Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 6
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- Pages.1191-1195
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- 1997
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- 0367-6293(pISSN)
Proteolytic Properties of Saewoojeot (Salted and Fermented Shrimp) on Meat Proteins
새우젓의 육류단백질 분해 특성
- Oh, Se-Wook (Korea Food Research Institute) ;
- Kim, Young-Myoung (Korea Food Research Institute) ;
- Nam, Eun-Jung (Korea Food Research Institute) ;
- Jo, Jin-Ho (Korea Food Research Institute)
- Published : 1997.12.01
Abstract
This study was conducted to investigate the proteolytic properties of saewoojeot (salted and fermented shrimp) on various meat proteins. NaCl content was decreased less than 2% by electrodialysis. As electrodialysis time was passed, the protease activity was increased. The proteolytic activity of crude protease on muscle proteins of beef, pork, chicken was analyzed by SDS-PAGE. Crude enzyme easily degradated both heat-denatured and native meat proteins. Protein degradation was rapidly occurred within 5 min and most all myofibrilar protein was disappeared. Heat-denatured chicken meat (100%) was most easily degraded than heat-denatured pork meat (47%) and beef meat (31%).
새우젓의 육류단백질 분해 특성을 파악하기 위하여 전기투석기를 이용하여 탈염하여 조효소액을 조제하였다. 새우젓의 염도는 전기투석 후 2% 이하로 낮아졌으며 투석 시간이 경과할수록 조효소액의 protease activity는 증가하였다. 새우젓 조효소액에 우육, 돈육, 계육 등의 육류 전근육단백질을 기질로 하여