Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Preparation and quality characteristics of low molecular weight collagen treated with hydrolytic enzymes from Korean native chicken feet

효소를 이용한 저분자 토종 닭발 콜라겐의 제조 및 품질 특성

  • Jeong, Gyeong A (Department of Food Science and Biotechnology, Wonkwang University) ;
  • Lee, Chang Joo (Department of Food Science and Biotechnology, Wonkwang University)
  • 정경아 (원광대학교 식품생명공학과) ;
  • 이창주 (원광대학교 식품생명공학과)
  • Received : 2021.11.07
  • Accepted : 2021.11.16
  • Published : 2021.12.31
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Abstract

The purpose of this study was to prepare low-molecular weight collagen using a commercial proteolytic enzyme (Protamex) from collagen extracted from feet of Korean native chicken and to investigate the quality characteristics of this collagen. The collagen content of Korean native chicken feet was 13.9 g/100 g, which was higher than the 6.21 g/100 g of general broilers. It was found that the content of low molecular weight collagen increased as the concentration of proteolytic enzymes and reaction time increased. In particular, reaction with 1% Protamex for 7 h resulted in 55.6% of low molecular weight (1,000-5,000 Da) collagen content, and the average molecular weight was 5,390 Da. Regarding the texture of the enzyme-treated collagen, the collagen with high molecular weight peptides decomposed into low molecular weight peptides, and the gel type could not be formed, whereas the sol type was maintained.

본 연구에서는 단백질 가수분해효소 0.1%와 1% Protamex를 사용하여 저분자 콜라겐을 제조하였다. 토종 닭발의 조단백질과 콜라겐의 함량은 일반 육계에 비해 높은 함량이 나타났다. 단백질 가수분해 효소농도와 반응시간이 증가할수록 낮은 분자량의 콜라겐을 얻을 수 있는 것으로 나타났다. 특히 1% Protamex로 7시간 처리한 시료가 1,000-5,000 Da의 저분자 콜라겐 함량이 55.6%로 나타났으며, 평균 분자량은 5,390 Da로 가장 낮은 분자량이 나타났다. 이는 단백질 가수분해효소 Protamex가 고분자 펩타이드 결합을 저분자 펩타이드로 분해했기 때문이다. 효소처리 콜라겐의 조직감은 고분자 펩타이드의 콜라겐이 저분자 펩타이드로 분해되어 gel을 형성하지 못하고 sol의 형태를 유지하였다. 효소농도와 효소반응시간이 증가할수록 콜라겐의 평균분자량은 작아지나 효소반응 5시간부터 평균분자량의 감소가 미미해지는 경향이 나타났다. 따라서 저분자 콜라겐 효소반응시간은 경제적으로 볼 때 5시간에서 7시간 사이가 적합하다고 할 수 있다. 이 연구결과는 향후 산업적 효소를 이용한 저분자 콜라겐 제조 및 식품 소재 활용의 기초자료로 이용할 수 있을 것이다.

Keywords

Acknowledgement

본 결과물은 전북바이오융합산업진흥원의 전북형 미래혁신식품 기술개발사업의 지원을 받아 연구되었음.

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