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KMID : 1007520090180020488
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Food Science and Biotechnology
2009 Volume.18 No. 2 p.488 ~ p.493
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Characteristics of a Black Soybean (Glycine max L. Merrill) Protein Isolate Partially Hydrolyzed by Alcalase
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Yoon Ji-Ho
Jung Dong-Chae
Lee Eun-Hye
Kang Yoon-Seok
Lee Sung-Yong
Park Sae-Rom
Yeom Hye-Jung
Ha Mi-Sun
Park Sang-Kyu
Lee Yu-Si
Ha Sang-Do
Kim Gun-Hee
Bae Dong-Ho
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Abstract
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A protein isolate was prepared from black soybean (Glycine max L. Merrill) that possessed higher antioxidantactivity than ordinary white soy protein isolates. The isolate was partially hydrolyzed by alcalase to reduce the allergenicity ofblack soybean. Alcalase remarkably reduced the molecular mass of the major soybean allergens that have molecular weightsof 53, 38, and 24kDa. Hydrolytic breakdown occurred more effectively in Gly m Bd 30K than in Gly m Bd 60K or Gly m Bd28K. Alcalase hydrolysis increased the solubility and hydrophobicity of the black soybean protein isolate. The foamingactivity and stability of black soybean proteins were highly increased by the partial hydrolysis.
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KEYWORD
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alcalase, black soybean, enzymatic hydrolysis, functional property, hypoallergenic
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