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넙치(Paralichthys olivaceus) 알로부터 등전점 용해/침전공정에 의해 회수한 분리단백질의 식품특성

Food Characteristics of Protein Isolates Recovered from Olive Flounder Paralichthys olivaceus Roe by Isoelectric Solubilization and Precipitation Process

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주제분류수산학

초록

Four roe protein isolates (RPIs) from olive flounder Paralichthys olivaceus roes (OFR) were recovered by isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) and investigated for their food characteristics. RPIs contained 4.5–9.6% moisture, 64.1-69.5% protein, 16.1-19.8% lipid, and 1.0-3.9% ash. The protein yields of RPIs ranged from 50.1 to 56.8%, which was significantly different depending on the recovery conditions. A difference was observed in the SDS-PAGE protein band (25–100 kDa) between the alkaline solubilization at pH 11 (RPI-1 and 2) and pH 12 (RPI-3 and 4). The major amino acids of RPIs were Leu, Lys, Asp, Glu and Ala and major mineral components were sulfur, sodium, phosphorus, and magnesium, which were significantly different from OFR (P<0.05). Additionally, the lead and cadmium content was below the chemical hazard standard of the Korean food standards code. The Hunter color and whiteness of RPIs also showed significant differences according to the treatment conditions of the ISP process (P<0.05). This suggests that protein isolates recovered from olive flounder roes have high potential as nutritional supplements.

Abstract

Four roe protein isolates (RPIs) from olive flounder Paralichthys olivaceus roes (OFR) were recovered by isoelectric solubilization (pH 11 and 12) and precipitation (pH 4.5 and 5.5) and investigated for their food characteristics. RPIs contained 4.5–9.6% moisture, 64.1-69.5% protein, 16.1-19.8% lipid, and 1.0-3.9% ash. The protein yields of RPIs ranged from 50.1 to 56.8%, which was significantly different depending on the recovery conditions. A difference was observed in the SDS-PAGE protein band (25–100 kDa) between the alkaline solubilization at pH 11 (RPI-1 and 2) and pH 12 (RPI-3 and 4). The major amino acids of RPIs were Leu, Lys, Asp, Glu and Ala and major mineral components were sulfur, sodium, phosphorus, and magnesium, which were significantly different from OFR (P<0.05). Additionally, the lead and cadmium content was below the chemical hazard standard of the Korean food standards code. The Hunter color and whiteness of RPIs also showed significant differences according to the treatment conditions of the ISP process (P<0.05). This suggests that protein isolates recovered from olive flounder roes have high potential as nutritional supplements.

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넙치(Paralichthys olivaceus) 알로부터 등전점 가용화/침전공정으로 회수한 분리단백질의 식품기능성에 미치는 pH-shift의 영향강상인, 권인상, 김진수, 김형준, 윤인성, 이정석, 허민수한국수산과학회 · 한국수산과학회지2024 · 제57권 제1호Preparation and characterization of protein isolate from Yellowfin tuna Thunnus albacares roe by isoelectric solubilization/precipitation process김진수, 박선영, 박성환, 윤인성, 이균우, 이현지, 허민수한국수산과학회 · Fisheries and Aquatic Sciences2016 · 제19권 제2호가열-건조처리로 제조한 넙치(Paralichthys olivaceus) 알 농축물의 식품 특성강상인, 권인상, 김진수, 김형준, 윤인성, 허민수한국수산과학회 · 한국수산과학회지2022 · 제55권 제6호넙치(Paralichthys olivaceus) 및 가다랑어(Katsuwonus pelamis) 알로부터 알칼리 가용화과정을 통해 회수한 알칼리 불용성획분의 이화학적 성분특성강상인, 김도엽, 김진수, 박선영, 윤인성, 차장우, 허민수한국수산과학회 · 한국수산과학회지2018 · 제51권 제3호등전점 용해/침전 공정으로 어류 알 분리단백질의 제조과정에서 발생하는 가공처리수에 대한 식품기능성 및 생리활성강상인, 김재일, 김진수, 윤인성, 이균우, 이수광, 허민수한국수산과학회 · 한국수산과학회지2017 · 제50권 제6호넙치(Paralichthys olivaceus) 알의 분리단백질로부터 제조한 효소 가수 분해물의 식품기능 특성 및 생리활성강상인, 김민교, 윤인성, 허민수한국수산과학회 · 한국수산과학회지2025 · 제58권 제1호

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