한빛사 논문
Abstract
Bo-Bae Koh 1, Eun-Jung Lee 1, Karna Ramachandraiah, Geun-Pyo Hong
Faculty of Food Science and Biotechnology, Sejong University, Seoul 05006, South Korea
1Co-first authors.
Corresponding author : Geun-Pyo Hong
Abstract
The impact of subcritical water processing (SWP), in a temperature range of 240-300°C, on the formation of hydrolysates from bovine serum albumin (BSA) was investigated in this study. SDS-PAGE analysis of the samples treated at all temperatures did not reveal any bands. Yield, as evaluated by the Kjeldahl and Biuret methods, varied and decreased beyond 280°C (P<0.05). The molecular mass of the hydrolysates was highly affected by temperature, with the formation of a new low molecular weight peak, as revealed by gel permeation chromatography. SWP at 280°C caused the greatest release of free amino groups, as shown by the TNBS assay (P<0.05). Regardless of the type of amino acids, the maximum amount was obtained at 280°C. At this temperature, the generation of alanine and glycine was relatively high. The optimization of processing parameters may enhance the production of valuable peptides without the need for additional catalysts.
Keywords : Subcritical water; Bovine serum albumin; Hydrolysis; Peptides; Characteristics
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