Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Protein Changes in Soymilk and Whole Soymilk due to Enzymatic Hydrolysis

효소적 가수분해에 따른 두유와 전두유의 단백질 변화

  • Jang, Se-Young (Department of Food Science and Technology, Keimyung University) ;
  • Sin, Kyung-A (Department of Food Science and Technology, Keimyung University) ;
  • Park, Nan-Young (Department of Food Science and Technology, Keimyung University) ;
  • Bang, Kwang-Woong (Department of Food Technology and Cooking, Kyungbuk College) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • 장세영 (계명대학교 식품가공학과) ;
  • 신경아 (계명대학교 식품가공학과) ;
  • 박난영 (계명대학교 식품가공학과) ;
  • 방광웅 (경북전문대학 식품가공조리과) ;
  • 정용진 (계명대학교 식품가공학과)
  • Published : 2008.12.31
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Abstract

This study investigated protein changes in soymilk and whole soymilk due to enzymatic hydrolysis. The total free amino acid contents of low molecular weight soymilk (LSM) and low molecular weight whole soymilk (LWSM) were higher than soymilk (SM) and whole soymilk (WSM). The essential amino acid content was similar in SM and LSM, but was higher in LWSM than WSM. In SDS-PAGE performed to tendency of becoming low molecules, the soy protein molecular weights were 3372 kDa for SM and WSM, but 17 kDa or less for LSM and LWSM. Also, high molecular weight protein spots were evident in 2-D electrophoresis of SM and LSM, but only low molecular weight protein spots of various sizes were evident in WSM and LWSM. This suggests that the high molecular weight protein in SM and WSM is changed to low molecular weight protein by enzymatic hydrolysis. Further investigations of the separation and qualities of these proteins are required.

본 연구는 두유와 전두유의 효소적 가수분해에 따른 단백질의 변화를 조사하였다. 총 유리아미노산 함량을 조사한 결과 두유(SM)과 전두유(WSM)에 비해서 저분자 두유(LSM)와 저분자 전두유(LWSM)에서 높게 나타났다. 필수아미노산 함량은 SM과 LSM에서 비슷하였으나 LWSM은 WSM보다 높게 나타났다. SDS-PAGE 전기영동 패턴 분석결과 SM과 WSM에서는 $33{\sim}72\;kDa$의 고분자가 존재하였으나 LSM와 LWSM에서는 17 kDa 이하의 저분자 단백질만 나타났다. 또한 이차원 전기영동한 결과 SM과 LSM에서의 고분자 단백질 spot이 WSM와 LWSM에서는 다양한 크기의 저분자 단백질 spot으로 변환되어 효소가수분해에 의해 고분자 단백질이 저분자화 되는 것으로 나타났으며, 향후 단백질 spot의 분리 및 특성에 관한 연구가 필요하다.

Keywords

References

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