보고서 정보
주관연구기관 |
세종대학교 Sejone university |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2016-02 |
과제시작연도 |
2015 |
주관부처 |
농촌진흥청 Rural Development Administration(RDA) |
등록번호 |
TRKO201600003317 |
과제고유번호 |
1395041332 |
사업명 |
FTA대응경쟁력향상기술개발 |
DB 구축일자 |
2016-06-25
|
DOI |
https://doi.org/10.23000/TRKO201600003317 |
초록
▼
Ⅳ. 연구개발결과
단백질 가수분해 효율 평가를 위하여 수율과 가수분해도를 비교평가한 결과, 190℃ 조건에서 가수분해 최적 영역이 산출되었다. 반면, 아임계수 적용에 의한 가수분해 효율 향상을 위하여 아임계수에 에탄올을 첨가한 결과, 가수분해 효율이 보다 향상되는 결과를 얻을 수 있었다. 가수분해물의 생리활성 평가를 위하여 다양한 아임계 유체별 holding time을 달리하였고, 그 결과 holding time 증가에 따른 생리활성의 강화가 관찰되었다.
단백질의 분획 측면에 있어서, 막분리 방식은 상용화 기술 적용에 한
Ⅳ. 연구개발결과
단백질 가수분해 효율 평가를 위하여 수율과 가수분해도를 비교평가한 결과, 190℃ 조건에서 가수분해 최적 영역이 산출되었다. 반면, 아임계수 적용에 의한 가수분해 효율 향상을 위하여 아임계수에 에탄올을 첨가한 결과, 가수분해 효율이 보다 향상되는 결과를 얻을 수 있었다. 가수분해물의 생리활성 평가를 위하여 다양한 아임계 유체별 holding time을 달리하였고, 그 결과 holding time 증가에 따른 생리활성의 강화가 관찰되었다.
단백질의 분획 측면에 있어서, 막분리 방식은 상용화 기술 적용에 한계를 보였으며, 이를 보완하기 위하여 초원심분리를 적용한 결과 80,000 g에서 다소 낮은 분자량별 분획이 이루어진 반면, 효과적인 분자량 분획은 이루어지지 않는 결과를 초래하였다. 농축 기술에서는 일반적으로 바이오 소재의 고품질 건조물 생성을 위하여 동결건조가 활용되지만, 본 연구에서는 가수분해물이 1차적으로 고온의 환경에서 가수분해가 이루어졌으며, 따라서 열풍 건조를 활용하여 경제적으로 가수분해물의 건조 및 농축을 달성할 수 있었다.
가수분해물을 적용한 식품 개발을 위하여 본 연구에서는 온도별 2종의 식품을 선정하였다. 간장은 일반적으로 가수분해도가 높아야 효과적인 감미 및 염미 펩타이드를 유래할 수 있으며, 이에 따라 최적 가수분해 조건인 190℃에서 원료콩의 가수분해를 실시하였고, 그 결과 시판 간장에 비하여 맛과 향의 강도는 다소 낮은 반면, 전반적인 소비자 기호도를 향상시킨 간장 생산이 가능하였다. 일반적으로 시판 간장에는 다수의 향미 강화 소제가 첨가됨을 감안할 때, 생리활성을 강화한 저염 간장 생산에 효과적으로 아임계수 처리기술을 적용할 수 있을 것으로 예상되었다. 반면 두유 생산에는 강한 향을 야기하는 고온의 온도를 피하기 위하여 150℃ 처리조건으로 두유를 제조하였고, 일반적인 제조공정으로 제조한 두유와 비교한 결과, 전반적인 선호도 향상은 가능하였지만, 콩 단백질의 강한 열 안정성에 의한 다소 거친 촉감의 제품이 제조되었다. 향후 이러한 문제점을 해결한다면, 두유 생산에 아임계수 처리 기술의 적용이 가능할 것으로 기대되었다.
가수분해물의 식품 소재화를 위하여 저농도로 돈육 패티에 적용시킨 결과, 가수분해물의 강한 항산화 기능에 의해 냉장상태로 2주간 저장하여도 색도 및 지질 산패로 야기되는 산패취가 야기되지 않는 장점을 보여주었다. 따라서 생리활성을 강화하기 위한 콩 제품 개발에 아임계수 처리기술은 매우 효과적인 적용이 가능함을 보여주었다.
