Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Distribution and Extraction Condition of Endoprotease and Exopeptidase from Viscera of Illex argentinus

원양산 오징어(Illex argentinus) 내장의 endoprotease 및 exopeptidases의 분포 및 추출조건 검토

  • Kim, Hye-Suk (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 김혜숙 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 허민수 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2007.12.31
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Abstract

For the effective use of squid processing by-products as food resources, the distribution and the extraction condition of endoprotease and exopeptidase from viscera of Illex argentinus were investigated. Crude protein and lipid contents of viscera of Illex argentinus were 17.2% and 16.9%, respectively. Regardless of kinds of extraction solution (water, 1% NaCl, 1% KCl and 1% NaCl- KCl) and extraction times (1-20 h), endoprotease activities from viscera of Illex argentinus on Hb, casein and azocasein (pH 6.0) were higher than those on casein and azocasein of the other pHs, thus indicating that the distribution of protein hydrolysing protease is distinctive in the weak acid pH range. Exopeptidase activities against LeuPNA and ArgPNA at pH 7.5 were relatively higher than endoprotease activity of the same pH. The results suggested that exopeptidase among proteases from viscera of Illex argentinus was reasonable for application in food industry compared to endoprotease. The activity in enzymes from viscera of Illex argentinus was the highest in the exopeptidase extracted with deionized distilled water at room temperature for 6-8 h. The optimal reaction conditions of crude enzyme from viscera of Illex argentinus were 7.5 for pH and $50-55^{\circ}C$ for temperature.

오징어 가공 부산물인 오징어 내장을 효소제재와 같이 식품가공소재로 이용하기 위하여 오징어 내장의 endoprotease와 exopeptidase의 분포 특성에 대하여 살펴보았다. 오징어 내장은 조효소가 함유되어 있으리라 추정되는 단백질이 17.2%를 차지하였고, 또한, 이물질로 제거하여야 되는 조지방의 경우도 16.9%로 다량 차지하였다. 오징어 내장 조효소의 활성을 천연기질(azocasein)과 합성기질(LeuPNA 및 ArgPNA)로 나누어 살펴 본 결과 추출 용매(탈이온수, 1% NaCl, 1% KCl 및 1% NaCl-KCl 혼합용액)및 추출 시간(1-20시간)에 관계없이 전 조 효소가 동일 pH에서 천연기질의 분해활성에 비하여 상대적으로 합성기질의 분해활성(pH7.5)이 높아, 오징어 내장으로부터 효소를 분리하여 이용하고자 하는 경우 exopeptidase를 분리하여 이용하는 것이 적절하리라 판단되었다. 오징어 내장으로부터 exopeptidase를 분리하여 이용하고자 하는 경우 탈이온수를 이용하여 6-8시간 동안 추출하는 것이 가장 적절하리라 판단되었다. 오징어 내장 조효소의 최적 pH와 온도는 pH 7.5 및 $50-55^{\circ}C$범위로 판단되었다.

Keywords

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