쌀단백질 효소분해물을 이용한 효모추출물의 제조

이형진¹, 정하열¹^,^*

Preparation of Yeast Extract Using an Enzyme Hydrolysate of Rice Protein

Hyung-Jin Lee¹, Ha-Yull Chung¹^,^*

¹한경대학교 식품생물공학과 및 식품생물산업연구소

¹Department of Food Science & Biotechnology and Food & Biotechnology Research Center, Hankyong National University

^*Corresponding author: Ha-Yull Chung, Department of Food Science & Biotechnology, Hankyong National University, 167 Joongang-Ro, Anseong-si, Gyeonggi-do, 456-749, Korea, Tel: +82-31-670-5156; Fax: +82-31-677-0990, E-mail: chy@hknu.ac.kr

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 27, 2011; Revised: Aug 11, 2011; Accepted: Aug 11, 2011

Published Online: Aug 31, 2011

Abatract

Optimum conditions to prepare a yeast extract with rice protein hydrolysates(rh) were investigated. The yeast extract was obtained at the level of 2.3 g/L from the yeast culture medium(30°C, 48 hr) composed of 5% rh and glucose( 3%, w/w). Within the extract, RNA was contained at the level of 188.1 mg/g and the levels of GMP and IMP as nucleotides were 650.33±48 μg/g, 69±21 μg/g, respectively. When Rrh(Residual rice protein hydrolysate by Delvolase^®) was supplemented into a yeast extract, the savory taste like umami of the mixture was found to increase noticeably based on the measurements by taste sensing system as well as sensory test. It is assumed that soluble peptides in Rrh could play an important role in improving the overall taste of yeast extract by enhancing its umami taste. Therefore, the yeast extract supplemented with Rrh could be used for manufacturing a high value-added natural seasoning ingredient.

Keywords: rice protein hydrolysate; yeast extract; amino acid; peptide; seasoning