Journal of Environmental Biology

Protein properties of mackerel viscera extracted by supercritical carbon dioxide

Ji Yeon Park, Sung Sin Back and Byung Soo Chun^*

Institute of Food Science, Faculty of Food Science and Technology, Pukyong National University-599-I,
Daeyeon dong, Busan, 608-737, Korea

(Received: March 13, 2007; Revised received: December 13, 2007; Accepted: December 18, 2007)

Abstract: The extraction of mackerel viscera using supercritical carbon dioxide (SCO2) was performed under the conditions of temperature range from 35 to 45oC, and constant pressure 25 MPa. The digestive enzyme activities were determined in comparison of untreated and treated SCO2 and solvent treatment. Activities were maintained with high level compared to that of solvent extraction. Also from result of SDS-PAGE, the protein denaturation was minimized when using SCO2 extraction. The major amino acids in the mackerel viscera were determined as glutamic acid, aspartic acid, glycine, leucine, lysine and the free amino acids were taurine, L-alanine, L-leucine, 1-methyl-L-histamine, 3-methyl-L-histidine.

Key words: Mackerel viscera, Supercritical carbon dioxide, Digestive enzymes, SDS-PAGE, Amino acids

PDF of full length paper is available with author (bschun@pknu.ac.kr)

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