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등전점 용해/침전 공정으로 어류 알 분리단백질의 제조과정에서 발생하는 가공처리수에 대한 식품기능성 및 생리활성

Functionality and Biological Activity of Isolate Processed Water Generated During Protein Isolate Preparation of Fish Roes Using an Isoelectric Solubilization and Precipitation Process

이수광|김재일|김진수|강상인|윤인성|허민수|이균우
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2017.12|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제50권 제6호|pp. 694-706|DOI https://doi.org/10.5657/KFAS.2017.0694

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키워드

Food functionalityRoe protein isolatesIsolate processed waterBastard halibutTunas
주제분류수산학

초록

This study evaluated the protein recovery, functional properties and biological activity of isolate processed water(IPW) generated in the preparation of protein isolates from fish roes (BH, bastard halibut Paralichthys olivaceus; ST,skipjack tuna Katsuwonus pelamis; YT, yellowfin tuna Thunnus albacares) by an isoelectric solubilization and precipitationprocess. The IPWs contained 2.7-5.4 mg/mL of protein, and the protein losses were 8-21% (P<0.05). Theform capacity of IPW-3 for BH and ST, and IPW-4 for YT was 155, 194, and 164%, respectively. The emulsifyingactivity index (27-43 m2/g) of the YT-IPWs was the strongest, followed by ST (7-29 m2/g) and BH (10-19 m2/g). The2,2-diphenyl-1-picrylhydrazyl scavenging activities of IPW-1 and -3 were higher than those of IPW-2 and -4. The2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid scavenging activity (IC50, mg/mL) of IPW-2 and -4 was 0.03mg/mL for BH, 0.04-0.08 mg/mL for ST, and 0.04-0.07 mg/mL for YT. BH IPW-3 had the strongest reducing power(0.41 mg/mL) and superoxide dismutase-like activity (1.68 mg/mL). The angiotensin-I converting enzyme inhibitoryactivity of IPW-3 was the highest for ST (1.52 mg/mL), followed by BH and YT. The common predominant aminoacids in the IPWs were the essential amino acids Val, Leu, Lys, and Arg and the non-essential amino acids Ser, Glu,and Ala.

Abstract

This study evaluated the protein recovery, functional properties and biological activity of isolate processed water(IPW) generated in the preparation of protein isolates from fish roes (BH, bastard halibut Paralichthys olivaceus; ST,skipjack tuna Katsuwonus pelamis; YT, yellowfin tuna Thunnus albacares) by an isoelectric solubilization and precipitationprocess. The IPWs contained 2.7-5.4 mg/mL of protein, and the protein losses were 8-21% (P<0.05). Theform capacity of IPW-3 for BH and ST, and IPW-4 for YT was 155, 194, and 164%, respectively. The emulsifyingactivity index (27-43 m2/g) of the YT-IPWs was the strongest, followed by ST (7-29 m2/g) and BH (10-19 m2/g). The2,2-diphenyl-1-picrylhydrazyl scavenging activities of IPW-1 and -3 were higher than those of IPW-2 and -4. The2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid scavenging activity (IC50, mg/mL) of IPW-2 and -4 was 0.03mg/mL for BH, 0.04-0.08 mg/mL for ST, and 0.04-0.07 mg/mL for YT. BH IPW-3 had the strongest reducing power(0.41 mg/mL) and superoxide dismutase-like activity (1.68 mg/mL). The angiotensin-I converting enzyme inhibitoryactivity of IPW-3 was the highest for ST (1.52 mg/mL), followed by BH and YT. The common predominant aminoacids in the IPWs were the essential amino acids Val, Leu, Lys, and Arg and the non-essential amino acids Ser, Glu,and Ala.

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