Physicochemical and Sensory Properties of Water Soluble Chitosan

수용성 Chitosan의 이화학적 및 관능적특성

  • Kim, Dong-Ho (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Chan (Department of Food Science and Technology, Chung-Ang University) ;
  • Kim, Kwang-Ok (Department of Food and Nutrition, Ewha Woman's University) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
  • 김동호 (중앙대학교 식품공학과) ;
  • 이찬 (중앙대학교 식품공학과) ;
  • 김광옥 (이화여자대학교 식품영양학과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 1999.02.28


Although the chitosan has many functional properties due to its cationic amino groups, the application of chitosan in foods is limited by its poor water solubility, bitter taste and astringency. This study was conducted to investigate physicochemical and sensory properties of chitosan hydrolysates in various molecular weights obtained by ultrafiltration after enzymatic hydrolysis. As molecular weight decreased, the solubility of chitosan hydrolysates increased, while the viscosity and emulsion stability decreased. High molecular weight chitosan hydrolysates (>30 kDa) exhibited 800% of fat binding capacity, while low molecular weight ones $(3{\sim}30\;kDa)$ showed 500% of fat binding capacity. Water soluble chitosan hydrolysates exhibited no color differences. Freeze-thaw stability of chitosan hydrolysates was good, without variations among fractions. Cholesterol binding capacity of chitosan hydrolysates was changed from 24% to 36% with increasing molecular weights. From sensory evaluation of chitosan hydrolysates, it was found that bitterness, astringency, chemical flavor and fish flavor of chitosan hydrolysates were very weak.