http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Fish Roe Concentrates의 제조과정 중에 발생하는 Processed Waters의 식품기능성과 생리활성
윤인성,이균우,강상인,박선영,김진수,허민수,Yoon, In Seong,Lee, Gyoon-Woo,Kang, Sang In,Park, Sun Young,Kim, Jin-Soo,Heu, Min Soo 한국수산과학회 2017 한국수산과학회지 Vol.50 No.5
This study evaluated the protein recovery and functional properties and biological activity of boiled and steamed process water (BPW and SPW, respectively) generated from the preparation of concentrated roe of bastard halibut (BH; Paralichthys olivaceus), skipjack tuna (ST; Katsuwonus pelamis), and yellowfin tuna (YT; Thunnus albacares) using the cook-dry process. The protein loss from the water extracts (EXT) of 100 g of roe protein was 15.05-19.71% and was significantly (P<0.05) higher than that of BPW (5.47-10.34%) and SPW (3.88-8.18%). The foam capacity of BPW (166-203%) and SPW (15-194%) was better than that of EXT. The emulsifying activity index of the original samples was lower than those ($15.40-107.86m^2/g$) of diluted protein samples. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the reducing power of BPW and SPW were stronger than those of EXT. The 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid ($ABTS^+$) radical scavenging activity of EXT (0.028-0.045mg/mL) was significantly higher those of BPW and SPW. The angiotensin I-converting enzyme (ACE) inhibitory activity of SPW was the highest for BH (1.04 mg/mL), followed by YT and ST. The predominant amino acids in SPW were Glu, Ala, Leu, and His. These results demonstrate that processing water containing diluted organic components, including protein, can be consumed directly by humans as a functional reinforcing material after appropriate concentration processes.
윤인성 ( In Seong Yoon ),김진수 ( Jin-soo Kim ),이정석 ( Jung Suck Lee ),권인상 ( In Sang Kwon ),허민수 ( Min Soo Heu ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.5
This study used response surface methodology to investigate the optimal conditions to reduce the bitterness of alcalase- treated anchovy hydrolysate (AAH) by the aminopeptidase active fraction (AAF) derived from the common squid Todarodes pacificus hepatopancreas. The central composite design selected AAF/AAH ratio (X1, %) and hydrolysis time (X<sub>2</sub>, h) as independent variables, and the degree of hydrolysis (Y<sub>1</sub>) and bitterness (Y<sub>2</sub>) as dependent variables. The uncoded values of the multiple response optimization for independent variables were 3.4% for the AAF/AAH ratio and 9.2 h for the hydrolysis time. The predicted values of the yield and bitterness score of alcalase-AAF continuously treated anchovy hydrolysate (AAAH) under the optimized conditions were 68.9% and 4.6 points, respectively. Their measured values of 69.5% for yield and 4.6±0.5 points for bitterness were similar to the predicted values. The food components of AAAH were 91.4% (moisture), 7.5% (protein), 0.1% (lipid) and 0.6% (ash). The findings indicate the potential value for use as an anchovy seasoning base. The results also confirm that the bitterness of AAH was remarkably improved by AAF and implicates AAF derived from squid hepatopancreas as a good enzyme to catalyze reduced bitterness.
어류 알로부터 알칼리 가용화공정을 통해 회수한 Collagenous Protein 획분의 식품 기능특성
윤인성 ( In Seong Yoon ),김진수 ( Jin-soo Kim ),허민수 ( Min Soo Heu ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.4
This study investigated the potential of collagenous protein fractions (CPFs) as functional foods. The specific CPFs studied were recovered from the roe of bastard halibut (BH), Paralichthys olivaceus; skipjack tuna (ST), Katsuwonus pelamis; and yellowfin tuna (YT), Thunnus albacares through the alkaline solubilization process at pH 11 and 12. The buffer capacity, water-holding capacity and solubility of CPFs with pH-shift treatment were significantly better at alkaline pH (10-12) than at acidic pH (2.0). At pH-shift treatment (pH 2 and 12), the foaming capacities of CPFs from ST and YT were improved compared to those of controls, but they were unstable compared to BH CPFs. The emulsifying activity index (EAI, m2/g protein) of CPFs (controls) was 16.0-21.1 for BH, 20.1-23.9 for ST and 9.3-13.7 for YT (P<0.05). CPFs adjusted to pH 12 showed improved EAI and YT CPFs showed significantly greater emulsifying ability than those from BH and ST. CPFs recovered from fish roe are not only protein sources but also have a wide range of food functionalities, confirming the high availability of fish sausage and surimi-based products as protein or reinforcing materials for functional foods and alternative raw materials.
