한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제14권2호
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- Pages.66-71
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- 1981
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
굴젓갈 숙성중 글리코겐과 단백질의 분해
Decomposition of Glycogen and Protein in Pickled Oyster during Fermentation with Salt
- KIM Chang-Yang (Department of Food Science and Technology, National Fisheries University of Busan) ;
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PYEUN Jae-Hyeung
(Department of Food Science and Technology, National Fisheries University of Busan) ;
- NAM Taek-Jeung (Department of Food and Nutrition, Dongrae Women's Junior college)
- 발행 : 1981.06.01
초록
굴의 주요구성분인 글리코겐과 단백질의 굴젓갈 숙성중의 분해과정과 분해생성물 상호간의 관계를 알아보기 위하여, 글리코겐의 분해생성물인 유리환원당과 젓산의 생성 유리아미노산과 단백질 구성아미노산의 젓갈 숙성 전후의 구성변화 및 유리환원당과 유리아미노산간의 첫갈숙성조건에서의 반응성의 지표로서 유효성라이신의 양의변화 등을 분석 검토하였다. 글젓갈 숙성중 글리코겐과 단백질은 분해생성물인 유리환원당과 젓산, 그리고 유리아미노산에로 분해하여 갔으며, 유효성라이신의 양은 미미하게 감소하였다. 단백질을 구성하는 아미노산의 구성을 분석한 결과, 생굴 단백질 구성아미노산중에는 glutamic acid, aspartic acid, lysine, proline이 많았으며, tryptophan과 methionine, histidine 및 tyrosine은 적게 함유되어 있었다. 굴젓갈 단백질 구성아미노산중에는 생굴단백질 구성아미노산중 valine과 histdine isoleucine 및 lysine이 감소된 것이 주목을 끌었다. 유리아미노산의 구성을 보면 생굴중에는 proline, taurine, glycine, glutamic acid, alanine이 특히 함유되어 있었으며, 이들 아미노산의 전체 생굴 유리아미노산에 대한 비율은 약
In order to study the decomposition process of glycogen and protein of oyster during fermentation with salt, and the relationship between their breakdown products, the amounts of free reducing sugars and lactic acid were determined, and amino acid compositions were analysed. In addition, the amount of the available lysine which may help us to estimate the reaction of the free reducing sugars with the free amino acids was also determined. Glycogen and protein were gradually decomposed to free reducing sugars and lactic acid, and free amino acids, respectively, and the available lysine was slightly decreased during the fermentation process. Glutamic acid, aspartic acid, lysine and proline were relatively rich in the amino acid com-position of raw oyster protein while amino acids such as tryptophan, methionine, histidine and tyrosine were poor. It was noted that the decreased amino acids in the protein from the fermented oyster were valine, histine, isoleucine and lysine. As a respect to the free amino acids, proline, taurine, glycine, glutamic acid and alanine were abundant in the raw oyster and reached up to
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