• Preventive Nutrition and Food Science
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• 제5권3호
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• pp.148-152
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• 2000

Mussel adhesive protein (MAP) was extracted from Korean Mytilus edulis and then partially purified using Sephacryl S-300 gel permeation chromatography and reversed-phase high performance liquid chromatography. As an indicator of adhesiveness, is 3,4-dihydroxyphenylalanine (DOPA) content was determined. Its DOPA/protein ratio of 0.19 was higher than those of other reports, indicating a good adhesive. The partially purified MAP was confirmed by acid-urea polyacrylamide gel electrophoresis using cetylpiridinium bromide as a cationic detergent. Sea mussel hydrolysates were prepared using three commercial proteases to provide value-added functional materials and their angiotensin converting enzyme (ACE) inhibitory activities were determined. Among hydrolysates of sea mussel, Protamex was the best and further purification would improved ACE inhibitory activity.

• 한국식품저장유통학회지
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• 제22권2호
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• pp.297-302
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• 2015

저활용 단백질로부터 칼슘 결합물질을 분리하기 위해 돼지 육골분과 진주담치 단백질을 단백질 분해 효소인 alcalase를 이용하여 가수분해물을 제조하였고, 체내 흡수가 용이한 3 kDa 이하로 한외여과 하였다. 돼지 육골분 가수분해물은 Mono Q 컬럼을 통해 분리하였고, 진주담치 가수분해물의 경우 Q-Sepharose로 분리 하여 각각 2개, 3개의 peptide fraction을 얻어 각 fraction의 칼슘 결합력을 측정하였다. 그 결과 MBM F2와 Mussel F3에서 가장 높은 칼슘 결합력을 나타내었고, 따라서 본 연구 결과로 얻어진 가수분해물들은 칼슘 보충 소재로 활용될 수 있다고 판단된다.

• 한국식품과학회지
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• 제24권6호
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• pp.519-523
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• 1992

공업용 protease를 이용하여 홍합을 원료로, 그 extract의 최적 제조조건과 효소의 가수분해 반응에 의한 홍합 단백질 분해물 특징을 조사하였다. 실험에 사용된 6종의 protease 중, Corolase PP가 가수분해도 78.7%로 최대 가수분해도를 나타내었다. 원료의 전처리 공정으로 사용되는 precooking이 홍합이 가지고 있는 자기소화효소를 불활성화시켜 전체 가수분해도를 저하시켰으며, 그 결과 precooking을 하지 않은 경우보다 가수분해도가 $5{\sim}8%$ 정도 낮았다. 효소반응에 따르는 홍합 단백질의 분해 pattern을 전기영동과 HPLC 분석에 의해 살펴본 결과, 반응이 경과함에 따라 분자량 100,000 dalton 이상의 고분자 홍합 단백질이 분해되어 분자량 66,000 dalton 이하의 새로운 분해산물이 나타났다. 분자량 30,000 dalton 이하의 단백질 분해 pattern에 있어서는 분자량이 서로 다른 8개의 주요 fraction이 나타났으며 분자량이 8,000 dalton인 fraction 6가 45.8%로 가장 높은 비율을 나타내었다. 한편, 반응시간이 경과함에 따라 홍합의 주요 아미노산인 glycine, alanine, glutamic acid, lysine은 점차 감소한 반면, 소수성 아미노산인 valine, methionine, isoleucine, leucine의 비율이 증가함을 알 수 있었다.

