METHOD FOR CONCENTRATING PROTEIN IN GRAIN POWDER

Abstract

Provided are a method of concentrating protein in grain powder, grain powder including protein that has been concentrated by using the method, and a feed additive including the grain powder including concentrated protein. According to the method of concentrating protein in grain powder, grain powder is treated with enzyme to increase the water-soluble saccharide content in a source, and by inoculating bacteria or yeast and fermentation, the increased water-soluble saccharide is removed, leading to a higher concentration of protein. Thus, the protein content ratio increase effects and the function of grain powder as a protein source are enhanced.

Claims

1. A method of concentrating protein in grain powder, the method comprising: treating grain powder with enzyme to decompose structural carbohydrate; and inoculating bacteria into the grain powder to perform fermentation.

2. The method of claim 1, further comprising, prior to the treating with enzyme, adding a base solution to the grain powder to adjust a pH that is optimal for the growth of the bacteria in the grain powder.

3. The method of claim 1, wherein the bacteria are genus Bacillus.

4. The method of claim 3, wherein the genus Bacillus comprises at least one strain selected from the group consisting of Bacillus subtilis, Bacillus licheniformis, Bacillus toyoi, Bacillus coagulans, Bacillus polyfermenticus, and Bacillus amyloliquefaciens K2G.

5. The method of claim 1, wherein the bacteria are lactic acid bacteria.

6. The method of claim 5, wherein the lactic acid bacteria comprise at least one strain selected from the group consisting of genus Lactobacillus, genus Lactococcus, genus Leuconostoc, genus Pediococcus, and genus Bifidobacterium.

7. A method of concentrating protein in grain powder, the method comprising: treating grain powder with enzyme to decompose structural carbohydrate; and inoculating yeast into the grain powder to perform fermentation.

8. The method of claim 7, wherein the yeast is genus Saccharomyces.

9. The method of claim 1, wherein the grain powder is corn gluten.

10. The method of claim 1, wherein the fermentation is solid-state fermentation.

11. The method of claim 1, wherein the structural carbohydrate comprises at least one selected from the group consisting of starch, cellulose, hemicellulose, or pectin.

12. The method of claim 1, wherein the enzyme is -amylase or glucoamylase.

13. The method of claim 1, wherein the enzyme is used in an amount of 0.1 to 1 part by weight based on 100 parts by weight of the grain powder.

14. A grain powder comprising protein that has been concentrated by using the method according to claim 1.

15. A feed additive comprising the grain powder containing the concentrated protein according to claim 14.

16. The method of claim 7, wherein the grain powder is corn gluten.

17. The method of claim 7, wherein the fermentation is solid-state fermentation.

18. The method of claim 7, wherein the structural carbohydrate comprises at least one selected from the group consisting of starch, cellulose, hemicellulose, or pectin.

19. The method of claim 7, wherein the enzyme is -amylase or glucoamylase.

20. The method of claim 7, wherein the enzyme is used in an amount of 0.1 to 1 part by weight based on 100 parts by weight of the grain powder.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0035] These and/or other aspects will become apparent and more readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings in which:

[0036] FIG. 1 shows a high-performance liquid chromatography (HPLC) chromatogram of a product obtained by decomposing structural carbohydrate of corn gluten;

[0037] FIG. 2 shows an HPLC chromatogram to analyze saccharides in corn gluten in an enzyme-treated group and an enzyme-untreated group;

[0038] FIG. 3 shows protein degradability with respect to time confirmed by SDS-PAGE in an enzyme-treated group and an enzyme-untreated group when Bacillus was inoculated to perform fermentation;

[0039] FIG. 4 shows protein degradability with respect to time confirmed by SDS-PAGE in an enzyme-treated group and an enzyme-untreated group when yeast was inoculated to perform fermentation; and

[0040] FIG. 5 shows protein degradability with respect to time obtained by SDS-PAGE in an enzyme-treated group and an enzyme-untreated group when lactic acid bacteria were inoculated to perform fermentation.

