Preparation of Oyster (Crassostrea gigas) and Sea Mussel (Mytilus coruscus) Hydrolyzates using Commercial Protease

단백질 분해효소를 이용한 굴과 홍합 가수분해물의 제조

Attempts have been made to optimize the hydrolysis conditions of the oyster and the mussel by the commercial proteolytic enzymes. Raw materials were digested with seven different commercial enzymes, and their quality parameters measured in terms of degree of hydrolysis and content of free amino nitrogen, nucleic acid-related substances. and free amino acids as well as sensory evaluation of optimization of their hydrolysis conditions. As a result, following enzymes have been disclosed as effective for enzymatic digestion: MKC-HT proteolytic, alcalase 0.6L and thermease for the oyster whereas MKC-acid fungal protease and thermoase for the mussel, respectively.

본 실험에서는 상품화된 단백질 분해효소를 이용한 굴 및 홍합에 대한 최적 가수분해 조건에 대하여 조사하였다. 가수분해도, 유리아미노태 질소, 핵산관련물질, 유리아미노산 및 관능검사로 가수분해물들의 특성을 조사한 결과 굴의 경우 MKC-HT proteolytic, alcalase 0.6L 및 thermoase가, 홍합의 경우 acid-fungal protease와 thermoase가 각 가수분해물 제조시 가장 효과적인 단백질 분해효소임을 확인하였다.