Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Extraction and Bleaching of Acid- and Pepsin-Soluble Collagens from Shark Skin and Muscle

상어 껍질과 육으로부터 산 및 Pepsin 가용성 콜라겐의 추출과 탈색조건

  • Kim, Jae-Won (Faculty of Food Science and Industrial Technology, Catholic University of Daegu) ;
  • Kim, Do-Kyun (Faculty of Food Science and Industrial Technology, Catholic University of Daegu) ;
  • Kim, Mee-Jung (Devision of Hotel Culinary Arts and Bakery, Shinsung University) ;
  • Kim, Soon-Dong (Faculty of Food Science and Industrial Technology, Catholic University of Daegu)
  • 김재원 (대구가톨릭대학교 외식식품산업학부 식품가공학) ;
  • 김도균 (대구가톨릭대학교 외식식품산업학부 식품가공학) ;
  • 김미정 (신성대학교 호텔조리제빵계열) ;
  • 김순동 (대구가톨릭대학교 외식식품산업학부 식품가공학)
  • Published : 2010.02.27
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Abstract

Extraction and bleaching of citric acid- and pepsin-soluble collagens (ASC and PSC, respectively) from shark (Isurus oxyrinchus) skin and muscle were investigated. The optimal sodium hydroxide concentration for extraction was 0.3 M and the optimal treatment time for removal of foreign material was 9 h. The optimal sodium hypochlorite level for bleaching of shark skin was 0.48% (w/v), and sodium hypochlorite was a better bleaching agent than acetone, hydrogen peroxide (10%, v/v), sodium sulfite (0.48%, w/v), sodium thiosulfate (0.48%, w/v), or sodium metabisulfite (0.48%, w/v). Optimal citric acid concentration and extraction time for ASC were 0.3 M and 72 h, respectively, whereas optimal conditions for extraction of PSC were treatment with 0.1 M citric acid containing 0.1% (w/v) pepsin for 24 h. Protein contents in ASSC (acid-soluble shark skin collagen), ASMC (acid-soluble shark meat collagen), PSSC (pepsin-soluble shark skin collagen), and PSMC (pepsin-soluble shark meat collagen) were 88.66%, 83.09%, 90.33%, and 84.81% (on a dry weight basis), respectively, similar to that of commercial marine collagen (88.86%). Net collagen contents of ASSC, ASMC, PSSC, and PSMC, calculated from hydroxyproline levels, were 70.31%, 25.70%, 83.09%, and 32.94%, respectively. The yields of freeze-dried ASSC, ASMC, PSSC,and PSMC were 57.22%, 53.85%, 23.28%, and 20.61%.

상어의 껍질과 육 조직으로부터 산 (citric acid) 가용성 콜라겐 (ASC)과 pepsin 가용성 콜라겐 (PSC)의 추출 및 탈색조건을 조사하였다. 비 콜라겐 단백질을 제거하기 위한 적정 NaOH 농도는 0.3 N이었으며 처리시간은 9시간이었다. 상어껍질의 탈색은 생 원료에 대하여 10배량의 0.48% sodium hypochlorite로 60분간 처리하는 것이 적절하였다. ASC 및 PSC의 추출시 산의 적정농도는 각각 0.3 M 및 0.1 M이었고, 추출시간은 각각 72시간 및 24시간 이었다. 산가용성 콜라겐인 ASSC (citric acid soluble shark skin collagen)와 ASMC (citric acid soluble shark muscle collagen), pepsin 가용성 콜라겐인 PSSC(pepsin and citric soluble shark skin collagen)와 PSMC (pepsin soluble shark muscle collagen)에 함유된 총 단백질 함량은 각각 88.66, 83.09, 90.33 및 84.81% (dry basis)이었으며 시판 표준 콜라겐의 88.86%와 대등하였다. Hydroxyproline의 함량으로부터 산출한 순 콜라겐 함량은 ASC에서는 25.70~70.31%, PSC에서는 32.94~83.09%이었다. 상어육과 껍질 (dry basis) 100 g으로부터 얻을 수 있는 콜라겐의 수율은 ASC는 53.85~57.22%, PSC는 20.81~23.28%이었다.

Keywords

References

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