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KMID : 0380620110430060729
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 6 p.729 ~ p.734
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Derivatization of Rice Wine Meal Using Commercial Proteases and Characterization of Its Hydrolysates
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Kim Chang-Won
Choi Hyuk-Joon
Han Bok-Kyung
Yoo Seung-Seok
Kim Chang-Nam
Kim Byung-Yong
Baik Moo-Yeol
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Abstract
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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.
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KEYWORD
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rice wine meal, rice protein, protease, enzymatic hydrolysis
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