• Korean Journal of Poultry Science
• /
• v.29 no.4
• /
• pp.279-286
• /
• 2002

This study was conducted to examine quality stability during storage periods, herb high pressure boiled extract(HPBE)(T$_1$), Korean Ogol chicken HPBE(T$_2$), cross-bred Ogol chicken HPBE(T$_3$), cross-bred Ogol chicken meat hydrolyzed with flavourzyme(T$_4$) were pouch packaged and stored at 37$\^{C}$. After each period, TBARS, VBN, pH, total microbial counts and sensory properties were determined and the results were as follows. There was no noticeable difference in TBARS value until 42 days at the ambient environment among the treatments, but T$_4$ showed a significantly higher TBARS value at 56 days. There was a tendency for a higher protein decomposition as storage time increased, and in particular at 56 days, T$_1$ group showed a significantly higher values than other groups. Given to the sensory properties in which overall sensory preference decreased after 42 day, it was considered that the maximum storage time for the extract was less than 42 days at 37$\^{C}$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.11
• /
• pp.1640-1646
• /
• 2010

The optimum condition was investigated for the extraction of glycosaminoglycan (GAG) from sea hare, Aplysia kurodai. The most effective enzyme was Flavourzyme for extraction of glycosaminoglycan. The optimum incubation temperature and time for hydrolysis were $60^{\circ}C$ and 15 hr, respectively. The yield of precipitated polysaccharide depended on Brix and ethanol volume. The most effective concentration of Brix and ethanol were sixty and 5 volume of ethanol, respectively. Most GAG was eluted between 0.5 M and 0.75 M NaCl gradient on DEAE-Sepharose column, and identified by electroconductivity. The contents of hexuronic acid from polysaccharide extract and GAG were 1.0 g/100 g and 6.0 g/100 g, respectively. Hexosamine of polysaccharide and GAG as indicator of GAG component was 5.6 g/100 g and 25.7 g/100 g, respectively. GAG was identified as heparan sulfate compared with bands of other GAG on agarose gel electrophoresis, and its molecular weight was 29.6 kDa on Superdex 200 HR column.

• Applied Biological Chemistry
• /
• v.44 no.3
• /
• pp.143-147
• /
• 2001

An osmometrical method for determination of the degree of hydrolysis (DH) of hemoglobin was comparatively examined through TNBS (trinitrobenzene) sulfonic acid) method using two experimental variables $({\alpha}\;and\;{\beta})$, which were chosen based on correlation curves between hydrolysis equivalents (h) and $leucine-NH_2$ equivalents. DH values measured through osmometry and TNBS method highly correlated with $R^2$ values of $0.974{\sim}0.991$, irrespective of the reaction pHs and types of enzyme used. $DH_{osm}/DH_{TNBS}$ was >$1.438{\sim}1.656$ depending on the hydrolysis pH $7.5{\sim}10.0)$. Correlation euqations were well fit for measuring DH of Hb hydrolysate at different pH conditions. $DH_{osm}/DH_{TNBS}$ for co-treatment system using Esperase and Flavourzyme was 1.658, in good agreement with that of 1.656 for the single enzyme (Esperase) system. Thus, the osmometrical method was suggested to be a convenient, reliable, and rapid method for determination of DH of hemoglobin hydrolysates.

• Journal of the Korean Applied Science and Technology
• /
• v.34 no.3
• /
• pp.631-642
• /
• 2017