DETAILED DESCRIPTION

[0041] Reference will now be made in detail to embodiments, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to like elements throughout. In this regard, the present embodiments may have different forms and should not be construed as being limited to the descriptions set forth herein. Accordingly, the embodiments are merely described below, by referring to the figures, to explain aspects.

Example 1. Corn Gluten Source Analysis

[0042] The inventors of the present disclosure used corn gluten as a source material for solid-state fermentation. To do this, the level of water-soluble saccharide content in the source material, suitable for microorganism fermentation, was measured.

[0043] Corn gluten was dissolved in water to prepare a 10% solution, and extracted at a temperature of 60 C. for 3 hours. The obtained extract was centrifuged (8,000 rpm, 10 minutes), and a supernatant was collected therefrom and filtered though a filtering sheet (Whatman No. 2). The filtrate was treated with active carbon, and then, reacted at a temperature of 60 C. for 30 minutes, filtered using a filtering sheet, and treated with an ion exchange (cation, anion) resin to remove ionic materials therefrom. The water-soluble saccharide content in the final sample was measured by high-performance liquid chromatography (HPLC) analysis.

[0044] The water-soluble saccharide content in corn gluten was as low as about 0.4%. As a result, it is assumed that the contribution of microorganism fermentation to a higher protein content ratio may be negligible (see Table 1).

TABLE-US-00001 TABLE 1 Component Glucose Fructose Sucrose Total Content (%) 0.12 0.26 0.02 0.4

Example 2. Assuming Structural Carbohydrate in Corn Gluten

[0045] After the confirming in Example 1 that the water-soluble saccharide content in the corn gluten source to be used by microorganism was very small, an enzyme treatment was performed to increase the amount of a component that can be used by the microorganism. Before enzyme-screening, the structural carbohydrate in corn gluten was decomposed to identify a major monosaccharide of carbohydrates constituting corn gluten, and a target substrate of an enzyme was assumed based on the result.

[0046] The structural carbohydrate of corn gluten was analyzed as follows: according to a component analysis method of national renewable energy laboratory (NREL), a reference material glucose, xylose, galactose, arabinose, mannose, fructose, a corn gluten source (for each sample, this analysis was performed three times) were prepared. Each of these materials was loaded in an amount of 0.3 g into a glass test tube, and then, 3 ml of 72% sulfuric acid was added thereto. The resultant tube was placed in a 30 C. water bath to perform acid hydrolysis for 2 hours, followed by stirring with a glass rod at intervals of 10 minutes to 20 minutes. 4 ml of distilled water was added to the acid hydrate test tube, and the resultant solution was loaded into another container, and distilled water was added thereto in such a way that the total weight thereof reached 80 g. For secondary hydrolysis, the first hydrate was hydrolyzed in an autoclave at a temperature of 121 C. for 1 hour. A secondary hydrate was cooled, and then, calcium carbonate was added thereto to perform neutralization. The corn gluten sample was repeatedly subjected to acid hydrolysis, and the obtained acid hydrates were analyzed by using the method as described above.

[0047] The structural carbohydrate of corn gluten was completely decomposed, and then, analyzed by HPLC. The results show that a major monosaccharide is glucose (see Table 2 and FIG. 1). That is, it is assumed that the structural carbohydrate of corn gluten is mostly starch or cellulose.

TABLE-US-00002 TABLE 2 Monosaccharide Repeating Number Content (%) Average (%) Glucose 1 19.376 19.318 2 19.222 3 19.355

Example 3. Source Component Change Due to Enzyme Treatment

[0048] The water-soluble saccharide content in the corn gluten source to be used by microorganism is very small. However, when the corn gluten source was pre-treated with glucoamylase that decomposes components assumed as a major carbohydrate of corn gluten, the saccharide component of corn gluten was changed. The experimental method as used in Example 1 was performed.

