Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Changes in physicochemical characteristics of porcine blood under various conditions of enzyme hydrolysis

효소분해조건에 따른 돈혈의 식품학적 품질 특성 변화

  • Received : 2015.12.16
  • Accepted : 2016.04.08
  • Published : 2016.06.30
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Abstract

The aim of this study was to investigate physicochemical properties of porcine blood hydrolyzed by proteases under various conditions for utilization as a food source. Five kinds of proteases (Alcalase, Neutrase, Protex-40L, PTPF-1430, and KMFP-15) were tested at different concentrations (0.1, 0.2, and 0.3%, w/v) during hydrolysis at 55 for 4 hr. Hydrolysis with $^{\circ}C$ KMFP-15 showed the lowest pH by 7.3. The highest soluble solid ($24.3^{\circ}Brix$) and free amino acid (4,944 mg%) contents were obtained by hydrolysis with KMFP-15 (w/v) at 0.2% addition level, which was not significantly different from the sample hydrolyzed at 0.3% level. Under the optimal condition of KMFP-15 at 0.2%, porcine blood was hydrolyzed at 60 up to 8 hr. The $^{\circ}C$ free amino acid content reached the highest at 4 hr, and then decreased with longer hydrolysis time. Under the optimal hydrolysis conditions, porcine blood hydrolysis powder had plenty of crude proteins, amino acids, and minerals, including iron, potassium, and zinc. The results showed that porcine blood could be utilized as an useful source of food supplement. The optimum conditions of hydrolyzing porcine blood, using 0.2 KMFP at $60^{\circ}C$ for 4 hr, can be used in the commercial production of protein supplements, amino acid sources, and iron fortifying agents.

본 연구는 폐기되는 돈혈을 식품소재로 활용하고자 단백질 가수분해효소 5종을 처리하여 품질특성 변화를 조사하였다. 그 결과 KMFP-15(E)로 가수분해할 때 pH 7.3, 총 고형분 함량 $24.3^{\circ}Brix$ 및 유리아미노산 함량 4,944 mg%로 가장 높은 고형분 함량 및 유리아미노산 함량을 나타내었다. KMFP-15(E) 농도에 따른 영향을 조사한 결과 처리농도가 증가함에 따라 총 고형분 함량 및 유리아미노산이 증가하였으며, 유리아미노산은 KMFP-15(E) 0.2% (w/v)첨가구에서 7,224 mg%로 0.3% (w/v)첨가구와 유의적인 차이를 나타내지 않아 0.2% (w/v)로 설정하였다. KMFP-15(E)의 가수분해 시간에 따라 유리아미노산 함량은 4시간에서 7,404 mg%로 가장 높게 나타났으며, 시간이 경과할수록 감소하는 경향을 보여 최적 가수분해시간은 4시간으로 설정하였다. 상기 설정된 가수분해 조건을 통해 제조된 돈혈 분말(PBHP)에는 조단백질 및 아미노산과 철분, 칼륨, 아연 등 다량의 무기질이 함유되어 있는 것으로 나타났으며 특히, 철분의 함량은 1,983 mg%로 높게 나타나 식품소재로 활용 가능한 것으로 나타났다. 이상의 결과 폐기되는 돈혈의 활용방안으로 다양한 가수분해조건중 효소 KMFP-15(E) 0.2% (w/v)를 첨가하여, 4시간에서 가수분해 하였을 때 전반적 품질 특성이 가장 우수하여 향후 돈혈을 이용해 단백질 보충, 아미노산소재 및 철분강화제 등의 식품 및 의약품 소재로의 고부가가치 창출이 가능할 것으로 판단되었다.

Keywords

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  2. 나트륨 저감화에 따른 된장의 품질 특성 vol.24, pp.6, 2016, https://doi.org/10.11002/kjfp.2017.24.6.771