Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Preparation and Physicochemical Characteristics of Anchovy Hydrolysates Produced by High Hydrostatic Pressure and Enzymatic Hydrolysis Treatment

고압/효소분해 처리에 의한 멸치 가수분해물의 제조 및 특성분석

  • Kim, Min-Ji (Bio-Nano Research Group, Korea Food Research Institute) ;
  • NahmGung, Bae (Bio-Nano Research Group, Korea Food Research Institute) ;
  • Kim, Bok-Nam (Department of Tourism and Food Service Cusine, Hallym College) ;
  • Lee, Soo-Jeong (Department of Food and Nutrition, Bucheon College) ;
  • Kim, Chul-Jin (Bio-Nano Research Group, Korea Food Research Institute) ;
  • Cho, Yong-Jin (Bio-Nano Research Group, Korea Food Research Institute) ;
  • Kim, Chong-Tai (Bio-Nano Research Group, Korea Food Research Institute)
  • Received : 2009.01.08
  • Accepted : 2009.03.13
  • Published : 2009.05.31
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Abstract

High hydrostatic pressure and enzymatic hydrolysis (HPEH) was applied to anchovy in order to produce a natural seasoning ingredient. Total soluble solid, amino nitrogen, total nitrogen and the degree of hydrolysis of anchovy hydrolysates were investigated depending on the process parameters such as temperature, pressure, enzyme concentration and enzyme type. The optimal condition for anchovy hydrolysis was confirmed as temperature 50$^{\circ}C$, reaction time 24 hrs, pressure 50 MPa and enzyme concentration 0.6% in HPEH treatment. HPEH treatment showed more effective in overall properties of anchovy hydrolysis than those of control. All anchovy hydrolysates produced by HPEH treatment were increased more 1.5-2.6 times of total free amino acid than that of control. From these results, the HPEH treatment appears to be an effective and economic process to produce a natural seasoning ingredients.

천연조미소재 개발을 위하여 고압/효소분해 시스템에서 멸치 단백질의 분해 품질특성을 탐색한 결과, 최적 조건은 효소농도 0.6%, 온도 50$^{\circ}C$, 처리시간 24시간 및 압력 50MPa로 확인되었다. 멸치 단백질의 처리방법에 따른 품질 특성을 비교한 결과, 최적조건하에서 고압/효소 처리한 멸치 가수분해물의 품질특성이 가열추출물인 대조구에 비하여 2.8배, 2배, 1.4배 증가하여 고압/효소 처리에 의한 단백질 가수분해물 생산은 가열추출법이나 고압반응에 비하여 효율적인 방법으로 나타났다. 효소종류에 따른 분해력은 복합효소로 가수분해한 경우 상업효소에 비하여 큰 증가율을 나타내어 복합효소의 분해력이 상업효소에 비하여 우수 하였다. 고압/효소 처리 후의 멸치 가수분해물은 정미성 아미노산으로 알려져 있는 glutamic acid, glycine, arginine 및 alanine 등의 함량이 대조구나 압력 처리구의 유리아미 노산 함량에 비하여 증가하였다. 결론적으로 고압/효소분해 처리공정은 멸치 단백질의 효과적 분해와 정미성 아미노산 생산에 효율적인 기술임을 확인하였다.

Keywords

Acknowledgement

Grant : 산학연컨소시엄연구개발사업

Supported by : 중소기업청

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