Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Improvement of Functional Properties of Extracts from Hydrothermal Cooked Fish Meat by Plastein Reaction

Plastein 반응에 의한 고온조리 어육추출물의 기능성 개선

  • Published : 1998.02.01
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Abstract

In order to improve the functional properties of several fish meat extracts as an alternate protein source, theri basic plastein reactions were evaluated. The UV absorption at 270 and 290 nm indicated that plasteins had higher amount of hydrophobic peptide or amino acid than the fish meat extracts. The water solubilities of the extracts were reduced at acidic pH. Values for the emulsifying capacity of the extracts and plasteins were over 30% although the latter showed the higher ones than the former. The osmolalities of the extracts at 1.0% concentration were 39(loach), 33(bastard halibut), 30(jacopever) and 24(crucan carp) milliosmole. Generally the slightly higher osmolalities were noted in the plasteins to be compared with the extracts. Both the extracts and plasteins exhibited a higher antioxidative effect than tocopherol. The hydrophobic amino acid which had been introduced at plastein reaction attributed the stronger antionxidative effect of its product than the extracts.

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References

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