Abstract
▼
A. Optimization of subcritical water process
Subcritical water process was optimized under temperature range of 150-250℃ and characteristics of soy protein hydrolysates were determined by solubility, free amino group content, gel electrophoresis and gel permeable chromatography (GPC). Yield of hy
A. Optimization of subcritical water process
Subcritical water process was optimized under temperature range of 150-250℃ and characteristics of soy protein hydrolysates were determined by solubility, free amino group content, gel electrophoresis and gel permeable chromatography (GPC). Yield of hydrolysates was maximum at 190℃, whereas the disruption of free amino acids were manifested at higher than 190°C. In general, peptides consisted of 3-20 amino acids exhibited beneficial physiological function, and processing at 190°C was favorable to produce peptides with molecular weight of 500-3,000 Da. To improve the hydrolysis efficiency of subcritical water process, effects of various subcritical media (water, 20% ethanol and 50% ethanol) were compared. The results indicated that application of ethanol as a partial subcritical media had a potential advantages to hydrolyze soy protein comparing to usage of subcritical water alone.
B. Fractionation and concentration of soy protein hydrolysates
Application of membrane filtration as a fractionation technique was best way to separate partial molecular weight components. The problem involved in membrane filtration was that the hydrolysate should be diluted highly, hence the filtrate had to be concentrated by evaporation. Meanwhile, the soy protein hydrolysates prepared in this study was obtained by high temperature process, therefore, application of hot-air drying was economic tool to produce the hydrolysate powder. For better efficiency to molecular weight fractionation, this study compared ultracentrifugation(20,000-80,000 ×g). The centrifugation at 20,000 ×g had no effect on fractionation of specific molecular weight components. When the centrifugation force was increased to 80,000 ×g, molecular weight of the hydrolysates tended to shift toward relatively smaller molecular weight range. Nevertheless, application of centrifugation as a molecular weight fractionation was not effective comparing to membrane filtration technique.
C. Development of soy product using subcritical water process
As a final product, three foods (soy milk, soy sauce and food additives) were developed in the present study For soy milk, soybean was heated under subcritical water environment with 150℃ and compared with commercial soy milk (boiled) and auto-claved (121℃). Sensory test revealed that soy milk produced by subcritical water showed similar palatability in with that prepared by commercial method, however, tough mouth feel of subcritical water processed soy milk was the main problem, which sould be regulated by pH control. For soy sauce, subcritical water hydrolysis at 190℃ was adopted and compared with commercial soy sauce. Subcritical water processing was favorable to produce novel soy sauce, however, the taste intensity was still lesser than commercial products, and simultaneously addition of taste enhancers is necessary. As an antioxidant additives, dried soybean hydrolysayes were directly added into pork patty formulation. After storage of 2 weeks under refrigerated temperature, treatment added soy protein hydrolysate showed good color stability with low lipid oxidation (TBARS), reflecting the powder could be used as an functional food additives.
D. Proximate composition of selected soybean species
In experiment, we used 3 different soybean cultivars, such as high protein and low lipid (saedanbaek), medium protein and lipid (daewon), and low protein and high lipid (neulchan).
E. Screening of functionality of soy protein hydrolysates
Soy protein was hydrolyzed by subcritical water/ethanol process at the controled temperature of 180℃ for 10 min and 100 min. For subcritical media, water, 20% ethanol and 50% ethanol were applied. Solubility, total phenolic compound content, antioxidant activity was higher when the holding time of subcritical water process was increased. Whereas a-glucosidase activity and ACE inhibitory activity were similar among all treatments. Based on the results, species of Saedanbaek showed the best physiological activity including glucosidase activity and ACE inhibitory activity.
F. Cell viability and anticanncer activity
Cell viability of soy protein hydrolystae exhibited higher than 95% when the hydrolysates were diluted to 100 times. Cell protecting activity against HepG2 cell was better inSaedanbaek (16%) and Neulchankong (10%) hydrolyzed for 10 min. However, the hydrolysates prepared by 100 min of subcritical water/ethanol process did not show the cell protecting activity. For anticancer activity, Saedanbaek prepared by 20% ethanol and 100 min of treatment showed the best activity, comparing Neulchankong of which best operating condition was water for 100 min. Soybean-derived oligopeptide (hydrolysates) made by high-temperature and highpressure treatment had potential biological activities and may ensure the best functional food material for human health.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.