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들깨박단백질로부터 가수분해물과 한외여과 펩타이드 생산을 위한 효소가수분해 조건 및 항산화 활성

Conditions for hydrolysis of perilla seed meal protein for producing hydrolysates and ultrafiltered peptides and their antioxidant activity

윤경영|박보연
한국식품저장유통학회 (The Korean Society of Food Preservation)|2018.08|Food Science and Preservation|제25권 제5호|pp. 605-612

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참고문헌

키워드

antioxidant activityenzymatic hydrolysisagricultural by-productsperilla seed mealultrafiltered peptides
주제분류식품과학

초록

This study was conducted to investigate the antioxidant activity of perilla seed meal (PSM) protein hydrolysates and peptide fractions prepared using proteolytic enzymes and ultrafiltration to improve the usability of PSM as a functional food ingredient. Optimal conditions for producing PSM protein hydrolysate using Flavourzyme were determined to be pH 7.0, temperature 50℃, 10 unit of enzyme concentration, and 4 h hydrolysis time. The yield of each peptide fraction obtained by ultrafiltration was found to be the highest (45.65%) in the <1 kDa fraction, followed by 5-10 kDa (16.45%), >10 kDa (16.37%), 1-3 kDa (10.86%), and 3-5 kDa (10.67%), respectively. The DPPH radical scavenging activity was the highest in the hydrolysate, the reducing power was the highest in the 3-5 kDa fraction, and the superoxide dismutase-like activity was the highest in the <1 kDa fractions. The hydrolysate and peptide fractions produced from PSM protein showed different antioxidant activities, and thus they could potentially be used as functional food ingredients. Further evaluation as a functional food ingredient would allow the application of PSM protein hydrolysates as food materials.This study was conducted to investigate the antioxidant activity of perilla seed meal (PSM) protein hydrolysates and peptide fractions prepared using proteolytic enzymes and ultrafiltration to improve the usability of PSM as a functional food ingredient. Optimal conditions for producing PSM protein hydrolysate using Flavourzyme were determined to be pH 7.0, temperature 50℃, 10 unit of enzyme concentration, and 4 h hydrolysis time. The yield of each peptide fraction obtained by ultrafiltration was found to be the highest (45.65%) in the <1 kDa fraction, followed by 5-10 kDa (16.45%), >10 kDa (16.37%), 1-3 kDa (10.86%), and 3-5 kDa (10.67%), respectively. The DPPH radical scavenging activity was the highest in the hydrolysate, the reducing power was the highest in the 3-5 kDa fraction, and the superoxide dismutase-like activity was the highest in the <1 kDa fractions. The hydrolysate and peptide fractions produced from PSM protein showed different antioxidant activities, and thus they could potentially be used as functional food ingredients. Further evaluation as a functional food ingredient would allow the application of PSM protein hydrolysates as food materials.

Abstract

This study was conducted to investigate the antioxidant activity of perilla seed meal (PSM) protein hydrolysates and peptide fractions prepared using proteolytic enzymes and ultrafiltration to improve the usability of PSM as a functional food ingredient. Optimal conditions for producing PSM protein hydrolysate using Flavourzyme were determined to be pH 7.0, temperature 50℃, 10 unit of enzyme concentration, and 4 h hydrolysis time. The yield of each peptide fraction obtained by ultrafiltration was found to be the highest (45.65%) in the <1 kDa fraction, followed by 5-10 kDa (16.45%), >10 kDa (16.37%), 1-3 kDa (10.86%), and 3-5 kDa (10.67%), respectively. The DPPH radical scavenging activity was the highest in the hydrolysate, the reducing power was the highest in the 3-5 kDa fraction, and the superoxide dismutase-like activity was the highest in the <1 kDa fractions. The hydrolysate and peptide fractions produced from PSM protein showed different antioxidant activities, and thus they could potentially be used as functional food ingredients. Further evaluation as a functional food ingredient would allow the application of PSM protein hydrolysates as food materials.

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