한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제36권2호
  • /
  • Pages.80-87
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  • 2003
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  • 0374-8111(pISSN)
  • /
  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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갑오징어갑 칼슘을 이용한 Surimi 가공폐수로부터 단백질의 회수

Recovery of a High Molecular Soluble Protein from Surimi Wastewater Using Calcium Powder of Cuttle Bone

  • 김진수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 조문래 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 허민수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 최영준 (경상대학교 해양생물이용학부/해양산업연구소)
  • KIM Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University) ;
  • CHO Moon-Lae (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University) ;
  • HEU Min-Soo (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University) ;
  • CHOI Yeung Joon (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University)
  • 발행 : 2003.04.01
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초록

수산가공부산물인 갑오징어갑과 수산가공 폐수 유래 수용성 단백질의 효율적 이용을 위한 일련의 연구로 유기산 처리 갑오징어갑 칼슘제 (이하 칼슘제)를 이용한 surimi의 가공폐수로부터 고분자 수용성 단백질의 분리를 시도하였고, 아울러 분리된 고분자 수용성단백질의 특성에 대하여 살펴보았다. 총질소, pH, COD, 탁도 및 수율의 결과로 미루어 보아 surimi의 가공폐수로부터 수용성 단백질의 회수를 위한 칼슘제의 최적 처리농도는 $1.0\%$로 판단되었다. SDS-PACE의 결과 칼슘제 처리에 의해 대부분의 고분자화합물 만이 회수되었고, 저분자 화합물의 잔존으로 COD는 높아 칼슘제 처리에 의한 폐수처리 효과는 미미하여 열처리 등의 병행처리가 있어야 하리라 판단되었다. 회수 단백질의 일반성분은 수분이 $78.4\%,$ 단백질이 $14.1\%,$ 지방이 $1.0\%,$ 회분이 $5.7\%$를 나타내었고, 시판 surimi와 비교하였을 때 회분이 높았으나, 기타 성분의 경우 거의 차이가 없었다, 또한 회수 단백질의 백석도는 시판 surimi보다 높았으며, 구성아미노산의 조성도 유사하였다. 시판 surimi에 대하여 회수 단백질을 $5\%$ 대체하여 어묵을 제조한 결과 관능적으로 백색도 및 조직감에서 차이가 인지되지 않았다. 이상의 결과로 미루어 보아 칼슘제 처리에 의해 수산가 공폐수로부터 회수한 단백질의 경우 어묵의 증량제로서 사용이 가능하리라 판단되었다.

Recovery conditions and characteristics of a high molecular soluble protein from surimi processing wastewater in marine manufacture using calcium powder of cuttle bone treated with acetic acid (ATC) were examined. Judging from results of total-N, pH, COD, turbidity and yields, optimal treatment concentration of ATC for recovery of high molecular soluble proteins from wastewater was $1.0\%.$ The protein recovered from seafood waste (PRW) was macromolecule weight. The COD value in the wastewater treated with ATC was very high. The PRW had a $78.4\%$ in moisture, $1.0\%$ in crude lipid and $5.7\%$ in crude ash. The proximate composition, except the crude ash, of the PRW was similar to that of commercial surimi. The PRW showed white index and similar in the content and in the composition of total amino acid to those of commercial surimi. From the results of sensory evaluation on white index and texture, the heat-induced surimi gel prepared with $5\%$ subsititution of the PRW for bulking agent of commercial surimi was not significantly different compared to that prepared with the original commercial surimi.

키워드

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