한국수산과학회

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  • pISSN : 2234-8395
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  • eISSN : 2234-1757

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kfas, vol. 53, no. 1, pp.112-122, February, 2020
DOI. https://doi.org/10.5657/KFAS.2020.0112

Characteristics of Aminopeptidase Retentate Fraction from the Common
Squid Todarodes pacificus Hepatopancreas Obtained by Ultrafiltration,
and Its Lowering the Bitterness
살 오징어(Todarodes pacificus) 간췌장 유래 한외여과 Aminopeptidase
Retentate Fraction의 특성과 쓴맛 개선효과

김진수1,2·이정석1·윤인성2·강상인2·박선영2·정우철1·허민수1,3*
1경상대학교 수산식품산업화기술지원센터, 2경상대학교 해양식품생명의학과/해양산업연구소, 3경상대학교 식품영양학과/해양산업연구소

This study investigated some enzymatic properties and bitterness improvement of an aminopeptidase retentate fraction
(ARF) from common squid Todarodes pacificus hepatopancreas extract (HPE), obtained by ultrafiltration with
a 10 kDa molecular weight cut off membrane. Endoprotease and aminopeptidase (AP) activity, and the purity of the
ARF (>10 kDa) increased by 6.69-18.11 U/mg and 1.5-2.6 fold, respectively, compared to HPE (2.63-9.37 U/mg).
The AP activity toward LeuPNA was stable at 20-55°C and pH 5-9, but decreased slightly with increasing concentration
of NaCl in the reaction mixture. The ARF was the most active MetPNA and preferentially hydrolyzed Glu,
Leu and AlaPNA. The bitterness tryptic casein hydrolysates (BTCHs) were treated with ARF, and the bitterness of
ARF-BTCHs significantly decreased with increasing amounts of released amino acids Ala, Val, Met, Ile and Leu,
which show strong correlations with bitterness. Therefore, the ARF of T. pacificus HPE obtained by ultrafiltration
may have a considerable potential for application in protein hydrolysis and appears to be ideally suited to the purpose
of lowing bitterness in protein hydrolysates.

Keyword : Todarodes pacificus, Hepatopancreas, Ultrafiltration, Aminopeptidase, Lowing bitterness

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