수산식품단백질 품질평가를 위한 새로운 모델 설정 - 1. 패류의 C - PER 및 DC - PER

류홍수(Hong-Soo Ryu),이강호(Kang-Ho Lee),김장량(Jang-Yang Kim),최병대(Byeong-Dae Choi) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.3

한국산 10종의 패류단백질을 선정하여 이들의 in vitro 소화율과 trypsin 비소화성 물질을 정량하고, 아미노산 분석결과를 같이 이용하여 이들 단백질의 품질을 C-PER technique 으로 평가하였으며 이를 토대로 패류단백질 품질평가를 위하여 적용가능한 in vitro technique이 선정되었다.<br/> In vitro 소화율은 대부분의 시료가 어류단백질보다 낮은 80~85% 정도였다. 내장을 제거한 시료의 경우에는 내장을 제거하지 않은 시료에 비하여 2~3% 정도 상승하는 동시에 trypsin 비소화성물질의 함량이 내장제거시료에 적은 것으로 보아, 패류의 소화율은 내장에 존재하는 trypsin 비소화성물질과 색소단백질등의 영향을 받는 것으로 되어진다.<br/> 우럭, 개조개, 새고막 및 피조개의 lysine 함량은 표준단백질인 ANRC casenin 보다 떨어지나 다른 시료는 이와 비슷하였고, 특히 재첩, 가무락 및 내장 제거 담치는 현저히 높아 약 10.0g/16N.을 나타내었다. 전 시료의 tryptophan과 cystein 함량은 다른 어류단백질보다 월등히 높았다. 전반적인 패류의 C-PER은 2.0미만이었으나 내장을 제거한 바지락, 새고막, 피뿔고둥과 피조개 전 시료의 C-PER은 1.6~2.9 전후로 나타났다. 전 시료의 DC-PER은 2.5이상으로 계산되었는데, 새고막과 피조개 내장제거 시료는 3.0이상이었다. in vitro 소화율이 높거나 내장을 제거한 패류단백질의 품질 측정은 DC-PER과 예측소화율(Predicted digestibility)이 유리할 것이며, 내장을 제거하지 않은 시료나 효소 비소화성물질이 많은 시료는 DC-PER 및 in vitro 소화율 측정법이 보다 정확하게 품질을 측정할 수 있을 것으로 기대되었다. To predict the nutritional quality of seafood proteins using a newer in virto model, 10 species of shellfish protein samples were used in determining the extent of in vitro digestibility, trypsin indigestible substrate (TIS), computed protein efficiency ratio (C-PER), discriminant computed protein efficiency ratio (DC-PER) and predicted digestibility which calculated solely from amino acid profile. The content of TIS in eviscerated samples were ranged from 1.10 to 5.09 ㎎/g solid, whereas the whole samples were ranged from 1.26 to 7.30 ㎎/g solid expressed quantitatively as ㎎ of soybean trypsin inhibitor. The in vitro digestibility showed 82~86% for eviscerated samples in contrast with 78~84% for whole ones. Therefore, the results suggested that in vitro digestibility of shellfish was influenced by the present of viscera. The lysine content of Mya arenaria, Saxidomus purpuratus, Anadara subcrenata, and Anadara broughronii were lower than that of ANRC casein, but Corbicula fluminea, Cyclina sinensis, and eviscerated Mytilus edulis, were showed the value about 10.0 g/16g N. In all samples, the content of tryptophan and cystein were more higher than those of ANRC casein. The C-PER of whole samples showed the value below 2.0 while the values above 2.5 noted in the eviscerated samples. DC-PER of most samples were greater than those of C-PER and a greater discrepancies were revealed in whole shellfish which possesses the lower in vitro digestibility. The shellfish sample showed a high in vitro digestibility and a low TIS content such as eviscerated ones may need the DC-PER and predicted digestibility procedures rather than C-PER and four-enzyme in vitro digestibility procedure could offer more advantages in predicting the protein quality of whole shellfish samples which have poor in vitro digestibility and high TIS content.

Conditions of Quantitative Analysis for Free Amino Acid in Fermented Proteins

류홍수(Hong-Soo Ryu),문정혜(Jung-Hye Moon),이강호(Kang-Ho Lee) 한국식품영양과학회 1988 한국식품영양과학회지 Vol.17 No.2

