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KMID : 1007519960050010064
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Food Science and Biotechnology
1996 Volume.5 No. 1 p.64 ~ p.69
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Preparation of Enzymatic Hydrolysates of Soymilk Residue Protein and Fractionation of Bile Acid - Binding Components
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Choi, Hyun Kyou
Cho, Wan Il/Moon, Tae Wha
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Abstract
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Reaction variables were investigated to establish the optimal conditions for the preparation of soymilk residue protein hydrolysates with commercial food grade enzymes, Esperase and Proteolytic Enzyme Mixture (PEM). The reaction conditions selected were pH 8.0, 55℃, 1% (w/w) enzyme/substrate (E/S) ratio, and 5% (w/v) substrate concentration (C_(sub)) for Esperase, while for PEM they were pH 9.0, 55℃, 1% (w/w) E/S ratio, and 7% (w/v) C_(sub). The hydrolysates were applied to a cholic acid-conjugated Sepharose 4B column and the bile acid-binding components were obtained by eluting with deoxycholate. Size-exclusion HPLC analysis revealed that bile acid-binding polypeptides and peptides distributed over a wide molecular weight range and that PEM hydrolysates contained bile acid-binding components with smaller molecular weight as compared to Esperase hydrolysates. Amino acid analysis showed that the bile acid-binding fraction was richer in hydrophobic amino acids compared to soy protein isolate. Average hydrophobicity slightly increased with enzymatic hydrolysis, and the bile acid-binding fraction of PEM hydrolysate had a higher average hydrophobicity than that of Esperase hydrolysate.
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