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살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획분에 의해 쓴맛이 개선된 멸치 조미소스의 제조 및 식품특성

Preparation and Food Characteristics of Seasoned Anchovy Sauce with Improved Bitterness by Treatment of Aminopeptidase Active Fraction Derived from Common Squid Todarodes pacificus Hepatopancreas

이지운|김진수|최유리|강상인|권인상|손숙경|윤인성|허민수
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2021.12|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제54권 제6호|pp. 849-860|DOI https://doi.org/10.5657/KFAS.2021.0849

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참고문헌

키워드

Aminopeptidase active fractionAnchovy hydrolysateDebitteringSeasoned anchovy sauce common squid
주제분류수산학

초록

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase- AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

Abstract

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase- AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

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살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획 분에 의한 Alcalase 처리 멸치(Engrauris japonica) 가수분해물의 쓴맛 개선 최적화권인상, 김진수, 윤인성, 이정석, 허민수한국수산과학회 · 한국수산과학회지2021 · 제54권 제5호살 오징어(Todarodes pacificus) 간췌장 유래 한외여과 Aminopeptidase Retentate Fraction의 특성과 쓴맛 개선효과강상인, 김진수, 박선영, 윤인성, 이정석, 정우철, 허민수한국수산과학회 · 한국수산과학회지2020 · 제53권 제1호원양산 오징어(Illex argentinus) 간췌장 유래 Exopeptidase 분획물의 쓴맛개선 효과강상인, 김기현, 김민지, 김진수, 박성환, 이현지, 허민수한국수산과학회 · 한국수산과학회지2014 · 제47권 제2호오징어 (Todarodes pacificus) 껍질로부터 Angiotensin I 전환효소 저해 펩티드의 분리 정제변희국, 이정권, 전중균한국수산과학회 · 한국수산과학회지2011 · 제44권 제2호멸치(Engraulis japonicus) 염장발효덧을 이용한 속성발효 고순도 멸치액 젓의 제조 및 품질김동환, 김종일, 박노현, 오광수, 이현진한국수산과학회 · 한국수산과학회지2022 · 제55권 제3호상업적 효소를 이용한 명태(Theragra chalcogramma) 두부 및 정형 다시마(Laminaria japonica) 부산물 유래 고압 추출물의 수율개선 및 이의 식품성분 특성김기현, 김민지, 김정균, 김진수, 김현정, 노윤이, 박권현, 이지선, 허민수한국수산과학회 · 한국수산과학회지2013 · 제46권 제1호

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