옥수수 침지액의 효모발효를 통한 고효율 피틴 생산공정 개발

박은희¹, 이종섭¹, 박상재², 이용진³, 김명동¹^,^*

Development of an Efficient Phytin Production Process from Light Steep Water by Yeast Fermentation

Eun-Hee Park¹, Jong-Sub Lee¹, Sang-Jae Park², Yong-Jin Lee³, Myoung-Dong Kim¹^,^*

¹강원대학교 식품생명공학과

²(주)에이지아이

³춘천바이오산업진흥원

¹Department of Food Science and Biotechnology, Kangwon National University

²AZI Co., Ltd.

³Chuncheon Bioindustry Foundation

^*Corresponding author: Myoung-Dong Kim, Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, Korea. Tel: +82-33-250-6458; Fax: +82-33-241-0508, E-mail: mdkim@kangwon.ac.kr

ⓒ Copyright 2012 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: Jun 27, 2012; Revised: Aug 06, 2012; Accepted: Aug 06, 2012

Published Online: Aug 31, 2012

Abatract

A simple method for improving the phytin production process by yeast fermentation of light steep water (LSW) of corn was developed in this study. The initial acidity of LSW was pH 4 because it contained 3% (w/v) lactic acid, and the pH increased to 7.5 after 33 h of yeast fermentation to produce phytin at a final concentration of 1.0% (w/v) without addition of Ca(OH)₂. The phytin produced by yeast fermentation showed 12.3% (w/w) protein content, which corresponds to 28.9% of that obtained by neutralization of LSW. The settling rate of phytin produced by the yeast fermentation was 1.6 times faster than that with the neutralization method.

Keywords: phytate; phytin; light steep water; lactic acid; yeast fermentation