Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Change of Functional Properties and Extraction of Sesame Meal Protein with Phytase and Protease

Phytase와 Protease 혼합처리에 의한 참깨박 단백질 용출 및 기능성 변화

  • Chun, Sung-Sook (Department of Food Science & Technology, Yeungnam University) ;
  • Cho, Young-Je (Department of Food Engineering, Sangju National University) ;
  • Cho, Kuk-Young (Department of Food Science & Technology, Yeungnam University) ;
  • Choi, Cheong (Department of Food Science & Technology, Yeungnam University)
  • 천성숙 (영남대학교 식품가공학과) ;
  • 조영제 (상주대학교 식품공학과) ;
  • 조국영 (영남대학교 식품가공학과) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1998.08.01
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Abstract

To extract insoluble proteins and improve functional properties of sesame meal proteins was treated with phytase and protease from Aspergillus sp. It was found that the optimum pH, optimum temperature, optimum treatment time and optimum unit of enzyme for extraction of protein were pH $10{\sim}12$ (alkaline), $60^{\circ}C$, 11 hr. and 900 units of phytase and 60 units of protease, respectively. The foaming capacity, foaming stability, oil absorption and water absorption of sesame meal protein after treatment with phytase and protease were increased as compared to the control.

폐단백질을 활용하는 방도의 하나로 참깨박으로부터 불용성 단백질의 분리 효율성을 높이고 기능성을 개선하기 위하여 미생물이 생성하는 phytase와 protease를 처리하였다. 이때 참깨박 단백질의 용출을 위한 최적 pH, 최적 온도, 최적 처리시간과 최적 첨가효소량은 pH $10{\sim}12$까지의 알칼리 영역, $60^{\circ}C$, 11시간, phytase 900 unit+protease 60 unit이었다. 효소처리된 참깨박단백질은 거품 형성력과 거품 안정성이 대조구에 비해 크게 증가하였고, 유화력과 유화 안정성 및 유지 흡착력과 수분 흡착력도 효소처리구가 대조구에 비해 매우 증가하였다.

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