Korean Journal of Agricultural Science (농업과학연구)
- Volume 11 Issue 2
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- Pages.223-232
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- 1984
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- 2466-2402(pISSN)
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- 2466-2410(eISSN)
Enzymatic Desugarization of Egg White for Drying with Glucose Oxidase
Glucose Oxidase에 의(依)한 건조용(乾燥用) 난백(卵白)의 효소적(酵素的) 탈당(脫糖)
- Song, Kwang Taek (Graduate School, Chungnam Natl. Univ.) ;
- Oh, Hong Rock (Dept. of Animal Science, Coll. o f Agriculture, Chungnam Natl. Univ.) ;
- Kwon, Soon Ki (Dept. of Animal Science, Coll. o f Agriculture, Chungnam Natl. Univ.) ;
- Lee, Bong Duck (Dept. of Animal Science, Coll. o f Agriculture, Chungnam Natl. Univ.)
- Published : 1984.12.31
Abstract
The influences of some factors involved in removing glucose from egg white by the glucose oxidase system be fore drying were investigated. And the properties between foams prepared from raw and enzyme-treat ed egg white was compared. The results obtained we re summarized as follows; 1. The dianisidine method was found to be suitable for the measurement of egg white glucose in the range up to 100ug/ml. 2. The optimal pH of glucose oxidase activity on glucose was found to be a bout 5.0, and thats activity was most stable in the pH range of about 4.0~5.0 when that enzyme was treat ed for 30 minute at
Glucose oxidase에 의(依)한 건조용(乾燥用) 난백(卵白)의 탈당반응(脫糖反應)에 미치는 영향(影響)을 구명(究明)하기 위(爲)하여 난백중(卵白中)의 glucose함량(含量) 측정법(測定法)과 효소(酵素)의 활성(活性)에 미치는 최적조건(最適條件)을 검토(檢討)하였으며 효소(酵素)의 농도(濃度), pH, 온도(溫度) 및 효소(酵素)의 공급(供給)에 의(依)한 난백(卵白)의 탈당속도(脫糖速度)와 난백(卵白)의 기포력(氣泡力)을 조사(調査)한 결과(結果)는 다음과 같다. 1. Dianisidine법(法)은 glucose
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