Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimal conditions of enzymatic hydrolysis for producing anti-inflammatory peptides from sandfish (Arctoscopus japonicus) hydrolysate

도루묵 가수분해물 유래 항염증 펩타이드 제조를 위한 효소 가수분해 최적 조건

  • 장혜림 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Received : 2017.08.14
  • Accepted : 2017.10.06
  • Published : 2018.04.30
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Abstract

In this study, the hydrolysis conditions for the production of anti-inflammatory peptides from meat and roe hydrolysates of sandfish (Arctoscopus japonicus) were determined by measuring the nitric oxide (NO) scavenging enzymatic activity, experimental pH, temperature, enzyme concentration, and hydrolysis time. The optimal conditions determined when using meat hydrolysate were a pH value of 5.0, at a temperature of $30^{\circ}C$, 1% enzyme concentration, and 4 h hydrolysis time. The optimal conditions when using roe hydrolysate were a pH of 5.0, a temperature of $70^{\circ}C$, enzyme concentration of 3%, and hydrolysis time of 3 h. The NO scavenging activities of meat and roe hydrolysate were determined to be 18.94 and 19.81%, respectively. In summary, this study determined the optimum enzymatic hydrolysis conditions for the production of anti-inflammatory peptides from sandfish.

본 연구에서는 항염증 펩타이드를 생산하기 위해 도루묵(Arctoscopus japonicus)의 어육과 알로부터 가수분해물을 제조하였으며, 단백분해효소, pH, 온도, 효소 농도 및 가수분해 시간에 따른 NO 소거활성을 측정함으로써 최적 가수분해 조건을 설정하였다. 어육 가수분해물의 최적 조건은 pH 5.0, 온도 $30^{\circ}C$, 효소 농도 1%, 가수분해 시간 4시간으로 확인되었으며, 알 가수분해물의 최적 조건은 pH 5.0, 온도 $70^{\circ}C$, 효소 농도 3%, 가수분해 시간 3시간으로 확인되었다. 이러한 최적의 가수분해 조건에서 어육 및 알 가수분해물의 NO 소거활성은 각각 18.94 및 19.81%로 측정되었다. 이는 도루묵 단백질 가수분해물 유래 항염증 펩타이드를 생산하기 위한 기초자료로 활용할 수 있을 것으로 기대된다.

Keywords

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