Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 1
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- Pages.19-22
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- 1988
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- 0367-6293(pISSN)
Decrease of Fluoride Content of Antarctic Krill
남빙양 크릴육중에 함유된 불소의 감량에 관한 연구
- Park, Hyun-Jin (Food Science and Technology Lab., KAIST) ;
- Ham, Kyung-Sik (Food Science and Technology Lab., KAIST) ;
- Kim, Dong-Man (Food Science and Technology Lab., KAIST) ;
- Kim, Kil-Hwan (Food Science and Technology Lab., KAIST)
- Published : 1988.02.01
Abstract
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.
생 크릴근육 및 자비한 크릴근육에 이온화되어 있는 불소는 각각 총 불소함량이 70%, 49%이었으며 자비한 크릴근육의 총 불소함량이 생크릴근육에서 보다 높은 것으로 나타났다. 크릴근육의 가용성 단백질에 결합된 불소함량은 생크릴과 자비한 크릴 모두 pH4-6범위에서 높은 수준을 보였고 pH10 부근에서 가장 낮은 값을 보였다. 생 크릴근육의 가용성 단백질에 결합된 불소의 함량은 1가이온인 Na 염의 이온강도가 0.05, pH11일 때 약 8 ppm으로 감소되어 불소함량에 효과적인 조건인 것으로 조사되었다.
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