표면반응분석을 이용한 오계 날개육 단백질 가수분해 최적 생산 공정 개발과 생산물의 특성 분석

국문 초록 (Abstract)

식물 및 동물성 유래 펩타이드 형태의 단백질 가수분해물은 항산화, 고혈압 완화, 면역조절, 진통완화 및 항균작용 등 생리활성이 있는 것으로 알려져 왔다. 본 연구는 연산 오계의 날개육 단백질 로부터 bromelain 프로티아제를 이용하여 펩타이드 형태의 단백질 가수분해 최적공정을 수행하고 생성 물의 특성을 분석하였다. 최적공정은 표면반응 분석법을 이용하여 수행을 하였고 공정의 범위는 반응온 도 40-60oC, 반응 pH 6-8, 효소의 농도 1-3%(w/v)이었다. 오계 날개육의 단백질 최적 효소가수분해 공정조건은 효소 반응온도 48–50oC, 반응 pH 7.0–7.2, 효소의 양은 3%(w/v)에서 결정 되었다. 이때 단 백질 가수분해 수율은 68-69%에 도달하였다. 생산된 대부분 가수분해물의 분자량들은 전형적인 펩타이 드인 분자량 500-1,200 Da로 분포되었다. 생산된 펩타이드 중에 항산화 기능을 보여주는 소수성 아미 노산들 histidine, proline, methionine, cystein, tyrosine, tryptophan, phenylalanine 들이 43.07%을 차 지하였다. 또한 구성아미노산의 함량 glutamic acid가 전체 구성아미노산의 13.6%로 가장 많은 함량을 차지하여 건강 기능 식품소재로서 활용할 가치가 높을 것으로 기대를 한다.

다국어 초록 (Multilingual Abstract)

Protein hydrolysate that shows physiological function such as antioxidant, suppression of hypertension, immunodulatory, alleviation of pain, and antimicrobial activity has been known as playing important role like hormone. This study was performed to optimize the hydrolysis of the wing’s meat of Yosan-Ogae by a commercial protease. The ranges of processes were the reaction temperature of 40 to 60℃, pH 6 to 8, and enzyme concentration 1 to 3%(w/v). As a result, the optimization of process was determined at temperature of 48–50℃, pH of 7.0–7.2, and enzyme concentration of 3%(w/v), and degree of hydrolysis was 68 to 69% at above conditions. The molecular weight of hydrolysate was distributed to 500 –1,200 Da and showed typical peptides. The amino acids of peptides showing presumably antioxidant activity such as histidine, proline, methionine, cystein, tyrosine, tryptophan, phenylalanine comprised about 43.07%. The glutamic acid was 13.6%. Therefore, we expect that those products are useful as functional food ingredients.

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