홍어연골로부터 chondroitin sulfate의 제조

이주항 부경대학교대학원 2002 국내석사

상어 아가미 연골 젤라틴의 물리 화학적 특징

곽기석 부경대학교대학원 2002 국내석사

해파리로부터 콜라겐의 추출최적화 및 물리화학적 특성 해석

안주련 부경대학교 교육대학원 2008 국내석사

Collagen is the most abundant bioactive ingredients in the biofunctional protein market. Now these days, collagen is mainly derived from bovine and porcine by-products, but the usage of these mammalian sources is limited or prevented because of bovine spongiform encephalopathy (BSE). Therefore, the development of new sources freed from these diseases is needed to replace the mammalian sources. Jellyfish (Rhopilema hispidium) is a new source of collagen which has potential. Additionally jellyfish often appears in summer and is harmful to other fish production. Harvesting jellyfish for their functional ingredients has two advantages, which is earning economical benefit and solving an environmental problem. Therefore, the objectives of this research are to investigate the properties of bioactive proteins from jellyfish and to develop the technology for using these proteins in high value added products. First of all, to optimize collagen processing from jellyfish (Rhopielma hispidium), response surface methodology was used. Extraction optimization of collagen was performed by using a central composite design of response surface methodology. NaOH concentration (X₁, %), NaOH treatment time (X₂, h), pepsin concentration (X₃, %) and digestion time (X₄, h) were independent variables. Dependent variable was collagen dry yield (Y, %). The optimal conditions were X₁ = 1.03% (NaOH concentration), X₂ = 7.24 h (NaOH treatment time), X₃ = 0.52% (w/v) (pepsin concentration) and X₄ = 53.4% (digestion time). The predicted collagen yield under optimal conditions was 79.17% and its experimental value of collagen yield was 78.2%. In oder to investigate physicochemical characteristics of the jellyfish collagen, amino acid composition, SDS-PAGE, fourier transform infrared (FT-IR) spectroscopy, solubility, denaturation temperature (Td) and viscosity were investigated. According to amino acid analysis, the jellyfish collagen had 12.03% imino acid. And the calf skin collagen had 19.93% imino acid. In the electrophoretic patterns, it is indicated two different α(α1 and α2) chains in the jellyfish collagen. The calf skin collagen is comprised of α1, α2 chains, β-component and γ-component. FT-IR showed regions of amides A, I, II and III for 3435 and 3436 cm^(-1) (amide A); 1652 and 1652 cm^(-1) (amide I); 1554 and 1555 cm^(-1) (amide II); and 1240 and 1237 cm^(-1) (amide III), respectively, exhibiting similar wave numbers to calf skin collagen. Solubility of the jellyfish collagen on NaCl concentration as not changed from 0-2%, and then were decreased from 3-6%. Solubility of the jellyfish collagen on pH variation as high in the range of pH 2-4 and then sharply decreased up to pH 7. Denaturation temperature of collagen from jellyfish was 30.5℃. Relative viscosity was continuously decreased on heating up 30℃. The decreasing rate was reduced in the temperature range of 30-50℃. The results showed that it can be economically obtained to high quality, disease-free and safe collagen from jellyfish which are currently an unused potential resource. Thus, an amount of imported mammalian collagen can be replaced by domestic production of collagen from jellyfish. Therefore, collagen from jellyfish can be processed to high valued products such as healthy food supplement and medicine which will appeal to the modern customers who have interests in health and beauty.

어획시기에 따른 남극 크릴(Euphausia superba)의 식품성분 변화

김민아 부경대학교 2013 국내석사

Antarctic krill (Euphausia superba) is usually harvested in months between March and August. The variations in its nutritional compositions according to the month of harvest were investigated. Fresh-frozen krill was freeze-dried and milled. Moisture content were highest (80.7%) in June and lowest (77.7%) in March. Ash content were highest (13.5%) in March and lowest (12.4%) in July. Protein content were highest (74.1%) in June and lowest (48.0%) in May. Fat content were highest (23.7%) in April and lowest (17.8%) in June. Among total amino acids (9,292.86-11,055.91 mg/100 g), glutamic acid, aspartic acid and leucine showed high level in March and lowest level in June. Arginine showed the highest level in May and lowest level in July. Among free amino acids (761.25-1,363.14 mg/100 g), proline showed high level in March and low level in July. Taurine showed high level in August and low level in May. Polyunsaturated fatty acid (PUFA; EPA, DHA) was highest in March and occupied about 50% of total fatty acid composition. Oil-soluble vitamin A and E were highest in March and water-soluble vitamin content was less than that of oil-soluble vitamin. Mineral contents were highest (298.16 mg/100 g) in June and the highest mineral was Na of 235.60 mg/100 g. Heavy metal contents were highest (3.66 mg/ 100 g) in March and lowest (0.72 mg/ 100 g) in August. Nucleotides was highest (8,299 μmol/100 g) in July. Betaines were highest (7.291 mg/100 g) in April and lowest (5,472 mg/100 g) in June. Astaxanthin was highest (21.59 ppm) in May. Cholesterol was highest (367.20 mg/100 g) in April and lowest (249.65 mg/100 g) in March. Fluoride was highest (599.63 ppm) in August and lowest (397.51 ppm) in May.

