Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Debittering of Enzymatic Hydrolysate Using Exopeptidase Active Fractions from the Argentina Shortfin Squid Illex argentinus Hepatopancreas

원양산 오징어(Illex argentinus) 간췌장 유래 Exopeptidase 분획물의 쓴맛개선 효과

  • Kim, Jin-Soo (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Min Ji (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Ki Hyun (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Sang In (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Sung Hwan (Department of Food & Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Hyun Ji (Department of Food & Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min Soo (Department of Food & Nutrition/Institute of Marine Industry, Gyeongsang National University)
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김민지 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김기현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 강상인 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 박성환 (경상대학교 식품영양학과/해양산업연구소) ;
  • 이현지 (경상대학교 식품영양학과/해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과/해양산업연구소)
  • Received : 2014.02.14
  • Accepted : 2014.03.28
  • Published : 2014.04.30
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Abstract

Exopeptidase active fractions from the hepatopancreas of the Argentina shortfin squid Illex argentinus, were obtained with acetone (AC 30-40%), ammonium sulfate (AS 60-70% saturation), anion exchange chromatography (AE-II, 0.2 M NaCl) and gel filtration chromatography (GF-I, 30-50 kDa) fractionation methods. A bitter peptide solution that has a bitterness equivalent to that of 2% glycylphenylalanine and prepared by tryptic hydrolysis of milk casein, was treated with the exopeptidase active fractions. The GF-I fraction was the best based on aminopeptidase activity (35.3 U/mg), percentage of recovery (30.7%) and a sensory evaluation (1.7). The amount of released amino acids increased as incubation time increased, and the bitterness of the enzyme reaction mixtures decreased. Incubation with the GF-I fraction for 24 h resulted in the hydrolysis of several peptides as revealed by the reverse-phase high performance liguid chromatography profile, with three peaks (3, 5 and 6) decreasing in area (%) and three peaks (1, 2 and 4) increasing in area (%). Therefore, the GF-I fraction appeared to be ideally suited to reduce bitterness in protein hydrolysates by catalyzing the hydrolysis of bitter peptides.

Keywords

References

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