발효단백질 중의 유리아미노산을 효과적으로 정량하기 위하여 정량방법(추출조건, 除蛋白 및 발색법)에 따른 영향을 검토하였다. 낙농발효품의 수용성 유리아미노산은 75℃, 40분, 대두발효품은 40℃, 3시간에서 효과적으로 추출되었다. 여러 침전방법(95% ethanol 처리, 100℃, 3분 가열 및 1% picric acid phthaldialdehyde)로 발색시켜 D.L.-lysine을 표준아미노산으로 삼아 정량, 계산하였을 때가 아미노산자동분석기에 의한 결과에 가장 접근하였으나 ethanol로 침전시킨 뒤 OPDA로 발색시킨 결과도 이와 유사하였다. TNBS(2,4,6-trinitrobenzensulfonic acid)에 의한 발색정량에는 ethanol 침전처리가 가장 효과적이었으나 종래의 銅監法(copper salt method, Spies and Chamber, 1958.)에 의한 결과는 다른 비색정량 및 아미노산자동분석기에 의한 결과에 비하여 시료에 따른 과소의 차이가 심하였고 재현성이 결여되었다. This study was performed to provide the optimal conditions of quantitative analysis for free amino acid in fermented protein foods. The water extractable free amino acid from dairy fermented foods was extracted effectively at 75℃ for 40 min., while it were extracted from fermented soy products at 40℃ for 3 hours. A close results of free amino acid content to those from amino acid analyzer were obtained using OPDA method with lysine standard after deproteinizing with 1% picric acid. 95% ethanol used as a deproteinizing reagent could give a comparable results to those from picric acid treatment in determining free amino acid content using OPDA method. Therefore, ethanol treatment was more recommendable than picric acid treatment which has some troubles in removing excess picric acid through Dowex resin column. The most desirable precipitation method for free amino acid determination using TNBS method was 95% ethanol treatment among the various deproteinizing procedure. The copper salt method was not suitable owing to its lacking reproducibility and pronounced discrepancy in determining free amino acid.

Protein Nutritional Quality of Precooked Seafood as Predicted by the C - PER Assay

류홍수(Hong-Soo Ryu),이강호(Kang-Ho Lee) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.1

최대의 in vitro digestibility를 나타내는 조건에서 가열처리한 오징어, 굴, 새우, 명태 및 김을 대상으로 rat-PER, NPR 및 in vivo apparent digestibility를 측정한 결과와 최근 개발된 computed PER(C-PER) 및 discriminant computed PER(DC-PER) technique을 이용하여 계산된 결과를 비교하여, 수산단백질의 품질을 신속하게 측정할 수 있는 가능성을 검토하였다.<br/> 오징어, 새우, 명태의 C-PER은 rat-PER 보다 낮게 계산되었으나, 김은 높게 계산되었으며, 굴은 거의 비슷하게 계산되었다. 또한 이들 시료의 DC-PER은 rat-PER 및 NPR에 C-PER보다 근접된 결과를 보였으며, 단백효율비(PER)와 소화율이 높은 것으로 알려진 굴은 가공저장 중 발생된 산패의 결과로 rat-PER 및 C-PER이 표준단백질인 ANRC casein 보다 훨씬 낮게 계산되었으나, DC-PER은 높게 계산되었다.<br/> In vivo 및 in νitro digestibility가 높은 시료의 단백질 품질평가는 DC-PER이 정확하였으며, 품질변화가 심하게 일어난 시료나, 소화율이 낮은 시료는 C-PER technique이 유리할 것으로 생각되었다. A study was undertaken to evaluate the nutritional quality of protein from precooked seafoods. Procedures for evaluation included protein efficiency ratio(PER) using the rat, computed PER(C-PER) and discriminant computed PER(DC-PER) techniques These procedures involve the determination of in vitro digestibility and amino acid composition of the sample prior to computation of C-PER and DC-PER. The values of C-PER for squid, shrimp and pollock were slightly lower than the rat-PER, while C-PER value in laver was higher. For the oyster, the C-PER value was very close to the PER value obtained from the rat assay. The difference between DC-PER value and rat-PER or NPR was slightly lower than that between C-PER and rat-PER except oyster and laver. Seafood samples which posses a high in vitro protein digestibility may need the DC-PER procedure rather than C-PER procedure. The C-PER procedure could offer more advantages in predicting the protein quality of seafood samples than the DC-PER procedure which showed poor in vitro digestibility.

참게육 첨가 맛두부의 조직 및 관능 특성

류홍수 ( Hong Soo Ryu ),신은수 ( Eun Soo Shin ),장대흥 ( Dae Heung Jang ) 한국수산학회 2009 한국수산과학회지 Vol.42 No.3

To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54g of garlic powder, and 2,120mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

해산 극피동물 중의 당단백질의 특성과 이용 - Ⅰ. 해삼 당단백질 및 황산콘드로이친의 화학조성과 특성 -

류홍수(Hong-Soo Ryu),문정혜(Jeung-Hye Moon),서재수(Jae-Soo Suh) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.1

