The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Optimal Enzyme Selection for Organic Whey Protein Hydrolysis

유기농 유청 단백 가수분해의 최적 효소 선발

  • 서형주 (고려대학교 의생명융합과학과, 고려대학교 대학원) ;
  • 신중철 (네오크레마) ;
  • 김재환 (네오크레마) ;
  • 장주현 (고려대학교 의생명융합과학과, 고려대학교 대학원) ;
  • 한성희 (BK21Plus 인간생명사회환경상호작용융합사업단, 고려대학교)
  • Received : 2017.08.10
  • Accepted : 2017.09.09
  • Published : 2017.12.31
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Abstract

The purpose of this study was that the optimal hydrolysis conditions of endo- and exo-type enzymes were selected to utilize organic cheese byproducts. Optimal substrate concentration and optimum enzyme ratio were measured by using 4 kinds of endo-type enzymes (alcalase, neutrase, protamex, and foodpro alkaline protease) and two exo-type enzymes (flavourzyme and prozyme 2000P) for whey protein hydrolysis were analyzed using liquid chromatography. As a result, the optimal endo-type enzyme through the first enzyme reaction was selected as alcalse, and as a result of the secondary enzyme reaction, flavourzme was selected as the Exo type enzyme. The concentration of whey protein substrate for optimal primary and secondary enzyme reactions was 10%. In addition, the optimum ratio of enzyme was 0.5% of alcalase and 0.2% of flavourzyme, which showed low molecular weight chromatography pattern compared to 2% of alcalase and 1% of flavourzyme hydrolyzate. Therefore, hydrolyzing the endo-type enzyme alcalase at a concentration of 0.5% for 10 hours and then hydrolyzing the exo-type enzyme flavouryme at a concentration of 0.2% for 4 hours was considered to be the optimum condition.

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References

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