Partial Purification of Antioxidative Peptides from Gelatin Hydrolysates of Alaska Pollock Surimi Refiner Discharge
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
This study is conducted to partially purify an antioxidative peptide in a two-step gelatin hydrolysate from Alaska pollock surimi refiner discharge, which was obtained by sequential treatment with Pronase E and Flavourzyme. The two-step gelatin hydrolysate was fractionated using chromatographic methods. Based on the same protein concentration of each fraction, the antioxidative activities (85.1-95.4%) of positive fractions fractionated by ion-exchange chromatography were higher than those (27.2-87.8%) from gel filtration. Then, further purification of the positive fractions was performed. Among them, the partially purified A1C1L2G1 and A1C1L2G2 fractions showed 96.2% and 85.1% inhibition, respectively, of linoleic acid peroxidation. The A1C1L2G1 fraction was composed of 15 kinds of amino acids and the predominant amino acids were proline, glycine and alanine. The results obtained in this study suggested that the fraction partially purified through chromatographic methods from the two-step gelatin hydrolysate of Alaska pollock surimi refiner discharge could be useful as a supplementary source for improving health functionality.
Abstract
This study is conducted to partially purify an antioxidative peptide in a two-step gelatin hydrolysate from Alaska pollock surimi refiner discharge, which was obtained by sequential treatment with Pronase E and Flavourzyme. The two-step gelatin hydrolysate was fractionated using chromatographic methods. Based on the same protein concentration of each fraction, the antioxidative activities (85.1-95.4%) of positive fractions fractionated by ion-exchange chromatography were higher than those (27.2-87.8%) from gel filtration. Then, further purification of the positive fractions was performed. Among them, the partially purified A1C1L2G1 and A1C1L2G2 fractions showed 96.2% and 85.1% inhibition, respectively, of linoleic acid peroxidation. The A1C1L2G1 fraction was composed of 15 kinds of amino acids and the predominant amino acids were proline, glycine and alanine. The results obtained in this study suggested that the fraction partially purified through chromatographic methods from the two-step gelatin hydrolysate of Alaska pollock surimi refiner discharge could be useful as a supplementary source for improving health functionality.
참고문헌 (28)
- Carlsen CU, "Pro- and antioxidative activity of protein fractions from pork (longissimus dorsi)", Eur Food Res Technol, 217, pp.195~200 (2003)
- Chen HM, "Structural analysis of antioxidative peptides from soybean β-conglycinin", J Agric Food Chem, 43, pp.574~578 (1995)
- Ciarlo AS, "Isolation of soluble collagen from hake skin (Merluccius hubbsi)", J Aquat Food Prod, 6, pp.65~77 (1997)
- Je JY, "Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate", Food Res International, 38, pp.45~50 (2005)
- Je JY, "Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis", Process Biochem, 42, pp.840~846 (2007)
- Jeon YJ, "Improvement of functional properties of cod frame protein hydrolysates using ultrafiltration membranes", Process Biochem, 35, pp.471~478 (1999)
- Jun SY, "Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein", Eur Food Res Technol, 219, pp.20~26 (2004)
- Karel M, "Autooxidation of methyl linoleate in freeze-dried model systems. Effects of added amino acids", J Food Sci, 31, pp.892~896 (1966)
- Kim JS, "Characterization of acid-soluble collagen from Pacific whiting surimi pro-cessing byproducts", J Food Sci, 69, pp.637~642 (2004)
- Kim SK, "Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skin", J Agric Food Chem, 49, pp.1984~1989 (2001)
- Klompong V, "Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type", Food Chem, 102, pp.1317~1327 (2007)
- Lowry OH, "Protein measurement with Folin-phenol reagent", J Biol Chem, 193, pp.165~275 (1951)
- Marcuse R, "The effect of some amino acids on the oxidation of linoleic acid and its methyl ester", J Am Oil Chem Soc, 39, pp.97~103 (1962)
- Mendis E, "Antioxidant properties of a radical-scavenging peptide purified from enzamatically prepared fish skin gelatin hydrolysate", J Agric Food Chem, 53, pp.581~587 (2005)
- Mitsuda H, "Anti- oxidative action of indole compounds during the auto-oxidation of linoleic acid", Eiyoto Shokuryo, 19, pp.210~214 (1966)
- Morrissey MT, "Surimi processing waste-its control and utilization. In: Surimi and surimi seafood", pp.127~165 (2000), Marcel Dekker
- Park CH, "Functional properties and utilization of collagen and gelatin from surimi byproducts, refiner discharge", 석사, pp.2006
- Chan Ho Park, "Characterization of Acid-soluble Collagen from Alaska Pollock SurimiProcessing By-products (Refiner Discharge)", Food Science and Biotechnology, 16(4), pp.549~556 (2007), 한국식품과학회
- Park PJ, "Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin-free egg yolk", J Am Oil Chem Soc, 78, pp.651~656 (2001)
- Pratt DE, "Water soluble antioxidant activity in soybeans", J Food Sci, 37, pp.322~323 (1972)
- Rajapakse N, "Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties", Food Res International, 38, pp.175~182 (2005)
- Rhee KS, "Water soluble antioxidant activity of oilseed protein derivatives in model lipid peroxidation systems of meat", J Food Sci, 44, pp.1132~1135 (1979)
- Uchida K, "Sequence dependent reactivity of histidine-containing peptides with copper (II)", ascorbate, 1992, pp.40, 13~16
- Wendel AP, "Recovery and utilization of Pacific whiting frame meat for surimi production", 석사, pp.1999
- Wu HC, "Free amino acids and peptides a related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)", Food Res International, 36, pp.949~957 (2003)
- Yamaguchi N, "Studies on antioxidative activities of amino compounds on fats and oils. Part I. Oxidation of methionine during course of autoxidation of linoleic acid", Nippon Shokuhin Kogyo Gakkaishi, 18, pp.313~318 (1971)
- Yamaguchi N, "Application of protein hydrolyzate to biscuit as antioxidant", J Jpn Soc Food Sci Technol, 27, pp.56~59 (1980)
- Yukami S, "Antioxidation of sodium linoleate in a protein solution", Agric Biol Chem, 36, pp.871~874 (1972)