전두유의 가수분해조건에 따른 이화학적 특성 변화
Physicochemical Property Changes of Whole Soymilk Dependent on Hydrolysis Conditions
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초록
본 연구에서는 전두유의 가수분해 조건에 따른 품질 특성을 조사하였다. 그 결과 효소제(KMF-G) 농도가 증가함에 따라 전두유 가수분해물의 당도, 칼슘 내인성, 및 총 유리아미노산 함량은 증가하였으며, SDS-PAGE 분석 결과 단백질의 분자량 변화는 0.20%(w/w)와 0.35%(w/w) 농도에서 유사한 패턴을 나타냈다. 전두유 가수분해물은 효소제(KMF-G) 농도 0.20%(w/w), 가수분해 시간 60분에서 가장 우수하게 나타났다. 전두유 가수분해물을 115, 130 및 145℃에서 15초간 살균하였을 때 품질변화는 크지 않았다. 이상의 결과 전두유의 가수분해 최적조건은 효소제(KMF-G) 농도 0.20%(w/w), 가수분해 시간 60분으로 설정 할 수 있었으며 식품소재로의 다양한 활용이 기대된다.
Abstract
In this study, the characteristic qualities of whole soymilk were examined based on differing hydrolysis condition. The results showed that as the concentration of enzyme preparation(KMF-G) increase, °Brix, calcium-binding capacity, and the content of free amino acid components also increased. Additionally SDS-PAGE analysis revealed a similar pattern of in the molecular weight of proteins at enzyme preparation concentration 0.20 and 0.35%(w/w). The quality of whole soymilk hydrolysate was shown to be best at a enzyme preparation(KMF-G) concentration of 0.20%(w/w) and hydrolysis time of 60 min. When sterilized at 115, 130 and 145 ℃ for 15 sec each the change in whole soymilk quality was not substantial. Based on the above results, a 0.20%(w/w) enzyme preparation(KMF-G) concentration and 60 mim hydrolysis time was determined to be the optimal hydrolysis condition for whole soymilk. It is anticipated that soymilk hydrolysis will a food material that is diverse in its application and uses.
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