Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 1
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- Pages.25-30
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- 1991
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- 0367-6293(pISSN)
Alkaline Protease Hydrolysis of Chicken Liver for Food Utilization
Alkaline Protease에 의한 닭 간 단백질의 분해
- Lee, Keun-Taik (Department of Food Science, Kangnung National University) ;
- Park, Suk-Young (Department of Food Science, Kangnung National University) ;
- Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
- Published : 1991.02.01
Abstract
Chicken liver was enzymatically hydrolyzed with an alkaline protease and determined the optimal conditions of reaction temperature and time, pH and enzyme to substrate ratio(E/S ratio) for possible utilization as a protein supplementary ingredient. The functional properties of hydolysate measured were water and oil absorption capacity, emulsifying activity and viscosity and sensory properties were also evaluated. It was found that hydrolysis at
영양학적으로 매우 우수한 부존자원이라 할 수 있는 닭 간의 이용 가능성을 검토하기 위하여 alkaline protease로 가수분해 시켰다. 가수분해시 최적조건을 파악하기 위하여 온도, 시간, pH 및 효소 첨가량(E/S ratio)의 조건을 검토하고 수분과 기름의 흡수성, 유화활성, 점도등의 기능성을 조사하였으며 냄새와 색에 대한 관능검사를 시행하였다. Alkaline protease로 닭 간 단백질을 가수분해 시켰을 때 온도