한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제23권5호
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- Pages.401-406
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- 1990
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
어분 단백질의 기능성 개량
Improving Functional Properties of Fish Meal Protein
- YOU Byeong-Jin (Department of Food Science, Kangreung National University) ;
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan)
- 발행 : 1990.11.01
초록
In order to assess fish meal as food protein source which contains heat denatured pro-tein, functional properties of fish meal protein to be treated with alkaline were examined. Ratio of fish meal to 0.2N NaOH solution for extract solvent which were 1:10 showed good results of extracted and recovered amount of fish meal protein. pH 4.5, solubility of protein treated with alkaline revealed the lowest value. Until concentrations of alkaline treated protein solution reached
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