Preparation of branched-chain amino acid (BCAA)-enriched hydrolysates from corn gluten고 분지아미노산 함유한 옥수수 단백가수물의 제조조건 탐색
- Other Titles
- 고 분지아미노산 함유한 옥수수 단백가수물의 제조조건 탐색
- Authors
- Chung, Yong Il; Bae, In Young; Lee, Hyeon Gyu
- Issue Date
- Feb-2010
- Publisher
- 한국식품과학회
- Keywords
- Branched-chain amino acid; Concentration process; Corn gluten; Microbial and enzymatic combined hydrolysis; Spray drying
- Citation
- Korean Journal of Food Science and Technology, v.42, no.1, pp.39 - 44
- Indexed
- SCOPUS
KCI
- Journal Title
- Korean Journal of Food Science and Technology
- Volume
- 42
- Number
- 1
- Start Page
- 39
- End Page
- 44
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/175460
- ISSN
- 0367-6293
- Abstract
- The process of the preparation of branched-chain amino acid (BCAA)-enriched hydrolysates from corn gluten was optimized through the parameters of pre-treatment (heating and cellulosic hydrolysis), hydrolysis method (acid, protease, and microbe plus protease), concentration, and spray drying condition. The protein yield of corn gluten was increased by heating and cellulase treatments. Among three different hydrolysis methods, the combined use of microbes and protease was the most effective in terms of free amino acid (FAA) and BCAA content of the corn gluten hydrolysates. In addition, the FAA and BCAA content in the hydrolysates prepared by microbial and enzymatic combined treatment were improved by a concentration process. Spray drying conditions for the preparation of the powder from the hydrolyzed reactant were an inlet temperature of 185°C, outlet temperature of 80°C, and the use of maltodextrin as an anticaking agent. Thus, this study established an economical process for preparation of value-added hydrolysates of excellent productivity and quality, in terms of high BCAA content and product stability.
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