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http://dx.doi.org/10.5657/KFAS.2014.0135

Debittering of Enzymatic Hydrolysate Using Exopeptidase Active Fractions from the Argentina Shortfin Squid Illex argentinus Hepatopancreas  

Kim, Jin-Soo (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Min Ji (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Ki Hyun (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Kang, Sang In (Department of Seafood Science & Technology/Institute of Marine Industry, Gyeongsang National University)
Park, Sung Hwan (Department of Food & Nutrition/Institute of Marine Industry, Gyeongsang National University)
Lee, Hyun Ji (Department of Food & Nutrition/Institute of Marine Industry, Gyeongsang National University)
Heu, Min Soo (Department of Food & Nutrition/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.47, no.2, 2014 , pp. 135-143 More about this Journal
Abstract
Exopeptidase active fractions from the hepatopancreas of the Argentina shortfin squid Illex argentinus, were obtained with acetone (AC 30-40%), ammonium sulfate (AS 60-70% saturation), anion exchange chromatography (AE-II, 0.2 M NaCl) and gel filtration chromatography (GF-I, 30-50 kDa) fractionation methods. A bitter peptide solution that has a bitterness equivalent to that of 2% glycylphenylalanine and prepared by tryptic hydrolysis of milk casein, was treated with the exopeptidase active fractions. The GF-I fraction was the best based on aminopeptidase activity (35.3 U/mg), percentage of recovery (30.7%) and a sensory evaluation (1.7). The amount of released amino acids increased as incubation time increased, and the bitterness of the enzyme reaction mixtures decreased. Incubation with the GF-I fraction for 24 h resulted in the hydrolysis of several peptides as revealed by the reverse-phase high performance liguid chromatography profile, with three peaks (3, 5 and 6) decreasing in area (%) and three peaks (1, 2 and 4) increasing in area (%). Therefore, the GF-I fraction appeared to be ideally suited to reduce bitterness in protein hydrolysates by catalyzing the hydrolysis of bitter peptides.
Keywords
Argentina shortfin squid; Hepatopancreas; Exopeptidase; Bitterness hydrolysate; Debittering;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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