Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Improvement of the Antioxidative and ACE-inhibiting Activities of Commercial Soy Sauce using Gelatin Hydrolysates from the By-products of Alaska Pollock

명태 수리미 부산물 유래 젤라틴 가수분해물을 이용한 시판 간장의 항산화성 및 ACE 저해활성의 개선

  • Heu, Min-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Chan-Ho (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jeong-Gyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Yoon, Min-Seok (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Kwon-Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 박찬호 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김정균 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김형준 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 윤민석 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 박권현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2010.02.04
  • Accepted : 2010.06.10
  • Published : 2010.06.30
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Abstract

This study examined ways to improve the functional properties of commercial soy sauce using gelatin hydrolysates from the refiner discharge of Alaska pollock, Theragra chalcogramma. The total nitrogen content and pH of gelatin sauce prepared by dissolving the second-step gelatin hydrolysates (15 g), salt (20 g), sugar (5 g), glucose (2.5 g), inosine monophosphate (IMP) (0.5 g), black pepper (0.1 g), caramel powder (0.1 g), ginger powder (0.05 g), garlic powder (0.05 g), vinegar (3 mL), and fructose (3 mL) in water(100 mL) were 1.71% and 5.35, respectively. The results of a sensory evaluation indicated that when preparing blended soy sauce, the optimal blending ratio of gelatin sauce to commercial soy sauce was 20:80 (v/v). Because the total nitrogen content and pH of the blended soy sauce were 1.52% and 5.31, respectively, the blended soy sauce could be sold as a soy sauce. The oxidative property of the blended soy sauce was similar to that of 20 mM ascorbic acid, and its angiotensin-converting enzyme (ACE) -inhibiting activity was 1.5 mg/mL. The results suggest that the antioxidative and ACE-inhibiting activities of commercial soy sauce can be improved by blending gelatin sauce (20) with commercial soy sauce (80). The total amino acid content of the blended soy sauce was 9,107.3 mg/mL, which was higher than that (8,992.4 mg/100 mL) of commercial soy sauce. However, the taste value of the blended soy sauce was 415.8, which was lower than that (431.2) of commercial soy sauce.

Keywords

References

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