한국축산식품학회지 (Food Science of Animal Resources)

한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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초음파처리가 노계 가슴육 근원섬유단백질의 수용화에 미치는 영향

Effects of Sonication on the Water-solubilization of Myofibrillar Proteins from Breast Muscle of Spent Hen

  • 발행 : 2007.12.30

초록

본 연구에서는 노계 가슴육의 단백질 식품 소재로서 활용도를 높이기 위하여 초음파를 이용한 근원섬유 단백질의 수용화에 대하여 검토하였다. 근원섬유에 0.1-0.8 M NaCl, pH 6.0-8.0이 되도록 조절한 후 20 kHz에서 초음파 처리를 하였다. 그런 다음 이들의 용해도, SDS-PAGE, 점도, Ca- 및 Mg-ATPase 활성을 측정하였다. 각각의 처리 조건에서 용해도를 검토한 결과 초음파에 의해서 용해도는 증가하였으며 0.1 M NaCl, pH 8.0에서 약 90%를 나타내었다. 용해된 성분을 SDS-PAGE를 이용하여 검토한 결과 대부분 myosin heavy chain 및 actin에 상당하는 성분이 검출되었으며, 초음파에 의한 단백질의 분리는 근원 섬유 구조의 붕괴에 의한 것으로 사료되었다. 한편, 초음파에 의한 점도의 변화는 용해도가 높을수록 점도도 증가하였다. 그러나, Ca- 및 Mg-ATPase 활성은 초음파에 의해서 급격히 저하하였으며, 초음파에 의해서 분리되는 단백질은 대부분 변성이 진행된 상태인 것으로 사료되었다.

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참고문헌

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피인용 문헌

  1. Quality Evaluation of Spent Hen and Broiler with Pulsed Electric Field and Super Heated Steam Treatment vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.753
  2. Solubilisation of muscle proteins from chicken breast muscle by ultrasonic radiations in physiological ionic medium vol.1, pp.1, 2015, https://doi.org/10.1080/23311932.2015.1046716
  3. Solubilization of myofibrillar proteins in water or low ionic strength media: Classical techniques, basic principles, and novel functionalities vol.57, pp.15, 2017, https://doi.org/10.1080/10408398.2015.1110111
  4. Study on the Quality Characteristics of Pork By-product on the Different Pretreatment Process vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.716
  5. Physico-Chemical Characteristics Evaluation of Spent Hen and Broiler vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.527