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

Abstract

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.

Keywords

corn gluten;branched-chain amino acid;microbial and enzymatic combined hydrolysis;concentration process;spray drying

References

  1. Yamaguchi M, Nishikiori F, Ito M, Furukawa Y. The Effect of corn peptide ingestion on facilitating alcohol metabolism in healthy men. Biosci. Biotech. Bioch. 61: 1474-1481 (1997) https://doi.org/10.1271/bbb.61.1474
  2. Hamlet CG, Jayaratne SM, Matthews W. 3-Monochloropropanel, 2-diol (3-MCPD) in food ingredients from UK food products and ingredients suppliers. Food Addit. Contam. 19: 15-21 (2002) https://doi.org/10.1080/02652030110072344
  3. Su NW, Wang ML, Kwok KF, Lee MH. Effect of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce koji. J. Agr. Food Chem. 53: 1521-1525 (2005) https://doi.org/10.1021/jf0486390
  4. Chae HJ, Han MS, In MJ. Study on utilization of vegetable byproduct from food processing by enzyme treatment. J. Korean Soc. Appl. Biol. Chem. 47: 146-148 (2004)
  5. Apar DK, Ozbek B. A kinetic study on corn gluten hydrolysis. Chem. Eng. Technol. 32: 673-675 (2009) https://doi.org/10.1002/ceat.200800468
  6. Kubota K. Production of protein seasoning solution. Japan patent 06-125734 (1994)
  7. Yamaguchi M, Nozaki O, Ito M, Furukawa Y. Effect of corn peptide dministration on plasma amino acid concentration and alcohol metabolism in stroke-prone spontaneously hypertensive rats. J. Clin. Biochem. Nutr. 22: 77-89 (1997) https://doi.org/10.3164/jcbn.22.77
  8. Knut F, Martina K. Influence of spray drying conditions on functionality of dried whole egg. J. Sci. Food Agr. 82: 1837-1841 (2002) https://doi.org/10.1002/jsfa.1269
  9. Chae HJ, In MJ, Lee JD. Production of a protein supplement from soymilk residues by combined use of enzymes and microorganisms. Agric. Chem. Biotechnol. 41: 73-77 (1998)
  10. Apar DK, Ozbek B. Hydrolysis and solubilization of corn gluten by Neutrase. J. Chem. Technol. Biot. 82: 1107-1114 (2007) https://doi.org/10.1002/jctb.1740
  11. Poonam N, Dalel S. Solid-state (substrate) fermentation systems and their applications in biotechnology. J. Basic Microb. 34: 405-423 (1994) https://doi.org/10.1002/jobm.3620340607
  12. Wagenmakers AJM. Muscle amino acid metabolism at rest and during exercise: Role in human physiology and metabolism. Exerc. Sport Sci. Rev. 26: 287-314 (1998)
  13. Kim JK, Park HK, Chung KS, Kim HS, Son HS, Chung JW. Process for preparing soymilk from soymilk residues or tofu residues. Korean Patent Publication No. 94-2528 (1994)
  14. Jose MA, Guy L, Marcus K. Effect of water content on the glass transition and caking of fish protein hydrolyzates. Biotechnol. Progr. 9: 651-654 (1993) https://doi.org/10.1021/bp00024a013