澱粉の糊化と酵素処理が米蛋白質の溶解性に与える影響

摘要

Effect of starch gelatinization and the following amylase/protease treatments on the recovery of amino acids as well as on the solubility of rice protein was investigated. In our previous study, the supernatant obtained by a centrifugation of gelatinized and liquefied (i.e., amylase-treated) rice slurry contained almost no protein. In this study, the slurry was further treated with protease before centrifugation. Analyses on SDS-PAGE have shown that after centrifugation, the supernatant contained almost no protein. Moreover, 36% of total protein was recovered in the supernatant as free amino acids. The recovery of total amount of amino acids and peptides was estimated to 63%. This report is a pilot study to develop less-allergenic or low protein food material which is rich in amino acids and sugars.%米デンプンの糊化と，その後のアミラーゼおよびプrnロテアーゼ処理が蛋白質の挙動に与える効果を解析しrnた．前報では，米粉に加水・加熱し糊化させた後，アrnミラーゼ処理で液化した糖化液を遠心すると，上浦にrnは蛋白質がほとんど含まれないことを報告した．本研rn究では，糖化液をさらにプロテアーゼ処理し，遠心後rnの上浦にやはり蛋白質がほとんど含まれないことをSrnDS-PAGEで確認した．また，糖化液に含まれるrn蛋白質の36％がアミノ酸として，アミノ酸とペプチドrnを併せると63％が上清に回収されることがわかった．rn本報は極低蛋白質・低アレルゲンでアミノ酸，糖類にrn富む食品原料を開発するための予備研究に位置づけらrnれる．