Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Comparison of General Composition of Cooked Krill and Alcalase Optimization for Maximum Antioxidative Activity by Using Response Surface Methodology

자숙크릴의 일반성분 분석과 항산화 활성을 위한 반응표면법에 의한 알카라제 가수분해 최적화

  • Kim, Kyoung-Myo (Dept. of Practical Korea Culinary, Sorabol College) ;
  • Cho, Yong-Bum (Dept. of Food Service & Restaurant, Dong-Eui University) ;
  • Hwang, Young-Jeong (Dept. of Food Service & Culinary, International University of Korea) ;
  • Lee, Da-Sun (Dept. of Food Science & Technology, Pukyong National University) ;
  • Lee, Yang-Bong (Dept. of Food Science & Technology, Pukyong National University)
  • 김경묘 (서라벌대학 실용한식조리과) ;
  • 조용범 (동의대학교 외식산업경영학과) ;
  • 황영정 (한국국제대학교 외식조리학과) ;
  • 이다선 (부경대학교 식품공학과) ;
  • 이양봉 (부경대학교 식품공학과)
  • Received : 2011.07.25
  • Accepted : 2012.01.10
  • Published : 2012.01.31
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Abstract

The objective of this study is to optimize enzymatic hydrolysis of cooked krill by using Alcalase. To optimize krill hydrolysis on such dependent variables as TCA, DPPH-scavenging, and Fe-chelating activities by using Alcalase, independent variables of hydrolysis pH and temperature were investigated Their formulas and three dimensional graphs were obtained by using SAS and Maple softwares, respectively. For comparison of general composition of raw krill, its contents of moisture, crude protein, crude fat, and ash were 17.48%, 53.74%, 15.66%, and 10.21%, respectively, and for cooked krill, its contents were 4.80%, 71.84%, 5.26%, and 15.09%, respectively. The composition of fatty acids for cooked krill was similar to that of raw krill. The most abundant fatty acid was palmitic acid(16:0) and the following order was oleic acid(18:1), eicosapentaenoic acid (20:5), palmitoleic acid(16:1), and docosahexaenoic acid(22:6). For DH optimization of hydrolysates from cooked krill, its result was pH 8.5 and $66.6^{\circ}C$ hydrolysis temperature for the maximum DH of 29.4% For DPPH-antioxidative optimization of hydrolysates from raw krill, its maximum result of 27.1% was obtained in the hydrolysis condition of pH 7.4 and $67.5^{\circ}C$. For Fe-chelating optimization of hydrolysates from cooked krill, its maximum result of 24.9% was in the condition of pH 8.7 and $65.5^{\circ}C$. These results can be used for basic data for using krill products and other fish products as bioactive ingredients.

본 연구의 목적은 자숙크릴에 Alcalase를 사용하여 크릴가수분해물의 항산화효과를 최대화하기 위한 독립변수인 pH와 온도에 대한 가수분해 최적조건을 찾아 이를 기초로 기능성 소재 개발을 위한 기초자료를 마련하기 위함이다. 따라서 본 연구를 위해 기능성 소재 개발을 위한 전처리 과정으로서 크릴의 단백질 가수분해효소를 이용하여 가수분해물 조건을 최적화 하였으며 그 연구 결과는 다음과 같다. Alcalase를 이용한 크릴 가수분해 최적화에 있어 독립변수(independent variables)로는 pH, temperature로 두고 종속변수(dependent variable)로는 단백질 분해정도의 TCA, DPPH-scavenging과 Fe-chelating activities로 하여 데이터를 SAS software를 이용하여 식을 얻고 이에 대한 3차원 그래프는 Maple software를 사용하여 얻었다. 자숙크릴의 가수분해 최적화 실험에 있어 DH효과는 pH 8.5, 온도 $66.6^{\circ}C$에서 가수분해율이 가장 높았으며 그때 TCA는 29.4%로 나타났다. DPPH효과는 pH 7.4, 온도 $67.5^{\circ}C$일 때 가수분해율이 가장 높았으며 그때 DPPH는 27.1%로 나타났다. Fe에 대한 킬레이팅효과는 pH 8.7, 온도 $65.5^{\circ}C$일 때 가수분해율이 가장 높았으며 그때 철에 대한 킬레이팅효과는 24.9%로 나타났다.

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