Studies on the Improvements of Functional Properties of Sardine Protein by Plastein Reaction

Plastein반응을 이용한 정어리 단백질의 기능성 개선에 관한 연구 3. Plastein의 기능성 및 소화율

The functional properties of plasteins have been compared with those of sardine protein concentrate and egg albumin. The solubility of plasteins was higher than that of FPG and the glu-plastein had 84% solubility in the range of pH 3-10. The dispersibility of plasteins was lower than that of egg albumin, however those of plasteins was higher than that of sardine protein concentrate. The water holding capacity of plasteins was higher than that of egg albumin. Lipid absorption of leu-papain plastein was the highest, holding 2.2m119, and that of the other plastein was higher than that of egg albumin. The emulsifying activity of leu-papain plastein was the highest, holding 66.4%, and that of glu-papain plastein was the lowest, holding 51.2%, The emulsifying stability of plasteins was similar to that of the emulsifying activity. The foaming capacitt of leu-papain plastein was the highest, holding 460%, and those of the other plasteins was higher than that of egg albumin. The foaming stability of plasteins was superior to that of egg albumin. The viscosity of plasteins was lower than that of see albumin. The in vitro digestibility of plasteins was 67.6-78.0% range. The digestibility by four pretense were somewhat lower in the glu-papain plastein than in the FPG. The digest of plasteins treated with the microbiol pretense such as molsin and pretense(from Streptomyces griceus), which had a storage broth taste.

정어리 단백질의 가수분해물로 합성한 plastein을 새로운 식품소재로서 고도이용 가능성을 구명하기위해 그의 기능성을 FPC 및 egg albumin과 비교검토하였으며, 아울러 소화율과 소화액의 관능검사도 실시하였다. 용해도는 plastein 제품이 FPC 보다 높았으며 glu-papain plastein은 pH변화에 관계없이 용해도가 84%로 높았으나 leu-papain plastein은 용해도가 매우 낮았다. 분산성은 plastein 제품이 egg albumin의 분산성에 비해 낮았으나 FPC보다는 월등히 높았다. Glu-papain plastein이 70.8%로 분산성이 가장 높았으나 pepsin plastin은 58.0%로 가장 낮았다. 보수력은 plastein제품이 FPC보다 약간 낮았으나 egg albumin보다 높았다. 지방흡수력은 leu-papain plastein이 2.2m1/ g 로서 가장 높았으나 glu-papain plastein이 1.6m1/ g 로 가장 낮았다. 유화성은 leu-papain plastein이 66.4%로 가장 높았으나 glu-papain plastein 51.2%로 가장 낮았다. 유화안정성도 이와 비슷한 경향이었다,. 포말성은 leu-papain plastein이 460%로서 egg albumin보다 4.6배 이상이었으며, 다른 plastein도 FPC보다 월등히 높았다. 포말안정성도 plastein이 egg albumin보다 좋았다. 점도는 glu-papain plastein을 제외한 plastein이 egg albumin에 비해 낮았다. In Vitro소화율은 $68.4{\sim}78.0%$였으며 glu-papain plasteul의 경우, molsin과 pretense같은 미생물 효소에 의한 plastein 소화액은 감칠맛이 매우 강하여 맛 강화제로서 이용이 가능할 것으로 판단되었다.