Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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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

상업적 효소를 이용한 명태(Theragra chalcogramma) 두부 및 정형 다시마(Laminaria japonica) 부산물 유래 고압 추출물의 수율개선 및 이의 식품성분 특성

  • Noh, Yuni (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Kwon Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Ji Sun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyeon Jeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Min Ji (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Ki Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong Gyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min Soo (Department of Food Science and Nutrition, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 노윤이 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 박권현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이지선 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김현정 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김민지 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김기현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김정균 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2012.05.04
  • Accepted : 2012.10.30
  • Published : 2013.02.28
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Abstract

This study was conducted to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase (NH), and Protamex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH) also improved functional properties, such as angiotensin-I converting enzyme (ACE) inhibitory activity and 2,2-diphenyl-1-picryldrazyl (DPPH) radical scavenging activity, as compared to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values of NHH were 379.7 mg/100 mL and 24.03, respectively, after digestion for 4 h. These values are 2.2-fold and 1.9-fold higher compared with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respectively. According to the taste value results, the major taste-active compounds among free amino acids of NHH were glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.

Keywords

References

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