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KOREAN J. FOOD SCI. TECHNOL. Vol. 47, No. 6, pp. 772~778 (2015)
Hydrolysis of Isolate Soybean Protein Using Subcritical Water
Yun Hee Hwang, Hyung-Yong Cho1, Ko-Rae Kim, Seok Hoon Lee, Mi-Jung Choi2, and Jung-Kue Shin3,*
R&D Division, Biovan Ltd.1Department of Food Science & Biotechnology, Cha University
2Department of Bioresources and Food Science, Konkuk University3Department of Korean Cuisine, JeonJu University
Abstract Hydrolysis of isolate soybean protein (ISP) using subcritical water (SCW) was conducted to study thefeasibility for producing protein hydrolyzate. SCW hydrolysis of SPI suspension (5-15%) was conducted in an electricallyheated batch reactor (2 L). The effects of temperature (230 to 270oC) and holding time (10 to 50 min) on the degree ofhydrolysis (DH) and the production of amino acids were studied by surface response method. The DH was determinedby derivatizing the hydrolyzates with ortho-phthalaldehyde (OPA) solution. It was confirmed that reaction temperature andholding time affected the hydrothermolysis of soybean protein. However, the holding time was less effective on amino acidyield when the temperature was higher than 230oC. In order to achieve optimal yields of amino acids exceeding 43%, thetemperature should be within the range between 256 and 268oC with holding time from 29 to 41 min, respectively. Amaximum estimated amino acid yield of 43.5% was obtained at 268oC for 35 min.
*Corresponding author: Jung-Kue Shin, Department of Korean Cui-sine, College of Cultrue and Tourinsm, JeonJu University, Jeonju55069, Korea Tel: +82-63-220-3081Fax: +82-63-220-3264E-mail: [email protected] November 20, 2015; revised December 15, 2015;accepted December 15, 2015
아임계수를 이용한 분리대두단백질의 가수분해 773
본 연구에서는 대표적인 식물성 단백질원인 대두단백질을 활
용하여 아임계수 가수분해에서 중요한 인자인 단백질의 초기농
도, 반응온도, 반응시간의 영향을 연구하여 대두단백질로부터 아
미노산을 생산할 수 있는 조건을 최적화하고자 하였다.
재료 및 방법
재료
본실험에 사용한 분리대두단백질(Suihua Jinlong Vegetable Oil
Co. Ltd., Heilongjiang, China)의 조성은 단백질 82.7%, 조회분
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