Bioactivities of Enzymatic Alaska pollock Roe Hydrolysate : 명란 가수분해물의 기능성

다국어 초록 (Multilingual Abstract)

The broken Alaska pollock (Theragra chalcogramma) roes are usually discarded as a waste which leads to the environmental pollution. However, the broken Alaska pollock roe is a rich protein source and a valuable food processing byproduct which can be utilized as a functional ingredient. The manufacturing process of Alaska pollock roe hydrolysate noodle was optimized by mixture model of the response surface methodology (RSM). Alaska pollock roe hydrolysate increased all texture attributes of cooked noodle. Flour did not affect significantly all texture parameters of cooked noodle, while water decreased them. Hardness, gumminess and chewiness fitted nonlinear model with interaction terms for flour-water, flour-hydrolysate and water-hydrolysate, whereas springiness, cohesiveness and tensile strength fitted linear model. Optimum mixing ratio of flour: water: hydrolysate was 67.3:27.6:3.1%, respectively. Alaska pollock roe hydrolysate increased weight and volume of cooked noodle as well as the turbidity of the Alaska pollock roe hydrolysate soup. Based on sensory evaluation, Alaska pollock roe hydrolysate noodle was comparable to commercial noodles.

다국어 초록 (Multilingual Abstract)

The broken Alaska pollock (Theragra chalcogramma) roes are usually produced as a processing by-product during evisceration process and discarded as a waste which leads to the environmental pollution. The manufacturing process of Alaska pollock roe hydrolysate bread was optimized by response surface methodology (RSM) using a mixture model. Alaska pollock roe hydrolysate increased hardness, gumminess, and chewiness of hydrolysate bread, which decreased texture parameters springiness, and cohesiveness. Hardness, springiness, gumminess and chewiness fitted to a nonlinear model with all interaction terms for flour-water, flour-hydrolysate and water-hydrolysate, whereas cohesiveness fitted linear model. Optimum mixing ratio of flour:water:hydrolysate for Alaska pollock roe bread was 52.88:27.86:2.26%. Hydrolysate bread had higher pH values than the control bread. But its specific volume and baking loss decreased. Based on sensory evaluation, Alaska pollock roe hydrolysate bread was comparable to commercial breads.

다국어 초록 (Multilingual Abstract)

Alaska pollock roe consists of various bioactive components such as amino acids, lipids, vitamins, digestible natural protein, etc. In order to utilize Alaska pollock roe for more value-added products, various biofunctional activities of its enzymatic hydrolysate prepared with Alcalase and Flavoenzyme (1:1, v/w) were determined. Alaska pollock roe hydrolysis process was optimized by response surface methodology (RSM) with independent variables, enzyme and substrate concentration, and hydrolysis time. The optimum condition for the enzymatic hydrolysis of Alaska pollock roe was: enzyme concentration, 2.59%; substrate concentration, 11.17%; reaction time, 5.84 h. DPPH radical scavenging activity of the water extract was the highest followed by the hydrolysate and the ethanol extract in order. However, the hydrolysate exhibited the higest hydrogen peroxide scavenging activity, whereas no activity in both the ethanol and water extract.
In addition, the hydrolysate exhibited higher enzyme inhibitory activities against elastase, tyrosinase and angiotensin converting enzyme than did the water extract. β-Glucuronidase inhibitory activity of the water extract was higher that of the hydrolysate.
The contents of sweet and savory tasty amino acids were higher than bitter amino acid in free amino acid content. Based on sensory evaluation, Alaska pollock roe hydrolysate complex seasonings was similar to those of other natural complex seasonings. Therefore, the enzymatic Alaska pollock roe hydrolysate could be utilized of a functional ingredient for a more value-added product in food or related industry.

목차 (Table of Contents)

