재순환 3단계 막반응기에서 연속적으로 생산된 어피 젤라틴 가수분해물의 기능성

김세권; 변희국; 전유진; 안창범; 조덕제; 이응호

Journal of the Korean Industrial and Engineering Chemistry, Vol.6, No.6, 984-996, December, 1995

Export Citation

재순환 3단계 막반응기에서 연속적으로 생산된 어피 젤라틴 가수분해물의 기능성

Functional Properties of Produced Fish Skin Gelatin Hydrolysate in a Recycle Three-Step Membrane Enzyme reactor

김세권, 변희국, 전유진, 안창범, 조덕제, 이응호

초록

재순환 연속식 3단계 막(MWCO 10,000, MWCO 5,000 및 MWCO 1,000)반응기를 사용하여 제조된 각 단계별 명태피 젤라틴 가수분해물의 분자량, 아미노산조성 및 기능성에 대하여 검토하였다. 3단계 막반응기에서 사용한 효소는 Alcalase(1단계), propase E(2단계) 및 collagenase(3단계)였다. 1단계, 2단계 및 3단계 가수분해물의 분자량은 각각 4.8∼95KDa, 3.4∼6.6 KDa 및 0.9∼1.9 kDa범위였다. 명태피 젤라틴 및 각 단계별 가수분해물의 아미노산 조성중 단맛과 관련이 있는 아미노산의 함량이 전체의 69∼71%에 달한 반면, 쓴맛을 내는 아미노안 함량은 21∼23%에 지나지 않았다. 3단계 가수분해물이 1단계 및 2단계 가수분해물에 비해 단맛과 감칠맛이 더 좋았다. 1단계, 2단계 및 3단계 가수분해물의 용해도는 모든 pH영역에서 100%였으며, 명태피 젤라틴은 유화성 및 포말성이 나타났지만, 각 단계별 가수분해물에 서는 나타나지 않았다. 전기전도도와 완충능은 1단계 및 2단계 가수분해물에 비해 저분자 펩티드의 함량이 많은 3단계 가수분해물이 가장 높았으며, 각 단계별 가수분해물의 점도는 모든 pH영역에서 차이가 없었을 뿐만 아니라 각 가수분해물 상호간에도 거의 차이가 없었다. 등온흡습도는 1단계 및 2단계 가수분해물에 비해 3단계 가수분해물이 가장 높아 수분활성 저하제로서 이용이 가응할 것으로 생각된다.

The molecular weight, the composition of amino acids and the functional properties of hydrolysates of Alaska pollack skin gelatin which were produced from a continuous three-step membrane reactor were investigated. The enzymes used were Alcalase in the first-step, pronase E in the second-step, and collagenase in the third-step. The molecular weights of the first-step enzyme hydrolysate(FSEH), the second-step enzyme hydrolysates(SSEH), and the third-step enzyme hydrolysates(TSEH) weve in the range of 4.8∼9.5KDa, 3.4∼6.6KDa, and 0.9∼1.9KDa, respectively. 69∼71% of amino acids in the hydrolysates of Alaska pollack skin gelatin were responsible for the sweet taste, while 21∼23% of them were responsible fort the bitter taste. Taste of the TSEH is sweeter and more favarable than those of the FSEH and SSEH. All of the hydrolysates were freely soluble in water regardless of the pH range. The foaming and emulsifying capacity did not occur in all hydrolysates(FS도, SSEH, and TS도), while the unmodified skin gelatin showed them. TSEH, which has higher composition in the low molecular weight peptide, has higher electrical conductivity and buffer capacity than FS도 and SSEH have. The viscosities of all hydrolysates did not depend on the pH but were similar. TSEH also shows the highest activity in the isothermal moisture absorption among other hydrolysates. It can be used to depress the water activity in moisture food.

