초록 ▼

0 연구결과
갑각류 껍질의 astaxanthin함량은 열처리군이 무처리군보다 높게 나타났다. 새우가공폐기물의 carotenoprotein 추출물의 최적조건은 산처리를 거치지 않고 tri-sodium EDTA용매에 단백질분해 효소처리를 하는 것이었다. 새우 가공 폐기물에 단백질 분해 효소를 처리하여 얻은 carotenoprotein 추출농축액의 색소함량은 130.99ppm으로 91% 의 색소 회수율을 나타내었고 한외여과 후 원섬 분리하여 얻은 색소 함량은 4518.32ppm으로 새우 폐기물로부터 58.9% 의 색소 회수율을 나타

0 연구결과
갑각류 껍질의 astaxanthin함량은 열처리군이 무처리군보다 높게 나타났다. 새우가공폐기물의 carotenoprotein 추출물의 최적조건은 산처리를 거치지 않고 tri-sodium EDTA용매에 단백질분해 효소처리를 하는 것이었다. 새우 가공 폐기물에 단백질 분해 효소를 처리하여 얻은 carotenoprotein 추출농축액의 색소함량은 130.99ppm으로 91% 의 색소 회수율을 나타내었고 한외여과 후 원섬 분리하여 얻은 색소 함량은 4518.32ppm으로 새우 폐기물로부터 58.9% 의 색소 회수율을 나타내었다. 색소 추출액의 농축에 한외여과막을 이용함으로서 색소의 손실이 없는 효율적인 농축이 가능하였고， 한외여과를 거친 농축액을 원심분리하여 oiI 형태의 순도높은 astaxanthin을 얻을 수 있었고 냉동건조에 의해 분말형태를 얻을 수 있었다.
홍게에서 추출한 색소는 pH7에서 가장 안정하였고， 자외선에 의한 감소가 컸으며， 금속이온에서는 Fe² 가 가장 큰 영향을 주었다. 당종류에서는 sucrose7t 흡광도에 변화가 없었으며，O.1M의 유기산중에서는 t따taric acid를 첨가했을때 변화가 가장 컸다. Astaxanthin 의 생체내 항산화력의 측정결과는 TBA값의 경우 2시간까지는 흡광도의 변화가 컸으나. 이후에는 변화가 없었고， radical scavenging activity의 경우도 처음 1시간동안에만 변화가 있었다. SOD효과의 경우는 시간별로 거의 고른 흡광도 감소를 나타냄으로써， 모두 astaxanthin 이 항산화력이 있음을 나타내였다 물속에서의 생존실험에서도 추출물을 먹인 주들이 가장 오래 살아남을 것으로 나타났다

Abstract ▼

Crustacean processing wastes account for up to 40-50% of the original weight of raw materials. Most of these are not presently utilized. However, the sheIls may be used for the production of value-added products such as chitin/chitosan, carotenoid pigment Ci.e. astaxanthin), flavorants and feed-grad

