Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Preparation of plastein product from soymilk residue protein

두유박 단백질을 이용한 plastein의 합성

  • Lee, Sang-Joon (Department of Food Science and Technology, Seoul National University) ;
  • Park, Woo-Po (Department of Food and Nutrition, Masan Nursing & Health Junior College) ;
  • Moon, Tae-Wha (Department of Food Science and Technology, Seoul National University) ;
  • Kim, Ze-Uook (Department of Food Science and Technology, Seoul National University)
  • 이상준 (서울대학교 식품공학과) ;
  • 박우포 (마산간호보건전문대학 식품영양과) ;
  • 문태화 (서울대학교 식품공학과) ;
  • 김재욱 (서울대학교 식품공학과)
  • Published : 1992.12.30
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Abstract

Pepsin-catalyzed hydrolysis and plastein reaction were carried out to prepare plastein product from soymilk residue protein. Conditions required for optimal hydrolysis of soymilk residue protein and subsequent plastein production were investigated. The optimum substrate concentration, enzyme-substrate ratio, pH, reaction temperature and incubation time for hydrolysis were 3%, 1/50, 1.7, $45^{\circ}C$ and 24 hours, respectively. Plastein formation from peptic hydrolysate of soymilk residue protein was most effective at substrate concentratin of 40%, pH 4 and $45^{\circ}C$. Reaction time of 18 hours and enzyme-substrate ratio of 1/100 were selected for plastein production. Electrophoresis of the products revealed that protein-like substances of high molecular weight were produced from the plastein reaction.

두유박 단백질을 시료로 하여 pepsin을 사용한 가수분해와 plastein 합성의 최적조건을 조사하였다. 가수분해의 최적 기질농도는 3%이었으며, 기질에 대한 최적의 효소 농도는 2%이었고, 최적 pH, 반응온도 및 반응시간은 각각 pH 1.7, $45^{\circ}C$ 및 24시간이었다. Plastein 합성 조건으로 기질농도 40%, pH 4.0, 반응온도 $45^{\circ}C$, 반응시간 18시간, (효소/기질) 농도 1%를 설정하였다. 생성된 plastein은 반응시간 및 기질농도 별로 전기영동으로 확인하였다.

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