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허성익(Sung Ik Hur),임형수(Hyeong-Soo Lim),김종현(Jong Hyun Kim),최영준(Yeung Joon Choi) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.7
전갱이 회수단백질은 동결저장 기간이 경과함에 따라 잔여지질의 산화생성물도 크게 증가하였으며, 백조기와 전갱이 회수단백질의 갈변도는 저장 90일 이후에 크게 증가하였다. 일반세균의 수는 전갱이 회수단백질이 백조기 회수단백질에 비하여 높았으나, 시판 수리미에서 검출되는 생균수와 거의 일치하였다. 백조기 회수단백질 가열 젤의 파괴강도, 변형 값 및 백색도 값은 저장 120일까지 큰 변화를 보이지 않은 반면, 120일동안 동결저장한 전갱이 회수단백질은 가열 젤을 형성하지 못했다. 가열 젤 형성능과 파괴강도 및 변형 값에 미루어 수산가공을 위한 중간소재로서 백조기와 전갱이 회수단백질의 동결저장 한계는 안정성을 고려할 때 각각 90일과 60일이 적당할 것으로 예측하였다. Frozen stability of proteins recovered from white croaker and Jack mackerel have been tested by measuring oxidation of residual lipid, browning, total plate count, and texture of gel during storage at -20℃. The oxidation of residual lipid in recovered protein from Jack mackerel increased up to 60 days, and then decreased. Both browning values significantly was increased after 90 days. Total plate count was 1.2×104 CPU/g for proteins recovered from white croaker and 3.2×10⁴ CPU/g for proteins recovered from Jack mackerel in 60 days. The breaking force, deformation, and whiteness of gel formed from proteins recovered from white croaker did not change up to 120 days significantly, while proteins recovered from Jack mackerel did not form heat?induced gel in 120 days. Frozen storage of the recovered protein was limited to 90 days for white croaker and to 60 days for Jack mackerel considering the gelling ability and textural properties.
굴 가수분해물이 SD-Rat의 혈청과 간 균질물에 미치는 항산화 효과
허성익(Sung-Ik Hur),박시향(Si-Hyang Park),이수선(Su-Seon Lee),정세영(Se Young Choung),최영준(Yeung Joon Choi) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.12
This study is conducted to investigate the antioxidative effect of oyster hydrolysates in the serum and liver of SD-rats through the determination of lipid content, production of free radicals and antioxidant enzyme activities. Two different hydrolysates, Protamex-treated and Neutrase-treated hydrolysate with the cross-linking of protein by transglutaminase (TGPN group) and without (PN group), were fed for 6 weeks. TGPN hydrolysate in serum and liver significantly decreased the total cholesterol in the range of 26.1% to 28.9%, and triglyceride in the liver of up to 6.3%. Superoxide radical in the serum and lipid peroxide radical in the liver were significantly decreased in SD-rats fed 200 mg TGPN hydrolysate. Superoxide dismutase activity was significantly decreased in the liver of SD-rats. These results indicate that TGPN hydrolysate could scavenge the superoxide and hydroxyl radicals, and reduce the superoxide dismutase and catalase activities. The TGPN is also protected the oxidation of protein by the free radicals.