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해조단백질 추출에 관한 연구 : 3. NaOH 가용성 단백질의 추출 3. Extraction of NaOH Soluble Proteins
류홍수,우순임,이강호 한국수산학회 1978 한국수산과학회지 Vol.11 No.2
In present study, the effect of various factors including the solvent concentration, extraction time, extraction temperature and the ratio of sample vs extraction solvent(w/v) upon the extractability of the NaOH soluble proteins of marine algae were investigated. Seven species of sun-dried algae, the major ones in consumption as food, namely Porphyra suborbiculata, Undaria pinnatifida(natural and cultivated), Sargassum fulvellum, Sargassum kjellmanianum, Ulva pertusa, Enteromorpha linza and Codium coarctatum were used for the extraction of the NaOH soluble protein. The frozen and masceratd samples were prepared by the same method described in previous paper(Lee, 1977). In case of the TCA insoluble protein, all samples reached maxima at 0.025M NaOH solution while the 0.05M for the extractable total nitrogen. Variation of the ratio of sample vs solvent gave slight effect upon the extractability, 100ml solvent added to 1g dried sample was effective. The effect of extraction time on the extractability differed from species. The extractabilty of Enteromorpha linza, Ulva pertusa and Codium coarctatum reached maxima within 1 hour extraction and 2 hours for the cultivated Undaria pinnatifida while 3 hours for the natural Undaria pinnatifida, Sargassum fulvellum, Sargassum kjellmanianum and Porphyra suborbiculata. The most effective extractionn temperature was 60℃ for all samples.
류홍수 ( Hong Soo Ryu ),최남도 ( Nam Do Choi ),이소연 ( So Yeon Lee ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.3
To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the compo¬sition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at 4±1℃. Among the fish meat¬based surimi vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) difference in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable difference in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C`s fried kamaboko was 2.6 but company B`s was 1.9. There was no noticeable change in thiobarbituric acid reactive substance-es (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.
류홍수(Hong Soo Ryu),문정혜(Jeong Hae Moon),황은영(Eun Young Hwang),이종열(Jong Yeoul Lee),조현경(Hyun Kyoung Cho) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.2
Protein nutritional quality of fish extracts processed at 110℃ for 5 hours with spicy vegetables (garlic, onion and ginger) were evaluated using in vitro and in vivo (rat assay) parameters. Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added spicy vegetables. Hydrocooking (110℃, 5 hours) tended to result in better protein qualities than high temperature cooking(136∼140℃). Spicy vegetables had not remarkable effects on improving in vitro protein quality parameters. The fish extract with 10% of ginger was generally higher in vitro p개tein digestibility than those of the other vegetables. In spite of generally higher in vivo protein digestibility of fish extracts containing spicy vegetables processed at mild condition (110℃), Protein efficiency ratios (PER) of these extracts were not higher than those of extracts processed at severe conditions (136∼140℃).