• 한국식품조리과학회지
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• 제9권4호
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• pp.278-283
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• 1993

This study was attempted to investigate the effects of enzymatic modification of milk protein with protease on functional properties. The selected functional properties were solubility, emulsifying activity (EA), emulsion stability(ES), foam expansion(FE), and foam stability(FS). These properties were measu-red from pH 3.0 to pH 8.0. The proteases used in this study were iaolated from Meju(fermemted soybean) and had specific activity of 250 units/㎎ protein at pH 7.0, 1600 units of pretense was used for 1gr. of skim milk protein. Skim milk showed 30.5％ degree of hydrolysis for 1 hr. and 36.4% degree of hydrolysis for 3.5 hrs. of protease treatment at pH 7.0. Solubility of native skim milk, control, 1 hr. and 3.5 hrs. groups were 3.37, 3.64, 10.21, 14.34％o at pH 4.0 respcetively. The emulsifying activity of native skim milk, control, 1 hr. and 3.5 hrs. groups were 38.8,42.0,43.0,46.7ft at pH 4.0, respectively. Enzymatic modification resulted in the increase of solubility and emulsifying activity at pH 4.0. However at pH 5.0 emulsifying activity of 1 hr. and 3.5 hr. group were lower than native skim milk and control groups. 1 hr. protease treatment was found to be most effective way of increasing foam expansion at pH 4.0 to 6.0. It was supported that, protease treated skim milk can be used to improve solubility, emulsifying activity, foam expansion at acid pH. meju protease. skim milk, solubility, emulsion, foam.

• 한국응용과학기술학회지
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• 제34권4호
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• pp.1058-1065
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• 2017

단백질 계면활성제로서의 아미노산 계면활성제는 친환경적인 화합물이다. 따라서 아미노산계 계면활성제는 차세대 계면활성제로 기대된다. 아미노산계 계면활성제는 높은 생분해성, 낮은 독성 및 표면 활성 특성을 갖는다. 이 실험에서 아미노산 기반의 계면활성제인 cocoyl glycine은 코코넛 오일과 팜 오일과 같은 트리글리세라이드와 글리신에 의해 합성되었다. 그리고 이것은 표면 장력, 유화 특성, 거품 안정성 및 HLB 값을 측정하였다. 합성된 계면활성제는 FT-IR에 의해 확인되었다. 희석된 계면활성제 수용액에서 코코넛 오일로 합성된 계면활성제의 표면 장력은 $1.0{\times}10^{-4}mol/L$에서 31.2 dyne/cm 이었다. 희석된 계면활성제의 수용액에서 팜 오일에 의해 합성된 계면활성제의 표면 장력은 $3.2{\times}10^{-5}mol/L$에서 42.1 dyne/cm 이었다. 기포 안정성은 시간 경과에 따라 기포 높이를 측정했다. 코코넛 오일로 합성된 계면활성제의 초기 기포 높이는 14.5cm이고 5분 후 10.7cm였다. 팜 오일에 의해 합성 된 계면활성제의 초기 기포 높이는 3.0 cm이고, 5 분 후에 2.8 cm이다. 코코넛 오일로 합성한 계면 활성제의 기포 높이는 팜 오일로 합성한 계면 활성제보다 높았다. 그러나 팜 오일로 합성한 계면활성제의 기포 안정성은 코코넛 오일로 합성한 계면활성제보다 우수하였다. 합성된 계면활성제의 유화 특성은 벤젠과 콩기름에서 관찰되며 유기 용매에서의 유화 성질이 콩기름에서보다 우수하다.

• Archives of Pharmacal Research
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• 제12권4호
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• pp.233-235
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• 1989

Sodium salts of phosphated capric and myristic acyl derivatives of mannitol were prepared and evaluated for surface activity, foam characteristics and emulsifying properties. Triacyl mannitols of cappric and myristic acid have better emulsifying property than the corresponding di and monocompounds.

