Effects of Extracting Conditions on the Physical Properties of Fish Meal Protein Isolate Film

어분단백질 필름의 물리적 특성에 미치는 어분단백질 추출조건의 영향

  • Published : 2001.06.01

Abstract

To determine optimal conditions for preparing protein isolate film from fish meal, the water vapor permeability (WVP), tensile properties and solubility of fish meal proteinisolate (FMPI) film were measured. FMPI was extracted from fish meal under conditions of various extraction times at $60^{\circ}C$. Extracting time little affected to WVP of FMPI film. The film added with glycerol as plasticizer showed higher WVP than sorbitol added. As extraction time increased up to 1 hr, tensile strength and elongation were increased. While in more extracting time than 1 hr, increasing extracting time made tensile strength and elongation showed negative correlations. The correlation of soluble protein amount and tensile strength showed higher value ($r^{2}=0.83$) than that of elongation ($r^{2}=0.62$).

어분으로부터 추출한 어분 단백질을 이용하여 가식성 및 생분해성 필름을 제조할 때, 어분 단백질의 추출 시간을 달리하여 제조된 필름의 수증기 투과도, 인장강도, 신장률 및 용해도의 변화를 측정한 결과는 다음과 같다. 어분단백칠 추출시간이 FMPI 필름의 수증기 투과도에 미치는 영향은 크지 않았다. 가소제로써 glycerol을 첨가한 필름의 수증기 투과도가 sorbitol을 첨가한 필름보다 높았다. 인장강도의 신장률은 어분 단백질의 추출시간이 증가함에 따라 증가하다가 1시간일 때 가장 높았으며 그 이상 추출시간이 증가함에 따라 감소 하였다. 총 용해물질의 함량과 수용성 단백질 함량은 어분 단백질의 추출시간이 증가함에 따라 감소하였다가 1시간일 때 가장 낮았으며, 추출시간이 1시간 이상 증가함에 따라 증가하였다. 필름의 수용성 단백질 함량과 인장강도와 신장률은 음의 상관 관계를 나타내었으며 신장률($r^{2}=0.62$)보다는 인장강도($r^{2}=0.83$)가 수용성 단백질의 함량과 밀접한 상관관계를 나타내었다.

Keywords

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