Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Characteristics of protein from red crab (Chionoecetes japonicus) shell by commercial proteases

효소적 가수분해에 의한 홍게껍질 단백질의 특성

  • Noh, Kyung-Hee (Center of Smart Foods and Drugs and Food Science Institute, Inje University) ;
  • Min, Kwan-Hee (Clinical Research Institute CRL. Kyung Hee University Hospital) ;
  • Seo, Bo-Young (Center of Smart Foods and Drugs and Food Science Institute, Inje University) ;
  • Kim, So-Hee (School of Culinary Art & Baking Technology, Dong-Ju College) ;
  • Seo, Young-Wan (Division of Marine Environment & Bioscience, Korea Maritime University) ;
  • Song, Young-Sun (Center of Smart Foods and Drugs and Food Science Institute, Inje University)
  • 노경희 (인제대학교 식의약생명공학과, 기초과학연구소) ;
  • 민관희 (경희대학교병원 임상의학연구소) ;
  • 서보영 (인제대학교 식의약생명공학과, 기초과학연구소) ;
  • 김소희 (동주대학교 외식조리제과계열) ;
  • 서영완 (해양대학교 해양환경.생명과학부) ;
  • 송영선 (인제대학교 식의약생명공학과, 기초과학연구소)
  • Received : 2012.09.11
  • Accepted : 2012.10.04
  • Published : 2012.10.31
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Abstract

This study was performed to examine the characteristics of protein of red crab (Chionoecetes japonicus) shell powder hydrolyzed by commercial proteases. Red crab shell was digested by commercial proteases, such as Protamex (P), Neutrase (N), Flavourzyme (F), Alcalase (A), Protease M (PM) and Protease A (PA). Protein yield analyzed by Biuret assay, absorbance at 280 nm and brix revealed that PA was the enzyme having the highest proteolytic activity. SDS PAGE showed that molecular weight of proteins produced by protease treatments was various and below 150 kDa. Combinational treatment of proteases (PA + P, PA + PM, PA + F, PA + A) was tried whether these increase protein hydrolysis from red crab shell powder compared to a PA single treatment. Soluble protein content was similar, but amino acid concentration by combinational treatments was higher than PA single treatment [PA + P 247.4 mg/g > PA + F (206.4 mg/g) > PA + A (133.4 mg/g) > PA + PM (59.1 mg/g) > PA (54.9 mg/g)]. Amino acid composition by combinational treatments was slightly different. Most abundant essential amino acids were phenylalanine, glycine, alanine, and leucine, whereas tyrosine and cystine were not detected.

본 연구는 폐기되는 홍게껍질의 단백질을 활용하기 위하여 홍게껍질 분말에 상업적으로 사용하는 6가지 protease를 단일 또는 혼합처리하여 획득한 가용성 가수분해물의 분자량 및 아미노산 조성 등을 비교 분석하여 기능성 소재 및 보충제로서의 활용 가능성을 확인하고자 하였다. 단일효소 6종 중 단백질 분해능은 Biuret assay과 280 nm assay 및 $^{\circ}Brix$로 분석한 결과 Protease A (PA)가 현저하게 높았다. 단일효소 처리로 생성된 가수분해물의 단백질 분자량은 150 kDa 이하의 밴드를 형성하였다. 단일효소 중 단백질 분해능이 가장 강력한 PA의 최적 가수분해 조건을 선정하여 PA에 Protamex (P), Flavourzyme (F), Alcalase (A), Protease M (PM)과 Protease A (PA)를 1대 1의 비로 혼합 (PA + P, PA + PM, PA + F, PA + A)하여 GC로 아미노산 조성을 확인하였다. 총 아미노산 함량은 PA + P 247.411 mg/g > PA + F (206.442 mg/g) > PA + A (133.385 mg/g) > PA + PM (59.131 mg/g) > PA (54.875 mg/g)의 순으로 혼합효소처리가 단일효소처리에 비해 높은 것을 확인할 수 있었다. 혼합효소처리 한 홍게껍질의 아미노산 조성은 사용 효소에 따라 다소 차이가 있었다. 주로 phenylalanine, glycine, alanine, leucine의 함량이 높았으며 tyrosine, cystine은 검출되지 않았다. 쌀을 주식으로 하는 우리나라 사람들에게 부족되기 쉬운 필수 아미노산인 lysine, phenylalnine, leucine, isoleucine의 함량이 높아 아미노산 보충효과를 기대할 수 있을 것으로 보인다.

Keywords

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