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
This study is involved to develop new catalysts to decompose plastics, detergents and surfactants containing synthetic peptide bonds. As the first year research, the catalytic hydrolysis of amide bond in copper complex was accomplished. The hydrolysis reaction in aqueous solution was monitored by UV/VIS spectroscopy. As the pH of the solution is increased and the temperature is raised, the reaction rate increases. The reaction rate is observed as the first order kinetic behavior for the copper complex. The metal catalyzed hydrolysis mechanism is proposed via metal-hydroxide in the pH region of 5.5 to 6.3. The results of characterization of the catalytic reaction mechanism can be applied to develop new catalysts for peptide bond degradation in further research.