넙치(Paralichthys olivaceus) 및 가다랑어(Katsuwonus pelamis) 알로부터 알칼리 가용화과정을 통해 회수한 알칼리 불용성획분의 이화학적 성분특성
윤인성 ( In Seong Yoon ),강상인 ( Sang In Kang ),박선영 ( Sun Young Park ),차장우 ( Jang Woo Cha ),김도엽 ( Do Yeub Kim ),김진수 ( Jin-soo Kim ),허민수 ( Min Soo Heu ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.3
This study investigated the food and nutritional characteristics of alkaline-insoluble fractions (AIFs) recovered from bastard halibut Paralichthys olivaceus (BH) and skipjack tuna Katsuwonus pelamis (ST) roes using the alkaline solubilization. The moisture content of AIFs ranged from 4.8% to 12.8%, and ST provided significantly better yields (9.5 for STAIF-11 and 7.1 g/100 g roe for STAIF-12) than did BH (P<0.05). The protein content of AIFs ranged from 71.7% to 79.2%, with the highest level yielded by STAIF-11 (6.8 g/100 g roe). The crude fat content of AIFs was 10.9-14.3% and the mineral content was 0.7-3.4%. The major mineral components of AIFs were sulfur, sodium, potassium, and phosphorus. Color values showed that BHAIFs were significantly brighter than STAIFs. Total contents of essential amino acids were significantly higher in STAIFs (47.5-49.5%) than in BHAIFs. The major essential amino acids found in AIFs from both sources were Val, Leu, Lys, and Arg. Therefore, AIFs were significantly superior to whole BH roe in terms of physicochemical and nutritional status, and we identified species-specific differences between BH and ST. Protein is a major component of AIFs recovered from fish roes, which suggests that they have potential for use as a protein source.
살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획분에 의해 쓴맛이 개선된 멸치 조미소스의 제조 및 식품특성
윤인성 ( In Seong Yoon ),김진수 ( Jin-soo Kim ),최유리 ( Yu Ri Choe ),손숙경 ( Suk Kyung Sohn ),이지운 ( Ji Un Lee ),강상인 ( Sang In Kang ),권인상 ( In Sang Kwon ),허민수 ( Min Soo Heu ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase- AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.
개조개(Saxidomus purpuratus) 패각분말로부터 젖산칼슘의 제조 및 특성
윤인성 ( In Seong Yoon ),이균우 ( Gyoon Woo Lee ),이현지 ( Hyun Ji Lee ),박성환 ( Sung Hwan Park ),박선영 ( Sun Young Park ),이수광 ( Su Gwang Lee ),김진수 ( Jin Soo Kim ),허민수 ( Min Soo Heu ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.3
To facilitate the effective use of butter clam shell as a natural calcium resource, we determined the optimal conditions for calcium lactate (BCCL) preparation with high solubility using response surface methodology (RSM). The polynomial models developed by RSM for pH, solubility and yield were highly effective in describing the relationships between factors (P<0.05). Increased molar ratios of calcined powder (BCCP) from butter clam shell led to reduced solubility, yield, color values and overall quality. The critical values of multiple response optimization to independent variables were 1.75 M and 0.94 M for lactic acid and BCCP, respectively. The actual values (pH 7.23, 97.42% for solubility and 423.22% for yield) under optimization conditions were similar to the predicted values. White indices of BCCLs were in the range of 86.70-90.86. Therefore, organic acid treatment improved color value. The buffering capacity of BCCLs was strong, at pH 2.82 to 3.80, upon the addition of less than 2 mL of 1 N HCl. The calcium content and solubility of BCCLs were 6.2-16.7 g/100 g and 93.6-98.5%, respectively. Fourier transform analysis of infrared spectroscopy data identified BCCL as calcium lactate pentahydrate, and the analysis of microstructure by field emission scanning electron microscopy revealed an irregular form.
바지락(Ruditapes philippinarum) 패각 소성분말로 제조한 젖산칼슘의 특성
이균우 ( Gyoon Woo Lee ),윤인성 ( In Seong Yoon ),이현지 ( Hyun Ji Lee ),이정석 ( Jung Suck Lee ),김진수 ( Jin Soo Kim ),허민수 ( Min Soo Heu ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.4
Clamshells, which comprise more than 50% of a clam’s weight, are a major byproduct of the clam industry and are mainly composed of insoluble calcium carbonate. This study investigates the use of clamshells as a natural calcium resource. Highly soluble powdered calcium lactate (LCCL) was prepared from the calcined powdered shells of littleneck clams (LCCP) using response surface methodology (RSM) to predict optimum conditions. These conditions, as derived from pH, solubility, and yield of 11 LCCLs manufactured according to the RSM model, were 1.80 M lacticacid and 1.13 M LCCP. The actual values of pH (6.98), solubility (93.99%), and yield (351.23%) under the optimized conditions were as predicted. The derived LCCL exhibited a strong buffering capacity in the range of pH 2.78-3.90 when combined with less than 2 mL of 1 N HCl. The ranges of calcium content and solubility of LCCL were 7.7-17.5g/100 g and 96.6-98.9%, respectively. Fourier transform infrared spectroscopy (FT-IR) of the LCCL identified it as calcium lactate pentahydrate, and field emission scanning electron microscopy (FESEM) revealed an irregular and rod-like microstructure. These results confirm the potential use of clamshells, converted to highly soluble organic acid calcium, as an additive to enhance calcium content in food ingredients.
