Effect of Succinylation on Functional Properties of Aspergillus fumiagtus Cell Protein

숙시닐화가 Aspergillus fumiagtus 균체단백질의 기능적 특성에 미치는 영향

  • Choi, Jong-Duck (Dept. of Fisheries Processing, National Tongyeong Fisheries Technical College) ;
  • Kim, Jeong-Gyun (Dept. of Fisheries Processing, National Tongyeong Fisheries Technical College) ;
  • Cho, Sung-Hwan (Dept. of Food Science and Technology, Gyeongsang University)
  • 최종덕 (통영수산전문대학 수산가공과) ;
  • 김정균 (통영수산전문대학 수산가공과) ;
  • 조성환 (경상대학교 식품공학과)
  • Published : 1992.10.01

Abstract

The influence of succinylation on several functional properties of fungal protein (Aspergillus fumigatus) was investigated. Fungal protein was succinylated to 20.7 and 85.3% by addition of 2.5 and 10% succinic anhydride, respectively. Succinylated fungal protein decreased the absorbance at 260nm, nucleic acid and carbohydrate, but increased the proteinous nitrogen and protein extraction in fungal protein. Succinylation had an enhancing effect on the functional properties as much as the degree of it was increased. Oil retention of succinylated fungal protein was higher about from two to five times than those of milk casein. Nitrogen solubility of succinylated fungal protein was increased to 32 and 51% than that of milk casein and soy flour. Emulsifying activity and stability were increased in proportion to the succinylated degree of fungal protein. As the result of succinylation increase more than 80%, emulsifying activity increased about 8.4 times. In conclusion, succinylated fungal protein improved functional properties, compared with nonsuccinylated fungal protein, milk casein and soy flour.