한국생물공학회:학술대회논문집

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Effects of polysaccharides produced from Zoogloea sp. on the quality of surimi gel

  • Jang, Young-Boo (Dept. of Biotechnology and Bioengineering, Pukyong National University) ;
  • Lim, Dong-Jung (Dept. of Biotechnology and Bioengineering, Pukyong National University) ;
  • Hwang, Sun-Hee (Dept. of Biotechnology and Bioengineering, Pukyong National University) ;
  • Choi, Yeung-Jun (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kong, Jai-Yul (Dept. of Biotechnology and Bioengineering, Pukyong National University)
  • Published : 2003.10.22
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Abstract

The effect of surimi gel containing the useful polysaccharides(WSP and CBP) from marine bacterium Zoogloea sp. were investigated. The optimum polysaccharide concentration, pH, and salt concentration of both WSP and CBP were 0.02 %, 7.5 and 1.5 %(w/w), respectively. The properties of surimi gel containing WSP and CBP significantly (p < 0.05) lower than control. The breaking force, whiteness and deformation of surimi gel containing WSP and CBP higher than control.

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