KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Changes of the Protein Contents of Seafood Cooking Drips by Gamma Irradiation

감마선 조사에 의한 수산 자숙액의 단백질 함량 변화

  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Hyun-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Sung, Nak-Yun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Eui-Baek (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Chun, Byung-Soo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Cho, Kook-Yeon (Seoul University of Venture & Information) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 최종일 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 김현주 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 성낙윤 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 변의백 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 전병수 (부경대학교 식품생명공학부) ;
  • 안동현 (부경대학교 식품생명공학부) ;
  • 조국연 (서울벤처정보대학원대학교) ;
  • 변명우 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소 방사선식품생명공학연구실)
  • Published : 2008.12.31
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Abstract

Although the seafood cooking drips were the byproducts from the fishery industry and being wasted, it had many nutrients including proteins. In this study, the effect of a gamma irradiation on the cooking drips from Hizikia fusiformis, Enteroctopus dofleni and Thunnus thynnus were investigated. The cooking drips were extracted with 70% ethanol solution, and the extracts were analysed for the protein concentration by three different methods of Lowry, BCA and Kjeldahl. The extracts were irradiated with different doses and the protein contents were compared with respect to the absorbed doses. Total content of the proteins was increased with increasing irradiation dose. The change of protein pattern in the irradiated cooking drips was also confirmed by SDS-PAGE analysis. These results shown that the proteins in cooking drips could be unfolded or aggregated by the irradiation. Therefore, gamma irradiation could be considered as an effective method for extracting useful proteins.

수산가공 폐자원인 수산 자숙액의 산업적 활용 극대화 방안의 연구 일환으로 감마선 조사가 수산 자숙액 내 단백질 성분에 미치는 영향을 알아보기 위해 톳, 문어 및 참치 자숙액을 감마선 조사하여 단백질 정량 및 SDS-PAGE를 진행하였다. Lowry, BCA 및 Kjeldahl 법에 의한 단백질 정량 실험 결과 감마선 조사에 의해 수산 자숙액 단백질의 함량이 증가된 것으로 확인되었다. 또한 단백질 함량은 10 kGy이상에서는 선량에 따라 일정한 값을 가졌다. 이를 토대로 각각의 자숙액을 SDS-PAGE를 이용한 전기영동적 분리정도를 확인한 결과 감마선 조사에 의해 단백질의 응집과 저분자화가 관찰되었다. 이상의 결과를 볼 때 감마선 조사에 의해 수산 자숙액의 단백질 추출 효율이 증가한 것으로 판단되며 추후 감마선 조사에 의해 증가된 단백질의 동정 및 구조변화 등의 후속연구가 필요하다고 사료된다.

Keywords

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