Characterization of Melanin Isolated and purified by Multi –Stage Enzymatic Reaction from Korean Whole Black Fowl (Gallus gallus domesticus)

Background/Objectives: Yoensan Ogae, Korean whole black fowl, has been used as a superb traditional medicine. It is known that the natural melanin promotes the health by means of such as photoprotection, antioxidation, free radical-scavenging, and anti-inflammatory effects. Methods: The meats of black body fowl aged one-year were obtained from the Ginsan farm located at Yonsan, Korea. To prepare the meat slurry, the meats were dissected, separated, minced, and homogenized. To isolate and purify the melanin, the meat slurry was transferred into a reactor vessel, and 1% (w/v) of papain, flavozyme, and bromelaine were added into the solution. The chemical and morphological properties were analyzed by a FTIR, elemental analyzer, amino acids analyzer, and scanning electron microscope. Findings: The content of protein included in extracted melanin from Yoensan Ogae was 12.6% and its major amino acids were glutamic, aspartic, leucine, alanine, and lysine. The ratio of S to N of the melanin presumed that most melanin was eumelanin and its structure was similar to the sepia melanin. The purified melanin was similar to that of human hair, sepia, and black bone silky fowl reported from previous studies. Improvements/Applications: Yoensan Ogae containing a plenty of melanin would be expected to supply the health benefits and applied to be ingredients as functional foods and cosmetic industry.