논문 상세보기
pp.563-568
본 연구에서는 녹두의 가수분해조건에 따른 특성을 조사하였다. 그 결과 온도에 따른 효소제 처리구(-amylase와 protease 각각 0.1%(w/w))가 무처리구(대조구)에 비하여 전반적으로 우수하였다. 녹두전분의 최적 가수분해를 위하여 효소제 -amylase 0.08% 처리가 가장 우수하였으며, 녹두단백의 가수분해를 위하여 Protease를 혼합하여 분석한 결과 -amylase 0.08% (w/w)와 protease 0.12% (w/w)를
The properties of mung bean were investigated depending on hydrolysis condition. The results showed that enzyme treatments (-amylase and protease each at 0.1% (w/w)) by varying hydrolysis temperature showed better properties than non-pretense treatment (control group). The treatment with 0.08% -amylase was best for optimum hydrolysis of mung bean starch The treatment using a mixture of 0.08% (w/w) -amylase and 0.12% (w/w) protease was best for optimum hydrolysis of meg bean protein. The effects of Hydrolysis time of mung bean showed that the optimum time was 60 and 90 min and there fore the optimum time was set at 60 min. These result showed that the best hydrolysis conditions of mung bean were the treatment at for 60 min using a mixture of 0.08%(w/w) -amylase and 0.12% (w/w) pretense, with the sugar level shown at , reducing sugar at 2,022.13 mg% and crude protein at 7,666.17 mg%.
