• Korean journal of food and cookery science
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• v.24 no.3
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• pp.349-357
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• 2008

In an effort to augment extractability of carnosine and anserine at the levels of pro-oxidants such as iron and protein in Tuna boiled extracts(Skipjack, Yellowfin and Bigeye), we assessed the effects of heated and ion exchange chromatography(IEC) and ultrafiltration(UF) using a MW 500 cut-off(500 MWCO). We also evaluated the antioxidant activity of these extracts processed as free radical scavengers and reducing agents. Tuna boiled extracts of dark and ordinary muscle protein and total iron were reduced, whereas carnosine and anserine concentrations and antioxidant activity were increased. The carnosine and anserine concentrations of the ion exchange and permeate UF(IEC-UF) extracts were higher than those observed in the heated and permeate UF(heat-UF), whereas the protein and total iron contents were lower than that observed in the heat-UF. The quantity of carnosine and anserine in ordinary muscle was higher than that detected in dark muscle. HPLC analysis and SDS-PAGE were shown to removes the effect of UF on high molecular weight impurities in the tuna boiled extracts. The major free amino acids(FFAs) from Skipjack, Yellowfin and Bigeye tuna IEC-UF extracts were anserine, histidine and carnosine. These three peptides constituted more than 80～85%. of the detected amino acid. The IEC-UF treated ordinary muscle extracts evidenced the highest levels of DPPH radical scavenging activity and the highest levels of reducing power among the various extracts. The IEC-UF extracts evidenced a DPPH radical scavenging effect equal to that of 1mM ascorbic acid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.506-519
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• 2017

This study evaluated the protein recovery and functional properties and biological activity of boiled and steamed process water (BPW and SPW, respectively) generated from the preparation of concentrated roe of bastard halibut (BH; Paralichthys olivaceus), skipjack tuna (ST; Katsuwonus pelamis), and yellowfin tuna (YT; Thunnus albacares) using the cook-dry process. The protein loss from the water extracts (EXT) of 100 g of roe protein was 15.05-19.71% and was significantly (P<0.05) higher than that of BPW (5.47-10.34%) and SPW (3.88-8.18%). The foam capacity of BPW (166-203%) and SPW (15-194%) was better than that of EXT. The emulsifying activity index of the original samples was lower than those ($15.40-107.86m^2/g$) of diluted protein samples. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the reducing power of BPW and SPW were stronger than those of EXT. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid ($ABTS^+$) radical scavenging activity of EXT (0.028-0.045mg/mL) was significantly higher those of BPW and SPW. The angiotensin I-converting enzyme (ACE) inhibitory activity of SPW was the highest for BH (1.04 mg/mL), followed by YT and ST. The predominant amino acids in SPW were Glu, Ala, Leu, and His. These results demonstrate that processing water containing diluted organic components, including protein, can be consumed directly by humans as a functional reinforcing material after appropriate concentration processes.