Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Taste Enhancing Effects of Enzyme Hydrolysates of Rice Protein Residue

쌀단백질 잔사 효소분해물의 풍미증진 효과

  • Chung, Ha-Yull (Department of Food Science & Biotechnology and Korean Traditional Foods Global Center Hankyong National University) ;
  • Lee, Hyung-Jin (Department of Food Science & Biotechnology and Korean Traditional Foods Global Center Hankyong National University)
  • 정하열 (한경대학교 식품생물공학과 및 한국전통식품글로벌센터) ;
  • 이형진 (한경대학교 식품생물공학과 및 한국전통식품글로벌센터)
  • Received : 2014.02.09
  • Accepted : 2014.05.07
  • Published : 2014.05.31
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Abstract

The taste properties of enzyme hydrolysates of rice protein residue were investigated, and then their taste enhancing effects were evaluated by examining the changes in total taste pattern after their addition to a yeast extract. While enzyme hydrolysates of rice protein residue showed different taste properties according to the enzyme that was used for hydrolysis, the Flavourzyme treated sample expressed the strongest umami and bitter taste among the enzyme treated samples. On the other hand, the Protamax treated sample showed considerable umami with a slight bitter taste so that it is expected to be suitable as a taste enhancing ingredient. Furthermore, by LC-MS/MS analysis, the effective fraction isolated from the Protamax treated sample was found to contain peptide fractions such as Ile-Gly-Tyr-Pro-Thr-Tyr-Pro-Leu-Pro-Arg (Mw: 1175); therefore, it is expected that the peptide fractions contained in Protamax hydrolysates of rice protein residue could be applied for preparing a natural taste enhancing ingredient.

쌀단백질의 효소분해물을 배지로 효모추출물을 제조한 후 남은 쌀단백질 잔사를 재활용하기 위하여 다시 효소분해하여 얻은 가수분해물들의 맛 특성을 조사하고 이들을 효모추출물에 첨가하였을 때 나타나는 전체적인 맛의 패턴변화를 검색함에 의해 쌀단백질 효소분해물의 풍미증진 특성을 파악하고자 하였다. 쌀단백질 잔사의 효소분해물들은 사용한 효소의 종류에 따라 각기 다른 맛 특성을 나타내었는데, Flavourzyme처리구(Rrhf)가 감칠맛이 가장 강하였으나 동시에 쓴맛도 증가하였으며, Protamax처리구(Rrhp)는 감칠맛에 비하여 쓴맛이 강하지 않아 효모추출물에 첨가하여 풍미증진 효과를 기대하기에 적합한 소재로 예측되었다. 이에 따라 Rrhp에 함유된 풍미증진 성분을 조사하기 위하여 Rrhp를 1-5 Kda범위로 한외여과한 후 FPLC로 분리한 펩타이드 분획을 LC-MS/MS로 분석한 결과 Ile-Gly-Tyr-Pro-Thr-Tyr-Pro-Leu-Pro-Arg(Mw: 1175) 등의 펩타이드가 함유되었음을 확인하였다. 이와 같이 쌀단백질 잔사를 Protamax로 적정 조건에서 효소분해하여 제조한 Rrhp는 이들에 함유된 다양한 펩타이드성분이 효모추출물의 풍미를 증진시키는 효과를 발현할 수 있을 것으로 예측되어 천연조미소재로의 활용이 가능함을 알 수 있었다.

Keywords

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