[0049] In this experiment, it was confirmed that when glucoamylase, which is a starch-decomposing enzyme from among enzymes that decompose carbohydrate being insoluble in corn gluten, was used, the glucose content was increased 10 or more times. However, when the starch-decomposing enzyme was not used, the content of each of glucose, fructose, and sucrose was very small (see Table 3 and FIG. 2).

TABLE-US-00003 TABLE 3 Glucose Fructose Sucrose Total (%) (%) (%) (%) Corn gluten source 0.61 0.26 0.00 0.88 Enzyme treatment 12.57 0.27 0.00 12.83

Example 4. Preparing Conditions Suitable for Solid-State Fermentation

[0050] The carbon source for microorganism fermentation had been obtained by the enzyme-treatment. However, in general, since the pH of corn gluten is 4 or less, Bacillus strain does not grow therein. So, in the present experiment, to ferment corn gluten by inoculation with Bacillus strain, the pH of corn gluten was adjusted to be in a range of 6 to 7, which is the optimal range for the growth of bacillus.

[0051] First, while the water content of corn gluten was adjusted to be about 43%, a NaOH solution was added thereto at various concentrations. The result was heat treated at a temperature of 100 C. for 30 minutes, and then, a pH thereof was measured. The pH of corn gluten at various concentrations of the NaOH solution is shown in Table 4. As a result, it was confirmed that when 2% NaOH solution was used, the pH was optimal for the growth of Bacillus.

TABLE-US-00004 TABLE 4 NaOH (%) pH after heat-treatment 0 3.85 0.1 3.85 0.2 3.97 0.4 4.3 0.5 4.23 1 4.87 2 6.17 4 8.12

Example 5. Comparing Protein Increase Effects Obtained by Microorganism According to Enzyme

[0052] As confirmed in Example 3, when the starch-decomposing enzyme was used, the water-soluble saccharide content in corn gluten was increased. Commercially available starch-decomposing enzymes have different enzymatic activities and reaction conditions. Accordingly, they have different starch decomposition effects, water-soluble saccharide content levels, and solid-state fermentation-derived protein increase ratios. In the present experiment, by enzyme screening, a starch-decomposing enzyme being suitable for concentrating protein in corn gluten was screened out.

[0053] The enzyme screening was performed in such a manner that an enzyme adding point and a reaction temperature were varied according to characteristics of an enzyme.

[0054] In the case of a glucoamylase treatment group and a mesophilic -amylase treatment group, the 2% NaOH solution was added to corn gluten to adjust the water content of the result to be about 43%, and the resultant corn gluten was heat treated at a temperature of 100 C. for 30 minutes, and then, left in air for cooling, and treated with the respective enzymes each having a concentration of 0.1%, and reacted at a temperature of 60 C. for 1 hour.

[0055] In the case of a thermophilic -amylase treatment group, the 2% NaOH solution was added to corn gluten to adjust the water content thereof to be about 43%, and 0.1% enzyme was added thereto, and the result was heat treated at a temperature of 100 C. for 30 minutes. After the heat treatment, a time for the enzyme reaction was not provided.

[0056] Bacillus amyloliquefaciens K2G (Bacillus amyloliquefaciens, accession number KCCM11471P, and see Patent No. 10-1517326) 10% (v/w source) was inoculated into corn gluten that had completely reacted with enzyme, and then, the corn gluten was fermented in a constant-temperature and constant-humidity bath at a temperature of 37 C. and a humidity of 95% for 24 hours. The fermentation result was dried and milled, and an amount of protein therein was measured by using a Kjeldahl decomposition apparatus (see Table 5).

