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KMID : 0380619920240060519
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 6 p.519 ~ p.523
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A Study on th Proteolysis of Mussel Protein by a Commercial Enzyme Preparation
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최인재/Choi, In Jae
남희섭/신재익/이병훈/Nam, Hee Sop/Shin, Zae Ik/Lee, Byong Hoon
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Abstract
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The patterns on the proteolysis of mussel protein using a commercial enzyme preparation were investigated. The best one among six commercial enzyme preparations for the manufacture of mussel extract was Corolase PP, based on the degree of hydrolysis (DH). When the raw mussel paste, without water addition, was adjusted to pH 6.5, added 0.1% (w/w dry basis) of Corolase PP, and reacted at 50℃ for four hours, it reached the maximum value of DH (79%). The precooking of raw mussel decreased the efficiency of extraction and hydrolysis of the protein, due to the inactivation of the autolytic enzymes contained in the mussel. During the course of proteolysis, major free amino acids such as glycine, alanine, glutamic acid and lysine, representing a characteristic brothy taste of mussel were replaced with free hydrophobic amino acids including valine, methionine, isoleucine, and leucine. The electrophoretic pattern and HPLC-GPC pattern of mussel protein hydrolysates during the hydrolysis were observed and also discussed.
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