Preventive Nutrition and Food Science

  • 제11권2호
  • /
  • Pages.120-126
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  • 2006
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Recovery of Bioavailable Calcium from Alaska Pollack (Theragra chalcogramma) Fish Backbone By-products by Pepsinolytic Hydrolysis

  • Karawita Rohan (Faculty of Applied Marine Science, Cheju National University) ;
  • Heo, Soo-Jin (Faculty of Applied Marine Science, Cheju National University) ;
  • Lee, Bae-Jin (Department of Chemistry, Pukyong National University) ;
  • Kim, Se-Kwon (Department of Chemistry, Pukyong National University) ;
  • Song, Choon-Bok (Faculty of Applied Marine Science, Cheju National University) ;
  • Jeon, You-Jin (Faculty of Applied Marine Science, Cheju National University)
  • 발행 : 2006.06.01
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초록

Fish backbone, a major by-product in the fish processing industry, accounts for about 15% of whole fish weight. In this study, recovery of bioavailable calcium from Alaska pollack (Theragra chalcogramma) backbone by-products using enzymatic hydrolysis was investigated. Finely ground fish backbones were hydrolyzed with two proteolytic enzymes (pepsin and protease) to obtain soluble calcium from the by-products. The pepsin digest had a higher degradation efficiency (88%) than protease. Four different concentrations of the fish backbone calcium (100, 250, 500 and 1000 mg/L) prepared by the pepsin digest were treated with $Na_2HPO_4$ at a concentration gradient (0, 1, 2, 4, 8, 10, 15 and 20 mM) to evaluate their solubility, revealing that solubilities of the fish backbone calcium were superior to those of $CaCl_2$ at all the calcium and $Na_2HPO_4$ concentrations. Among the tested concentrations the highest solubility was found in the pepsin digest containing a calcium concentration of 1000 mg/L. Thus, hydrolyzing with pepsin is an effective mode of recovering bioavailable calcium from Alaska pollack fish backbones.

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피인용 문헌

  1. Physicochemical Properties of Isolated Peptides from Hwangtae (yellowish dried pollack) Protein Hydrolysate vol.13, pp.3, 2006, https://doi.org/10.3746/jfn.2008.13.3.204