proteolytic enzymes for the production of savory ingredients Pommer, K.
  9. Process Biochem v.14 Industrial production and application of a soluble enzymatic hydrolyzate of soya protein Olsen, H. S.;J. Adler-Nissen
  10. J. Sci. Food Agric v.38 Influence of the degree of hydrolysis on the solubility of the protein hydrolysates from sardine (sardine pilchardus) Quaglia, G. B.;E. Orban
  11. Enzymatic Hydrolysis of Food Proteins ISSPH-the production and properties of an enzymic food protein hydrolysate Adler-Nissen, J;J. Adler-Nissen(ed.)
  12. J. Agric. Food Chem v.27 Determination of the degree fo hydrolysis of food protein hydrolyzates by trinitrobenzenesulfonic acid Adler-Nissen, J.
  13. Anal. Biochem v.133 Molecular weight determination of peptides by high-performance gel permeation chromatography Richter, W. O.;B. Jacob;P. Schwandt
  14. Waters amino acid analysis system Waters Associate
  15. Int.Laboratory v.3 Modern Kjeldahl procedure Hjalmarsson, S.;R. Akesson
  16. Food Proteins: Properties and Characterization Chemical and enzymatic modifications Howell, N.K.;S.Nakai(ed.);H. W. Modler(ed.)
  17. Kor. J. Food Sci. Technol v.29 Optimization of enzyme treatment for the enzymatic production of hydrolyzed vegetable protein Chae, H. J.;M.-J. In;M.-H. Kim
  18. Agric. Chem. Biotechnol v.41 Production of a flavoring material from soymilk residues by combined use of enzymes and micro-organisms Chae, H. J.;M. -J. In;J. D. Lee
  19. J. Agric. Food Chem v.39 Comparison of commerical soybean cultivar and an isoline lacking the Kunitz trypsin inhibitor: composition, nutritional value, and effect of heating Friedman, M.;D. L. Brandon;A. H. Bates;T. Hymowitz
  20. J. Theor. Biol v.16 On the average hydrophobicity of proteins and the relation between it and protein structure Bigelow, C. C.