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Functionality of Low Molecular Weight Peptides of Acceleratedly Manufactured Anchovy Sauce with Bacillus subtilis JM3 Protease  

Park, Jong-Hyuk (Korea Food Research Institute)
Kim, Young-Myoung (Korea Food Research Institute)
Kim, Dong-Soo (Korea Food Research Institute)
Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.5, 2005 , pp. 827-832 More about this Journal
Abstract
Bacillus subtilis JM3 protease from naturally fermented anchovy sauce was partially purified in 40-60% ammonium sulfate fraction. To accelerate fermentation of anchovy sauce, 2 and 4% crude B. subtilis JM3 proteases were added to 6 month-ripened anchovy sauce, and their hydrolysis degrees and amino-nitrogen contents were investigated at different storage times. Low molecular weight (LMW) peptide was purified by ultrafiltration ana gel permeation chromatography from anchovy sauce manufactured with B, subtilis JM3 protease. Anchovy sauces with 2 and 4% proteases increased hydrolysis rate by 27 and 32%, respectively. Amino-nitrogen contents of anchovy sauces fermented with 2 and 4% proteases were twofold higher than that of control. Control showed five peptide peaks on Bio-Rad P2 gel permeation chromatography spectrum, whereas anchovy sauces with 2 and 4% B. subtilis JM3 proteases showed six and seven peaks, respectively. ACE inhibitory activity was highest in peak 6 (43.75%) of anchovy sauce with 2% protease, followed by peak 5 (34.82%) of control. DPPH radical-scavenging effect was higher than 50% in all samples. Cytotoxicity was highest in peak 3 (44.12%) of control, fellowed by peak 5 (42.04%) of anchovy sauce with 4% protease.
Keywords
B. subtilis JM3 protease; anchovy sauce; functionality;
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