한국수산과학회

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  • 0374-8111
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  • 2287-8815

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kfas, vol. 54, no. 5, pp.724-732, October, 2021
DOI. https://doi.org/10.5657/KFAS.2021.0724

Optimization of Reduced Bitterness of Alcalase-treated Anchovy
Engrauris japonica Hydrolysate by Aminopeptidase Active Fraction
from Common Squid Todarodes pacificus Hepatopancreas
살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획
분에 의한 Alcalase 처리 멸치(Engrauris japonica) 가수분해물의 쓴맛
개선 최적화

윤인성1·김진수1,2·이정석1,2·권인상3·허민수2,3*
1경상국립대학교 해양식품공학과/해양산업연구소, 2경상국립대학교 수산식품산업화 기술지원센터, 3경상국립대학교 식품영양학과/해양산업연구소

This study used response surface methodology to investigate the optimal conditions to reduce the bitterness of alcalase-
treated anchovy hydrolysate (AAH) by the aminopeptidase active fraction (AAF) derived from the common squid
Todarodes pacificus hepatopancreas. The central composite design selected AAF/AAH ratio (X1, %) and hydrolysis
time (X2, h) as independent variables, and the degree of hydrolysis (Y1) and bitterness (Y2) as dependent variables. The
uncoded values of the multiple response optimization for independent variables were 3.4% for the AAF/AAH ratio
and 9.2 h for the hydrolysis time. The predicted values of the yield and bitterness score of alcalase-AAF continuously
treated anchovy hydrolysate (AAAH) under the optimized conditions were 68.9% and 4.6 points, respectively. Their
measured values of 69.5% for yield and 4.6±0.5 points for bitterness were similar to the predicted values. The food
components of AAAH were 91.4% (moisture), 7.5% (protein), 0.1% (lipid) and 0.6% (ash). The findings indicate the
potential value for use as an anchovy seasoning base. The results also confirm that the bitterness of AAH was remarkably
improved by AAF and implicates AAF derived from squid hepatopancreas as a good enzyme to catalyze reduced
bitterness.

Keyword : Common squid, Aminopeptidase active fraction, Lowing bitterness, Anchovy hydrolysate

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