한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제31권1호
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- Pages.83-90
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- 1999
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- 0367-6293(pISSN)
수용성 Chitosan의 이화학적 및 관능적특성
Physicochemical and Sensory Properties of Water Soluble Chitosan
- Kim, Dong-Ho (Department of Food Science and Technology, Chung-Ang University) ;
- Lee, Chan (Department of Food Science and Technology, Chung-Ang University) ;
- Kim, Kwang-Ok (Department of Food and Nutrition, Ewha Woman's University) ;
- Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
- 발행 : 1999.02.28
초록
천연 고분자 물질인 chitosan을 효소 가수분해시켜 수용성이며, 이미 이취가 없고 점성이 낮은 chitosan 분해물을 제조하여 식품첨가물로서의 이용가능성을 평가하고자 하였다. Chitosan의 효소적 분해 반응조건을 chitosan : enzyme이 1 : 0.3,
Although the chitosan has many functional properties due to its cationic amino groups, the application of chitosan in foods is limited by its poor water solubility, bitter taste and astringency. This study was conducted to investigate physicochemical and sensory properties of chitosan hydrolysates in various molecular weights obtained by ultrafiltration after enzymatic hydrolysis. As molecular weight decreased, the solubility of chitosan hydrolysates increased, while the viscosity and emulsion stability decreased. High molecular weight chitosan hydrolysates (>30 kDa) exhibited 800% of fat binding capacity, while low molecular weight ones