Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Effect of Additives on Physical Properties of Dover Sole Skin Gelatin Prepared by Ethanol Fractional Precipitation

에탄올처리 찰가자미류껍질 젤라틴의 물리적 특성에 대한 첨가물의 영향

  • 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) ;
  • Kim, Jin-Soo (Department of Marine Food Science and Technology, Gyeongsang National University)
  • 조순영 (강릉대학교 식품과학과) ;
  • 하진환 (제주대학교 식품공학과) ;
  • 이응호 (부산수산대학교 식품공학과) ;
  • 김진수 (경상대학교 수산가공학과)
  • Published : 1995.08.31
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Abstract

Effects of additives on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol were investigated to obtain basic data for utilizing as food protein source. Physical properties such as gel strength, melting point, gelling point and viscosity of both ethanol- and non-treated gelatins were improved as ferric ion, sugar and ethanol were added to gelatin sol, but were deteriorated as sodium hydroxide and acids were added. Insignificant difference in effects of physical properties on additives such as ferric ion, sodium chloride, sugar, acids and ethanol between ethanol- and non-treated gelatins were not observed.

알코올처리 찰가자미류껍질 젤라틴을 식용단백소재로 이용하기 위한 기초자료를 얻을 목적으로 첨가제에 의한 알코올처리 젤라틴의 물리적 특성치의 변화를 검토하였다. 겔강도, 졸화온도, 겔화온도 및 점도와 같은 물리적 특성치는 에탄올처리의 유무에 관계없이 두 젤라틴 모두가 철이온, 당 및 에탄올을 첨가한 경우는 증가하였으나, 염화나트륨 및 유기산을 첨가한 경우는 감소하는 경향을 나타내었고, 첨가물에 의한 물리적 특성치의 증감폭은 에탄올 처리 유무에 따라 차이가 없었다.

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