Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of $H_2O_2$ and Papain Treatments, and Acylation on Chemical and Functional Properties of Defatted Sesame Oil Cake Protein

과산화수소, Papain처리 및 Acyl화가 분리참깨박 단백의 품질 및 기능적 성질에 미치는 영향

  • Kim, Seung-Yeol (Department of Food Science and Technology, Chungnam National University) ;
  • Shim, Hyun-Sook (Department of Food & Nutrition, Taejeon Medical Junior College)
  • 김성렬 (충남대학교 식품가공학과) ;
  • 심현숙 (대전보건전문대학 식품영양과)
  • Published : 1988.06.01
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Abstract

In this study, the treatment of $H_2O_2$, papain and acylation on the protein isolate obtained from defatted sesame oil cake for the changes in amino acids composition, color, digestibility and some functional characteristics of this protein were investigated. The results showed that $H_2O_2$, papain and papain $H_2O_2$ treatment increased the rates of the protein extraction and content of protein in protein isolates when those values were compared to the alkali treatment. Also amino acid composition of the protein isolates were comparatively good, and color, and functional properties and pepsin digestibility were markedly improved. The amount of lysine, the first limiting amino acid of this protein was increased. The solubility, bulk density, water absorption, fat absorption and emulsifying properties were remarkably improved while foaming properties and digestibility was slighly decreased.

참깨박 단백질의 식용화를 목적으로 참깨박에 hydrogen peroxide papain처리 및 아실화가 분리참깨박단백의 품질 및 기능적 성질에 미치는 영향을 검토하였다. hydrogen peroxide papain 및 papain 과 hydrogen peroxide를 병행처리한 경우 alkali처리시보다 참깨박 단백질의 추출율, 분리단백의 단백질 함량이 높았으며 분리 단백의 아미노산 조성은 lysine을 제외한 필수아미노산의 함량이 비교적 우수하였고 분리단백의 색상, 기능적 성질 및 pepsin소화성이 현저히 향상되었다. 또한 아실화에 의하여 제1 제한아비노산인 lysine의 함량증가와 용해도, 용적밀도, 수분흡착도. 지방흡착도 및 유화성이 현저히 개선되었으나 기포성 및 소화성은 약간 저하시키는 경향을 보였다.

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