Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 2
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- Pages.65-70
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- 1985
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- 0367-6293(pISSN)
Factors Affecting the Extraction of Protein from Antarctic Krill
남빙양산(南氷洋産) 크릴단백질(蛋白質)의 추출조건(抽出條件)
- Lee, Sung-Ki (Food Research Institute, Agriculture and Fishery Development Corporation) ;
- Kim, Young-Myoung (Food Research Institute, Agriculture and Fishery Development Corporation) ;
- Min, Byong-Yong (Food Research Institute, Agriculture and Fishery Development Corporation)
- Published : 1985.04.01
Abstract
To recover proteins from antarctic krill(Euphausia superba) for the use of food material, some factors affecting the extraction of protein were investigated. The protein solubility profile showed a minimum solubility level(33.2-38.8%) within the range of pH4.0-4.5 and very high solubility levels as 56.8% at pH2.0 and 80.7% at pH11.0. The extraction yield increased as the solvent-to-krill ratios increase in which a ratio of 5:1(volume of solvent/weight of krill) was found to be preferable from the point of handling convenience and extraction yield. The extraction temperatures did not seem to be important variables on extraction of protein. The extraction of krill protein occurred fairly rapidly with little further extraction of protein after 30 minutes. The extraction of protein was slightly decreased at both acidic(pH2.0) and alkaline(pH11.0) conditions with the increasing concentration of sodium chloride. The extractibility of krill protein at strong alkaline condition(pH11.0) was higher than at strong acidic condition(pH2.0) under the same concentration range as 1-6% of sodium chloride. In phosphate treatments, the extraction of protein was slightly influenced by presence of sodium chloride as the concentration range of 3-4% in the aqueous solvent by which maximize the extraction yield as over 80%.
남빙양산(南氷洋産) 크릴을 식품소재(食品素材)로 이용(利用)하기 위한 기초적 연구(硏究)의 일환으로 단백질(蛋白質) 추출실험(抽出實驗)을 실시(實施)하여 다음과 같은 결과를 얻었다. 즉 단백질(蛋白質) 추출시(抽出時) 용해도(溶解度)는 pH
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