초음파처리가 노계 가슴육 근원섬유단백질의 수용화에 미치는 영향 = Effects of Sonication on the Water-solubilization of Myofibrillar Proteins from Breast Muscle of Spent Hen

국문 초록 (Abstract)

본 연구에서는 노계 가슴육의 단백질 식품 소재로서 활용도를 높이기 위하여 초음파를 이용한 근원섬유 단백질의 수용화에 대하여 검토하였다. 근원섬유에 0.1-0.8 M NaCl, pH 6.0-8.0이 되도록 조절한 후 20 kHz에서 초음파 처리를 하였다. 그런 다음 이들의 용해도, SDS-PAGE, 점도, Ca- 및 Mg-ATPase 활성을 측정하였다. 각각의 처리 조건에서 용해도를 검토한 결과 초음파에 의해서 용해도는 증가하였으며 0.1 M NaCl, pH 8.0에서 약 90%를 나타내었다. 용해된 성분을 SDS-PAGE를 이용하여 검토한 결과 대부분 myosin heavy chain 및 actin에 상당하는 성분이 검출되었으며, 초음파에 의한 단백질의 분리는 근원 섬유 구조의 붕괴에 의한 것으로 사료되었다. 한편, 초음파에 의한 점도의 변화는 용해도가 높을수록 점도도 증가하였다. 그러나, Ca- 및 Mg-ATPase 활성은 초음파에 의해서 급격히 저하하였으며, 초음파에 의해서 분리되는 단백질은 대부분 변성이 진행된 상태인 것으로 사료되었다.

다국어 초록 (Multilingual Abstract)

Effects of sonication on water-solubilization of myofibril from breast muscle of spent hen effects investigated in this study. To evaluate effect of salt concentration and pH, salt concentration was varied with range from 0.1 to 0.8 M, and pH was varied with range from 6.0 to 8.0. Solubility, SDS-PAGE, viscosity and ATPase activity of sonicated myofibril were measured. Solubility of myofibrillar protein containing 0.1 M NaCl at pH 8.0 after sonication was above 90%. Main components of soluble protein by SDS-PAGE were myosin heavy chain and actin. That is, it indicated breaking of myofibril structure by sonication. Also, viscosity of soluble protein increased, but Ca- and Mg-ATPase activities decreased by increasing sonication time. From these results, we concluded that most of myofibrillar proteins were denatured by sonication.

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