Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Hydrolysis Conditions of Rapeseed Protein by Pronase

유채단백질의 단백효소에 의한 가수분해 조건

  • Kim, Chung-Hee (Dept. of Food Science and Technology, Cheju National University) ;
  • Kim, Hyo-Sun (Dept. of Food Science and Technology, Cheju National University) ;
  • Jung, Yong-Hyun (Dept. of Food Science and Technology, Cheju National University) ;
  • Kang, Yeung-Joo (Dept. of Food Science and Technology, Cheju National University)
  • 김충희 (제주대학교 식품공학과) ;
  • 김효선 (제주대학교 식품공학과) ;
  • 정용현 (제주대학교 식품공학과) ;
  • 강영주 (제주대학교 식품공학과)
  • Published : 1992.10.01
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Abstract

Optimum conditions for enzymatic hydrolysis of purified rapeseed(Brassica napus var. Youngsan) protein were investigated. Pronase showed higher activity in the hydrolysis of rapeseed protein than that of alcalase and neutrase. Preheated treatment of the rapeseed protein decreased the activity of pronase. The degree of hydrolysis of rapeseed protein was greater in distilled water than in phosphate buffer solution. Degree of hydrolysis was reached in steady state after 1 hr. Optimum conditions of the hydrolysis of the rapeseed protein were $40^{\circ}C$ in reaction temperaturem pH 8.0 in substrate solution, 1/100 (w/w) in the ratio of enzyme to substrate and 1% (w/v) in substrate concentration for pronase, respectively. At the optimum hydrolysis conditions, Km value was 3.48% (w/v).

탈지유채박(Brassica napus var. Youngsan)으로부터 추출, 정제하여 얻어진 유채단백질을 효소로 가수분해하기 위한 최적조건에 대하여 검토하였다. Pronase가 유채단백질에서 alcalase, neutrase보다 높은 활성을 나타내었고, 유채단백질의 가열처리는 pronase의 활성을 감소시켰다. 또한 유채단백질의 가수분해도는 완충액보다는 증류수에서 더 높은 결과를 얻었다. 시간별로는 1시간까지는 급속히 반응이 일어나나 그 이후는 완만해졌다. Pronase에 의한 유채단백질의 가수분해 최적조건은 $40^{\circ}C$와 pH 8.0이었고 효소 대 기질의 비와 기질 농도는 각각 1/100(w/w), 1%(w/v)이었다. 이와 같은 조건하에서 Km은 3.48%(w/v)를 얻었다.

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