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http://dx.doi.org/10.5657/KFAS.2013.0037

Improvement on Yield of Extracts from Byproducts of Alaska Pollock Theragra chalcogramma and Sea Tangle Laminaria japonica using Commercial Enzymes and Its Food Component Characterization  

Noh, Yuni (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)
Lee, Ji Sun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Hyeon Jeong (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Min Ji (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Ki Hyun (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)
Heu, Min Soo (Department of Food Science and Nutrition, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.46, no.1, 2013 , pp. 37-45 More about this Journal
Abstract
This study was conducted to improve the yield of extracts from Alaska pollock Theragra chalcogramma head and sea tangle Laminaria japonica byproducts using various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase (NH), and Protamex. Among the enzymatic hydrolysates, the yield was highest in hydrolysate incubated with NH for 4 h. NH-treated hydrolysates (NHH) also improved functional properties, such as angiotensin-I converting enzyme (ACE) inhibitory activity and 2,2-diphenyl-1-picryldrazyl (DPPH) radical scavenging activity, as compared to extracts from Alaska pollock head and sea tangle byproducts. Total free amino acid and taste values of NHH were 379.7 mg/100 mL and 24.03, respectively, after digestion for 4 h. These values are 2.2-fold and 1.9-fold higher compared with those of water soluble fractions extracted from Alaska pollock head and non-forming sea tangle, respectively. According to the taste value results, the major taste-active compounds among free amino acids of NHH were glutamic acid and aspartic acid. These results suggest that NHH can be used as an ingredient for natural seasoning preparation.
Keywords
Alaska pollock; Alaska pollock byproduct; Natural seasoning; Sea tangle;
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Times Cited By KSCI : 6  (Citation Analysis)
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