Functionality Changes of Rapeseed Protein upon Proteolysis

유채단백질의 Proteolysis에 의한 기능성 변화

  • Kim, Chung-Hee (Dept. of Food Science and Technology, Cheju National University) ;
  • Kim, Hyo-Sun (Dept. of Food Science and Technology, Cheju National University) ;
  • Lee, Jang-Soon (Dept. of Food Science and Nutrition, Cheju Junior College)
  • 김충희 (제주대학교 식품공학과) ;
  • 김효선 (제주대학교 식품공학과) ;
  • 이장순 (제주전문대학 식품영양과)
  • Published : 1992.10.01

Abstract

purified rapeseed(Brassica napus var. Youngsan) protein was hydrolyzed by pronase. The hyrolysate protein was investigated for the some physicochemical and functional properties. UV and intrinsic fluorescence spectra of the hydrolysate showed the maximum absorption at 274nm and 360nm respectively. Intensity of yellow color decreased in the process of hydrolysis and the surface hydrophobicity decreased up to fourfold. The main bands of hydrolysate by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) were observed at 14,000 to 12,000 dalton molecular weight. Solubilities of hydrolyzed protein increased by 10~15% compared to those of unhydrolyzed protein at acidic pH. In the hydrolysate, while absorption of both water and oil, foam expansion and emulsion stability were increased, absolute viscosity, heat coagulation, calcium coagulation, foam stability and emulsion activity were decreased.