농업생명과학연구 (Journal of agriculture & life science)

  • 제43권6호
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  • Pages.95-103
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  • 2009
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  • 1598-5504(pISSN)
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  • 2383-8272(eISSN)
경상대학교 농업생명과학연구원 (Institute of Agriculture & Life Science, Gyeongsang National University)
권호 표지

복섬 엑스분의 추출 및 정미발현성분의 조성

Preparation and Its Taste-Active Components of Grass puffer (Takifugu niphobles) Extracts

  • 윤재웅 (경상대학교 해양식품공학과(농업생명과학연구원)) ;
  • 황석민 (경상대학교 해양식품공학과(거제요리전문학원)) ;
  • 오동훈 (경상대학교 해양식품공학과(농업생명과학연구원)) ;
  • 남기호 (경상대학교 해양식품공학과(농업생명과학연구원)) ;
  • 최종덕 (경상대학교 해양식품공학과(농업생명과학연구원)) ;
  • 오광수 (경상대학교 해양식품공학과(농업생명과학연구원))
  • Yun, Jae-Ung (Dept. of Seafood Science and Technology(Insti. of Agri. and Life Sci.), Gyeongsang National University) ;
  • Hwang, Seok-Min (Geoje Cooking Academy) ;
  • Oh, Dong-Hun (Dept. of Seafood Science and Technology(Insti. of Agri. and Life Sci.), Gyeongsang National University) ;
  • Nam, Gi-Ho (Dept. of Seafood Science and Technology(Insti. of Agri. and Life Sci.), Gyeongsang National University) ;
  • Choi, Jong-Duck (Dept. of Seafood Science and Technology(Insti. of Agri. and Life Sci.), Gyeongsang National University) ;
  • Oh, Kwang-Soo (Dept. of Seafood Science and Technology(Insti. of Agri. and Life Sci.), Gyeongsang National University)
  • 투고 : 2009.11.06
  • 심사 : 2009.12.18
  • 발행 : 2009.12.31

⟨ 이전 논문 다음 논문 ⟩

초록

연안산 저활용 소형복어인 복섬(Takifugu niphobles)을 원료로 하여 수프용 정미강화소재로 이용할 수 있는 풍미계 조미엑스분을 추출하였고, 추출방법에 따른 이들 복섬엑스분의 품질 및 정미발현성분에 대하여 살펴보았다. 복섬의 조단백질 함량은 17.4%으로 Glu, Asp, Lys, Leu, Pro, Ala, Val 및 Lys 등 주요 아미노산을 고루 함유하고 있었다. 열수추출법 및 2단 효소분해법으로 엑스분을 추출하고 관능적 특성을 비교한 결과, $98^{\circ}C$에서 3시간 추출한 열수추출물에서는 감칠맛과 맛의 강도가 약한 반면, 2단 효소분해물은 감칠맛과 맛의 조화가 월등히 우수하였고, 수율은 열수추출에 비해 약 1.7배 증가하였다. 열수추출 및 2단 효소분해물의 유리아미노산 총량은 각각 433.1 및 4,502.2 mg/100 g으로 함량 차이가 컸으며, Pro, Leu, Lys, Hypro, Tau, Arg, Phe, Ala, Glu 및 Val 등이 복섬2단 효소분해물의 주요 유리아미노산이었다. 반면, IMP함량은 각각 336.2 및 372.2 mg/100 g으로 다량 함유되어 있었으나 양자 간에 큰 차이가 없었고, 그외 total creatinine 등 기타 염기성분도 추출방법에 따른 함량 차이는 거의 없었다. 주요 정미발현성분 중의 하나인 무기이온은 Na, K, Cl 및 $PO_4$ 등이 주성분으로, 열수추출물에 비해 2단 효소분해물의 함량이 훨씬 많았다.

To develop natural intermediate flavoring substances, optimal hydrolysis conditions and taste compounds for two step enzyme hydrolysate(TSEH) using Grass puffer(Takifugu niphobles) were investigated. The optimal conditions for TSEH method were revealed in temperature at $55^{\circ}C$ 3 hour digestion with Alcalase (pH 7.5) at the 1st step and 2 hour at $45^{\circ}C$ digestion with Flavourzyme(pH 6.0~6.5) at the 2nd step. TSEH method was superior to hot-water extraction on the aspect of yield, nitrogen contents and organoleptic taste quality such as umami and control of bitter taste formation. In taste active-components in Glass puffer TSEH, total free amino acid content was 4,502 mg%, major free amino acids were Pro, Leu, Lys, Hypro, Tau, Arg, Phe, Ala, Glu and Val in ordor. As for nucleotides, IMP(372 mg%) was the principal component and also contents of TMAO, total creatinine, and betaine were 43, 278 and 41 mg% in Glass puffer TSEH, respectively. The major inorganic ions in TSEH were Na(949 mg%), K(222 mg%), Cl(1,180 mg%) and $PO_4$(1,081 mg%).

키워드

과제정보

연구 과제 주관 기관 : 농림수산식품부

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