Debittering of soy protein hydrolysates by Lysine-acetylation = 라이신 잔기의 아세틸화를 통한 콩단백질 가수분해산물의 쓴맛 제거

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dc.contributor.advisorRhee, Joon-Shick-
dc.contributor.advisor이준식-
dc.contributor.authorYeom, Hye-Won-
dc.contributor.author염혜원-
dc.date.accessioned2011-12-12T09:00:19Z-
dc.date.available2011-12-12T09:00:19Z-
dc.date.issued1994-
dc.identifier.urihttp://library.kaist.ac.kr/search/detail/view.do?bibCtrlNo=69142&flag=dissertation-
dc.identifier.urihttp://hdl.handle.net/10203/28460-
dc.description학위논문(석사) - 한국과학기술원 : 생물공학과, 1994.2, [ vi, 62 p. ]-
dc.description.abstractIn order to reduce the bitterness of soy protein hydrolysates, chemical modification of lysine wich had amino group was investigated. Isolated soy protein (ISP) was treated with N-acetylimidazole that specifically acetylated lysine and tyrosine. To have effects of chemical modification only on lysine, O-acetyl tyrosine was deacetylated at pH 11. The lysine-acetylated ISP and control ISP were hydrolyzed by bromelain to the same degree of hydrolysis (10\%), then the bitterness of each protein hydrolysates was evaluated. Sensory analyses indicated that the bitterness of hydrolysates of lysine-acetylated ISP decreased in comparison with that of hydrolysates of control ISP. Surface hydrophobicity of hydrolysates of lysine-acetylated ISP increased, but they had fewer lysine residues at the C-terminal region than those of control ISP. Consequently, the acetylation of lysine decreased the bitterness of protein hydrolysates, which implied that the amino group of lysine played a role for the sensation of bitterness.eng
dc.languageeng-
dc.publisher한국과학기술원-
dc.titleDebittering of soy protein hydrolysates by Lysine-acetylation = 라이신 잔기의 아세틸화를 통한 콩단백질 가수분해산물의 쓴맛 제거-
dc.typeThesis(Master)-
dc.identifier.CNRN69142/325007-
dc.description.department한국과학기술원 : 생물공학과, -
dc.identifier.uid000923286-
dc.contributor.localauthorRhee, Joon-Shick-
dc.contributor.localauthor이준식-
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BS-Theses_Master(석사논문)
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