검색 상세

농축유청단백질의 효소 가수분해물로부터 철분 결합 단백질의 분리에 관한 연구

서일성 (Seo, Il Seong, 경상대학교 대학원)

원문보기

  • 발행기관 경상대학교 대학원
  • 지도교수 최충국
  • 발행년도 2006
  • 학위수여년월 2006. 2
  • 학위명 석사
  • 소속대학원 및 학과 대학원 동물자원학과
  • 전공 낙농학전공
  • 원문페이지 v, 47 p.
  • 본문언어 한국어
초록/요약moremore
This study was carried out for separation of iron-binding protein derived from enzymatic hydrolysates of whey protein concentrate(WPC), and to provide the basic information for the food and beverage additive formula, which improve the bioavailability of iron. WPC that were heated at 100℃ for 10 min...
This study was carried out for separation of iron-binding protein derived from enzymatic hydrolysates of whey protein concentrate(WPC), and to provide the basic information for the food and beverage additive formula, which improve the bioavailability of iron. WPC that were heated at 100℃ for 10 min. were hydrolyzed by various proteolytic enzymes(alcalase 2.4L flvouzyme, trypsin, papain W-40), and then properties of hydrolysate and separation of iron-binding protein were investigated. 1. The degree of hydrolysis(DH) of alcalase 2.4L hydrolysates was shown the highest(12.33%) in heat-denatured WPC, and lowered in order of flvourzyme(12.00%), trypsin(10.38%) and papain W-40(8.53%). 2. The non protein nitrogen(NPN), sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE) and reverse phase-HPLC(RP-HPLC) were similar to that of DH. 3. The iron solubility of WPC and heated-WPC hydrolysate ranged from 95% to 70%. Of all the hydrolyzed enzymatic hydrolysates, alcalase 2.4L showed the highest 95%. 4. By ion-exchange chromatography, enzymatic hydrolysates were shown a peak from F-1(0.25M NaCl) and F-2(0.5M NaCl), respectively. In this experimental, iron-binding ability was highest in F-1 from 0.25 M NaCl step gradient of alcalase 2.4 hydrolysates. 5. The amino acid composition of alcalase 2.4L F-1 mainly consists of Ala(18.38%), Lys(17.97%) and Phe(16.58%), but did not any Pro, Gly and Tyr. Lys and Glu which are known as the iron-binding site, were detected abundantly in iron-binding protein. Therefore, iron-binding protein from heated-WPC hydrolysate by alcalase 2.4L enzyme will be a suitable food supplement, which can be applied for food and beverage additive materials.
목차moremore
Ⅰ. 서론 = 1
Ⅱ. 재료 및 방법 = 4
1. 공시재료 = 4
...
Ⅰ. 서론 = 1
Ⅱ. 재료 및 방법 = 4
1. 공시재료 = 4
2. Whey Protein concentrate(WPC)의 화학적 성분분석 = 4
3. WPC의 가수분해물 제조 및 특성 = 4
1) 단백질 가수분해 효소 = 4
2) WPC의 전처리 = 6
(1) WPC의 탈지, 탈염 및 동결건조 = 6
(2) WPC의 열처리 = 6
3) WPC 가수분해물의 제조 = 6
4) WPC 가수분해물의 가수분해도 = 7
5) WPC 가수분해물의 non protein nitrogen(NPN) = 8
6) 단백질 정량 및 SDS-PAGE(sodium dodecyl sulphate-polyacrylamide gelelectrophoresis) = 8
(1) 단백질 정량 = 8
(2) SDS-PAGE = 9
7) WPC 가수분해물의 RP-HPLC = 9
8) WPC와 WPC 가수분해물의 철분 용해력 측정 = 10
9) Ion-exchange chromatography에 의한 단백질의 분리 및 함량 측정 = 11
10) 유리 아미노산 조성 분석 = 12
Ⅲ. 결과 및 고찰 = 13
1. WPC의 일반 성분 = 13
2. WPC의 전처리 = 14
3. 효소별 WPC의 가수분해 특성 = 16
1) 효소별 WPC의 가수분해도 = 16
2) 효소별 WPC 가수분해물의 NPN = 18
3) WPC 가수분해물의 전기영동 특성 = 20
4) WPC 가수분해물의 RP-HPLC = 25
5) WPC와 WPC 가수분해물의 철분 용해력 = 32
6) WPC 가수분해물의 철분결합단백질 분리 = 33
7) 철분결합 단백질의 유리 아미노산 조성 = 38
Ⅳ. 적요 = 40
Ⅴ. 참고문헌 = 42