Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 12 Issue 4
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- Pages.342-349
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- 1983
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Changes of Proteolytic Activity and Amino Acid Composition of the Tissue Extract from Sea Cucumber Entrails during Fermentation with Salt
해삼내장(內臟)젓갈 숙성중(熟成中) 단백질분해효소(蛋白質分解酵素)의 활성(活性)과 아미노산(酸) 조성(組成)의 변화(變化)
- Lee, Gi Chan (Department of Fisheries Processing, Tong-Yeong Fisheries Junior College) ;
- Cho, Deuk Moon (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Byun, Dae Seok (Department of Nutrition and Food Science, National Fisheries University of Pusan) ;
- Joo, Hyen Kyu (Department of Agricultural Chemistry, Faculty of Agriculture, Keun-Kook University) ;
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Pyeun, Jae Hyeung
(Department of Nutrition and Food Science, National Fisheries University of Pusan)
- 이기찬 (통영수산전문대학 수산가공과) ;
- 조득문 (부산수산대학 식품영양학과) ;
- 변대석 (부산수산대학 식품영양학과) ;
- 주현규 (건국대학교농과대학 농화학과) ;
-
변재형
(부산수산대학 식품영양학과)
- Received : 1983.10.28
- Published : 1983.12.31
Abstract
This study was undertaken to ascertain food and nutritional evaluating data on the processing of fermented sea cucumber (Stichopus japonicus) entrails. In the experiment, the crude proteolytic enzyme from the entrails tissue of raw and fermented sea cucumber during the days of ripening was extracted. The optimal activity condition for the crude enzyme and the compositional changes of amino acid of the protein and free amino acid in the raw and fermented sample were also investigated. 1. Less than three kinds of proteolytic enzymes that each enzyme has optimal activity condition at pH 3.1
수산명산품(水産名産品)에 속(屬)하는 해삼내장(內臟)젓갈이 식품영양학적(食品營養學的)인 평가(評價) 및 그 가공(加工)에 관(關)한 기초자료(基礎資料)를 얻고자 본 연구를 착수하였으며, 해삼내장(內臟) 조직중(組織中)에 분포(分布)하는 단백질분해(蛋白質分解) 조효소(粗酵素)를 추출(抽出)하여 활성조건(活性條件)과 젓갈 숙성중(熟成中)의 유리(遊離)아미노산(酸) 및 단백질(蛋白質) 구성(構成) 아미노산(酸)의 조성변화(組成變化)에 관(關)하여 분석(分析) 검토(檢討)한 결과(結果)를 요약(要約)하면 다음과 같다. 1. 해삼내장(內臟) 조직중(組織中)에는 pH 3.1
Keywords