• Contents
• List of Tables ……………………………………………………………… I
• List of Figures ……………………………………………………………... II
• Part I: Biofunctional properties and utilization of Enzymatic Alaska Pollock Roe Hydrolysate
• Abstract ……………………………………………………………………. 1
• 1. Introduction ……………………………………………………………... 2
• 2. Materials and methods ………………………………………………...… 3
• 2.1. Materials ………………………………………………………….... 3
• 2.2. Methods ……………………………………………………………. 3
• 2.2.1. Proximate compositions …………………………………….. 3
• 2.2.2. Experimental design for optimization……………………… 4
• 2.2.3. Preparation of Alaska pollock roe hydrolysate……………… 5
• 2.2.4. Determination of protein content …………………………… 5
• 2.2.5. Determination of degree of hydrolysis…………………....… 5
• 2.2.6. . Antioxidant activity ……………………………………… 6
• 2.2.6.1. DPPH radical scavenging activity ……………………. 6
• 2.2.6.2. Hydrogen peroxide radical scavenging activity ……….. 7
• 2.2.6.3. Hydroxyl radical scavenging activity ……………..…… 7
• 2.2.6.4. Superoxide anion radical scavenging activity ……..… 8
• 2.2.7. Elastase inhibitory activity ……………………………….…. 8
• 2.2.8. Tyrosinase inhibitory activity…………………………..….. 9
• 2.2.9. Angiotensin-I-converting enzyme (ACE) inhibitory activity... 10
• 2.2.10. β-Glucuronidase inhibitory activity …………………..… 10
• 2.2.11. Amino acid composition……………………………………. 11
• 2.2.12. Free amino acid..…………………………………………… 11
• 2.2.13. Sensory evaluation ……………………………………..… 11
• 2.2.14. Statistical analysis …………………………………………. 12
• 3. Results and discussion ………………………………………………….. 12
• 3.1. Proximate compositions …………………………………………… 12
• 3.2. Optimization of enzymatic hydrolysate by Alcalase 2.4L
• and Flavourzyme…………………………………………………… 13
• 3.3. Antioxidant activity …………………………………..……….…… 19
• 3.3.1. DPPH radical scavenging activity …………………...……… 19
• 3.3.2. Hydrogen peroxide radical scavenging activity ……………. 19
• 3.3.3. Hydroxyl radical scavenging activity …………………..…… 20
• 3.3.4. Superoxide anion radical scavenging activity ….…..……… 21
• 3.4. Elastase inhibitory activity………………………………………... 22
• 3.5. Tyrosinase inhibitory activity ……………………………….……. 22
• 3.6. Angiotensin-I-converting enzyme (ACE) inhibitory activity …...…. 23
• 3.7. β-Glucuronidase inhibitory activity ……………………………... 24
• 3.8. Compositional and free amino acid composition…………….……. 27
• 3.9. Sensory evaluation ……………………………………………...…. 29
• 4. Conclusions …………………………………………………………….. 30
• 5. References ……………………………………………………………… 31
• Part II: Quality Characteristics of Functional Noodle with Alaska pollock Roe Hydrolysate
• Abstract……………………………………………………………………...38
• 1. Introduction ……………………………………………………………... 39
• 2. Materials and methods ………………………………………………...…40
• 2.1. Materials ………………………………………………………….... 40
• 2.2. Methods ……………………………………………………………. 40
• 2.2.1. Optimization of noodle manufacturing process……………... 40
• 2.2.2. Manufacture of noodle ……………………………………... 42
• 2.2.3. Texture analysis …………………………………………… 42
• 2.2.4. Characteristics of noodle ……………………………………. 42
• 2.2.5. Sensory evaluation ………………………………………… 43
• 2.2.6. Statistical analysis ……………………………………….….. 43
• 3. Results and discussion …………………………………………..……… 44
• 3.1. Mixture model ……………………………………………..……… 44
• 3.2. Trace plot ……………………………………………..……….…… 48
• 3.3. Characteristics of noodle …………………………………….…….. 50
• 3.4. Sensory evaluation ……………………………………..………… 51
• 4. Conclusions ………………………………………………………...…… 52
• 5. References ……………………………………………………….…….... 53
• Part III: Quality Characteristics of Functional Bread with Alaska pollock Roe Hydrolysate
• Abstract……………………………………………………………………...56
• 1. Introduction ……………………………………………………………... 57
• 2. Materials and methods ………………………………………………...… 58
• 2.1. Materials ………………………………………………………….... 58
• 2.2. Methods ……………………………………………………………. 58
• 2.2.1. Optimization of noodle manufacturing process……………... 58
• 2.2.2. Manufacture of bread ……………………………………... 60
• 2.2.3. Texture analysis …………………………………………… 60
• 2.2.4. pH …………………………………………………………. 60
• 2.2.5. Specific volume and baking loss rate………………………. 61
• 2.2.6. Sensory evaluation ………………………………………… 61
• 2.2.7. Statistical analysis ……………………………………….….. 61
• 3. Results and discussion …………………………………………..……… 62
• 3.1. Mixture model ……………………………………………..……… 62
• 3.2. Trace plot ……………………………………………..……….…… 66
• 3.3. pH ………………………………………………………….…….. 68
• 3.4. Specific volume and baking loss rate …………………..………… 69
• 3.5. Sensory evaluation ……………………………………..………… 69
• 4. Conclusions ………………………………………………………...…… 70
• 5. References ……………………………………………………….…….... 72