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KMID : 0381019930260080998
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Korean Journal of Nutrition
1993 Volume.26 No. 8 p.998 ~ p.1005
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Modifications of Skim Milk Protein by Meju Protease and Its Effect on Acid Clotting, and Digestibility
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Abstract
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This study was attempted to investigate the effects of enzymatic modification of milk protein with Meju protease on its acid clotting and digestibility.
The proteases used in this study were isolated from Meju(fermented soybeans) and had specific activity of 250 units/mg protein at pH 7.0. these proteases were found to be at least 3 different isoenzymes of different pH optima(pH 4.0, 6.0, 10.0).
The
optimum temperature was 50℃
Hydrolyzed skim milk showed 30.5% degree of hydrolysis for 1 hr. and 36.4% derree of hydrolysis for 3.5 hrs. of protease treatment at pH 7.0. Upon acidification to pH 4.0, skim milk produced large and dense coagulum, but the coagulum was getting
smaller
by protease treatment, Generally, digestability of skim milk at pH 4.0 was lower than pH 2.0. At pH 4.0, native skim milk and control groups had problem with hydrolysis of skim milk protein. Among protease treated group, 1 hour treated skim milk
was
most effectively hyrolyzed at pH 4.0.
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