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건조 어육 단백질 분말의 식품학적 기능성

Food Functionalities of Dried Fish Protein Powder

  • 최경임 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 홍유미 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 이근우 (군산대학교 식품공학과) ;
  • 최영준 (경상대학교 해양생명과학부/해양산업연구소)
  • Choi, Gyeong-Lim (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University) ;
  • Hong, Yu-Mi (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University) ;
  • Lee, Keun-Woo (Major in Food Biotechology, Kunsan National University) ;
  • Choi, Young-Joon (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University)
  • 발행 : 2006.12.29

초록

pH 전이공정에 따라 어육 단백질을 회수하고 드럼건조하여 분말 단백질을 제조한 후, 이들 단백질의 몇 가지 식품학적 기능성을 측정하였다. 건조 어육 단백질 분말의 용해도는 pH 7.0으로 조절한 단백질이 PH 5.5에 비하여 높았다. 유화활성지표는 $0.035\sim0.043m^2/g-protein$(pH 5.5 단백질 분말)로 비교적 낮았다. 그리고 유화안정성, 거품능 및 거품안정성은 관측되지 않았다. 점도 값은 수리미 단백질의 1/10에 불과한 $50,200\sim39,000\;cP$의 범위였다. 수분과 지방흡착능력은 각각 $2.63\sim2.89g-water/g$$2.13\sim2.17g-oil/g$이었고, 입자의 크기와 pH에 따른 영향은 없었다. 이 같은 실험 결과는 지방흡착을 위한 육의 대체제로 patty 제품 등에 건조 어육 단백질을 적용할 수 있을 것으로 보인다.

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