[0057] As a result of the fermentation, all the enzymes showed similar viable bacteria populations. However, they showed substantially different protein increase ratios. In the case in which an enzyme was not used although the 2% solution was added and the heat treatment was performed, the conditions were basically suitable for the growth of a microorganism, but the water-soluble saccharide content in a source material was small, leading to a protein increase of about 2%. Also, it was considered that due to their different starch decomposition effects and insufficient reaction temperature and time, the respective enzymes showed varying fermentation results. By doing so, as an enzyme that causes a relatively high protein increase ratio obtained by the decomposition of starch in corn gluten in these conditions, glucoamylase was selected.

TABLE-US-00005 TABLE 5 Viable Water bacteria Crude Protein Time content population protein increase Enzyme (hr) (%) (CFU/g) (%) ratio (%) Without enzyme 0 46.01% 4.2.E+07 71.7 16 38.17% 73.9 2.2 20 36.32% 74.3 2.5 24 32.81% 9.2.E+09 73.9 2.2 Glucoamylase 0 46.34% 5.0.E+07 71.7 0.1% 16 39.47% 79.5 7.8 20 35.54% 78.9 7.1 24 32.84% 7.4.E+09 78.7 7.0 Thermophilic 0 45.97% 3.0.E+07 71.7 -amylase 16 35.90% 75.4 3.7 0.1% 20 31.38% 75.6 3.8 24 28.42% 9.7.E+09 75.7 4.0 Mesophilic 0 45.97% 5.0.E+07 71.7 -amylase 16 34.39% 75.1 3.4 0.1% 20 30.77% 75.3 3.6 24 27.01% 1.4.E+10 75.8 4.0

Example 6. Comparing Fermentation Patterns and Qualities Obtained when Enzyme was Used or not Used

[0058] As shown in results obtained according to Example 5, after 24 hours of fermentation, there were protein increase effects due to glucoamylase and solid-state fermentation. To further identify, in addition to the protein increase effects, glucoamylase treatment effects on a fermentation process and a fermentation quality, the growth pattern of microorganism, water content change, an increase in protein, and protein degradability, and protein solubility were measured. The fermentation was performed in the same manner as in Example 5, and experimental groups were classified as a glucoamylase 0.5% treatment group and an enzyme-untreated group, and samples were harvested from the groups every four hours (see Table 6).

[0059] When not treated with an enzyme, corn gluten had about 2.5% increase in the protein content ratio due to fermentation done by microorganism. However, in the case of corn gluten that had been subjected to fermentation after the enzyme-treatment, the protein content ratio was increased as high as about 8%. This is because due to the enzyme treatment, starch in a corn gluten material was decomposed into glucose, which was then used when Bacillus bacteria grew. As a result, protein was relatively concentrated, leading to a protein content ratio increase effect. In this regard, when the pH of corn gluten was adjusted to a level at which a microorganism grows independently from the enzyme treatment, the viable bacteria population was at the same level. However, the enzyme treatment can be used to increase the protein content ratio in corn gluten.

[0060] Crude protein (DS content) in the corn gluten source was 71.7%, and as in Example 1, the water-soluble saccharide content, which was used to grow a microorganism, was 0.4%. Accordingly, if the water-soluble saccharide is used and the protein exists intact, the protein increase ratio would have been as small as about 0.3%. However, in fact, the protein increase ratio was greater than 2%, and according to Example 8, when the enzyme treatment was not performed, the starch content in the fermentation product was decreased compared to that in the corn gluten source. The high protein content ratio to the water-soluble saccharide content in corn gluten even when corn gluten was not treated with an enzyme may be due to an activity of amylase that is produced by a strain during the microorganism fermentation. This result shows that the fermentation by using a strain that has high amylase activities positively affects the increase in the protein content ratio.

