Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Application of crude enzymes obtained from Pyrus pyrifolia cv. Shingo on milk proteins

  • Park, Min-Gil (Graduate School of Future Convergence Technology, Hankyong National University) ;
  • Kim, Hyoung-Sub (Department of Animal Life and Environmental Science, Hankyong National University) ;
  • Nam, In-Sik (Department of Animal Life and Environmental Science, Hankyong National University) ;
  • Kim, Woan-Sub (Department of Animal Life and Environmental Science, Hankyong National University)
  • Received : 2018.07.24
  • Accepted : 2018.09.27
  • Published : 2018.12.31
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Abstract

This study investigated the activity of crude enzymes obtained from Pyrus pyrifolia cv. Shingo on milk proteins. In the milk processing industry, there is an increasing interest in the addition of functional materials to dairy products or functional peptides isolated from milk proteins. First, Pyrus pyrifolia cv. Shingo was separated into core, flesh, and peel regions, and crude enzymes were obtained from the individual regions. The activity of the obtained crude enzymes was measured using casein and gelatin agar. The crude enzyme obtained from the flesh of Pyrus pyrifolia cv. Shingo decomposed gelatin, but the activity of the crude enzymes obtained from the peel and core regions was insignificant. On the other hand, the crude enzymes obtained from the flesh and core regions of Pyrus pyrifolia cv. Shingo had a remarkable enzymatic activity in casein agar. However, the activity of the crude enzyme obtained from the peel region was insignificant. In addition, the crude enzymes obtained from the individual regions were mixed with casein to induce reactions, and the degradation patterns were investigated through electrophoresis and high performance liquid chromatography (HPLC). According to the results, the crude enzymes from Pyrus pyrifolia cv. Shingo degraded milk proteins. Thus, the results of this study can be used in studies on functionality. Additionally, it is expected that the use of pear peels and cores in the milk processing industry would greatly contribute to the reduction of food waste.

Keywords

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Fig. 1. Enzyme activity of gelatin (A) and casein (B) of supernatant obtained from the three parts of Pyrus pyrifolia cv. Shingo. 1, Peel; 2, Flesh; 3, Core.

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Fig. 2. Electrophoresis pattern of supernatant obtained from the three parts of Pyrus pyrifolia cv. Shingo. SDS-polyacrylamide electrophoresis was performed on a 12% gel. M, standards molecular weight; 1, Peel; 2, Flesh; 3, Core.

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Fig. 3. Electrophoresis pattern obtained after reaction between casein and supernatant of Pyrus pyrifolia cv. Shingo for 24 hours at 37℃. SDS-polyacrylamide electrophoresis was performed on a 12% gel. M, standards molecular weight; 1, casein + core extract solution/6 hr; 2, casein + core extract solution/12 hr; 3, casein + core extract solution/24 hr; 4, casein.

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Fig. 4. HPLC obtained after reaction between casein and supernatant of peel of Pyrus pyrifolia cv. Shingo for 24 hours at 37℃. A, Peel extract solution; B, casein solution; C, mixture solution of casein and peel, Injection volume, 100 μL.

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Fig. 5. HPLC obtained after reaction between casein and supernatant of flesh of Pyrus pyrifolia cv. Shingo for 24 hours at 37℃. A, flesh extract solution; B, casein solution; C, mixture solution of casein and flesh, Injection volume, 100 μL.

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Fig. 6. HPLC obtained after reaction between casein and supernatant of core of Pyrus pyrifolia cv. Shingo for 24 hours at 37℃. A, core extract solution; B, casein solution; C, mixture solution of casein and core, Injection volume, 100 μL.

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