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살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획 분에 의한 Alcalase 처리 멸치(Engrauris japonica) 가수분해물의 쓴맛 개선 최적화

Optimization of Reduced Bitterness of Alcalase-treated Anchovy Engrauris japonica Hydrolysate by Aminopeptidase Active Fraction from Common Squid Todarodes pacificus Hepatopancreas

김진수|이정석|허민수|권인상|윤인성
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2021.10|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제54권 제5호|pp. 724-732|DOI https://doi.org/10.5657/KFAS.2021.0724

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참고문헌

키워드

Common squidAminopeptidase active fractionLowing bitternessAnchovy hydrolysate
주제분류수산학

초록

This study used response surface methodology to investigate the optimal conditions to reduce the bitterness of alcalase- treated anchovy hydrolysate (AAH) by the aminopeptidase active fraction (AAF) derived from the common squid Todarodes pacificus hepatopancreas. The central composite design selected AAF/AAH ratio (X1, %) and hydrolysis time (X2, h) as independent variables, and the degree of hydrolysis (Y1) and bitterness (Y2) as dependent variables. The uncoded values of the multiple response optimization for independent variables were 3.4% for the AAF/AAH ratio and 9.2 h for the hydrolysis time. The predicted values of the yield and bitterness score of alcalase-AAF continuously treated anchovy hydrolysate (AAAH) under the optimized conditions were 68.9% and 4.6 points, respectively. Their measured values of 69.5% for yield and 4.6±0.5 points for bitterness were similar to the predicted values. The food components of AAAH were 91.4% (moisture), 7.5% (protein), 0.1% (lipid) and 0.6% (ash). The findings indicate the potential value for use as an anchovy seasoning base. The results also confirm that the bitterness of AAH was remarkably improved by AAF and implicates AAF derived from squid hepatopancreas as a good enzyme to catalyze reduced bitterness.

Abstract

This study used response surface methodology to investigate the optimal conditions to reduce the bitterness of alcalase- treated anchovy hydrolysate (AAH) by the aminopeptidase active fraction (AAF) derived from the common squid Todarodes pacificus hepatopancreas. The central composite design selected AAF/AAH ratio (X1, %) and hydrolysis time (X2, h) as independent variables, and the degree of hydrolysis (Y1) and bitterness (Y2) as dependent variables. The uncoded values of the multiple response optimization for independent variables were 3.4% for the AAF/AAH ratio and 9.2 h for the hydrolysis time. The predicted values of the yield and bitterness score of alcalase-AAF continuously treated anchovy hydrolysate (AAAH) under the optimized conditions were 68.9% and 4.6 points, respectively. Their measured values of 69.5% for yield and 4.6±0.5 points for bitterness were similar to the predicted values. The food components of AAAH were 91.4% (moisture), 7.5% (protein), 0.1% (lipid) and 0.6% (ash). The findings indicate the potential value for use as an anchovy seasoning base. The results also confirm that the bitterness of AAH was remarkably improved by AAF and implicates AAF derived from squid hepatopancreas as a good enzyme to catalyze reduced bitterness.

참고문헌 (38)

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