반응표면분석법을 활용한 연어(Oncorhynchus keta) 육포의 제조공정 최적화
김민우 ( Min-woo Kim ),윤인성 ( In Seong Yoon ),김예율 ( Ye Youl Kim ),이정석 ( Jung Suck Lee ),허민수 ( Min Soo Heu ),김진수 ( Jin-soo Kim ) 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.3
This study was conducted to optimize the processing of seasoned salmon Oncorhynchus keta jerky (SSJ) using response surface methodology (RSM). For seasoning sauces-blending conditions of jerky using the RSM program, salt [X<sub>1</sub>, % (w/v)] and amino-basic material [X<sub>2</sub>, % (w/v)] were chosen as independent variables, and salinity (Y<sub>1</sub>) and amino-N (Y<sub>2</sub>) were chosen as dependent variables. The optimum conditions of X<sub>1</sub> and X<sub>2</sub> were 1.2% and 12.9%, respectively. To optimize drying conditions of seasoned salmon jerky using RSM program, soaking time (X<sub>1</sub>, min), drying temperature (X<sub>2</sub>, ℃) and drying time (X<sub>3</sub>, min) were chosen as independent variables, and moisture content (Y<sub>1</sub>), hardness (Y<sub>2</sub>) and overall acceptance (Y<sub>3</sub>) were chosen as dependent variables. Optimum conditions of X<sub>1</sub>, X<sub>2</sub> and X<sub>3</sub> were 183.0 min, 62.5℃ and 351.0 min, respectively. In the sensory evaluation, the scores for taste, flavor, and texture for of SSJ were higher than those for a commercial product. The results suggest that the developed seasoned salmon jerky can be industrialized.
살 오징어(Todarodes pacificus) 간췌장 유래 한외여과 Aminopeptidase Retentate Fraction의 특성과 쓴맛 개선효과
김진수 ( Jin-soo Kim ),이정석 ( Jung Suck Lee ),윤인성 ( In Seong Yoon ),강상인 ( Sang In Kang ),박선영 ( Sun Young Park ),정우철 ( U-cheol Jeong ),허민수 ( Min Soo Heu ) 한국수산과학회(구 한국수산학회) 2020 한국수산과학회지 Vol.53 No.1
This study investigated some enzymatic properties and bitterness improvement of an aminopeptidase retentate fraction (ARF) from common squid Todarodes pacificus hepatopancreas extract (HPE), obtained by ultrafiltration with a 10 kDa molecular weight cut off membrane. Endoprotease and aminopeptidase (AP) activity, and the purity of the ARF (>10 kDa) increased by 6.69-18.11 U/mg and 1.5-2.6 fold, respectively, compared to HPE (2.63-9.37 U/mg). The AP activity toward LeuPNA was stable at 20-55°C and pH 5-9, but decreased slightly with increasing concentration of NaCl in the reaction mixture. The ARF was the most active MetPNA and preferentially hydrolyzed Glu, Leu and AlaPNA. The bitterness tryptic casein hydrolysates (BTCHs) were treated with ARF, and the bitterness of ARF-BTCHs significantly decreased with increasing amounts of released amino acids Ala, Val, Met, Ile and Leu, which show strong correlations with bitterness. Therefore, the ARF of T. pacificus HPE obtained by ultrafiltration may have a considerable potential for application in protein hydrolysis and appears to be ideally suited to the purpose of lowing bitterness in protein hydrolysates.
정효빈 ( Hyo-pin Jeong ),차장우 ( Jang Woo Cha ),윤인성 ( In Seong Yoon ),이정석 ( Jung Suck Lee ),허민수 ( Min Soo Heu ),정은정 ( Eun-jeong Jeong ),김진수 ( Jin-soo Kim ) 한국수산과학회(구 한국수산학회) 2019 한국수산과학회지 Vol.52 No.3
The present study compared the sensory and physicochemical characterizations of Alaska pollock Theragra chalcogramma roe according to the L, M, S, 2S, KA, KB, KC, and G grades. The mean weights of the Alaska pollock roe were 81.2 g (74.1-85.7 g) in the L grade, 48.4 g (41.1-54.8 g) in the M grade, 38.6 g (33.5-45.6 g) in the S grade, 29.3 g (25.7-34.2 g) in the 2S grade, 45.7 g (41.4-50.0 g) in the KA grade, 41.4 g (37.7-46.1 g) in the KB grade, 38.3 g (36.0-42.6 g) in the KC grade, and 15.0 g (14.2-15.6 g) in the G grade. The results of the sensory (transparency, physical damage, texture, and odor) and physicochemical (moisture, amino nitrogen and volatile basic nitrogen contents, Hunter redness, and texture) evaluations revealed that, in the normal group, the quality of Alaska pollock roe was highest in the L grade followed by the M, S, and 2S grades whereas, in the cut-group order, the quality was highest in the KA grade followed by the KB, KC, and G grades. The present results suggest that the L, M, S, 2S, KA, and KB grades could be used for high-quality Alaska pollock roe products.