Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Lowering the Bitterness of Enzymatic Hydrolysate Using Aminopeptidase-active Fractions from the Common Squid (Todarodes pacificus) Hepatopancreas

살 오징어(Todarodes pacificus) 간췌장으로부터 aminopeptidase 활성 획분의 쓴맛 개선 효과

  • Kim, Jin-Soo (Department of Seafood Science & Technology.Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hye-Suk (Department of Seafood Science & Technology.Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Hyun Ji (Department of Food & Nutrition.Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Sung Hwan (Department of Food & Nutrition.Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Ki Hyun (Department of Seafood Science & Technology.Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Sang In (Department of Seafood Science & Technology.Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min Soo (Department of Food & Nutrition.Institute of Marine Industry, Gyeongsang National University)
  • 김진수 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 김혜숙 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 이현지 (경상대학교 식품영양학과.해양산업연구소) ;
  • 박성환 (경상대학교 식품영양학과.해양산업연구소) ;
  • 김기현 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 강상인 (경상대학교 해양식품공학과.해양산업연구소) ;
  • 허민수 (경상대학교 식품영양학과.해양산업연구소)
  • Received : 2014.07.23
  • Accepted : 2014.10.14
  • Published : 2014.12.31
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Abstract

Aminopeptidase-active fractions from crude extract of the hepatopancreas of a common squid (Todarodes pacificus) were obtained using acetone (AC; 30-40%) and ammonium sulfate precipitation (AS; 60-70% saturation), anion exchange (AE-II; 0.2 M NaCl) and gel filtration chromatography (GF-I; 30-50 kDa), respectively. The debittering capacity of GF-I fraction based on the aminopeptidase activity (89.2 U/mg), recovery (56.6%) and sensory evaluation (1.0) was better than that of other fractions. Release of amino acids increased as incubation time was increased, and the bitterness of the enzyme reaction mixtures decreased. Incubation with the GF-I fraction for 24 h resulted in the hydrolysis of several peptides, as revealed by reverse-phase HPLC profiles. Peaks 3, 5 and 6 showed the decreased area (%), whereas peaks 1, 2 and 4 showed the increased area. The GF-I fractions were found to be suitable for reducing bitterness in protein hydrolysates by catalyzing the hydrolysis of bitter peptides.

국내산 살 오징어 간췌장 조효소를 추출한 다음, 단백질 성질에 기초한 분획방법(용해도, 전기적 성질 및 분자량크기)으로 분획한 endoprotease 및 aminopeptidase 활성 획분들에 대한 분해 활성 비교한 다음, 이들 획분의 반응시간에 따른 쓴맛 casein 가수분해물의 쓴맛 개선 효과를 효소활성, 관능검사 및 HPLC 크로마토그램을 통하여 살펴보았다. 분획방법별 각 획분의 쓴맛 평가에 의한 쓴맛 개선 효과는 겔 여과법에 의하여 분획된 획분(GF-I, 30-50 kDa)이 가장 효과적이었다. GF-I 획분을 2% Gly-phe에 준하는 쓴맛 casein 가수분해물에 대하여 1/500의 비율로 첨가한 다음, 16시간 이상 반응시킨 가수분해물은 HPLC 크로마토그램 상에서 친수성이 강한 피크면적(피크 1, 2 및 4)은 증가한 반면, 소수성이 상대적으로 강한 피크면적(피크 3, 5 및 6)가 감소하였으며, 쓴맛 평가 결과에서도 쓴맛 개선 효과가 뚜렷하였다. 앞으로의 연구에서는 오징어 간췌장 유래 aminopeptidase의 효율적인 산업적 이용을 위한 단백질 분자량 크기에 따른 연속분획 공정을 통한 대량회수 방법 및 쓴맛 개선 가수분해물로부터 유리된 아미노산분석, 효소안정성, 기질특이성 등에 대하여 진행하고자 한다.

Keywords

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