Earticle

초록

영어

With the goal of transforming rice protein from an insoluble to a soluble form to increase the industrial utilization of rice wine meal (RWM), RWM was derivatized using commercial proteases and the RWM hydrolysates were characterized. Eight commercial proteases were used individually or in combination for hydrolysis of RWM. The degree of hydrolysis was assessed by determining the soluble protein in supernatant using the Lowry assay, protein in precipitates using a semimicro Kjeldahl procedure, and gravimetrically by the weight difference before and after hydrolysis. Protamex, Alcalase and Protease N proteases were most effective for hydrolysis of RWM. Although these assessment methodologies displayed some variation, they generally showed a similar pattern. When the aforementioned three proteases were simultaneously used to treat RWM, no significant difference was observed between the three assays (p<0.05) indicating an absence of enzymatic synergy.

목차

Abstract
 서론
 재료 및 방법
  탁주박
  효소
  시료의 수용성 성분 제거
  단일효소 처리
  혼합효소 처리
  단백질 분석
  수분함량
  조회분 함량
  조지방 함량
  SDS PAGE
  아미노산 분석
  통계처리
 결과 및 고찰
  수세 횟수에 따른 무게 변화
  일반성분 분석 및 특징 평가
  단일효소 처리
  혼합효소 처리
  효소에 의해 분해된 단백질의 특성
  아미노산 분석
  동결건조처리한 시료의 비교
 요약
 감사의 글
 문헌

키워드

저자

• 김창원 [ Chang-Won Kim | 경희대학교 생명자원과학연구원 생명과학대학 식품공학과 ]
• 최혁준 [ Hyuk-Joon Choi | (주)비케이바이오 연구소 ]
• 한복경 [ Bok-Kyung Han | (주)비케이바이오 연구소 ]
• 유승석 [ Seung-Seok Yoo | 세종대학교 호텔관광대학 외식경영학과 ]
• 김창남 [ Chang-Nam Kim | 혜전대학교 호텔제과제빵과 ]
• 김병용 [ Byung-Yong Kim | 경희대학교 생명자원과학연구원 생명과학대학 식품공학과 ]
• 백무열 [ Moo-Yeol Baik | 경희대학교 생명자원과학연구원 생명과학대학 식품공학과 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664