천연조미료 생산을 위한 굴 효소 가수분해물 제조의 최적화

Abstract

This study determined optimun conditions for making a natural seasoning using oyster by enzymatic method. Among three pretreatment conditions, the optimal pretreatment condition for oyster was obtained when dipped with 5% salt solution and sequentially centrifuged at 13,500rpm for 3 min. Also, Delvolase was selected as an enzyme for oyster because of the high hydrolytic activity. The optimal hydrolytic conditions was followed as below. Delvolase concentration, reaction time, salt concentration, reaction temperature and initial were 2%, 6 hours, 5%, 50℃ and pH 6.0, respectively. Proximate composition of enzymatic hydrolysates from oyster under the optimum conditions was 89.2% moisture, 1.8% suger content, 8.6% crude protein, 0.87% crude lipid and 3.38% ash. Salinity, acidity, volatile basic nitrogen of those were 1.0%, 0.36%, 11.57mg%, 952.56mg%, respectinely. Amino acid compositions of enzymatic hydrolysis from oyster was mainly contained with 0.66% glutamic acid and 0.46 aspartic acid. Optimal enzymatic hydrolysis condition for making oyster seasoning was analyzed by responses surface method. Central point of reaction time and reaction temperature was in the vicinity of 37hr and 50℃. Saddle point between reaction time and initial pH was presented and saddle point between initial pH and reaction temperature was presented, also. As a result of response surface method, initial pH was a main independent variable. R-squares for amino-nitrogen and VBN are 0.9920 and 0.9904, respectively. It showed a statistical difference in 99.9% level. Results of regression analysis were as follows： regression equation for amino-nitrogen - 4486.928457 + 439.811616 pH + 136.708090 Temp. + 23.815771 Time- - 0.259526 pH2 - 34.706250 Temp.² - 1.398198 Time² + 0.484833 pH x Temp. + 1.031759 pH x Time - 0.124542 Temp. x Time regression equation for VBN 53.023862 + (-3.705370) pH + (-1.279625) Temp. + 0.131466 Time - 0.337222 pH² - 0.000644 Time² + (-0.011167) pH x Temp. + (- 0.016574) pH x Time - 0.001208 Temp. x Time The optimal condition for enzymatic hydrolysis of oyster was pH7, reaction temperature 50℃,and reaction time 37hours.