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넙치(Paralichthys olivaceus) 알의 증자-건조처리 농축분말로부터 다양 한 효소 가수분해물의 제조 및 식품기능특성

Food Functionalities of Various Enzyme Hydrolysates Prepared from Olive Flounder Paralichthys olivaceus Steam-dried Roe Concentrate

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주제분류수산학

초록

In the present study, protein hydrolysates were prepared from olive flounder Paralichthys olivaceus roe concentrate using different commercial proteases, and their functional properties and bioactivities were examined. Protamex (PR; 21.6%) showed the highest degree of hydrolysis, followed by alcalase (AL; 21.1%) and aroase AP-10 (AA; 20.2%). With regard to foaming activity, trypsin, chymotrypsin (CH), and bromelain (BR) had values ranging 181–188%, followed by neutrase (152%) and AA (141%). CH (36%) and BR (70%) maintained foam stability for up to 15 min. The oil-in-water emulsifying activity index of CH (10.6 m2/g) was the highest among all the hydrolysates. Notably, the 2,2′-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS+) radical scavenging activities (IC50) were significantly higher in pantidase NP-2 (68.1 μg/mL) and flavourzyme (FL, 69.8 μg/mL) than in other hydrolysates. The tyrosinase inhibitory activities of FL, PR, and AA were inhibited by 12.5–19.8%. Aangiotensin I converting enzyme inhibitory activity of the control was 80.9%, and that of the hydrolysates of CH, AA, PR, and AL, which exhibited higher inhibitory activity, ranged 87.6–90.7%. CH, BR, and AA AP-10 hydrolysates exhibited superior bioactivity and functional properties. Therefore, these hydrolysates can be used as food ingredients in novel types of functional food-enhancing seafood and food processing industries.

Abstract

In the present study, protein hydrolysates were prepared from olive flounder Paralichthys olivaceus roe concentrate using different commercial proteases, and their functional properties and bioactivities were examined. Protamex (PR; 21.6%) showed the highest degree of hydrolysis, followed by alcalase (AL; 21.1%) and aroase AP-10 (AA; 20.2%). With regard to foaming activity, trypsin, chymotrypsin (CH), and bromelain (BR) had values ranging 181–188%, followed by neutrase (152%) and AA (141%). CH (36%) and BR (70%) maintained foam stability for up to 15 min. The oil-in-water emulsifying activity index of CH (10.6 m2/g) was the highest among all the hydrolysates. Notably, the 2,2′-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS+) radical scavenging activities (IC50) were significantly higher in pantidase NP-2 (68.1 μg/mL) and flavourzyme (FL, 69.8 μg/mL) than in other hydrolysates. The tyrosinase inhibitory activities of FL, PR, and AA were inhibited by 12.5–19.8%. Aangiotensin I converting enzyme inhibitory activity of the control was 80.9%, and that of the hydrolysates of CH, AA, PR, and AL, which exhibited higher inhibitory activity, ranged 87.6–90.7%. CH, BR, and AA AP-10 hydrolysates exhibited superior bioactivity and functional properties. Therefore, these hydrolysates can be used as food ingredients in novel types of functional food-enhancing seafood and food processing industries.

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넙치(Paralichthys olivaceus) 알의 분리단백질로부터 제조한 효소 가수 분해물의 식품기능 특성 및 생리활성강상인, 김민교, 윤인성, 허민수한국수산과학회 · 한국수산과학회지2025 · 제58권 제1호황다랑어(Thunnus albacares) 알 농축분말로부터 제조한 효소 가수분해물의 식품기능성 및 생리활성강상인, 김연희, 김은희, 김현재, 윤인성, 허민수한국수산과학회 · 한국수산과학회지2025 · 제58권 제6호가열-건조처리 넙치(Paralichthys olivaceus) 알 농축물의 식품기능성 및 생리활성강상인, 권인상, 김진수, 윤인성, 허민수한국수산과학회 · 한국수산과학회지2023 · 제56권 제1호넙치(Paralichthys olivaceus) 알로부터 등전점 가용화/침전공정으로 회수한 분리단백질의 식품기능성에 미치는 pH-shift의 영향강상인, 권인상, 김진수, 김형준, 윤인성, 이정석, 허민수한국수산과학회 · 한국수산과학회지2024 · 제57권 제1호Fish Roe Concentrates의 제조과정 중에 발생하는 Processed Waters 의 식품기능성과 생리활성강상인, 김진수, 박선영, 윤인성, 이균우, 허민수한국수산과학회 · 한국수산과학회지2017 · 제50권 제5호동결건조 어류 알 농축물의 식품기능성 및 생리활성강상인, 김도엽, 김진수, 김형준, 윤인성, 이창영, 정우철, 허민수한국수산과학회 · 한국수산과학회지2020 · 제53권 제3호

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