Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Quality Characteristics of Low-Molecular Soymilk According to Hydrolysis Time

가수분해 시간에 따른 저분자 두유의 품질특성 변화

  • Published : 2008.10.31
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Abstract

This study investigated quality changes and functions of low-molecular soymilk according to hydrolysis time (30, 60, and 90 minutes). According to the results, pH of hydrolyzed groups were lower than that of the control group but it did not show a large difference according to hydrolysis time while sugar content was reduced with longer hydrolysis time. Although degree of hydrolysis and calcium tolerance increased with longer hydrolysis time, there was not a significant difference according to the time. Among free sugars, contents of glucose and fructose grew while those of sucrose and maltose tended to decline with time. Total free sugar content was the largest with 60 minutes of hydrolysis time recording 827.65 mg%. Total amino acid content was also the highest with hydrolyzed for 60 minutes recording 85.80 mg% and those of all hydrolyzed groups were higher than that of the control group. In addition, the content of essential amino acid increased significantly with time. In SDS-PAGE, checked for the tendency of becoming low molecules, molecular weights were found to be 33 kDa or less kDa in all hydrolyzed groups. When functional characteristics of soymilk such as electron donating, superoxide radical scavenging and ACE inhibitory activities were compared, longer hydrolysis time led to higher activities. From these results, overall quality of low molecular soymilk was superior when hydrolyzed for 60 minutes and the findings should be viable in the development of various types of functionally strengthened low-molecular soymilk in the future.

두유의 저분자화 가수분해 시간(30, 60 및 90분)에 따른 품질 및 기능성 변화를 조사하였다. 그 결과 pH는 가수분해 시간에 따른 큰 차이 없이 대조구에 비해 낮았고, 당도는 가수분해 시간이 길어짐에 따라 감소하였다. 가수분해도 및 칼슘내인성은 가수분해 시간이 지남에 따라 증가하였다. 유리당은 glucose, fructose 함량은 가수분해 시간이 경과됨에 따라 증가하였고, sucrose와 maltose는 감소하는 경향을 보였으며 총 유리당 함량은 가수분해 시간 60분에서 827.65 mg%로 가장 높게 나타났다. 총 유리아미노산 함량은 가수분해시간 60분에서 85.80 mg%로 가장 높았고 모든 가수분해구가 대조구에 비해 높았으며 필수아미노산 또한 가수분해 시간이 경과됨에 따라 크게 증가되었다. 저분자화 경향을 확인하기 위한 SDS-PAGE에서 모든 가수분해구간이 분자량 33 kDa 이하로 나타났다. 두유의 기능적 특성으로 전자공여능, superoxide radical 소거활성 및 ACE 저해활성을 비교한 결과 가수분해 시간이 지남에 따라 높은 활성을 나타내었다. 이상의 결과 저분자화 두유 가수분해 시간 60분에서 전반적 품질 특성이 가장 우수하여 향후 다양한 기능성 강화 저분자 두유의 개발이 기대되었다.

Keywords

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