Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Rheological Properties of the Mixture and Heat-induced Gel Prepared from Pork Salt Soluble Protein in Combined with Water Soluble Chitooligosaccharide and Chitosan

돈육에서 추출한 염용성 단백질에 수용성 키토올리고당 및 키토산을 첨가한 혼합액과 가열 겔의 물성특성

  • Park, Sung-Yong (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Wang, Seung-Hyun (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Chin, Koo-Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University) ;
  • Kim, Young-Dae (Department of Applied Chemistry, Chonnam National University)
  • 박성용 (전남대학교 동물자원학부 및 생물공학 연구소) ;
  • 왕승현 (전남대학교 동물자원학부 및 생물공학 연구소) ;
  • 진구복 (전남대학교 동물자원학부 및 생물공학 연구소) ;
  • 김영대 (전남대학교 응용화학부)
  • Published : 2004.08.31
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Abstract

Effects of various levels and molecular weights (MWs) of chitooligosaccharides and chitosan with pork salt-soluble protein (SSP) on pH, moisture (%), viscosity, and hardness of protein-chitosan mixtures were determined in a model study. Mixtures of 0.15, 0.3, and 0.45% chitosan at various MWs (Low, 1.5 kDa; Medium, 30-50 kDa; High, 200 kDa) were dissolved in 3% SSP solution for measurement of pH and viscosity at $20^{\circ}C$. pH value increased with addition of 0.45% low MW of chitooligosacchearides into SSP (p<0.05), whereas decreased with addition of 0.45% medium MW and 0.3% or higher level of high MW chitosan. Viscosity increased with addition of more than 0.3% either medium or high MW chitosan (p<0.05), as compared to mixture with low MW chitolligosaccharide and control (p<0.05). No differences in gel pH, moisture, and hardness values were observed among treatments (p>0.05). Further study will be performed to evaluate rheological properties actual meat products with various levels and MWs of chitosan.

본 연구는 돈육후지에서 추출한 염용성 단백질을 키토올리고당과 키토산의 분자량과 첨가량을 달리하여 pH와 점도를 측정하였으며, 가열 겔의 pH와 수분함량 및 경도를 측정하여 키토산첨가가 육제품의 물성에 어떤 영향을 주는지 알아보기 위하여 실시하였다. 키토산과 염용성 단백질 혼합물의 pH는 저분자 키토올리고당의 경우 0.45% 첨가 시 pH가 높아졌으나, 중분자 키토산을 0.45% 첨가 시 또는 고분자 키토산을 0.3% 이상을 첨가하였을 경우 pH가 오히려 낮았다(p<0.05). 점도는 첨가량이 0.3% 이상의 수준에서 중분자와 고분자 키토산 처리구가 저분자 키토올리고당 처리구나 대조구보다 높은 값을 나타냈다(p<0.05). 반면 가열 겔의 pH, 수분함량 및 경도에서는 키토산의 분자량과 첨가량에 따른 효과가 나타나지 않았다(p>0.05). 이상의 결과를 종합하면 키토산과 염용성 단백질의 혼합물에서 중분자나 고분자 키토산을 0.3% 이상 첨가 시 증가되었던 점성이 가열처리에 의해 겔이 형성됨으로써 경도의 차이가 미미해졌으나 다양한 첨가물과 가열공정에 의한 실제적인 육제품에서는 그 결과가 달라질 수 있을 것으로 판단된다. 앞으로의 연구에서 키토산을 실질적인 육제품에 첨가했을 때 어떠한 효과를 나타내는지 모델연구와 비교 및 평가가 요구된다.

Keywords

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