The purpose of this study was that the optimal hydrolysis conditions of endo- and exo-type enzymes were selected to utilize organic cheese byproducts. Optimal substrate concentration and optimum enzyme ratio were measured by using 4 kinds of endo-type enzymes (alcalase, neutrase, protamex, and foodpro alkaline protease) and two exo-type enzymes (flavourzyme and prozyme 2000P) for whey protein hydrolysis were analyzed using liquid chromatography. As a result, the optimal endo-type enzyme through the first enzyme reaction was selected as alcalse, and as a result of the secondary enzyme reaction, flavourzme was selected as the Exo type enzyme. The concentration of whey protein substrate for optimal primary and secondary enzyme reactions was 10%. In addition, the optimum ratio of enzyme was 0.5% of alcalase and 0.2% of flavourzyme, which showed low molecular weight chromatography pattern compared to 2% of alcalase and 1% of flavourzyme hydrolyzate. Therefore, hydrolyzing the endo-type enzyme alcalase at a concentration of 0.5% for 10 hours and then hydrolyzing the exo-type enzyme flavouryme at a concentration of 0.2% for 4 hours was considered to be the optimum condition.

서 론
 재료 및 방법
  1. 유청 단백 및 가수분해 효소
  2 유청 단백 가수분해물의 제조
  3. 1차 효소 반응 및 2차 효소반응
  4. 가수분해도 측정
  5. 최적 기질(유청단백) 농도와 최적 효소 비율 설정
  6. 통계분석
 결과 및 고찰
  1. 1차 효소(Endo type enzyme)의 반응시간별 pH
  2. 반응시간에 따른 2차 효소(Exo type protease)의 선정
 요약 및 결론
 감사의 글
 References

• 서형주(고려대학교 의생명융합과학과, 고려대학교 대학원) | Hyung Joo Suh (Dept. of Integrated Biomedical and Life Science, Graduate School, Korea University)
• 장주현(고려대학교 의생명융합과학과, 고려대학교 대학원) | Joo Hyun Jang (Dept. of Integrated Biomedical and Life Science, Graduate School, Korea University)
• 신중철(네오크레마) | Jung Cheul Shin (NeoCremar Co. Ltd)
• 김재환(네오크레마) | Jae Hwan Kim (NeoCremar Co. Ltd)
• 한성희(BK21Plus 인간생명사회환경상호작용융합사업단) | Sung Hee Han (BK21Plus, College of Health Science, Korea University) Corresponding author