한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권6호
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- Pages.1191-1195
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- 1997
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- 0367-6293(pISSN)
새우젓의 육류단백질 분해 특성
Proteolytic Properties of Saewoojeot (Salted and Fermented Shrimp) on Meat Proteins
- Oh, Se-Wook (Korea Food Research Institute) ;
- Kim, Young-Myoung (Korea Food Research Institute) ;
- Nam, Eun-Jung (Korea Food Research Institute) ;
- Jo, Jin-Ho (Korea Food Research Institute)
- 발행 : 1997.12.01
초록
새우젓의 육류단백질 분해 특성을 파악하기 위하여 전기투석기를 이용하여 탈염하여 조효소액을 조제하였다. 새우젓의 염도는 전기투석 후 2% 이하로 낮아졌으며 투석 시간이 경과할수록 조효소액의 protease activity는 증가하였다. 새우젓 조효소액에 우육, 돈육, 계육 등의 육류 전근육단백질을 기질로 하여
This study was conducted to investigate the proteolytic properties of saewoojeot (salted and fermented shrimp) on various meat proteins. NaCl content was decreased less than 2% by electrodialysis. As electrodialysis time was passed, the protease activity was increased. The proteolytic activity of crude protease on muscle proteins of beef, pork, chicken was analyzed by SDS-PAGE. Crude enzyme easily degradated both heat-denatured and native meat proteins. Protein degradation was rapidly occurred within 5 min and most all myofibrilar protein was disappeared. Heat-denatured chicken meat (100%) was most easily degraded than heat-denatured pork meat (47%) and beef meat (31%).