Synthesis and Functional Properties of Plasteins from the Enzymatic Hydrolysates of Filefish Protein 1. The Conditions of Protein Hydrolysis and Plastein Synthesis from Peptic Hydrolysate

말쥐치육 단백질의 효소적 가수분해물을 이용한 Plastein의 합성 및 그 물성 I. 말쥐치육 단백질의 가수분해 조건 및 Plastein의 합성조건

In order to exploit a new type of food source, enzamatically modified hydrolysates and the plasteins synthesized from the filefish (Nevoden modestus) protein hydrolysates by plastein reaction were investigated. The optimum conditions for enzymatic hydrolysis of filefish muscle and synthesis of plasteins using papain, pepsin, $\alpha-chymotrypsin$ and protease (from Streptomyces griceus) were determined. The optimum temperature and pH for the hydrolysis of filefish muscle by papain, pepsin, $\alpha-chymotrypsin$ and protease were $50^{\circ}C,\;40^{\circ}C,\;55^{\circ}C\;and\;50^{\circ}C$; and 6, 2, 7 and 8, respectively. Those for incubation time and enzyme concentration were 4hr, $0.5\%$ for papain and protease, 24hrs $1.0\%$ for pepsin and $\alpha-chymotrypsin$. The pepsin was found to be more reasonable substrate for plastein synthesis from the economic point of view. The enzyme-induced plastein reaction could be optimized, namely, pH 4 for pepsin, pH 7 for $\alpha-chymotrypsin$, pH 6 for papain and protease: substrate concentration $40\%$ for pepsin, $\alpha-chymotrypsin$ and protease, $50\%$ for papain; the time of incubation, 24hr; enzyme/substrate ratio, 1 : 100(W/V) ; incubation temperature, $50^{\circ}C$.

어육단백질을 이용한 새로운 식품소재개발을 목적으로 년간 약 20만톤이 어획되는 다획성 어류인 말쥐치육 단백질을 이용하여 plastein을 합성하였다. Plastein 합성을 위해 pepsin, $\alpha-chymotrypsin$, papain 및 protease을 이용한 말쥐치육 단백질의 가수분해 조건과 plastein 합성 반응 조건을 구명하였다. 가수분해 최적조건은 papain, pepsin, $\alpha-chymotrypsin$ 및 protease의 경우, 온도는 각각 $50^{\circ}C,\;40^{\circ}C,\;55^{\circ}C$ 및 $50^{\circ}C$, pH는 각각 6, 2, 7, 8, 가수분해 시간과 효소첨가농도는 papain과 protease 는 4시간, $0.5\%$, papain과 $\alpha-chymotrypsin$은 24시간, $1.0\%$였다. 이들중 경제성을고려하면 pepsin이 plastein 합성기질 제조에 적합한 것으로 판단되었다. Plastein 합성 최적조건으로서는 papain, pepsin, $\alpha-chymotrypsin$ 및 protease(from Streptomyces griseus)의 경우, pH는 각각 6, 4, 7, 6, 기질농도는 papain $50\%$, pepsin, $\alpha-chymotrypsin$ 및 prolease는 $40\%$였다. 온도는 4종의 효소 모두가 $50^{\circ}C$였다. Protease는 plastein 활성반응에 적합하지 않았다.