The Hydrolysis Conditions of Rapeseed Protein by Pronase

유채단백질의 단백효소에 의한 가수분해 조건

  • Kim, Chung-Hee (Dept. of Food Science and Technology, Cheju National University) ;
  • Kim, Hyo-Sun (Dept. of Food Science and Technology, Cheju National University) ;
  • Jung, Yong-Hyun (Dept. of Food Science and Technology, Cheju National University) ;
  • Kang, Yeung-Joo (Dept. of Food Science and Technology, Cheju National University)
  • 김충희 (제주대학교 식품공학과) ;
  • 김효선 (제주대학교 식품공학과) ;
  • 정용현 (제주대학교 식품공학과) ;
  • 강영주 (제주대학교 식품공학과)
  • Published : 1992.10.01

Abstract

Optimum conditions for enzymatic hydrolysis of purified rapeseed(Brassica napus var. Youngsan) protein were investigated. Pronase showed higher activity in the hydrolysis of rapeseed protein than that of alcalase and neutrase. Preheated treatment of the rapeseed protein decreased the activity of pronase. The degree of hydrolysis of rapeseed protein was greater in distilled water than in phosphate buffer solution. Degree of hydrolysis was reached in steady state after 1 hr. Optimum conditions of the hydrolysis of the rapeseed protein were $40^{\circ}C$ in reaction temperaturem pH 8.0 in substrate solution, 1/100 (w/w) in the ratio of enzyme to substrate and 1% (w/v) in substrate concentration for pronase, respectively. At the optimum hydrolysis conditions, Km value was 3.48% (w/v).