식용 및 약용으로 이용한 역사가 오래인데도 불구하고 구성성분의 조성에 대하여 충분한 연구가 되어 있지 않은 해삼에서 당단백질과 황산콘드로이친을 추출정량하여 이들의 화학적 조성과 구조적 특성을 GC, MS 및 IR로 검토하였다. 동결건조 해삼분말의 화학적인 조성은 sulfate esters함량이 0.90~121%, 다당류 함량이 23.08~26.97%였고 이를 구성하고 있는 구성단당류는 fucose의 함량이 30%이상을 차지하는 것을 비롯하여 glucose, N-acetylglucosamine, mannuronic acid, ribose의 5종이 거의 88%이상을 차지하고 있었고 그외 mannose, galactose, N-acetylgalactosaminne, D-glucuronic acid도 소량 검출되었다. 추출당단백질의 sulfate esters의 함량은 0.96~1.13%, 다당류의 함량은 58.7%~62.7%로 나타나고 주요 구성당은 fucose가 30%내외로 가장 많았으며 mannose, glucose와 ribose가 86%이상을 차지하며 galactose, N-acetylgalactosamine, D-glucuronic acid, N-acetylglucosamine도 소량 함유하고 있었다. 동결건조 해삼분말에서 추출한 황산콘드로이친의 황산기의 함량은 3.52~3.72%이었다. 이들의 구성성분은 fucose, N-acetylgalactosamine 및 D-glucuronic acid이며 IR spectrum에서 1240㎝-¹의 S=O 신축진동과 850㎝-¹나 820㎝-¹의 C-O-S 신축진동이 나타나 fucose의 C₄의 결합위치를 나타내고 있었다. To elucidate food value and medicinal effect of sea cucumbers, sugar composition of those glycoprotein and chondroitin sulfate was studied. The contents of sulfate esters in sea cucumbers were 1.21%(blue), 0.90%(red) and 1.19%(black). Predominant carbohydrates were identified as fucose, glucose, D-mannuronic acid and N-acetylglucosamine, and those amount was more than 80% to total carbohydrate, while the minor sugar composition was ribose, mannose, galactose, N-acetylgalactosamine and D-glucuronic acid. Also, the major carbohydrate moiety of glycoproteins of sea cucumbers was revealed as fucose, mannose, N-acetylglucosamine, glucose and ribose, and those amount was more than 86% to total carbohydrate. Galactose, N-acetylgalactosamine, D-glucuronic acid and mannuronic acid were minor carbohydrate moiety. The contents of sulfate esters in glycoproteins were 0.96% for blue sea cucumber, 1.15% for red sea cucumber and 1.13% for black sea cucumber, while those in chondroitin sulfates were 3.52%(blue), 3.60%(red) and 3.72%(black). The carbohydrate moiety of chondroitin sulfate was identified as N-acetylgalactosamine(73~87%), fucose(7~15%) and D-glucuronic acid(5~12%). As the base on the IR spectrum of strong absorption appeared in 1240㎝-¹ for stretching vibrations in S=O group and weak absorptions in 850㎝-¹ and 820㎝-¹ for stretching vibrations in C-O-S group, chondroitin sulfates had sulfate group which was bound to C₄ in fucose.

향신채소를 첨가한 어육 고음 추출물의 단백질 품질평가

류홍수(Hong Soo Ryu),문정혜(Jeong Hae Moon),황은영(Eun Young Hwang),이종열(Jong Yeoul Lee),조현경(Hyun Kyoung Cho) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.2

Protein nutritional quality of fish extracts processed at 110℃ for 5 hours with spicy vegetables (garlic, onion and ginger) were evaluated using in vitro and in vivo (rat assay) parameters. Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added spicy vegetables. Hydrocooking (110℃, 5 hours) tended to result in better protein qualities than high temperature cooking(136∼140℃). Spicy vegetables had not remarkable effects on improving in vitro protein quality parameters. The fish extract with 10% of ginger was generally higher in vitro p개tein digestibility than those of the other vegetables. In spite of generally higher in vivo protein digestibility of fish extracts containing spicy vegetables processed at mild condition (110℃), Protein efficiency ratios (PER) of these extracts were not higher than those of extracts processed at severe conditions (136∼140℃).

蛋白質 品質評價를 爲한 迅速方法

류홍수(Hong-Soo Ryu),이강호(Kang-Ho Lee) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.2

The protein nutritional quality of foods has become an important factor to food processors with the advent of nutritional labeling regulations for foods. Then, as is true today, the officially approved assay for protein nutritional quality was the rat based protein efficiency ratio(PER) bioassay. The PER bioassay requires a minimum of 28 days to performe, and is therefore not applicable to routine quality assurance use by the food industry. Within the past ten years there has been a research emphasis placed on the development of rapid, inexpensive, biological and/or chemical based assays for protein nutritional quality. It was hoped that if a rapid assay could be developed and thoroughly tested, it could be used in lieu of the PER bioassay in the day-to-day quality assurance screening of food ingredients and products. The rapid assays developed in the hope of attaining this goal have been based on microorganisms, proteolytic enzymes, and amino acid profiles, as well as combinations of the above. In this review, it will be described and briefly discussed many of procedures which had contributed conceptually as well as practically to the development of in vitro methods for the evaluation of protein quality. Special emphasis will be placed on the C-PER(computed protein efficiency ratio) assay which combines data from in vitro protease digestion and amino acid composition to predict protein nutritional quality designed by Satterlee et al. (1980), and the DC-PER(discriminant computed PER) which is a method of estimating protein quality based on rat assay and in vitro digestibility obtained using solely essential amino acid data will be also introduced.

