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Hydrolysis of Isolate Soybean Protein Using Subcritical Water

아임계수를 이용한 분리대두단백질의 가수분해

  • 황윤희 ((주)바이오벤 부설연구소) ;
  • 조형용 (차의과학대학교 식품생명공학과) ;
  • 김고래 ((주)바이오벤 부설연구소) ;
  • 이석훈 ((주)바이오벤 부설연구소) ;
  • 최미정 (건국대학교 생명자원식품공학과) ;
  • 신정규 (전주대학교 한식조리학과)
  • Received : 2015.11.20
  • Accepted : 2015.12.15
  • Published : 2015.12.31

Abstract

Hydrolysis of isolate soybean protein (ISP) using subcritical water (SCW) was conducted to study the feasibility for producing protein hydrolyzate. SCW hydrolysis of SPI suspension (5-15%) was conducted in an electrically heated batch reactor (2 L). The effects of temperature (230 to $270^{\circ}C$) and holding time (10 to 50 min) on the degree of hydrolysis (DH) and the production of amino acids were studied by surface response method. The DH was determined by derivatizing the hydrolyzates with ortho-phthalaldehyde (OPA) solution. It was confirmed that reaction temperature and holding time affected the hydrothermolysis of soybean protein. However, the holding time was less effective on amino acid yield when the temperature was higher than $230^{\circ}C$. In order to achieve optimal yields of amino acids exceeding 43%, the temperature should be within the range between 256 and $268^{\circ}C$ with holding time from 29 to 41 min, respectively. A maximum estimated amino acid yield of 43.5% was obtained at $268^{\circ}C$ for 35 min.

Keywords

isolate soy protein;subcritical water;hydrolysis

Acknowledgement

Supported by : 농림수산식품부

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