사과 추출물의 구취억제효과

조상원 부경대학교대학원 2002 국내석사

크림스프 통조림의 가열살균 및 저장조건에 따른 품질변화

변지은 부경대학교 산업대학원 2012 국내석사

The present study was conducted to investigate quality changes of canned cream soup during heat sterilization and storage. Quality changes of canned cream soup depending on heat sterilization conditions and storage conditions at 20℃, 35℃ and 55℃ were investigated by measuring moisture, crude lipid, crude protein, crude ash, pH, acid value, fatty acid, Sn, viscosity, amino nitrogen and viable cell counts. Changes in proximate composition of canned cream soup were not big differences depending on sterilization and storage conditions. Also, changes in pH of the product were not big differences depending on sterilization and storage conditions. Amino nitrogen content and acid value of the products exhibited no significant variation for each heat sterilization and storage condition. The acid value showed below 4.0, which is a standard requirement for cream soup powder. For the fatty acid composition, the amount of unsaturated fatty acids was higher than that of saturated fatty acids, and oleic acid showed the highest amount followed by linoleic acid. Fatty acid composition also showed no significant variation depending on sterilization and storage condition. Tin (Sn) content was affected by pH, and it showed 0.53 mg/kg when the sterilized product for 40 min at 120℃ was stored 60 days at 55℃ and pH 4.96. Viscosity was affected by heat, and it was decreased in higher storage temperature. There was no significant change in viscosity at an ambient temperature for long time. Hunter color values of product was affected by a heating temperature. The L value (brightness) was changed from 11.19 to 12.77. Tar color was not detected before and after heat sterilization and during storage. Tar pigment was not detected before anf after heat sterilization and during storage. As the results of this study, the measured F0 value of canned cream soup was higher than 0.78 at heat sterilization condition of 115℃ and 40 minutes, and increase of viable cell counts was not shown. At the heat sterilization and storage condition, the quality changes were minimized. Therefore it is fully recommended that the canned cream soup can be stored at an ambient temperature after sterilization without its large quality changes.

친수성 콜로이드 첨가에 따른 인조 날치알의 이화학적 처리에 의한 파열 강도 변화

이승은 부경대학교 2018 국내석사

본 연구는 알긴산에 다양한 농도의 천연다당류를 첨가하여 제조된 인조 날치알을 이용하여 식염농도 및 가공조건에 따른 파열강도의 변화를 밝히는데 그 목적이 있다. 천연다당류의 혼합 후 식염내성 효과를 알아보기 위해 염화 나트륨 용액에 1시간 처리 후 파열강도를 측정하였으며, 물리적 처리로는 열탕, 동결-해동처리를 실시하였다. 천연다당류는 xanthan gum, glucomannan, agar, iota-carrageenan, kappa-carrageenan, gelatin, pullulan, β-cyclodextrin을 사용하였다. Xanthan gum, glucomannan, gelatin, iota-carrageenan, kappa-carrageenan, agar, pullulan 모두 sodium alginate와 혼합했을 때 파열강도가 상승하였으나 식염의 존재 하 에서는 파열강도가 급격히 감소하였다. 이에 반해, β-cyclodextrin을 혼합한 인조 날치알은 식염에 큰 영향을 받지 않아 식염내성이 가장 우수하였다. 식염의 내성을 갖는 β-cyclodextrin첨가 인조 날치알의 물리적 처리 효과를 알아보기 위해 95℃에서 20분 간격으로 80분간 열탕 처리를 하였고 –20℃이하로 5일간 동결 후 상온에서 해동하고 파열강도를 측정하였다. 그 결과, 95℃ 열탕처리 이후 파열강도는 열탕 처리 20분까지는 증가하였으나, 그 이후에는 감소하는 것으로 나타났다. 또한 5일 간의 동결-해동 처리에 의하여 그 파열강도는 현저히 감소하였다.

