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2단계 막반응기를 이용한 어피젤라틴 가수분해물의 연속적 생산
김세권(Se Kwon Kim),변희국(Hee Guk Byun),전유진(You Jin Jeon),양현필(Hyun Phil Yang),조덕제(Duk Je Jou) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.2
A continuous two-stage membrane (1st-SCMR, MWCO 10,000; 2nd-SCMR, MWCO 5,000) reactor was developed and optimized for the production of fish skin gelatin hydrolysate with different molecular size distribution profiles using trypsin and pronase E. The optimum operating conditions in the 1st-step membrane reactor using trypsin were: temperature, 55℃ ; pH 9.0; enzyme concentration, 0.1 ㎎/㎖; flux, 6.14 ㎖/min; reaction volume, 600 ㎖; and the ratio of substrate to trypsin, 100 (w/w). After operating for 1 hr under the above conditions, 79% of total amount of initial gelatin was hydrolysed. In the 2nd-step using pronase E under optimum operating conditions[temperature, 50℃ ; pH 8.0; enzyme concentration, 0.3 ㎎/㎖; flux, 6.14 ㎖/min; reaction volume, 600 ㎖; and the ratio of substrate to pronase E, 33 (w/w)], the 1st-step hydrolysate was hydrolysed above 80%. Total enzyme leakages in the 1st-step and 2nd-step membrane reactors were about 11.5% at 55℃ for 5 hrs and 9.0% at 50℃ for 4 hrs, respectively. However, there was no apparent correlation between enzyme leakage and substrate hydrolysis. The membrane has a significant effect on activity lose of trypsin and pronase E activity for 1 hr of the membrane reactors operation. The loss of initial activity of enzymes were 34% and 18% in the 1st-step and 2nd-step membrane reactor, whereas were 23% and 10% after operating time 3 hr in the 1st-step and 2nd-step membrane reactor lacking the membrane, respectively. The productivities of 1st-step and 2nd-step membrane reactor for 8 times of volume replacement were 334 ㎎ and 250 ㎎ per ㎎ enzyme, respectively.
대구피 젤라틴의 효소적 가수분해물을 이용한 조미간장의 제조
김세권(Se-Kwon Kim),안창범(Chang-Bum Ahn),강옥주(Ok-Ju Kang) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.4
대구피 젤라틴을 효소적으로 가수분해하여 얻어진 가수분해물의 분자량 분포 및 아미노산 조성을 살펴보고 이 가수분해물을 이용해 조미간장을 제조하였고 그 품질을 시판 간장과 관능적으로 비교, 검토하였다.<br/> 가수분해물의 분자량은 5,800Da영역이 주종이었으며 분자량 1,100Da, 1,500Da 및 2,700Da정도의 펩티드성 분자도 존재하였다. 아미노산은 단맛을 내는 아미노산(glycine, proline, serine, alanine 및 hydroxyproline)과 감칠맛, 신맛을 내는 아미노산(glutamic acid, aspartic acid)이 전체의 65.9%를 차지하고 있었다. 반면 쓴맛을 내는 아미노산(arginine, tyrosine, phenylalanine, valine, leucine, methionine 및 histidine)은 전체의 26.65%에 불과하였다. 가수분해물 10.0g, 식염 10.0g, 설탕 3.0g, MSG 0.5g, 카라멜분말 0.1g, 양조식초 3.0㎖, 마늘분말 0.05g, 검은 후추분말 0.1g 및 감초분말 0.2g을 물 100.0㎖에 용해하여 열처리한 다음 여과하여 얻어진 원액과 시판 양조간장을 8:2(v:v)의 비율로 혼합하여 제조한 조미간장은 시판 3종류의 화학간장과 비교해 관능적으로 손색이 없었다. The imitation sauce was prepared by using the enzymatic hydrolysate of cod skin gelatin and its product quality was also compared with three kinds of soy sauce on the market sensually. The major molecular weight of the hydrolysate used in this study was 5,800Da and glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid having sweet taste accounted for 65.9% of the total amino acid being in the hydrolysate. The imitation sauce was prepared the mixture of the liquor and fermented sauce (8:2=v:v), where the liquor was prepared by dissolving with 10.0g the hydrolysate, 10.0g NaCI, 3.0g sucrose, 0.5g monosodium glutamate, 0.1g caramel powder, 3.0㎖ fermented vinegar, 0.05g garlic powder, 0.1g black pepper powder, and 0.2g licorice powder in 100.0㎖ water, boiling for 5min and filtrating with cheesecloth. From the result of sensory evaluation, the imitation sauce was at least equal to three kinds of soy sauce in product quality.