Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 19 Issue 5
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- Pages.469-476
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- 1986
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Proteolytic Enzymes Distributed in the Tissues of Dark Fleshed Fish 1. Comparison of the Proteolytic Activity of the Tissue Extracts from the Meat of Mackerel and Sardine
혈합육어의 조직중에 분포하는 단백질분해효소 1. 고등어와 정어리 육조직중의 단백질분해효소의 활성비교
- PYEUN Jae-Hyeung (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- KIM Hyeung-Rak (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- CHO Jin-Guen (Department of Nutrition and Food Science, National Fisheries University of Pusan)
- Published : 1986.09.01
Abstract
Proteolytic activity of the tissue extracts from the muscle of mackerel, Scomber japonicus, and sardine, Sardinops melanostcta, was comparence with referenced to the optimum reaction condition. Thermal stability and change of proteolytic activity of the tissue extracts during storage were investigated. The existence of acid, weak acid and alkaline proteinase was identified in the ordinary and dark muscle of the mackerel and sardine. Specific activity of acid proteinase was stronger than weak acid or alkaline proteinase in the both fish. The proteolytic activity of the tissue extracts on the optimum reaction condition was: ordinary muscle of mackerel, 0.12 nM-Tyr. eq./mg-prot. /min. at pH 3.0 and
고등어와 정어리의 보통육과 혈합육의 각 조직에 분포하는 단백질분해효소의 최적활성조건을 구명하고 열안정성과 저온저장중의 활성변화 등을 비교
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