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쌀단백질 잔사 효소분해물의 풍미증진 효과 KCI 등재

Taste Enhancing Effects of Enzyme Hydrolysates of Rice Protein Residue

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The taste properties of enzyme hydrolysates of rice protein residue were investigated, and then their taste enhancingeffects were evaluated by examining the changes in total taste pattern after their addition to a yeast extract. Whileenzyme hydrolysates of rice protein residue showed different taste properties according to the enzyme that was usedfor hydrolysis, the Flavourzyme treated sample expressed the strongest umami and bitter taste among the enzymetreated samples. On the other hand, the Protamax treated sample showed considerable umami with a slight bittertaste so that it is expected to be suitable as a taste enhancing ingredient. Furthermore, by LC-MS/MS analysis, theeffective fraction isolated from the Protamax treated sample was found to contain peptide fractions such as Ile-Gly-Tyr-Pro-Thr-Tyr-Pro-Leu-Pro-Arg (Mw: 1175); therefore, it is expected that the peptide fractions contained in Prot-amax hydrolysates of rice protein residue could be applied for preparing a natural taste enhancing ingredient.

저자
  • 정하열(한경대학교 식품생물공학과 및 한국전통식품글로벌센터) | Ha-Yull Chung Corresponding author
  • 이형진(한경대학교 식품생물공학과 및 한국전통식품글로벌센터) | Hyung-Jin Lee