Extractive Nitrogenous Constituents of Dried Layer, Porphyra yezoensis

방사무늬김 건제품의 함질소 엑스성분 조성

In order to investigate the composition of dried layer, Porphyra yezoensis cultured at the south coast of Korea, the dried laver was analyzed separately for extractive nitrogen, free and combined amino acids, ATP and related compounds and quaternary ammonium basis using specimens collected monthly from January to April 1998. The extractive nitrogen contents of dried layer extracts were $976\~1,196\;mg/100\;g$ (on dry basis). Twenty-eight to thirty-one kinds of free amino acids were found in the dried laver extracts and their total amounts were 5,648-6,845 mg/100 g (on dry basis). The extracts were rich in free amino acids such as alanine, glutamic acid, taurine, phosphoserine and aspartic acid. Eighteen to twenty-two kinds of combined amino acids from oligopeptides were found in the extracts and their total amounts were $1,194\~1,406\;mg/100\;g$ (on dry basis). The amounts of ATP and related compounds were $111.6\~195.5\;mg/100\;g\;(3.30\~6.00{\mu}mol/g$ on dry basis). Homarine was detected in all samples but glycinebetaine, $\beta$-alaninebetaine and $\gamma$-butyrobetaine disappeared during processing, TMAO was detected in all samples but low TMA was found in some. During processing of dried layer, P. yezoensis, free amino acids, ATP and its related compounds were increased but the other constituents such as combined amino acids, TMAO and TMA and betaines were decreased in all specimens.

한국 근해에서 양식되고 있는 김류의 함질소엑스성분조성 및 월별변동현상을 구명하기 위하여 1998년 1월부터 4월까지 전남 장흥군에서 양식된 방사무늬김 Porphyra yezoensis을 매월 1회씩 채취하여 건제품으로 가공한 다음 맛과 밀접한 관계가 있는 함질 소엑스성분 즉, 엑스분질소, 유리아미노산, 결합아미노산, ATP관련화합물, 4급암모늄염기 등을 분석하였다. 엑스분질소함량은 $976\~1,196\;mg/100\;g$ (건물)이었다. 유리 아미노산은 $28\~31$종이 검출되었으며, 그 총량은 $5,648\~6,845mg/100g$ (건물)이었다. 함량이 많은 유리아미노산으로서는 alanine, glutamic acid, taurine, phosphoserine. aspartic acid 등이었다. 결합아미노산은 가수분해후 $18\~22$종에서 증가되었으며, 그 총량은 $1,194\~1,406mg/100g$ (건물)이었으며, 유리아미노산총량의 $19.6\sim22.9\%$ 수준으로서 중요한 함질소 엑스성분이었다 ATP관련화합물총량은 $111.6\~195.5mg/100g\;(3.30\~6.00{\mu}mol/g$, 건물)수준이었다. Betaine류는 마른 김에서 homarine이 모든 시료에서 검출되었고, trigonelline은 1월 시료에서만 확인되었다. Glycinebetaine, $\beta$-alaninebetaine 및 $\gamma$-butyrobetaine은 가공과정 중 소실되었다. TMA는 모든 시료에서 검출되었고, TMA는 일부시료에서만 확인되었다. 방사무늬김은 생야을 건제품으로 가공함으로서 유리아미노산은 증가하고 결합 아미노산 함량은 감소되었다. 또한 ATP관련화합물은 증가한 반면 TMAO와 TMA, betaine류는 전반적으로 감소되었다.