TABLE-US-00006 TABLE 6 Water Protein Experimental Time content Viable bacteria Protein increase groups (hr) (%) population(CFU/g) (%, ds) ratio (%) When not 0 45.33% 2.6.E+07 70.51 0.09 treated with 4 44.06% 5.4.E+07 71.25 0.83 enzyme 8 41.54% 4.2.E+09 71.65 1.23 12 37.84% 5.6.E+09 72.1 1.68 16 33.41% 3.5.E+09 72.72 2.3 20 29.83% 6.2.E+09 72.92 2.5 24 25.75% 7.9.E+09 72.77 2.35 When 0 46.54% 2.0.E+07 71.43 1.02 treated with 4 45.03% 2.4.E+07 72.77 2.35 enzyme 8 43.53% 1.7.E+09 75.86 5.45 12 40.37% 4.3.E+09 77.88 7.47 16 36.85% 3.8.E+09 78.08 7.66 20 33.67% 5.1.E+09 77.89 7.47 24 30.07% 8.6.E+09 78.43 8.01

Example 7. Comparing Experimental Results Obtained According to Enzymatic Reaction

[0061] The present disclosure relates to a method of increasing the protein content in corn gluten by performing the enzyme pretreatment and the microorganism fermentation at the same time. If the fermentation is performed immediately after the enzyme treatment without a separate enzymatic reaction, the process for increasing the protein ratio in corn gluten and the process for producing corn gluten may be simplified and also, the manufacturing costs may be reduced. To confirm this assumption, the need for a separate enzymatic reaction was identified by comparing results of the following two experiments: the fermentation was performed in the same manner as in Example 5, and after the addition of enzyme, the enzymatic reaction was performed at a temperature of 60 C. for 1 hour; and the fermentation was performed in the same manner as in Example 5, and without providing a time for an enzymatic reaction, the microorganism was inoculated.

[0062] As a result, there was substantially no difference in the protein increase ratio between when the time for enzymatic reaction was provided (see with enzymatic reaction in Table 7) and when the time for enzymatic reaction was not provided (see without enzymatic reaction in Table 7). This result shows that even without the time for enzymatic reaction, the enzymatic reaction had sufficiently occurred during fermentation (see Table 7).

TABLE-US-00007 TABLE 7 With or without Water Protein enzymatic Time content Viable bacteria Protein increase reaction (hr) (%) population(CFU/g) (%, ds) ratio (%) Without 0 45.86% 1.45.E+07 72.75 enzymatic 16 37.69% 6.85.E+09 78.88 7.93 reaction 20 33.97% 1.39.E+10 79.36 8.41 With 0 46.47% 2.95.E+07 73.71 enzymatic 16 34.14% 7.25.E+09 79.67 8.58 reaction 20 30.84% 6.15.E+09 79.24 8.15

Example 8. Comparing Starch Content and Protein Content Ratio According to Concentration of Enzyme

[0063] The relationship between the decrease in starch content and the increase in the protein content ratio in corn gluten according to the concentration of an enzyme was identified. The starch in a source material was decreased to a certain level in its amount due to the microorganism fermentation, even without the enzyme treatment. Also the greater the concentration of an enzyme, the smaller the starch content in the source material. As a result, the protein content ratio was relatively increased (see Table 8).

[0064] Meanwhile, corn gluten is a by-product that is generated when corn starch is produced, and the protein content in corn gluten may vary depending on the corn starch yield. That is, the lower protein content in corn gluten, the relatively higher starch content. Accordingly, glucose is more decomposed by the starch-decomposing enzyme, and thus, the protein content ratio increase effects due to the microorganism fermentation may increase. Table 9 shows fermentation results obtained by using a corn gluten source when the protein in corn gluten was 66% and 70%. Other than the protein content in the source, identical conditions including glucoamylase 0.1%, inoculation of Bacillus 10%, etc. were used in performing the fermentation. As a result, when the protein content in corn gluten was 66%, the protein was increased more. In this experiment, the starch value of the respective sources was not measured, and accordingly, it is difficult to prove that starch was absolutely greater than protein. However, it may be assumed that if the starch value is higher due to low protein content, glucose is more decomposed by enzyme, leading to a higher protein increase ratio.

