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pp.673-682
식물 및 동물성 단백질 유래 펩타이드 형태의 단백질 가수 분해물들은 항산화, 고혈압 완화, 면역조절, 진통완화 및 항균작용 등 생리활성이 있는 것으로 알려져 왔다. 본 연구는 연산오계란 단백질 가수 분해물을 Ultrafiltration를 이용하여 HDS(분획되지 않은 가수 분해물), 1 kDa, 5 kDa, 10 kDa, 50 kDa로 분획된 기능성 펩타이드의 DPPH radical scavenging activity, superoxide anion radical scavenging activity, hydroxyl radical scavenging activity 및 Fe2+ chelation ability을 평가하였다. 그 결 과 DPPH radical scavenging activity 최대값은 1 kDa(70.83 %), hydroxyl radical scavenging activity 최대값은 5 kDa (47.01 %), superoxide anion radical scavenging activity 최대값은 5 kDa(40.57 %), Fe2+ chelation ability 최대값은 5 kDa(29.87 %)로 나타났다. Ultrafiltration를 이용하여 fractionation된 단백질 가수 분해물의 항산화 저해 능력 IC50 평가하였다. 그 결과 HDS의 최대값은 superoxide anion radical scavenging activity(IC50, 5.42 mg/ml)이고, 1 kDa의 최대값은 Fe2+ chelation ability(IC50, 1.67 mg/ml)이고, 5 kDa의 최대값은 Fe2+ chelation ability(IC50, 2.09 mg/ml)이고, 10 kDa의 최대값은 Fe2+ chelation ability(IC50, 2.61 mg/ml)이고, 50 kDa의 최대값은 Fe2+ chelation ability(IC50, 4.53 mg/ml)이 다. 그러므로 본 연구 결과를 바탕으로 5 kDa를 이용하여 오계란 단백질에서 분획한 펩타이드는 항산 화 기능성 식품소재로서 활용할 가치가 높을 것으로 기대한다.
Protein hydrolysates derived from plants and animals having antioxidant, suppression of hypertension, immunodulatory, alleviation of pain, and antimicrobial activity has been known as playing important role like hormone. This study was fractioned to hydrolysis of Ogae egg white protein using the ultrafiltration. The antioxidant activity of the produced peptides was analyzed. As a result, the maximum value of DPPH radical scavenging was 1 kDa(70.83 %), hydroxy radical scavenging was 5 kDa(47.01 %), superoxide anion radical scavenging was 5 kDa(40.57 %), and Fe2+ chelation ability was 5 kDa(29.87 %). Furthermore, the antioxidant Inhibition concentration (IC50) of peptides was evaluated for each fraction. As a result, the maximum value of HDS was superoxide anion radical scavenging(IC50, 5.42 mg/ml). 1 kDa was Fe2+ chelation ability(IC50, 1.67 mg/ml), 5 kDa was Fe2+cheating ability(IC50, 2.09 mg/ml), 10 kDa was Fe2+cheating ability(IC50, 2.61 mg/ml), papain was Fe2+cheating ability(IC50, 4.53 mg/ml). Therefore, we expect that peptides produced from Ogae egg white protein using 5 kDa fraction are useful as an antioxidant functional food ingredients.