수입과일의 잔류농약 실태 및 위해성 평가 연구

박미정 부경대학교 2018 국내석사

Pesticide residues in 96 samples of imported fruits selling at wholesale markets and traditional markets in Busan were monitored. Total 165 pesticides were analyzed by multi-residue method using gas chromatography/tandom mass spectrometer (GC/MS/MS). Samples were 30 citrus fruits, 45 tropical fruits, 18 were berry fruits, and 3 were stone fruits. The origin was 32 U.S.A. samples, 22 Philippine samples, 15 Chile samples, 8 Thailand samples, etc. Pesticide residues were detected in 45 samples(46.9 %) among 96 samples and a sample had violative residue. Detected pesticides were 14 chemicals, such as Fludioxonil, Imazalil, Chlorpyrifos, Tebuconazole, Cyprodinil, Iprodione, Myclobutanil, Phosmet, Buprofezin, Captan, Fenvalerate, Metrafenone, Pendimethalin and Procymidone. Most of the residual pesticides which were high in frequency are post harvest pesticides. Detected pesticides ingredient’s sample recoveries ranged from 79.58 to 119.29 %, relative standard diviation was 1.15∼7.54 %, LOD was 0.001∼0.053 mg/kg. LOQ was 0.003∼0.160 mg/kg. A risk assessment of pesticide residues in imported fruits was performed. The range of % ADI values was from 0.00002 to 0.46515 %.

효소 및 국균을 이용한 남극크릴 (Euphausia superba) 간장의 제조

최은혜 부경대학교 대학원 2014 국내석사

This study was performed to develop krill sauce using krill meat. Krill meat was processed by the following procedures. Firstly, the krill meat was hydrolyzed with commercial Alcalase. Next, the microbial fermentation using a koji was proceeded under solid phase at 36℃. These procedures resulted in the higher total nitrogen content and lower fluorine content compared to the control (non-fermented krill meat). The major amino acids in the sauce were glutamate, leucine, valine, lysine and methionine. The abundant nucleotide in the sauce was hypoxanthine. The fluoride content was 0.23 mg/kg, which was lower value than that of the US FDA guideline less than 100 mg/kg. Major headspace volatile compounds were identified as aldehydes, butanoic acid and sulfur-containing compounds. Pyrazines and furans, which are known as typical flavors of soy sauces, were also identified. However, no significant difference on reducing odorous compounds was observed by fermentation procedure. In conclusion, the results obtained in this study suggested that the krill sauce processing with fermentation procedure is expected to be a good strategy to develop value-added seafood products by containing plentiful amino acids, reducing fluoride content and adding special flavors.

아세트산으로 처리한 황다랑어 (Thunnus albacores) 껍질 유래 젤라틴 바이오필름의 물리적 및 생체 접착 특성

김주연 부경대학교 대학원 2012 국내석사

The present study examined the physical properties and the bioadhesive charac-teristics of biofilms manufactured from yellowfin tuna Thunnus albacores skin gelatin with the aim of developing a biofilm from fisheries by-products to replace mammalian sources. The physical properties and bioadhesive strength of biofilms from yellowfin tuna gelatin were compared with those of biofilms from porcine gelatin. The yellowfin tuna gelatin biofilm exhibited higher tensile strength (69.08 MPa) and greater elongation (14.32%) than did porcine gelatin biofilm (50.50 MPa and 10.21%, respectively). The ΔE and YI (yellowness index) Hunter-color values of yellowfin tuna gelatin biofilm were three-fold and 15-fold higher, respectively, than values for porcine gelatin biofilm. The opacity value of yellowfin tuna gelatin biofilm was higher than that of porcine gelatin biofilm. The stability against water of yellowfin tuna gelatin biofilm was lower than that of porcine gelatin biofilm at 2 pH 3 to pH 11. Thermogravimetric analysis (TGA) indicated that the thermal sta-bility of the biofilms was about 270°C for porcine gelatin biofilm and about 250°C for yellowfin tuna gelatin biofilm. The bioadhesive strength of tuna gelatin biofilm was compared to that of porcine gelatin biofilm. The tuna gelatin biofilm exhibited a higher bioadhesive strength than the porcine gelatin biofilm. Gelatin biofilm was subjected to glutaraldehyde treatment at different concentrations, temperatures and pH in order to improve its bioadhesive strength. Glutaraldehyde treatment im-proved the bioadhesive strength of gelatin biofilm up to three-fold. The bioadhe-sive strength of glutaraldehyde treated-biofilm was significantly decreased by ap-plication of sodium borohydride.