TABLE-US-00008 TABLE 8 Enzyme Water Viable bacteria Protein Experimental Concentration Time content population Protein Increase Glucose Starch groups (%) (hr) (%) (CFU/g) (%, ds) ratio (%) (%) (%) Source 70.28 0.14 15.86 material Without 0% 0 45.76% 2.00.E+07 enzyme 16 37.11% 8.20.E+09 72.61 2.33 treatment 20 33.64% 1.07.E+10 72.63 2.36 24 31.05% 8.75.E+09 72.67 2.39 0.25 10.75 With enzyme 0.00% 0 45.76% 5.10.E+07 treatment 16 35.49% 6.10.E+09 71.86 1.58 20 32.35% 7.70.E+09 72.03 1.76 24 29.99% 7.60.E+09 72.53 2.26 0.25 11.64 0.01% 0 46.00% 2.25.E+07 16 36.91% 1.06.E+10 75.1 4.83 20 31.90% 1.16.E+10 75.3 5.03 24 29.74% 1.10.E+10 75.14 4.86 0.28 7.61 0.05% 0 46.43% 2.90.E+07 16 38.45% 9.70.E+09 76.89 6.61 20 34.50% 1.18.E+10 77.73 7.46 24 30.49% 1.02.E+10 77.18 6.91 0.37 4.43 0.10% 0 46.24% 2.80.E+07 16 37.41% 8.95.E+09 77.88 7.61 20 33.92% 1.15.E+10 78.41 8.14 24 30.62% 1.10.E+10 78.38 8.11 0.58 2.94

TABLE-US-00009 TABLE 9 Protein Experimental Time Viable bacteria Protein increase groups (hr) population(CFU/g) (%, ds) ratio (%) Source protein 0 5.05.E+07 70% 16 1.28.E+10 77.893 7.949 20 1.04.E+10 78.601 8.657 24 1.21.E+10 78.345 8.401 Source protein 0 3.65.E+07 66% 16 1.08.E+10 74.713 8.855 20 1.17.E+10 75.089 9.231 24 1.43.E+10 74.989 9.131

Example 9. Confirming that Corn Gluten had been Fermented by Yeast

[0065] As described in the Examples above, it was confirmed that corn gluten had been fermented by Bacillus and had protein content ratio increase effects due to the addition of an enzyme. The inventors of the present disclosure additionally carried out experiments to confirm whether corn gluten is fermented by yeast other than Bacillus to compare fermentation characteristics of corn gluten according to microorganism.

[0066] In this experiment, Saccharomyces Carlsbergensis was used as yeast to perform fermentation. Like the fermentation by bacillus, water was added to corn gluten to adjust the water content to be about 43%, and the result was heat treated at a temperature of 100 C. for 30 minutes. The heat treated corn gluten was left in air for cooling, and in the case of the enzyme-treated group, glucoamylase was used in an amount of 0.5% based on the source material, and in the case of the enzyme un-treated group, enzyme was not used, and to both groups, S. carlsbergensis culture was added in an amount of 10% based on the source material. The obtained result was subjected to fermentation in a constant-temperature and constant-humidity bath (a temperature of 30 C. and a humidity of 95%) for 48 hours. Since the optimal growth temperature of the yeast was 30 C., the fermentation was performed at a temperature being different from that of bacillus. The fermentation time was 48 hours, since the yeast grows slower than bacillus.

[0067] Assuming that the yeast sufficiently grows in acidic conditions, the pH was not adjusted. Only, fermentation results obtained with or without the enzyme treatment were compared. The comparison results show that the yeast grows without any adjustment in the pH of corn gluten, and the protein increase ratio varied according to the enzyme treatment. Without the enzyme treatment, the water-soluble saccharide, which is used to grow microorganism, is small in an amount in corn gluten, and accordingly, fermentation-derived protein concentrating effects are relatively small and the protein increase ratio was less than 1%. However, when treated with an enzyme, corn gluten had the protein increase ratio of 9% or more (see Table 10).

