난각막 분해물의 식품 소재로서 기능적 특성

• 발행기관: 한국축산식품학회
• 저자명: 전태욱 박기문
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제3호, 267~273쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.09.30

영문 초록

The functional properties of egg shell membrane hydrolysate by Bacillus licheniformis(EESMH) and NaOH-ethanol(AESMH) as a food material were investigate.. 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%). Emulsifying 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.