Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 17 Issue 5
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- Pages.340-344
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- 1985
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- 0367-6293(pISSN)
A Study on the Purification by Protein Precipitants and Washing of Agar
단백질(蛋白質) 침전제(沈澱制)의 처리(處理) 및 수세(水洗)에 의한 한천(寒天)의 정제(精製)
- Lee, Ho-Suck (Department of Food Technology, Korea University) ;
- Rhee, Chul (Department of Food Technology, Korea University) ;
- Yang, Han-Chul (Department of Food Technology, Korea University)
- Published : 1985.10.30
Abstract
In this study, an effective method for purifying of crude agar was attempted, and at the same time, the effect of crude protein and ash contained in impurified agar on the gel strength of the agar were investigated. In order to reduce the content of protein of crude agar, the agar extract was treated with a protein precipitant such as tricholoroacetic acid(TCA) or perchloric acid(PCA), whereas washing with deionized water was applied to decrease the ash content of agar extract. Among the protein precipitants used in the experiment PCA reduced the crude proteins of crude agar most efficiently; addition of 0.01% PCA resulted in the reduction of crude protein content by 3%, and the gel strength of agar thereby increased from 220g/
본(本) 연구(硏究)에서는 한천(寒天)의 조단백질(粗蛋白質). 회분(灰分)의 제거방법(除去方法) 및 gel강도(强度)에 미치는 영향(影響)을 검토(檢討)하였다. 조단백질(粗蛋白質) 및 회분(灰分)의 제거방법(除去方法)으로서 Trichloroacetic acid(TCA) 와 Perchloric acid(PCA)의 첨가처리(添加處理) 및 수침법(水浸法)을 사용(使用) 하였으며 그 결과(結果)는 다음과 같다. 조단백질(粗蛋白質) 제거공정(除去工程)에서 단백질(蛋白質) 침전제(沈澱劑)로는 PCA 가 TCA보다 더 효율적(效率的)이었다. 0.01% PCA 첨가시(添加時) 조단백질(粗蛋白質) 함량(含量)은 4.0%에서 1.0%로 감소(減少)하였고, gel 강도(强度)는 원료한천(原料寒天) 220g/
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