Studies on the Properties of Enzymatic Hydrolysates from File-fish

말쥐치 단백의 효소 가수분해물의 특성에 관한 연구

  • Suh, Hyung-Joo (Department of Food and Nutrition, Junior College of Allied Health Science, Korea University) ;
  • Chung, Soo-Hyun (Department of Food and Nutrition, Junior College of Allied Health Science, Korea University) ;
  • Son, Jong-Youn (Institute of Biotechnology, Korea University) ;
  • Lee, Hyo-Ku (Department of Food Science and Technology, Kongju National University) ;
  • Bae, Song-Whan (Department of Food Science and Technology, Ansung National University)
  • 서형주 (고려대학교 병설 보건전문대학 식품영양과) ;
  • 정수현 (고려대학교 병설 보건전문대학 식품영양과) ;
  • 손종연 (고려대학교 생물공학연구소) ;
  • 이효구 (공주대학교 식품공학과) ;
  • 배송환 (안성산업대 식품공학과)
  • Published : 1996.08.30

Abstract

The purpose of this study was to elucidate characteristics of hydrolysates from file-fish flesh with various proteases. File-fish flesh was chopped, homogenized with water, and hydrolysed by 8 different kinds of commercially available protease. High production of peptide was observed in bromelain and neutrase treatment. On the other hand, large amount of free amino acid was observed in esp/sav and pronase treatment. Neutrase and pancreatin hydrolysate contained large amount of 5'-GMP. Organoleptic studies showed that the bromelain, esp/sav and protease hydrolysate had strong bitter taste, while pronase and esp/sav hydrolysate had strong umami taste. From these results, pronase was found to be suitable enzyme for producing file-fish hydrolysate.

Keywords

file-fish;enzymatic hydrolysate