Preparation of Branched-chain Amino Acid (BCAA)-enriched Hydrolysates from Corn Gluten

고 분지아미노산 함유한 옥수수 단백가수물의 제조조건 탐색

  • Chung, Yong-Il (Department of Food and Nutrition, Hanyang University) ;
  • Bae, In-Young (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Hyeon-Gyu (Department of Food and Nutrition, Hanyang University)
  • 정용일 (한양대학교 식품영양학과) ;
  • 배인영 (한양대학교 식품영양학과) ;
  • 이현규 (한양대학교 식품영양학과)
  • Received : 2009.06.17
  • Accepted : 2009.09.30
  • Published : 2010.02.28


The process of the preparation of branched-chain amino acid (BCAA)-enriched hydrolysates from corn gluten was optimized through the parameters of pre-treatment (heating and cellulosic hydrolysis), hydrolysis method (acid, protease, and microbe plus protease), concentration, and spray drying condition. The protein yield of corn gluten was increased by heating and cellulase treatments. Among three different hydrolysis methods, the combined use of microbes and protease was the most effective in terms of free amino acid (FAA) and BCAA content of the corn gluten hydrolysates. In addition, the FAA and BCAA content in the hydrolysates prepared by microbial and enzymatic combined treatment were improved by a concentration process. Spray drying conditions for the preparation of the powder from the hydrolyzed reactant were an inlet temperature of $185^{\circ}C$, outlet temperature of $80^{\circ}C$, and the use of maltodextrin as an anticaking agent. Thus, this study established an economical process for preparation of value-added hydrolysates of excellent productivity and quality, in terms of high BCAA content and product stability.


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