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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Bitterness and Solubility of Soy Protein, Casein, Gluten, and Gelatin Hydrolysates Treated with Various Enzymes

효소종류에 따른 대두단백, 카제인, 글루텐, 젤라틴 단백질 가수분해물의 쓴맛과 용해도 특성

  • 김미령 (신라대학교 바이오식품소재학과)
  • Published : 2010.04.30
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Abstract

To develop commercially available food protein hydrolysates, the effects of different types of enzymes and substrates on bitterness and solubility of partially hydrolyzed food proteins were investigated. Four types of proteins (casein, isolated soy protein (ISP), wheat gluten, and gelatin) and five types of proteolytic enzymes (a microbial alkaline protease (alcalase), a microbial neutral protease (neutrase), papain, bromelain, trypsin) were used. To profile the pattern of hydrolysis, the degree of hydrolysis (DH) were monitored during 180 min of reaction time by pH-stat method. Casein showed the highest susceptibility to hydrolysis for all five proteases compared to those of ISP, gluten, and gelatin. In addition, the bitter intensity and solubility (nitrogen soluble index, NSI) of each protein hydrolysate were compared at DH 10%. Bitterness and solubility of protein hydrolysates were highly affected by DH and the types of enzymes and substrates. At DH=10%, casein hydrolysate by trypsin, ISP and gluten hydrolysates by either bromelain or neutrase, and gelatin hydrolysates by the five proteases tested in this study were highly soluble and less bitter.

다양한 기능적 특성을 가지는 단백질 가수분해물의 개발을 위하여, casein, ISP, wheat gluten, gelatin의 4종류 단백질 기질을 alcalase, bromelain, papain, neutrase, trypsin 등의 효소를 이용하여 가수분해물을 제조하였다. 각 단백질에 대한 효소 분해과정을 확인하기 위하여 pH-stat 방법을 이용하여 시간에 따른 단백질 가수분해도(DH)를 측정하였고, 단백질 종류와 효소 종류에 의한 쓴맛 정도와 단백질 가수분해물의 용해성을 검토하고자 DH 10%에서 가수분해를 종결짓고, pH 6.5에서 각각의 용해성과 쓴맛을 NSI(nitrogen soluble index) 측정과 관능검사로 비교하였다. 시간에 따른 가수분해도는 단백질에 따라 다양하게 나타났으며, Casein, ISP, wheat gluten, gelatin의 순으로 높게 나타났다. 모든 단백질에서 alcalase의 가수분해도가 가장 높았으며, neutrase, bromelain, papain의 가수분해도는 비슷한 정도를 보였다. 그러나 trypsin의 경우는 casein에서는 매우 높았지만, ISP에서는 가장 낮았다. DH 10%에서 casein은 trypsin 가수분해물이, ISP와 gluten은 brolmelain과 neutrase 가수분해물이, gelatin의 경우 사용된 모든 효소 가수분해물이 쓴맛이 약하고 용해도가 높아 좋은 기질-효소 조합으로 선택될 수 있었다. 따라서 쓴맛이 적고 용해도가 높은 단백질 가수분해물은 가수분해도의 조절과 단백질과 효소 조합의 선택, 단백질 가수분해물의 농도 조절 등으로 얻을 수 있었다.

Keywords

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