Optimization of Peptide Production from Leg Meat of Yeonsan Ogae by High Hydrostatic Pressure and Protein Hydrolytic Enzyme and Its Characteristic Analysis

고압처리와 단백질 분해효소를 이용한 연산오계 다리육 펩타이드 생산 최적화 및 특성 분석

  • Ha, Yoo-jin (Department of Food and Biotechnology, Joongbu University) ;
  • Kim, A-Yeon (Department of Food and Biotechnology, Joongbu University) ;
  • Yoo, Sun-Kyun (Department of Food and Biotechnology, Joongbu University)
  • 하유진 (중부대학교 식품생명과학과) ;
  • 김아연 (중부대학교 식품생명과학과) ;
  • 유선균 (중부대학교 식품생명과학과)
  • Received : 2016.05.09
  • Accepted : 2016.07.07
  • Published : 2016.07.31


The purpose of this research was the optimization of protein hydrolysate production using a commercial enzyme bromelain 1200 derived from the leg of Yeonsan Ogae by response surface methodology. Yeonsan Ogae has long been known as supporting health and high efficacy treatment. In recent days, as the efficacy of functional peptides becomes more known, optimization of oligopeptide production and its characteristics from Ogae leg meat has been performed. Response surface methodology was performed for optimization of enzyme hydrolysis. The process was varied in pressure (30 to 100 MPa), time (1 to 3 h), and substrate concentration (10 to 30%). The degree of hydrolysis, amino acids, and molecular weight of products were analyzed. The optimum conditions were determined to be a pressure of 100 Mpa, time of 3 h, and substrate concentration of 20%. Under optimized conditions, degree of hydrolysis was 34.10%. The average molecular weight of protein hydrolysates was less than 1,000 Da. Major amino acids were leucine, lysine, alanine, glutamic acid, and phenylalanine.


Supported by : 농림축산식품부


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