Acetylation of Fist Protein form Alaska Pollack

명태 근육단백질의 아세틸화에 따른 기능성의 변화

  • 홍정화 (부산수산대학교 식품영양학과) ;
  • 최진호 (부산수산대학교 식품영양학과) ;
  • 변대석 (부산수산대학교 식품영양학과)
  • Published : 1990.06.01

Abstract

Myofibrillar protein from Alaska pollack was modified with acetic anhydride at pH 7.5 and $25^{\circ}C$ and changes in functional properties as affected by the degree of modification were determined. Acetylation of myofibrillar protein resulted in protein with unique functional properties dependent upon the degree of acetylation. By selecting appropriate degree of modification it was possible to control protein solubility heat coagulability calcium precipitability foaming and emulsion capa-city.

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