Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Effect of Hydration Condition of Non-Muscle Protein on Gelling

비근육 단백질의 수화조건이 겔 형성에 미치는 영향

  • Cho Min Sung (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Lee Nahm Gull (Department of Food Technology & Cuisine, Tongmyong College) ;
  • Cho Young Je (Faculty of Food Science and Biotechnology, Pukyong National University)
  • 조민성 (부경대학교 식품생명공학부) ;
  • 이남걸 (동명대학 식품가공조리학과) ;
  • 조영제 (부경대학교 식품생명공학부)
  • Published : 2002.11.01
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Abstract

This study was investigated the changes of gel properties about pH, color and water holding capacity at various hydration time and temperature of food-grade additives (BPP: bovine plasma protein, DEW: dried egg white, SPI: soy protein isolate). The changes of rheological properties were checked about hydration time and temperature. Hydration time and temperature affected pH value, hydration decreased pH of SPI and DEW. The BPP was not influenced at hydration time and temperature. Some Hydration condition increased jelly strength of food-grade additive, but SPI did not form a gel at all hydration condition. Hydration increased lightness of food-protein.

[ $10\%$ ]의 단백질농도에서 5, 15, 25, 35$^{\circ}C$에서 각각 48시간까지 수화시킨 첨가단백질의 겔 형성능을 조사하였을 때 대두단백이 혈장단백, 건조난백과 같은 다른 2가지 첨가단백질 사이에는 중요한 차이가 있었으며, 이는 대두단백은 모든 조건에서 겔을 형성하지 못하였고, 수화는 5$^{\circ}C$, 12시간 24시간에서 혈장단백의 젤리강도를 $10\%$ 정도 상승시켰으며, 건조난백의 경우 5, 15, 25$^{\circ}C$에서 12, 24시간에서 $60\%$ 정도 젤리강도를 증가시켰다. 이와 같이 겔 형성능이 상승한 경우는 수화가 단백질의 인력과 척력의 적절한 균형을 제공한 것으로 추정되며, 실제 단백질의 겔 형성능을 이용하는 많은 식품이 있고 또한 가공공정이 다양하지만 적절한 수화공정의 추가는 겔 형성능을 상승시킬 수 있을 것으로 판단되었다.

Keywords

References

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