Decrease of Fluoride Content of Antarctic Krill

남빙양 크릴육중에 함유된 불소의 감량에 관한 연구

  • 박현진 (한국과학기술원 식품공학연구실) ;
  • 함경식 (한국과학기술원 식품공학연구실) ;
  • 김동만 (한국과학기술원 식품공학연구실) ;
  • 김길환 (한국과학기술원 식품공학연구실)
  • Published : 1988.02.01


For decreasing the level of fluoride content in Antarctic krill, the changes of the content in solubel protein from the krill muscle depended on pH, ion species and ionic strength of the extracting solutions were investigated. The content of total fluoride of boiled muscle was higher than that of raw material, and the portions of fluoride with ionic form to the total content were 70% and 49%, respectively. In the effect of pH, fluoride contents of soluble protein from raw and boiled muscle showed the lowest values near 10. The effective ionic strength for decrease of fluoride content was 0.05M as NaCl at pH 11, and the content in the protein from raw material in this conditions was about 8 ppm.