• 한국응용과학기술학회지
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• 제35권1호
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• pp.141-150
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• 2018

홍합 족사 단백질은 수분이 있는 표면에서도 강한 접착력을 가진다. 홍합 연구에 대표가 되는 marine blue mussel을 통해 9가지 단백질의 구조와 기능이 보고되었으며, 이 단백질들은 홍합 족사를 구성하는 실(threads)과 플래크(plaques)를 형성한다. 알려진 바에 의하면, 히드록시기 2개가 포함된 카테콜 기능기를 가진 DOPA 물질이 계면접착(adhesion)과 내부결합(cohesion) 과정에서 중요한 역할을 하는 것으로 알려져 있다. 본 논문에서는, 최근 10년간 활발히 연구된 계면접착과 내부응력 메카니즘에 대해 소개하고 평가하였다. 또한, 접착력을 갖는 기능기를 활용한 발전된 접착소재의 개발, 바이오접착제와 의료용 소재로 응용가능성에 대해 살펴보았다. 홍합 단백질이 다시 관심의 대상이 되면서, 바이오소재로 사용될 가능성이 커지고 있음이 주목된다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XIII)
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• pp.630-633
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• 2003

The mussel adhesive protein Mefp-1 is a natural, strong and durable adhesive that is stable under corrosive, saline conditions. Mefp-1 is found in the marine mussel Mytilus edulis and it has a molecular weight of ca. 130,000. The primary structure is mainly composed of repeating decapetides: Ala-Lys-Pro -Ser-Tyr Hyp-Hyp-Thr-DOPA-Lys. To elucidate the mechanism by which Mefp-1 bonds to metal surfaces, we have used surface-enhanced Raman spectroscopy to study the interactions of peptides related to the Mefp-1 decapeptide repeat with gold surfaces. We have concluded that the tyrosine residue and the carboxyl terminus interact strongly with the gold surface, and that proline and hydroxyproline constrain the conformations of the peptides, thereby limiting the types of possible interactions of the functional groups with the gold surface.

• 동아시아식생활학회지
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• 제27권4호
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• pp.387-398
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• 2017

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.

• 한국수산과학회지
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• 제4권1호
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• pp.22-30
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• 1971

Sea mussel Mytilus edulis, world-widely distributed, is a sort of popular food in Korea. The demands of high quality and mass production are not being satisfied since it is usually sun dried. A rapid dehydration and the treatment of food additives to improve the quality of the product seems to be required. In this paper, the effect of antioxidants and EDTA treatment was studied when sea mussel was pressed and hot-air dehydrated for 10 hours at 45 to $52^{\circ}C$ under the air flow rate of 3 meter per second. The results are as follows: 1) Cooked and pressed sea mussel was dehydrated mere rapidly than cooked without pressing. 2) The rehydration rate of pressed and dehydrated sea mussel was higher than that of the unpressed. 3) Among six samples, BHA treated material showed the best color preservation during dehydration and storage. The treatment of Teonox-II was also effective following BHA. 4) The effects of antioxidants used during dehydration and storage were in order of BHA, Tenox-II and NDGA treatment, while EDTA was ineffective. 5) No significant difference in rehydration rate was found between those treated with antioxidants or EDTA and the untreated. 6) The amount of soluble protein was higher in the samples treated with antioxidants than in EDTA treated or untreated samples. 7) The results suggest that the treatment of BHA and pressing process produce improved product in quality which gives higher amount of soluble protein and better rehydration, color preservation and preventive effect of rancidity.

• 한국수산과학회지
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• 제13권1호
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• pp.23-26
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• 1980

가공적성을 판정하기 위한 기초자료로서 진주담치의 년중 월별 비만도와 화학성분을 분석한 결과는 다음과 같다. 1. 비만도는 $12\~4$월이 높았다. 2. 글리코겐은 $12\~5$월까지는 $2.7\~3.9\%$로서 비만도의 지표인 F값과 G값이 높은 $12\~3$월 사이에 높았고, F값과 G값이 가장 높았던 3월과 12월에는 $3.9\%$로서 가장 높았다. 그리고 단백질 함량은 $7\~8$월에 가장 높았다. 3. 비만도 및 화학성분 측정결과로서 가공적성을 판정한다면 가공원료로서 여수 연안의 진주담치 채취적기는 $12\~4$월 및 $7\~8$월이라고 볼 수 있다.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2003년도 생물공학의 동향(XIII)
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• pp.66-66
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• 2003

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVI)
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• pp.416-416
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• 2005