• 한국잠사곤충학회지
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• 제43권2호
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• pp.116-124
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• 2001

STMP로 견 피브로인을 인산화 시키는 반응에서, 처리 조건별로 실험하여 적정 조건을 구하였고, 인이 결합되는 위치를 규명하기 위해 FT-IR과 $^{31}$ P NMR분석을 행했고, 인산화된 견 피브로인의 특성을 평가하여 다음과 같은 결론을 얻었다. 1. 견 피브로인을 STMP로 인산화 시킬 때, 알칼리도가 클수록, 처리 온도가 높을수록 인산화 정도가 증가되었다 2.처리시간에 따른 인산화 정도는 1hr까지는 급격하게 증가하였고, 1hr 이후에는 서서히 증가되어 비교적 단시간에 인산화가 많이 진행되었다. 3. STMP 농도에 따른 인산화 정도는 50%까지는 급격히 증가되지만, 100% 이상에서는 증가가 미약하였다 4. 인산화된 견 피브로인의 FT-IR분석에서, 각 시료는 ∝-helix에 가까운 형태이었고, 아미노기에 의한 인산화 반응(phosphoramidation)은 고려되지 않았다 5. $^{31}$ P NMR분석 결과에서는 인산화가 polyphosphate형태로 되어 있다는것을 알 수 있었다. 6. 인산화가 많이 될수록 탁도와 거품팽창성, 그리고 거품안정성은 증가하였으며, 용해도는 오히려 감소하였다. 무처리 시료에 비해 거품팽창성은 1.6배, 거품안정성은 2배로 증가하였다. 7. 유화력는 시료 P100 까지는 증가되다가 그 이상에서는 약간 감소하는 경향으로 나타났으며, 유화안정성은 인산화 정도가 많이 될수록 증가하였다. 유화력은 최고 18%, 유화안정성은 21%가 증가되었다.

• Applied Biological Chemistry
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• 제39권4호
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• pp.282-286
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• 1996

어류껍질 젤라틴의 수식에 의한 유화성 및 유화안정성과 같은 기능성을 개선하여 적색육어류 연제품의 품질개선제로 이용할 목적으로 붕장어껍질 젤라틴의 succinylation을 시도하였다. Succinylation의 정도는 젤라틴에 대하여 첨가하는 succinic anhydride의 비율 0.3까지는 첨가량에 따라 증가하였으나, 그 이상의 농도에서는 거의 변화가 없었다. 유지흡수성, 유화성 및 유화안정성은 무수식 젤라틴이 각각 1.8ml/g, 55% 및 49%이었고, 수식에 의해 개선되어 succinylation 정도가 89.9%일 때 이들의 값이 각각 5.8ml/g, 84% 및 78%이었고, 그 이상의 농도에서는 거의 변화가 없거나 서서히 감소하였다. 또한 용해도의 경우 40%, 보수력의 경우 50%, 거품성 및 거품안정성의 경우 0.4 및 0.3정도 개선되었다. 수식 젤라틴은 무수식 젤라틴에 비하여 아미노산조성의 경우 거의 차이가 없었고, 중금속함량은 오히려 낮았다.

• 한국식품과학회지
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• 제26권6호
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• pp.683-689
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• 1994

With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air ($40^{\circ}C$). The gel strength and melting point of a 10% gel of gelatin prepared from yellowfin sole skin by precipitation with ethanol has 322.4g and $23.3^{\circ}C$, respectively. The physico-chemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol treatment. Besides, the functional properties of the ethanol treated gelatin were lower in solubility and higher in water holding capacity, oil binding capacity, emulsifying activity, emulsifying stability, foam expansion and foam stability than those of pork skin gelatin sold on market as well as gelatin prepared without ethanol treatment. It may be concluded, from these results, that the fish skin gelatin prepared by precipitation with ethanol can be effectively utilized as a human food by improving the functional properties.

