Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 30 Issue 4
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- Pages.823-826
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- 1998
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- 0367-6293(pISSN)
Development of Alginic Acid Hydrolysate as a Natural Food Preservative for Fish Meat Paste Products
알긴산 가수분해물을 이용한 어육연제품용 천연 식품보존료의 개발
- Chang, Dong-Suck (Department of food science and technology, Pukyong National University) ;
- Cho, Hak-Rae (Department of Food Technology,Dong-Eui Technical Junior College) ;
- Lee, Hyun-Sook (Research center of Hansung Enterprise Co., LTD.) ;
- Park, Mi-Yeon (Department of food science and technology, Pukyong National University) ;
- Lim, Sung-Mee (Department of food science and technology, Pukyong National University)
- 장동석 (부경대학교 식품공학과) ;
- 조학래 (동의공업전문대학 식품공업과) ;
- 이현숙 (한성기업(주) 식품연구소) ;
- 박미연 (부경대학교 식품공학과) ;
- 임성미 (부경대학교 식품공학과)
- Published : 1998.08.01
Abstract
It has been reported that alginic acid hydrolysate retains antimicrobial activity but the enzyme which hydrolyze alginic acid is not developed for industrial use. The authors developed chemical method for hydrolyzing alginic acid. For preparing alginic acid hydrolysate, equal quantity of alginic acid and ascorbic acid were added to water. Then the solution was heated at
Na-alginate에 등량의 ascorbic acid를 섞은 후 물을 가하여 알긴산 4%용액을 만든 다음