한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제36권7호
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  • Pages.881-888
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  • 2007
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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효소분해에 의한 참치 자숙액의 품질 및 기능성 개선

Improvement on the Quality and Functionality of Skipjack Tuna Cooking Drip Using Commercial Enzymes

  • 오현석 (경상대학교 식품과학과/해양산업연구소) ;
  • 김진수 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 김혜숙 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 지성준 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 이재형 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 정인권 (경상대학교 해양식품생명공학과/해양산업연구소) ;
  • 강경태 (한성기업(주)) ;
  • 허민수 (경상대학교 식품과학과/해양산업연구소)
  • Oh, Hyeun-Seok (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Jee, Seung-Joon (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Jae-Hyoung (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Chung, In-Kwon (Dept. of Seafood Bioscience and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Hansung Enterprise Co., Ltd.) ;
  • Heu, Min-Soo (Dept. of Food Science/Institute of Marine Industry, Gyeongsang National University)
  • 발행 : 2007.07.30
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초록

참치 가공 부산물의 효율적 이용을 위한 일련의 연구로 상업적 효소 처리에 의해 맛 및 건강 기능성을 고려한 참치 자숙액 유래 조미 베이스의 제조를 시도하였고, 아울러 이의 특성에 대하여 살펴보았다. 참치 자숙액을 기질로 하여 효소의 종류(Alcalase, Flavourzyme, Neutrase 및 Protamex) 및 반응시간(30${\sim}$360분)을 달리하여 가수분해물을 제조한 다음 TCA soluble index, ACE 저해능 및 항산화능을 검토한 결과 Alcalase로 30분간 반응시키는 것이 가장 좋았고, 이때 ACE 저해능 및 항산화능은 각각 56.8% 및 3.80시간이었다. 1단 Alcalase 가수분해물로 제조한 2단 가수분해물과 이의 한외여과물은 1단 가수분해물에 비하여 ACE 저해능 및 항산화능의 개선효과가 인정되지 않았다. 또한, 1단 Alcalase 가수분해물의 경우 소화효소인 pepsin, trypsin 및 chymotrypsin 등에 의하여도 ACE 저해능 및 항산화능이 개선되거나 변화가 없었다. 이상의 결과로 미루어 보아 Alcalase로 30분 가수분해 처리한 가수분해물은 건강 기능성 조미 소스의 주원료로 사용 가능하리라 판단되었다.

For the use of skipjack tuna cooking drip (STC) as a source of functional seasoning, the STC was hydrolyzed with various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase and Protamex, and its hydrolysate was also investigated on the food component characteristics. The hydrolysate incubated with Alcalase for 30 min (HA30) showed 56.8% for angiotensin I converting enzyme (ACE) inhibitory activity and 1.18 for antioxidative activity, which were high or similar compared to the other enzymatic hydrolysates. There were no differences in ACE inhibitory activity and antioxidative activity among HA30, two-step enzymatic hydrolysates, and ultrafilterates (molecular weight cut off, 10 kDa). The HA30 was very stable on the digestive enzymes, such as chymotrypsin, pepsin, trypsin according to the TCA (trichloroacetic acid) soluble index. The results suggested that skipjack tuna cooking drip could be used as a source for preparing functional seasoning sauce.

키워드

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피인용 문헌

  1. Optimization of Hydrolysis Using Oyster and Oyster Cooking Drip vol.25, pp.7, 2015, https://doi.org/10.5352/JLS.2015.25.7.795
  2. Improvement on Yield of Extracts from Byproducts of Alaska Pollock Theragra chalcogramma and Sea Tangle Laminaria japonica using Commercial Enzymes and Its Food Component Characterization vol.46, pp.1, 2013, https://doi.org/10.5657/KFAS.2013.0037
  3. Immune-enhancement effects of tuna cooking drip and its enzymatic hydrolysate in Balb/c mice vol.27, pp.1, 2018, https://doi.org/10.1007/s10068-017-0278-9
  4. 굴 가수분해물을 이용한 천연조미소스 개발을 위한 마이얄 반응의 최적화 vol.26, pp.11, 2007, https://doi.org/10.5352/jls.2016.26.11.1269