Applied Biological Chemistry
- Volume 38 Issue 2
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- Pages.147-150
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- 1995
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Effect of gelation condition on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol
에탄올처리 찰가자미류껍질 젤라틴의 물리적 특성에 대한 겔화조건의 영향
- Cho, Soon-Yeong (Department of Food Science, Kangnung National University) ;
- Ha, Jin-Hwan (Department of Food Science and Technology, Cheju National University) ;
- Lee, Jung-Suck (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Lee, Eung-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- Kim, Jin-Soo (Department of Marine Food Science and Technology, Gyeongsang National University)
- 조순영 (강릉대학교 식품과학과) ;
- 하진환 (제주대학교 식품공학과) ;
- 이정석 (부산수산대학교 식품공학과) ;
- 이응호 (부산수산대학교 식품공학과) ;
- 김진수 (경상대학교 수산가공학과)
- Published : 1995.04.29
Abstract
Effects of gelation conditions on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol were investigated. The physical properties such as gel strength, melting point and gelling point of both ethanol treated and non-ethanoltreated gelatins were improved as concentration of gelatin was increased. The physical property of 10% ethanol treated gelatin sol reached maximum at pH 6.0, whereas non-treated one showed maximum at pH 5.0. Both ethanol treated and non-treated gelatin gel showed the higher gel strength and melting point at lower temperatures and longer period of time. Generally, the physical properties of ethanol treated gelatin gel was better than those of non-ethanol treated gel.
에탄올처리 찰가자미껍질 젤라틴의 젤라틴농도, pH, 정치온도 및 시간과 같은 겔화조건에 대한 물리적 특성 및 색조의 변화를 측정하였다. 젤라틴의 농도가 증가할수록 겔강도, 녹는점과 같은 물리적 특성은 증가하였고, 일정농도에서의 이러한 값들은 에탄올처리한 젤라틴이 무처리한 젤라틴에 비하여 컸다. 젤라틴 졸의 pH가 에탄올처리한 젤라틴의 경우 6.0일 때, 무처리한 젤라틴의 경우 5.0일 때, 겔강도, 졸화온도 및 겔화온도가 가장 높았고, 이를 벗어난