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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antimicrobial Activity of Gluten Hydrolysate with Asp. saitoi Protease

밀 단백 효소 가수분해물의 항균활성

  • Lee, Sang-Duk (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Joo, Jeong-Hyeon (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Lee, Gyu-Hee (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Lee, K.T. (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University) ;
  • Oh, Man-Jin (Dept. of Food Science and Technology, College of Agriculture and Life Science, Chungnam National University)
  • Published : 2003.07.01

Abstract

This study was carried out to investigate whether peptide produced from wheat protein by enzyme hydrolysis can be used as a natural antimicrobial agent. Antimicrobial peptide was obtained from wheat protein hydrolyzed by 7 of pretense. The produced antimicrobial peptide was purified through ultrafiltration, membrane filtration and HPLC and molecular weight and amino acid sequence of the purified antimicrobial peptide were determined. Among hydrolysate produced from wheat protein by 7 of protease, antimicrobial activity was observed for the peptide obtained from Asp. saito protease. The Asp. saito protease did produce antimicrobial hydrolysate showing the highest antimicrobial activity at reaction condition of 37$^{\circ}C$ and pH 6.0, but not at reaction condition above 5$0^{\circ}C$. Wheat protein hydrolysate was fractionated by membrane filtration and showed antimicrobial activity between molecular weight 1,000~3,000. The antimicrobial activity fraction obtained by membrane filtration was separated through HPLC and showed antimicrobial activity in the peak of retention time 31.1~31.8 min. We could convince this hydrolysate as heat-stable peptide since antimicrobial activity was maintained after treated with heat for 15 min at 121$^{\circ}C$. Molecular weight of antimicrobial peptide identified by MALDI-mass was 1,633. Amino acid sequence of antimicrobial peptide was cysteine, glycine, prolin, prolin, prolin, valine, valine, alanine, alanine and arginine.

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