Protein hydrolysates derived from plants and animals having antioxidant, suppression of hypertension, immunodulatory, alleviation of pain, and antimicrobial activity has been known as playing important role like hormone. This study was performed to hydrolysis of Ogae egg white protein using the six proteases. The antioxidant activity of the produced peptides was analyzed. As a result, the maximum value of hydrolysis was protamex(46.3%), DPPH radical scavenging was bromelain(57.23%), hydroxy radical scavenging was alcalase(30.21%), superoxide radical scavenging was alcalase(58.07%), and $Fe^{2+}$ chelation ability was alcalase(72.06%). Furthermore, the antioxidant Inhibition concentration ($IC_{50}$) of peptides was evaluated for each enzyme. As a result, the maximum value of alcalase was $Fe^{2+}$ cheating ability($IC_{50}$, 1.24 mg/mL), bromelain was DPPH radical scavenging($IC_{50}$, 2.46 mg/mL), flavourzyme was $Fe^{2+}$ cheating ability($IC_{50}$, 1.25 mg/mL), neutrase was DPPH radical scavenging($IC_{50}$, 3.64 mg/mL), papain was DPPH radical scavenging ($IC_{50}$, 3.82 mg/mL) and protamex was DPPH radical scavenging($IC_{50}$, 1.93 mg/mL). Therefore, we expect that peptides produced from Ogae egg white protein using protease enzyme are useful as an antioxidant functional food ingredients.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.12
• /
• pp.1596-1603
• /
• 2007

This study was conducted to improve functional properties of salmon frame extracts using various commercial enzymes (Alkalase 2.4 L FG, Flavourzyme 500 MG, Neutrase 0.8 L and Protamex 1.5 MG). The ACE (angiotensin I converting enzyme) inhibitory activity was the highest ($IC_{50}=0.67mg/mL$) in the product incubated with Neutrase for 4 hrs (N4-treated hydrolysates) among the various extracts incubated with commercial enzymes for different times. However, antioxidant activities of all salmon frame extracts were less than 15%. There were no significant differences in the proximate composition and sensory evaluation of the fish odor and taste. However, N4-treated hydrolysate was improved in the extractive-nitrogen content and transmission compared to the other enzymatic hydrolysates. When compared to commercial Gomtang products, N4-treated hydrolysate was also high in protein, extractive-nitrogen, total amino acid, and calcium contents, while low in taste sensory score. There were no differences in transmission and sensory score on the fish odor between N4-treated hydrolysates and commercial Gomtang.

• Journal of the Korean Applied Science and Technology
• /
• v.35 no.2
• /
• pp.367-377
• /
• 2018

Swimming crab(Ovalipes punctatus) is produced in Korea and utilized as semi-processed food at streamed cooked state. Recently, protein hydrolysates have been known as having function such as antioxidant, suppression of hypertension, immunodulatory, alleviation of pain, and antimicrobial activity. This research was investigated to find the functional antioxidant from crab hydrolysates. To fine optimal protease enzyme, alcalase, bromelain, flavourzyme, neutrase, papain, and protamex were selected to evaluate the DPPH radical scavenging activity and finally bromelain to show the best activity was selected. The molecular weight of bromelain hydrolysates were distributed with range from 500 to 3,200 Da and 7 different molecules or more. The amino acids related to antioxidant capacity was about 42.54%. The processes optimization study used was the response surface methodology. The ranges of processes were the reaction temperature of 40 to $60^{\circ}C$, pH 6 to 8, and enzyme concentration 1 to 3%(w/v). As a result, the optimization of process was determined at temperature of $55^{\circ}C$, pH of 6.5, and enzyme concentration of 3%(w/v). In these conditions, degree of hydrolysates were maximum 71.60%. Therefore, we expect that those products are useful as functional food ingredients.

• Journal of Life Science
• /
• v.25 no.7
• /
• pp.795-800
• /
• 2015

Oyster is a nutritionally good food ingredient. Also, oyster is used to make source for taste and flavor. This study tried to investigate optimal condition of hydrolysis of oyster and oyster cooking drip for better amino acid content to make good taste and flavor. And then this study characterized hydrolysate of oyster and oyster cooking drip. Enzymes are Acalase, Flavourzyme, Neutrase, and Protamax. The optimal condition for the highest enzyme activity is given by the company. Under the best condition of each enzymes, they react with the homogenized oyster and oyster cooking drip for 0.5, 1.0, 1.5, 2, 4, 6 hr. The degree of oysters’ hydrolysis is 13.2±0.1%. But, in the case of using enzyme, the rate of hydrolysis sharply increased as time went on during 2 hr. After 8 hr, the rate is 36.9~40.5%. Protamax showed 27.4±0.4% of hydrolysis rate in 2 hr. And the degree of oyster cooking drop hydrolysis is 42.7±0.1%. The highest of hydrolysate concentration is 72.1±0.1% using protamax. In the case of oyster, it has a similar tendency of all enzymes. Otherwise, the hydrolysate of oyster cooking drip had a difference among the enzymes. Composition of free amino acid of hydrolysate using protamax was investigated how much time showed highest rate of hydrolysis to find best amino acid composition. Hydrolysis using Protamax during 6 hr is selected for best condition.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.7
• /
• pp.881-888
• /
• 2007