TABLE-US-00010 TABLE 10 Viable Protein Water bacteria increase Experimental Time content population Protein ratio group (hr) (%) pH (CFU/g) (%, ds) (%) Without 0 46.0% 3.92 6.0.E+06 71.76 enzyme 24 41.4% 4.52 1.6.E+08 72.56 0.80 treatment 48 38.5% 4.63 3.0.E+08 71.92 0.16 With 0 45.4% 3.97 8.0.E+06 71.76 Enzyme 24 39.7% 3.91 8.1.E+08 81.12 9.36 treatment 48 31.2% 3.86 8.6.E+08 81.13 9.37

Example 10. Confirming that Corn Gluten had been Fermented by Lactic Acid Bacteria

[0068] As described in the Examples above, it was confirmed that corn gluten had been fermented by Bacillus or yeast and had protein content ratio increase effects due to the addition of glucoamylase enzyme. The inventors of the present disclosure additionally carried out experiments to confirm whether corn gluten is fermented by lactic acid bacteria other than Bacillus and yeast to compare fermentation characteristics of corn gluten according to microorganism.

[0069] For the fermentation by lactic acid bacteria, Lactobacillus plantarum was used. Like the Bacillus fermentation, water or 2% NaOH was added to corn gluten to adjust the water content to be about 43%. In general, Lactic acid bacteria grow in acidic or neutral conditions. However, L. plantarum does not grow in corn gluten, which is an acidic source material. Accordingly, corn gluten to which water had been added without the adjustment of a pH and corn gluten of which a pH had been adjusted were both used for fermentation. Like the same method used in connection with the Bacillus fermentation and the yeast fermentation, corn gluten was heat treated at a temperature of 100 C. for 30 minutes, and after left in air for cooling, in the case of the enzyme treated group, glucoamylase was added in an amount of 0.5% based on a source material, and in the case of the enzyme-untreated group, the enzyme was not added. L. plantarum culture was inoculated in an amount of 10% based on the source material, and at a temperature of 37 C., anaerobic fermentation was performed. The fermentation performed for 48 hours since lactic acid bacteria also grow slower than bacillus.

[0070] As a result of the lactic acid bacteria fermentation, it was confirmed that, with or without the adding of an enzyme, lactic acid bacteria did not grow in corn gluten of which pH had not been adjusted. However, in the case of corn gluten of which a pH had been adjusted, the viable bacteria population was increased. This result shows that the growing of L. plantarum in corn gluten necessarily requires the pH adjustment. Also, the decrease in the pH shows that an organic acid was produced by lactic acid bacteria fermentation. However, regardless of the enzyme treatment and the pH adjustment, all experimental groups showed no protein increase ratio effects, and it is assumed that the anaerobic fermentation did not cause protein concentrating effects. The difference between the enzyme-treated group and the enzyme-untreated group lies in that the decrease in pH is greater when a pH was controlled than when the pH was not controlled. Also, it is assumed that in the enzyme-treated group, since there are many monosaccharide components for growing lactic acid bacteria, metabolism occurred quickly and an organic acid was more generated. Meanwhile, since a pH of corn gluten was decreased due to an organic acid, which was generated by 24 hours of fermentation, to a level in which lactic acid bacteria cannot grow, the viable bacteria population in the enzyme-treated group and the pH-controlled group after 48 hours of fermentation was decreased (see Table 11).