[References]

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Kinsella JE, "Milk-The Vital Force," 791, D. Reidel Publishing Company, Dordrecht, Holland (1987)
Quaglia GB, Orban E, J. Sci. Food Agric., 38, 263 (1987)
Kinsella JE, A Survey CRC Critical Rev. Food Sci. Nutr., 7, 219 (1979)
김세권, 이응호, 한국수산학회지, 20, 282 (1987)
김세권, 곽동채, 조덕제, 이응호, 한국영양식량학회지, 17, 233 (1988)
김세권, 곽동채, 조덕제, 이응호, 한국영양식량학회지, 17, 242 (1988)
김세권, 곽동채, 조덕제, 이응호, 한국영양식량학회지, 17, 312 (1988)
Fox PF, Morrissey PA, Mulvihill DM, "Developments in Food Proteins," ed. B.J.F. Hudson, Applied Science Publishers, London (1982)
Adler-Nissen J, "Enzymatic Hydrolysis of Food Proteins," Elsevier Applied Science Publishers, New York (1986)
Jost R, Monti JC, Pahud JJ, Food Technol., 41, 118 (1988)
Pallavicini C, Paliarini E, Peri C, J. Dairy Sci., 71, 887 (1988)
Sylvie L, Turgeon SL, Sylvie F, Gauthier SF, Paquin P, J. Agric. Food Chem., 39, 673 (1991)
Herbert AB, Dunnill P, Biotechnol. Bioeng., 32, 475 (1988)
Manachini PL, Fortina MG, Parini C, J. Sci. Food Agric., 45, 263 (1988)
Mannheim A, Cheryan M, J. Am. Oil Chem. Soc., 69, 1163 (1992)
Nishio T, Hayashi R, J. Food Sci., 52, 464 (1987)
Beuchat LR, Cherry JP, Quinn MR, J. Agric. Food Chem., 23, 616 (1975)
Lee SW, Shimizu M, Kaminogawa S, Yamauchi K, Agric. Biol. Chem., 51, 161 (1987)
Saito M, Chikuni K, Monma M, Shimizu M, Biosci. Biotech. Biochem., 57, 952 (1993)
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김세권, 전유진, 한국수산학회지, 24, 345 (1991)
김세권, 이응호, 한국농화학회지, 30, 3 (1987)
김세권, 변희국, 한국공업화학회지, 5, 681 (1994)
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Parrado J, Millan F, Hernandez-Pinzon I, Bautista J, Machado A, J. Agric. Food Chem., 41, 1821 (1993)
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Davis R, Birch GG, Parker KJ, "Intermediate Moisture Foods," Applied Science Publishers, Ltd., London (1976)
Anderson CM, Witter LD, J. Food Sci., 47, 1952 (1982)
Vallejo-Cordoba B, Nakai S, Powrie WD, Beveridge T, J. Food Sci., 51, 1156 (1986)
Deeslie WD, Cheryan M, J. Agric. Food Chem., 36, 26 (1988)
Guibert S, Clement O, Cheftel JC, Wiss. u. Technol., 14, 245 (1981)
Townsend AA, Nakai S, J. Food Sci., 48, 588 (1983)
Turgeon SL, Gauthier SF, Paquin P, J. Food Sci., 57, 601 (1992)
Saito M, Taira H, Shimizu M, Yamauchi K, J. Jpn. Soc. Food Sci. Tech., 38, 920 (1991)
Adler J, Olsen N, In Functionality and Protein Structure; PourEI, A., Ed., ACS Symposium Series 92; American Chemical Society: Washington, D.C. (1979)
Grunden LP, Vandehra DV, Baker RC, J. Food Sci., 39, 841 (1974)

[1] Whitaker JR, "Food Protein: Improvement Through Chemical and Enzymatic Modification," ed. R.E. Feeney and J.R. Whitaker, 95, Adv. in Chem. Series, 160, American Chemical Soc., Washington, D.C. (1977)

[2] Kinsella JE, "Milk-The Vital Force," 791, D. Reidel Publishing Company, Dordrecht, Holland (1987)

[3] Quaglia GB, Orban E, J. Sci. Food Agric., 38, 263 (1987)

[4] Kinsella JE, A Survey CRC Critical Rev. Food Sci. Nutr., 7, 219 (1979)

[5] 김세권, 이응호, 한국수산학회지, 20, 282 (1987)

[6] 김세권, 곽동채, 조덕제, 이응호, 한국영양식량학회지, 17, 233 (1988)

[7] 김세권, 곽동채, 조덕제, 이응호, 한국영양식량학회지, 17, 242 (1988)

[8] 김세권, 곽동채, 조덕제, 이응호, 한국영양식량학회지, 17, 312 (1988)

[9] Fox PF, Morrissey PA, Mulvihill DM, "Developments in Food Proteins," ed. B.J.F. Hudson, Applied Science Publishers, London (1982)

[10] Adler-Nissen J, "Enzymatic Hydrolysis of Food Proteins," Elsevier Applied Science Publishers, New York (1986)

[11] Jost R, Monti JC, Pahud JJ, Food Technol., 41, 118 (1988)

