본 연구는 두유의 기능성을 향상시키고자 효소 가수분해 방법으로 저분자화에 따른 기능적 특성변화를 조사하였다. 두유액(SM), 두유액 가수분해물(HSM), 전두유액(WSM) 및 전두유 가수분해물(HWSM)의 일반성분은 비지 제거의 유무에 따라 성분함량 차이를 보였으나 저분자화 효소처리에 따른 변하는 거의 없었다. 색도는 대두의 비지 제거 유무에 차이를 나타내었으나 가수분해 처리에 의한 차이는 없었다. 유리당과 올리고당의 총함량은 SM이 1,389.88 mg%, HSM 1,013.51 mg%, WSM 1,539.51 mg%, HWSM 1,331.13 mg%로 효소 가수분해 처리 후 감소하였다. HSM과 HWSM의 DPPH free radical 소거활성은 각각 49.26%, 45.34%로 SM과 WSM에 비해 높은 활성을 보였으며, ACE 저해활성도 약 1.6배 높게 나타났다. Superoxide radical 소거활성은 HSM과 HWSM에서 높은 활성을 보였구, 원료 콩에서 비지제거에 따른 차이는 없었다. 이상의 결과 두유액 가수분해물(HSM) 및 전두유 가수분해물(HWSM)은 영양성분이나 기능적 특성이 두유액(SM)과 전두유액(WSM)에 비하여 우수한 것으로 나타나 향후 다양한 기능성 강화 소재로 활용이 기대된다.
This study was investigated the functional characteristic change by the enzymatic hydrolysate to improve the functionality of soybean milk. The soymilk (SM), hydrolysates of soy milk (HSM), whole soy milk (WSM) and hydrolysates of whole soy milk (HWSM) revealed composition difference whether the bean-curd removal was included or not, but nearly no change was found by the low molecule enzyme treatment. The chromaticity revealed clear difference whether the bean-curd was removed or not, but did not show any difference by the hydrolyzation. Total free sugar and oligosaccharide content was found to be 1,389.88 mg% in SM, 1,013.51 mg% in HSM, 1,539.51 mg% in WSM, and 1,331.53 mg% in HWSM by showing the reduction after the enzyme hydrolyzation. DPPH free radical scavenging activity revealed to show high activity in HSM and in HWSM which were enzymatically hydrolyzed by 49.26% and 45.34%, respectively. And the ACE inhibition activity of HSM and HWSM was found to be approximately 1.6 times higher than the control SM and HSM The superoxide radical scavenging activity revealed to show high activity at HSM and HWSM, and no difference was found by the removal of bean-curd from raw soybean. Based upon these results, the functional characteristics of HSM, WSM and HWSM were found to be excellent compared to SM and it is expected to be used as various functional sources in a future.
