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Functional Properties of Egg Shell Membrane Hydrolysate as a Food Material  

전태욱 (성균관대학교 식품·생명자원학과)
박기문 (성균관대학교 식품·생명자원학과)
Publication Information
Food Science of Animal Resources / v.22, no.3, 2002 , pp. 267-273 More about this Journal
Abstract
The functional properties of egg shell membrane hydrolysate by Bacillus licheniformis(EESMH) and NaOH-ethanol(AESMH) as a food material were investigated.. The yield of egg shell membrane hydrolysate was about 15% by Bacillus licheniformis, whereas that was 70% by NaOH-ethanol. Histidine content was higher in EESMH (18.69%) than in AESMH (2.56%). Both EESMH and AESMH showed high protein solubility (>95%). Emulsi-fying activity and stability of EESMH were higher than those of AESMH. foaming capacity and stability of AESMH were 2 times higher than those of EESMH in the pH ranges from 2 to 12. The AESMH had antioxidative activity whereas EESMH had not. Therefore, both AESMH and EESMH can be used for industrial food materials from the results of functional properties.
Keywords
egg cell membrane hydrolysate; protein solubility; emulsifying activity; foaming capacity; antioxidative activity;
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