TABLE-US-00011 TABLE 11 Water Viable bacteria Protein Experimental pH Time content population Protein increase group adjustment (hr) (%) pH (CFU/g) (%, ds) ratio (%) Without Without 0 44.9% 3.9 1.1.E+08 71.76 enzyme pH 24 45.4% 3.93 10{circumflex over ()}50 71.32 0.44 treatment adjustment 48 45.1% 3.92 10{circumflex over ()}30 71.48 0.28 With 0 44.6% 6.96 1.3.E+08 71.76 pH 24 44.8% 5.61 1.6.E+09 70.87 0.89 adjustment 48 46.2% 5.7 2.0.E+09 71.30 0.46 With Without 0 45.0% 3.9 9.8.E+07 71.76 Enzyme pH 24 45.5% 3.92 10{circumflex over ()}50 72.03 0.27 treatment adjustment 48 45.6% 3.9 8.4.E+04 72.55 0.79 With 0 44.9% 6.69 1.3.E+08 71.76 pH 24 46.8% 4.37 2.8.E+09 72.53 0.77 adjustment 48 45.1% 4.28 3.6.E+08 72.61 0.85

[0071] The major technical value of the present disclosure lies in converting starch in corn gluten into water-soluble saccharides due to an enzymatic reaction, and allowing microorganisms to use water-soluble saccharides to grow. In the case of Bacillus and yeast, due to aerobic growth characteristics of microorganism, saccharides are consumed and converted into CO.sub.2, leading to the concentrated protein. However, in the case of lactic acid bacteria, even when saccharides are consumed and the microorganism grows, due to anaerobic growth characteristics of microorganism, the protein concentrating effects were not able to be obtained since an organic acid is generated. However, due to characteristics of the generated organic acid, lactic acid bacteria are highly valued as probiotics. Up to now, when corn gluten is used as a source material, due to the lack of water-soluble saccharide being able to be used for fermentation, the generation of an organic acid due to metabolism of lactic acid bacteria is limited. However, the decomposing of starch, which is the key technique of the present disclosure, contributes the metabolism of lactic acid bacteria.

Example 11. Comparing Protein Degradability Due to Fermentation According to Microorganism

[0072] To identify any difference in other index than the protein increase effects, protein degradability of corn gluten was analyzed by SDS-PAGE. Samples used for SDS-PAGE analysis were prepared by using the following method.

[0073] For each of fermentation products collected at different time points, about 100 mg of a fermentation product was suspended in a 8M urea solvent, and sonicated, and centrifuged (8000 rpm, 10 minutes). The resultant extract was subjected to BCA quantification to measure the protein content ratio, and for SDS-PAGE, the same amount of protein was loaded to identify a protein degradability pattern at various time points. The size of a marker used for SDS-PAGE was 250, 150, 100, 75, 50, 37, 25, 20, 15, or 10 kDa.

[0074] Experimental results show that protein degradability was varied according to characteristics of a microorganism. For example, in the case of the Bacillus group that generates protease, due to fermentation, the peptide of corn gluten source was degraded to a level of about 20 kDa (see FIG. 3). However, in the case of yeast and lactic acid bacteria, which cannot generate protease, regardless of the enzyme treatment or the pH adjustment, during fermentation, the peptide in the source material was not degraded (see FIGS. 4 and 5).

[0075] The degrading of corn gluten protein into peptides by Bacillus fermentation may facilitate digesting of feed. Meanwhile, although in the case of yeast and lactic acid bacteria, protein degradability did not occur, since functional components, such as betaglucan existing in a cellular wall of yeast has immune-functionality, and lactic acid bacteria can be used as probiotics, it is assumed that the function of feed material may be enhanced.

[0076] When a method of concentrating protein in grain powder according to an embodiment of the present disclosure is used, the amount of water-soluble saccharide in a source material is increased by treating grain powder with enzyme, and the increased water-soluble saccharide is removed by inoculating the grain powder with bacteria or yeast and fermentation. By doing so, the protein content ratio increase effects are enhanced, and the performance of the grain powder as a protein source may be improved.

[0077] It should be understood that embodiments described herein should be considered in a descriptive sense only and not for purposes of limitation. Descriptions of features or aspects within each embodiment should typically be considered as available for other similar features or aspects in other embodiments.

[0078] While one or more embodiments have been described with reference to the figures, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope as defined by the following claims.