For the use of skipjack tuna cooking drip (STC) as a source of functional seasoning, the STC was hydrolyzed with various commercial enzymes, such as Alcalase, Flavourzyme, Neutrase and Protamex, and its hydrolysate was also investigated on the food component characteristics. The hydrolysate incubated with Alcalase for 30 min (HA30) showed 56.8% for angiotensin I converting enzyme (ACE) inhibitory activity and 1.18 for antioxidative activity, which were high or similar compared to the other enzymatic hydrolysates. There were no differences in ACE inhibitory activity and antioxidative activity among HA30, two-step enzymatic hydrolysates, and ultrafilterates (molecular weight cut off, 10 kDa). The HA30 was very stable on the digestive enzymes, such as chymotrypsin, pepsin, trypsin according to the TCA (trichloroacetic acid) soluble index. The results suggested that skipjack tuna cooking drip could be used as a source for preparing functional seasoning sauce.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.8
• /
• pp.1022-1030
• /
• 2007

For the improvement on the quality and functionality of red tanner crab cooking drip, the preparation of hydrolysates from red crab cooking drip using commercial enzymes (Alcalase, Flavourzyme, Neutrase and Protamex) was attempted and its taste, nutritional and functional characteristics were also investigated. According to the results of heavy metal contents and proximate composition, red tanner crab cooking drip (RTCCD) could be used as a food resource. From the results of the trichloroacetic acid soluble index (TSI), angiotensin I converting enzyme (ACE) inhibiting activity and antioxidative activity, RTCCD hydrolysates incubated with Alcalase for 2 hrs was superior to the other one-step hydrolysates. There were no differences in the ACE inhibiting activity and antioxidative activity between one-step hydrolysates, which was incubated with Alcalase for 2 hrs, and two-step hydrolysates sequentially incubated with Alcalase and other enzymes. Alcalase-treated hydrolysates was similar in proximate composition and Hunter color value, while high in free amino acid content compared with crab cooking drip. Total amino acid content of Alcalase-treated hydrolysates was 11.9 g/100 mL and the major amino acids were glutamic acid (10.2%), proline (10.1%) and glycine (10.7%).

• Journal of Life Science
• /
• v.16 no.1
• /
• pp.49-57
• /
• 2006

Enzymatic extracts were prepared from the blueberry (Vaccinium corymbosum L.) collected in Jeju, Korea. Five carbohydrases namely AMG, Celluclast, Termamyl, Ultraflo and Viscozyme, and five proteases namely Alcalase, Flavourzyme, Kojizyme, Neutrase and Protamex were used to prepare the enzymatic extracts. Antioxidant properties of each extracts were studied using stable 1,1-diphenyl 2-picrylhydrazyl (DPPH), reactive oxygen species (ROS), nitric oxide (NO) scavenging, metal chelating assays and lipid peroxidation inhibitory activity in hemoglobin-induced linoleic acid system. The phenolic content of all enzymatic extracts was in the range of 517.85-597.96 mg/100 g dried sample. DPPH and NO${\cdot}$scavenging, and metal chelating assays exhibited prominent activities. Viscozyme showed the highest DPPH activity $(0.046{\pm}0.002\;mg/mL)$ while AMG Showed the highest activity in NO${\cdot}$scavenging $(0.339{\pm}0.011\;mg/mL)$. All the extracts exhibited strong metal chelating activities. Blueberry enzymatic extracts also showed relatively good activity in hydrogen peroxide scavenging. AMG showed the highest lipid peroxidation inhibitory activity $(0.28{\pm}0.01\;mg/mL)$ in hemoglobin-induced linoleic acid system. In this results, the blueberry, which has potential antioxidant components, may be a good candidate as a natural antioxidant source.