Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Preparation and Keeping Quality of Proteolytic Enzymes from Seafood rocessing Wastes

어류가공 부산물로부터 단백질분해 효소제의 조제 및 보관안정성

  • KIM Jin Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • HEU Min Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
  • 김진수 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 허민수 (경상대학교 해양생물이용학부 해양산업연구소)
  • Published : 2004.08.01
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Abstract

Keeping qualities of crude proteases (CP) and fractionated proteases (FP) sedimenting with $30\~80{\%}$ ammonium sulfate from four kinds of fish viscera as a seafood processing waste were examined. Azocaseinolytic activlties (pH 6 and 8) of CP from anchovy (Engraulis japonica), mackerel (Scomber japonicus), bastard flatfish (Pararlichthys olivaceus) and red sea bream (Chysorphys major) were stable without activity loss at $4^{\circ}C$ for 7 months. Activities of NaCP (CP containing $30{\%}$ sodium chloride) on azocasein were approximately $30{\%}$ lower than those of CP. FP activities Increased 3.4-16.1 folds compared to those of CP and NaCP Powdered crude protease (PCP) and fractionated and powdered protease (FPP) containing various sugars (lactose, sucrose, glucose and dextrin) were prepared by freeze drying. Activities of PCP and FPP containing sucrose were higher and more stable than those of PCP and FPP containing other sugars at $30^{\circ}C$ for whole keeping periods. PCP and FPP from mackerel viscera showed the highest proteolytic activity among four kind of fish vlsceras. The Optimum conditions and stabilities of FPP from mackerel viscera were pH 9 and $50^{\circ}C$, and pH 5-10 and $20-45^{\circ}C$, respectively. The results of this study suggest that FPP from seafood processing waste may be used as processing aids.

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References

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