[12] Pallavicini C, Paliarini E, Peri C, J. Dairy Sci., 71, 887 (1988)

[13] Sylvie L, Turgeon SL, Sylvie F, Gauthier SF, Paquin P, J. Agric. Food Chem., 39, 673 (1991)

[14] Herbert AB, Dunnill P, Biotechnol. Bioeng., 32, 475 (1988)

[15] Manachini PL, Fortina MG, Parini C, J. Sci. Food Agric., 45, 263 (1988)

[16] Mannheim A, Cheryan M, J. Am. Oil Chem. Soc., 69, 1163 (1992)

[17] Nishio T, Hayashi R, J. Food Sci., 52, 464 (1987)

[18] Beuchat LR, Cherry JP, Quinn MR, J. Agric. Food Chem., 23, 616 (1975)

[19] Lee SW, Shimizu M, Kaminogawa S, Yamauchi K, Agric. Biol. Chem., 51, 161 (1987)

[20] Saito M, Chikuni K, Monma M, Shimizu M, Biosci. Biotech. Biochem., 57, 952 (1993)

[21] Orban E, Quaglia GB, Casini I, Caproni R, Moneta E, Lebensm. Wiss. u. Technol., 25, 371 (1992)

[22] 김세권, 곽동채, 한국농화학회지, 34, 265 (1991)

[23] 김세권, 전유진, 한국수산학회지, 24, 345 (1991)

[24] 김세권, 이응호, 한국농화학회지, 30, 3 (1987)

[25] 김세권, 변희국, 한국공업화학회지, 5, 681 (1994)

[26] Feinstein GR, Buck EM, J. Food Sci., 49, 289 (1984)

[27] Lang KW, Mccune TD, Steinberg MP, J. Food Sci., 46, 936 (1981)

[28] Shimada A, Yamamoto L, Sase H, Yamazaki Y, Watanabe M, Arai S, Agric. Biol. Chem., 48, 2681 (1984)

[29] Watanabe M, Toyokawa H, Shimada A, Arai S, J. Food Sci., 46, 1467 (1981)

[30] Johnson EA, Brekke CR, J. Food Sci., 48, 722 (1983)

[31] Vega R, Doctor's Thesis, University of Reading, p. 84 (1987)

[32] Weiss JB, "International Review of Connective Tissue Rearch," Enzymatic Degradation of Collagen, 7, 102 (1976)

[33] 김세권, 양현필, 이응호, 한국생물공학회지, 6, 327 (1991)

[34] Turgeon SL, Gauthier SF, J. Food Sci., 55, 106 (1990)

[35] Ney KH, Z. Lebensm. Undersuch. Forsch., 147, 64 (1971)

[36] Deeslie WD, Cheryan M, J. Food Sci., 57, 411 (1991)

[37] Chobert JM, Sitohy MZ, Whitaker JR, J. Agric. Food Chem., 36, 220 (1988)

[38] Parrado J, Millan F, Hernandez-Pinzon I, Bautista J, Machado A, J. Agric. Food Chem., 41, 1821 (1993)

[39] 김세권, 변희국, 이환근, 하진환, 한국생물공학회지, 9, 424 (1994)

[40] Davis R, Birch GG, Parker KJ, "Intermediate Moisture Foods," Applied Science Publishers, Ltd., London (1976)

[41] Anderson CM, Witter LD, J. Food Sci., 47, 1952 (1982)

[42] Vallejo-Cordoba B, Nakai S, Powrie WD, Beveridge T, J. Food Sci., 51, 1156 (1986)

[43] Deeslie WD, Cheryan M, J. Agric. Food Chem., 36, 26 (1988)

[44] Guibert S, Clement O, Cheftel JC, Wiss. u. Technol., 14, 245 (1981)

[45] Townsend AA, Nakai S, J. Food Sci., 48, 588 (1983)

[46] Turgeon SL, Gauthier SF, Paquin P, J. Food Sci., 57, 601 (1992)

[47] Saito M, Taira H, Shimizu M, Yamauchi K, J. Jpn. Soc. Food Sci. Tech., 38, 920 (1991)

[48] Adler J, Olsen N, In Functionality and Protein Structure; PourEI, A., Ed., ACS Symposium Series 92; American Chemical Society: Washington, D.C. (1979)

[49] Grunden LP, Vandehra DV, Baker RC, J. Food Sci., 39, 841 (1974)