각시가자미 껍질로부터 콜라겐 펩타이드 제조 및 이화학적 특성

장부식; 이미진; 정노희; 김태영; Boo-Sik Jang; Mi-Jin Lee; Noh-Hee Jeong; Tae-Young Kim

Applied Chemistry for Engineering, Vol.24, No.1, 18-23, February, 2013

Export Citation

각시가자미 껍질로부터 콜라겐 펩타이드 제조 및 이화학적 특성

Physicochemical Characteristics of Collagen Peptide from Flatfish Skin

장부식^†, 이미진, 정노희¹, 김태영²

씨엔에이바이오텍(주)
¹충북대학교 공업화학과
²충북도립대학 환경생명과학과

Boo-Sik Jang^†, Mi-Jin Lee, Noh-Hee Jeong¹, and Tae-Young Kim²

CNA Biotech., Co., Ltd., Chungbuk 367-912, Korea
¹Department of Engineering Chemistry, Chungbuk University, Cheongju 361-763, Korea
²Department of Environmental Engineering, Chungbuk Provincial College, Okcheon 373-806, Korea

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초록

본 연구는 가자미껍질에서 콜라겐 펩타이드 파우더(FSCP)를 제조하여 시판 틸라피아비늘 유래 콜라겐 펩타이드 파우더 (TSCP)와 이화학적 특성을 비교 검토하였다. FSCP의 물리적인 특성 및 영양성분은 TSCP와 유사하게 나타났으며, 열량에 있어서도 FSCP는 3.82 kcal로 TSCP의 3.84 kcal와 차이가 없는 것으로 나타났다. 아미노산 조성은 FSCP가 TSCP보다 aspartic acid, serine, histidine, tyrosine, methionine의 경우 높았으나, hydroxyproline, proline, alanine은 오히려 낮았다. 특히 필수아미노산 함량은 FSCP가 22.74%로, TSCP의 13.64%보다 높았다. 분자량 분포는 FSCP가 1000 Da 으로, TSCP에 비하여 비교적 낮은 분포를 보이고, 유화성 및 유화안정성은 FSCP와 TSCP가 유사한 경향으로 우수하였다.

In this research, the collagen peptide powder from flatfish skin (FSCP) was prepared and compared with commercial collagen peptide powder from tilapia scale (TSCP) in the aspect of physiochemical property. The physical property and nutritional components of FSCP appeared almost similarly to those of TSCP, and also in calorie. No differences in calorie between FSCP and TSCP. Amino acid contents of FSCP for example, aspartic acid, serine, histidine, tyrosine and methionine were higher than those of TSCP. In contrast, the hydroxyproline, proline, alanine contents in FSCP were lower than those in TSCP. Especially, the content of essential amino acid of FSCP, which was 22.74%, was higher than that of TSCP evaluated as 13.64%. In the distribution of molecular weight, FSCP was 1000 Da, which showed a comparatively low distribution compared with TSCP, and in emulsion property and stability both FSCP and TSCP showed an excellent trend.

Keywords:collagen;collagen peptide;flatefish;amino acid;emulsion property

[References]

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[2] Miyata T, Fragrance Journal., 17, 90 (1989)

[3] Jeyanthi R, Nagarayan B, Rao KP, J. Pharm. Phamacol., 43, 60 (1991)

[4] Kim SK, The Fisheries world., 8, 79 (1992)

[5] Sadowska M, Kolodziejska I, Niecikowska C, Food Chem., 81, 257 (2003)

[6] Kim SK, Kang OJ, Kwak DC, J. Korean Agric. Chem.Soc., 36, 163 (1993)

[7] Kittiphattanabawon P, Benjakul S, Visessanguan W, Nagai T, Munehiko T, Food Chem., 89, 363 (2005)

[8] Muyonga JH, Cole CGB, Duodu KG, Food Chem., 85, 81 (2004)

[9] Yoshimura K, Terashima M, Hozan D, Shirai K, J. Agric.Food Chem., 48, 685 (2000)

[10] Nagai T, Suzuki N, Food Chem., 76, 277 (2000)

[11] Kolodziejska I, Sikorski ZE, Niecikowska C, Food Chem., 66, 153 (1999)

[12] Woo JW, Ji CI, Jo SM, J. Korean Fish Soc., 41, 427 (2008)

[13] The Korean Fisheries and Aquatic Science, Korean Fisheries Yearbook (1996)

[14] Kom JS, Kim JG, Cho SY, Ha JH, Lee EH, J.Korean Agric. Chem. Soc., 36, 290 (1993)

[15] Lee MJ, Jeong NH, J. Korean Oil Chemists’ Soc., 26, 248 (2009)

[16] Lee MJ, Jeong NH, J. Korean Oil Chemists’ Soc., 26, 457 (2009)

[17] Korea Food Industry Association, The Food Code (2003)

[18] KFDA, Establishment of analysis method for the amino acids permitted as food additives such as L-glutamate (2004)

[19] Konermann L, Douglas L, J. Am. Soc. Mass Spectrom., 9, 1248 (1998)

[20] Shin JI, Ahn CW, Nam HS, Lee HJ, Moon TH, J. Korean Food Sci. Technol., 27, 230 (1995)

[21] Shimada A, Yamamoto I, Sase H, Yamazaki Y, Watanabe S, Ariai S, Agirc. Biol. Chem., 48, 2681 (1984)

[22] Hagues Z, Kinsella E, J. Food Sci., 54, 39 (1988)

[23] Wang JC, Kinella JE, J. Food Sci., 41, 286 (1976)

[24] Thompson HC, Thompson NH, Comp. Biol. Physiol., 27, 127 (1968)

[25] Asghar A, Henrickson RL, Advance in Food Research, Chichester C.O.(ed)., Academic Press, New York, 28, 231 (1982)

[26] Aoki H, Taneyama O, Inami M, J. Food Sci., 45, 535 (1980)

[27] Crenwelge DD, Dill CW, Tybor PT, Landmann WA, J. Food Sci., 39, 175 (1974)

[28] Yoshikawa M, Food Processing., 23, 39 (1988)