Crustacean processing wastes account for up to 40-50% of the original weight of raw materials. Most of these are not presently utilized. However, the sheIls may be used for the production of value-added products such as chitin/chitosan, carotenoid pigment Ci.e. astaxanthin), flavorants and feed-grade meals. To utilize these wastes maximally it is necessary to establish proper conditions for the extraction and purification of astaxanthin from processing wastes. For utilizing astaxanthin as a functional food additive, the stability of red pigments extracted from sheIl was examined by applying model foods and the antioxidant characteristics of astaxanthin through in vivo study.
In order to liberate the astaxanthin from shells, the complex was first dissolved with 50% acetic acid solution. The pigments were then extracted with acetone. Astaxanthin extracts were analyzed by HPLC and UV NIS spectrophotometry. The extracted amount of astaxanthin was higher from cooked shells than uncooked ones. The contents in heated shrimp shell wastes were in the range of 1. 7-13. 0.μg/g (free form) and 37.7-103.3μg/g (total astaxanthin) while the astaxanthin content of cooked crab shell was ranged from 14.1 to 43 .1 μg/g (free form) and 26.6-55.0μg/g (total astaxanthin) on wet basis, respectively.
Carotenoprotein was recovered from shrimp wastes using a commercial proteolytic enzyme, in the presence of tri-sodium EDTA. Each of four low cost commercial enzymes was compared with the others. Carotenoprotein extract obtained by using tri - sodium EDT A (1 :3, w/v) and enzyme from non-acid ensilaged shrimp wastes was concentrated by using ultrafiltration, centrifuged and freeze-dried. Total astaxanthin concentration was determined by measuring the absorbance at 489nm. Maximum 94% of carotenoprotein extract was recovered from shrimp wastes. By ultrafiltration about 99% of astaxanthin was recovered from precipitated carotenoprotein. Astaxanthin-rich oil obtained by centrifugation showed high concetnration of colorant, 4518.3μg/g. A powder form of carotenoprotein obtained by freeze-drying contained 509.3μg/g of astaxanthin.
To determine the stability of this pigment extracts, the influences of pH, temperature, oxygen and light on the extract and the authentic astaxanthin had been investigated during a period of storage. The effects of metal ions, sugars and organic acids were also observed. At pH 5~8 buffered solutions of astaxanthin showed stable at pH7. The thermal s tability of astaxanthin was found to be stable at 4℃ and 20℃ , however it was very unstable above 50℃ . The content of pigments was decreased up to 46% by UV light irradiation. Emulsion of astaxanthin tended to be discolored with the addition of metalions. Addition of sugars caused an increase in stability of astaxanthin, but trehalose decreased its staility. Addition of oxalic acid improed the stability, whereas tartaric, fumaric and succinic acids deprived it. Stability of red crab extracts and authentic astaxanthin showed same tendency, but half-life of extracts was shorter than authentic. It was found that half-life of astaxnthin-emulsion was lower than that of soybean oil-astaxanthin. These results could offer basic informations for food applications of astaxanthin pigments.
The antioxidant ability was measured by peroxide value and TBA value of the oils. Red crab extract and shrimp carotenoprotein were effective antioxidant in the photoxidation. In the photoxidation, peroxide values of red crab extract and shrimp carotenoprotein were not higher than authentic β-carotene and astaxanthin. Purified red extract and shrimp carotenoprotein were effective antioxidant based on TBA va1ues. But 머1 the extracts were not effec다ve on therma1 oxidation. To study in vivo antioxidant characteristics, TBA method was carried out using Sprague-Dawley rat liver homogenate. Free radica1 scavenging activity and superoxide dismutase activity- of astaxanthin were also measured. TBA va1ues increased rapidly in 2 hrs and then the values little changed. For sample-fed rat, the variation of TBA va1ues with time was similar to those obtained from non-feeding rat. Free radical scavenging activity showed large decrease of absorbance in one hour and almost constant over one hour.
In SOD activity, absorbanc showed constant decrease. In these test it proved that astaxanthin has in vivo 뻐tioxidant characteristics, free radica1 scavenging activity and superoxide dismutasd activity. In stress test, the group fed astaxanthin extracts showed the longest survlvrng times in water bath.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 7
• CONTENTS ... 10
• 목차 ... 9
• 제 1 장 서론 ... 11
• 제 2 장 국내·외 기술개발 현황 ... 14
• 제 3 장 연구개발수행 내용 및 결과 ... 15
• 제 1 세부과제 : Astaxanthin의 추출,정제법 개발 ... 15
• 제 2 세부과제 : Astaxanthin의 안정성 및 생리활성 조사 ... 47
• 제 4 장 연구개발목표 발생도 및 대외기여도 ... 101
• 제 5 장 연구개발결과의 활용성과 및 계획 ... 103
• 제 6 장 기타 중요변경사항 ... 104
• 제 7 장 참고문헌 ... 105
• 최종보고서 요약 (초록) ... 111
• 끝페이지 ... 112