• 한국수산과학회지
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• 제30권6호
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• pp.956-963
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• 1997

To enhance application of FPC in food industry, salmon FPC hydrolysates were produced and their functional properties were investigated. Hydrolysates of salmon FPC showed high solubilities ranged from approximately $80\~95\%$. Emulsifying activity index (EAI) values of hydrolysates were higher than that of egg white, however sugar ester showed the highest EAI value of 32.5. Though sugar ester had the best emulsifying stability value $({\Delta}EAI)$ of 9.65, hydrolysates showed better ${\Delta}EAI$ value than that of egg white. Foam Activity of hydrolysates was predominantly better than those of controls and also foam stability value showed similiar trend. Osmolality of hydrolysates was increased with the increase of degree of hydrolysis (DH) and concentration of protein, but it showed very lower osmolality than that of NaCl. Flow property of hydrolysates showed different upward-downward curves, and hysteresis loop increased with the increase of DH. ACE inhibitory activity showed similiar value ranged from $21.1\~24\%$ at all DH values.

• 대한가정학회지
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• 제28권4호
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• pp.41-50
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• 1990

Soy protein was isolated from Korean soy bean 'Chang ryub' and chemically modified with succinic anhydride. Functionality of the soy protein isolate(SPI), succinylated SPI(SPPI), and PP590(commercial) at various pH were investigated. The mechanical and sensory properties of soy bean curds made from several mixing ratio of succinylated soy bean milk were observed. The solubility of SPI significantly increased with succinylation. The solubility of PP590 was lower than that of SSPI. The solubility of SPPI increased significantly in 0.03M CaCl2 solution. The emulsifying activity of SSPI increased. On the range of pH above pI the emulsifying activity of PP590 was higher than that of SPI. There was no difference in emulsion stability among the groups. The foam expansion capacity of SPPI increased at higher pH than pI but the foam stability decreased significantly above pH 9. Mechanical texture profile analysis revealed the modified soy bean curds had the lower hardniss, chewiness and cohesiveness with increased modification. The mechanical characteristics of modified soy bean curds revealed generalized Maxwell Model of 7-elements or 5-elements. In sensory evaluation, the hardness, the springiness and acceptability of modified soy bean curds were lower significantly than those of control soy bean curd.

• 한국응용과학기술학회지
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• 제11권1호
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• pp.79-85
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• 1994

All the activities and physical properties including surface tension' foaming power, foam stability, emulsifying power, dispersion effect of 3-(N, N-dimethyl N-alkylammonio)-2-hydroxyY-1-propane sulfonate (HSB)류와 3-CN-alkylamidopropyl-N,N-dimethylamm-onjo)-2-hydroxy-1-propane sulfonate (APSB) aquous solution were measured and critical micelle concentration was evaluated. Their cmc of hydroxy sulfobetaine derivatives evaluated by the surface tension method was $1.0{\times}10^{-3}{\sim}1.0{\times}10^{-4}$ mol/l, and surface tension of the aquous solution was decreased to $27{\sim}38dyne/cm$. The experimental results for foaming power, foam stability, emulsifying power in liquid paraffin showed a good surface active properties, especially, dispersion effect in ferric oxide exhibited some efficient surface active properties, and then it would be expected to application as detergent and dispersion agent.

• 한국응용과학기술학회지
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• 제9권1호
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• pp.1-6
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• 1992

New five N-acyl-N-methyl taurate and their sodium salts were synthesized by acylating sodium N-methyl taurate in water in the presense of inorganic alkali as a catalyst. Wherein acyl group is a straight-chain radical of 10 to 18 carbon atoms. These compounds were identified by infrared spectroscopy. Surface activities of these sodium N-acyl-N-methyl taurate including surface tension, Ross-Miles foaming powers, foam stabilities, emulsifying powers and detergency were measured respectively. Also critical micelle concentration(cmc) were evaluated. Consequently these anionic surfactants with long chain acyl amine showed good emulsifying power of O/W type and had a good detergence.