Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 32 Issue 1
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- Pages.75-82
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- 1999
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Development of Natural Seasoning using Desalinated Tuna Boiled Extract
탈염된 참치 자숙액을 이용한 천연조미료 개발
- KIM Se-Kwon (Department of Chemistry, Pukyong National University) ;
- BYUN Hee-Guk (Department of Chemistry, Pukyong National University) ;
- JEON You-Jin (Department of Chemistry, Pukyong National University) ;
- JOO Dong-Sik (East Sea Marine Bio Resources Research Center) ;
- KIM Jong-Bae (Department of Sea-Food Science and Technology, Kunsan National University)
- Published : 1999.01.01
Abstract
The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor. TBE and tuna boiled extract hydrolysate (TBEH) were isolated depending on molecular weights. The major molecular weight distributions of TBEH-l0K, TBEH-5K and TBEH-lK were 9,800Da, 3,000Da and 990Da, respectively. The amounts of nucleotides and their related compounds of TBE were 3.47
탈염된 참치 자숙액 중에 함유되어 있는 정미성분 및 단백질등의 유용성분을 이용할 목적으로 막반응기 장치에서 자숙액을 효소로 가수분해하여 분자량별로 분획하였으며, 그 가수분해물의 정미성을 검색하여 천연 복합조미료 및 조미간장으로서 이용 가능성을 검토하였다. 참치 자숙액 및 그 가수분해물의 주요 분자량은 9,800Da (TBH-10K TBEH-10K), 3,000 Da (TBE-5K TBEH-5K 및 TBE-1K) 및 990Da (TBE-1K TBEH-1K)으로 나타났다. 핵산관련물질 중에서 ATP 및 ADP는 검출되지 않았으며, IMP의 함량이 23.75