참게육 첨가 맛 두부의 단백질 품질

류홍수 ( Hong Soo Ryu ) 한국수산과학회 2009 한국수산과학회지 Vol.42 No.6

시판어묵의 식품학적 품질과 저장안정성

류홍수 ( Hong Soo Ryu ),최남도 ( Nam Do Choi ),이소연 ( So Yeon Lee ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.3

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the compo￢sition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at 4±1℃. Among the fish meat￢based surimi vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) difference in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable difference in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C`s fried kamaboko was 2.6 but company B`s was 1.9. There was no noticeable change in thiobarbituric acid reactive substance-es (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

Effect of Dietary Fiber on the In Vitro Digestibility of Fish Protein

류홍수(Hong-Soo Ryu),박남은(Nam-Eun Park),이강호(Kang-Ho Lee) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.3

단백소화율에 미치는 식이 섬유소의 영향에 대하여 알아보기 위해, 채소류 (상치, 깻잎, 고추, 다시마)로 부터 추출한 식이 섬유소와 시판용 정제 식이 섬유소 (cellulose, pectin, sodium alginate, gum karaya)를 어류 단백질인 말쥐치 단백질(냉동건조육 및 myofibrils)에 첨가 반응시켜, 단백질의 소화율에 어느 정도 영향을 미치는가에 대해 알아보았다. 각 시료의 중성세제 추출섬유소 (neutral detergent fiber) 함량은 24.21%(고추) 9.75%(다시마)의 범위였고, 산성세제 추출섬유소 (acid detergent fiber) 함량은 20.85%(고추) 11.97%(깻잎)의 범위였으며, 수용성 섬유소 함량은 13.79%(다시마) 4.41%(상치)의 범위였다. 말쥐치 단백질에 대한 식이 섬유소의 반응 비율을 1 : 1 (wt/wt)로 하고, 37℃에서 2시간 동안 반응시켰을 때, 말쥐치 단백소화율은 정제 식이 섬유소 첨가의 경우, 1.52%(cellulose) 9.97%(pectin)가 감소되었고, 추출한 식이 섬유소 첨가의 경우, 5.15%(고추) 12.36%(다시마)가 감소되었다. 섬유소의 trypsin 활성저해능은 단백소화율이 감소함에 따라 증가하여, ANRC casein에 대한 soybean trypsin inhibitor 22㎎/g (cellulose) 61.82㎎/g (gum karaya), 49.75㎎/g(고추) 171.52㎎/g(상치)에 상응하는 것으로 나타났다. 정제 식이 섬유소에 의한 단백분해효소의 활성 변화는 sodium alginate를 제외하고는 거의 없어, 어류 단백소화율의 저하는 식이 섬유소가 단백질에 직접 결합하여 비소화성 물질을 형성한 결과가 주도 하리라 생각되었다. 말쥐치 단백질과 섬유소를 반응시킨 것을 효소 가수분해시킨 후에 측정한 유리 필수 아미노산의 함량은 sodium alginate와 다시마 섬유소의 경우 현저하게 저하하였으며 (75% 이상), isoleucine과 valine이 크게 영향을 받았다. In vitro digestibility of filefish, protein was substantially decreased by fiber constituents in the following order : pectin (9.97%), gum karaya (7.03%), sodium alginate (6.12%),and cellulose (1.52%). The order of reduction by fibrous residues from vegetables ranked as follows: sea tangle (12.36%), Romaine lettuce (11.12%), perillar leaf (8.96%), and green pepper (5.15%). The inhibitory effect of the dietary fibers towards filefish protein digestion, expressed as soybean trypsin inhibitor equivalents, increased with added levels, but the inhibition differed with the sources of dietary fibers. Sea tangle and sodium alginate were most active in decreasing the concentration of essential amino acid from filefish protein hydrolysis. Sodium alginate exerted an inhibitory effect on the activity of trypsin, but the other fiber constituents did not have an inhibitory potency on trypsin and bacterial protease (Streptomyces griceus). Results supported that dietary fiber components may reduce protein digestibility through the interaction of dietary fiber components with filefish protein.