Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Food Functionalities of Dried Fish Protein Powder

건조 어육 단백질 분말의 식품학적 기능성

  • Choi, Gyeong-Lim (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University) ;
  • Hong, Yu-Mi (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University) ;
  • Lee, Keun-Woo (Major in Food Biotechology, Kunsan National University) ;
  • Choi, Young-Joon (Division of Marine Life Science/Institute of Marine Industry Gyeongsang National University)
  • 최경임 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 홍유미 (경상대학교 해양생명과학부/해양산업연구소) ;
  • 이근우 (군산대학교 식품공학과) ;
  • 최영준 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2006.12.29
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Abstract

Functionalities of drum-dried fish muscle protein from pH shifting process have been investigated by determining solubility, emulsion activity, rehydration, fat-adsorption capacity, viscosity, and color. Solubility was higher in recovered protein at pH 7.0 than that at pH 5.5, and not dependent on ionic strength. Solubility of the dried protein recovered at pH 7.0 depended on pH of solvent, and lowest in the range of pH 3 to pH 6. The dried protein showed relatively low emulsion capacity in all the samples. Emulsion stability, foam capacity and foam stability were not observed in the samples. Viscosity was in the range of $50,200\sim39,000cP$. Rehydration and fat-binding capacities were $2.63\sim2.89g$-water/g and $2.13\sim2.17g$-oil/g, respectively, and not dependent on particle size and pH. Drum-dried fish muscle protein has a potential application as an ingredient of meat patty products.

pH 전이공정에 따라 어육 단백질을 회수하고 드럼건조하여 분말 단백질을 제조한 후, 이들 단백질의 몇 가지 식품학적 기능성을 측정하였다. 건조 어육 단백질 분말의 용해도는 pH 7.0으로 조절한 단백질이 PH 5.5에 비하여 높았다. 유화활성지표는 $0.035\sim0.043m^2/g-protein$(pH 5.5 단백질 분말)로 비교적 낮았다. 그리고 유화안정성, 거품능 및 거품안정성은 관측되지 않았다. 점도 값은 수리미 단백질의 1/10에 불과한 $50,200\sim39,000\;cP$의 범위였다. 수분과 지방흡착능력은 각각 $2.63\sim2.89g-water/g$과 $2.13\sim2.17g-oil/g$이었고, 입자의 크기와 pH에 따른 영향은 없었다. 이 같은 실험 결과는 지방흡착을 위한 육의 대체제로 patty 제품 등에 건조 어육 단백질을 적용할 수 있을 것으로 보인다.

Keywords

References

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