Applied Biological Chemistry
- Volume 38 Issue 2
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- Pages.129-134
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- 1995
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Improvement on the Functional Properties of the Dover Sole Skin Gelatin by Further Ethanol Fractional Precipitation
알코올처리에 의한 찰가자미류껍질 젤라틴의 기능성 개선
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Cho, Soon-Yeong
(Department of Food Science, Kangnung National University) ;
- Ha, Jin-Hwan (Department of Food Science and Technology, Cheju National University) ;
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
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Kim, Jin-Soo
(Department of Marine Food Science and Technology, Gyeongsang National University)
- Published : 1995.04.29
Abstract
With a view to utilizing effectively fish skin wasted from marine manufactory, an extracted dover sole skin gelatin was fractionated by further ethanol fractional precipitation method, and then the functional and physicochemical properties for the modified gelatin were determined. Ethanol was added to the concentration of 30% in an extracted dover sole skin gelatin solution, and then the mixture was left to stand at
수산가공부산물인 어류껍질로부터 식용으로 이용 가능한 고품질의 젤라틴을 제조할 목적으로 알코올처리에 의한 찰가자미류껍질 젤라틴의 제조를 시도하였고, 아울러 제조한 젤라틴을 목적에 맞게 효율적으로 식품산업에 이용하기 위해 필요한 몇가지 기능 특성도 검토하였다. 알코올처리 조건은 추출 및 탈색 처리한 찰가자미류껍질 젤라틴용액에 최종농도가 30%가 되도록 에탄올을 가하고