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KMID : 1134820000290010057
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 1 p.57 ~ p.63
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Effect of Phytase, Protease and the Mixed Enzyme of Phytase and Protease on the Extraction and Properties of the Protein from Abolished Soybean Meal
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Cho Young-Je
Chun Sung-Sook
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Abstract
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To extract insoluble proteins from abolished soybean meal, the meal was treated with phytase and protease produced by Aspergillus sp. SM-15 and Aspergillus sp. MS-18. The extraction of insoluble soybean protein was increased at alkaline range more than pH 5 in case of phytase, pH 7 to 11 in case of protease and pH 5 to 12 in case of the mixed enzyme of phytase and protease. The optimum extraction temperature of insoluble protein was 50℃ for phytase and the mixed enzyme of phytase and protease, and 60℃ for protease. The optimum treatment time for extraction of protein was 9 hrs for phytase, 11 hrs for protease and the mixed enzyme of phytase and protease and optimum unit of enzyme for extraction of protein was 600 unit, 40 unit and 900 unit＋60 unit in case of phytase, protease, phytase and protease, respectively. The treatment of mixed enzyme showed higher extraction rate of protein than single enzyme treatment. The foaming capacity, foaming stability, emulsion capacity, and emulsion stability of soybean meal protein by the treatment of the enzymes increased at all pH range. Further more oil absorption as well as water absorption capacities by the treatment of the enzymes were also increased. The functional properties of the soybean meal protein treated by the mixed enzyme were higher than those of soybean meal protein treated by the single enzyme.
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KEYWORD
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extraction, physical properties, abolished soybean meal protein, phytase, protease
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