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dc.contributor.advisor오상석-
dc.contributor.author이수진-
dc.creator이수진-
dc.date.accessioned2016-08-26T04:08:32Z-
dc.date.available2016-08-26T04:08:32Z-
dc.date.issued2014-
dc.identifier.otherOAK-000000090337-
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/211697-
dc.identifier.urihttp://dcollection.ewha.ac.kr/jsp/common/DcLoOrgPer.jsp?sItemId=000000090337-
dc.description.abstract본 연구는 대두 단백질에 물리적 처리기술 방법 중 초고압 처리를 한 후 alkaline protease 가수분해 처리를 적용해 대두 단백질의 특성을 분석하였다. 대두 단백질은 초고압 기기를 이용하여 100MPa, 300MPa 그리고 600MPa 의 압력에서 1분, 10분, 30분 동안 처리되었다. 대두의 알레르기성은 대두 알레르기에 감작된 환아 10명의 혈청을 이용하여 ELISA 결과를 통해 분석되었다. 초고압 처리한 일부 대두 단백질에서 140kDa 의 새로운 밴드가 나타났다. 알레르기성은 600MPa 의 압력 하에 30분 동안 처리한 대두 단백질에서 평균 30% 로 감소하였다. 대두 단백질에 10%, 1% 그리고 0.1% 농도(단백질 양 대비)에 해당하는 alkaline protease 를 이용해 가수분해 한 결과, SDS-PAGE 상으로는 모두 가수분해된 것으로 확인되었다. 알레르기성은 10% alkaline protease로 가수분해한 대두 단백질에서 평균 54%의 감소율을 보였다. 단백질을 600MPa 의 압력 하에 30분 동안 처리 한 후, 초고압 처리한 대두 단백질에 10% 농도에 해당하는 alkaline protease 를 이용해 가수분해를 실시해보았다. 초고압 처리하지 않은 대두 단백질에 alkaline protease를 이용해 가수분해 한 결과, SDS-PAGE 상으로 모든 단백질 밴드가 사라졌지만 10명의 환아 혈청 중 1명의 혈청만이 정상인 혈청 수준으로 감소하였다. 6명의 환아 혈청은 알레르기성 감소효과를 보였지만 여전히 남아있었으며 나머지 3명의 환아 혈청은 알레르기성의 변화가 없거나 오히려 알레르기성이 증가하였다. 반면, 600MPa 압력하에 30분 초고압 처리한 대두 단백질의 경우, 10명의 환아 혈청 중 3명의 환아 혈청만이 정상인 혈청 수준으로 감소하였다. 3명의 환아 혈청은 알레르기성 감소효과를 보였지만 여전히 남아있었으며 나머지 4명의 혈청은 알레르기성의 변화가 없거나 오히려 알레르기성이 증가하였다. 이 연구 결과를 통하여 초고압 처리와 alkaline protease 를 이용한 가수분해가 대두 알레르기성에 미치는 영향을 확인할 수 있었다. 더 나아가 초고압 처리와 효소를 이용한 가수분해는 식품 알레르기성을 줄일 수 있는 가능성을 보여준다.;Characterization of soybean proteins was performed to examine the effects of enzymatic hydrolysis with alkaline protease following high pressure treatment on allergenicity of soybean protein hydrolysate. High pressure on soybean protein at 100MPa, 300MPa and 600MPa was treated for 1min, 10min and 30min. Enzymatic hydrolysis was performed using alkaline protease. All hydrolysates were analyzed by SDS-PAGE and its allergenicity was evaluated with ELSA using ten patients’ sera from children allergic to soybean. When soybean protein was treated with high pressure, protein band of about 140kDa appeared on SDS-PAGE. The allergenicity of soybean protein with high pressure treatment at 600MPa for 30min was reduced by ~30%. Soybean allergens completely disappeared on SDS-PAGE with 10%, 1% and 0.1% treatment of alkaline protease within 60min. The allergenicity of soybean protein hydrolyzed with 10% alkaline protease reduced by ~54%. After hydrolysis with 10% alkaline protease on soybean protein, all protein bands disappeared on SDS-PAGE in 30min. When allergenicity of the soybean hydrolysate with alkaline protease was evaluated with ten patients’ sera, allergenicity of one sample was reduced to the level of the negative control (78%). Six of them were reduced by 61%. Three of them, however, not changed or slightly increased over the original level of allergenicity. When allergenicity of the soybean protein hydrolysates following high pressure treatment at 600MPa for 30min was evaluated, allergenicities of three samples was reduced the level of the negative control (80%). Three of them were reduced by 67%. Four of them were not changed or slightly increased over the original level of allergenicity. The results of hydrolysis with alkaline protease following high pressure treatment, however, may open the possibility of lessening the allergenicity of the soybean food products.-
dc.description.tableofcontentsⅠ. INTRODUCTION 1 A. Soybean 1 B. Food allergy 6 C. High hydrostatic pressure 19 D. Alkaline protease 21 Ⅱ. MATERIALS AND METHODS 23 A. Materials 23 1. Soybean protein 23 2. Patients’ sera 23 B. Methods 25 1. Hydrolysis of soybean protein with alkaline protease 25 2. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDSPAGE) 25 3. High Pressure treatment 26 4. Enzyme linked immunosorbent assay (ELISA) 27 Ⅲ. RESULTS AND DISCUSSION 28 A. Characterization of soybean protein with High Pressure treatment28 1. SDS-PAGE of soybean protein with High Pressure treatment 28 2. Allergenicity of soybean protein with High Pressure treatment 30 B. Hydrolytic effect of soybean protein with alkaline protease concentration on allergenicity 35 1. SDS-PAGE of soybean protein hydrolyzed with alkaline protease 35 2. Allergenicity of soybean protein hydrolyzed with alkaline protease 37 C. Characterization of soybean protein hydrolyzed with alkaline protease following high pressure treatment 39 1. SDS-PAGE of soybean protein hydrolyzed with alkaline protease following high pressure treatment 39 2. Allergenicity of soybean protein hydrolyzed with alkaline protease following high pressure treatment 45 Ⅳ. SUMMARY AND CONCLUSIONS 51 REFERENCES 55 국문초록 67-
dc.formatapplication/pdf-
dc.format.extent2302624 bytes-
dc.languageeng-
dc.publisher이화여자대학교 대학원-
dc.subject.ddc600-
dc.titleAllergenicity of Soybean Protein Hydrolysates with Alkaline Protease following High Pressure Treatment-
dc.typeMaster's Thesis-
dc.creator.othernameLee, Su Jin-
dc.format.pageviii, 68 p.-
dc.identifier.thesisdegreeMaster-
dc.identifier.major대학원 식품공학과-
dc.date.awarded2014. 8-
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