오징어 및 명태껍질 유래 콜라겐의 추출 및 물리화학적 특성
분야
농학 > 식물
저자
양수진 ( Su Jin Yang ) , 홍주헌 ( Joo Heon Hong )
발행기관
한국식품조리과학회(구 한국조리과학회)
간행물정보
한국식품조리과학회지 2012년, 제28권 제6호, 711~719페이지(총9페이지)
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25332622.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    The collagens from squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin were extracted and their physicochemical properties were investigated. The yield was improved with the increase of NaOH concentration and was increased Neutrase than Alcalase in enzymatic hydrolysates. Protein and collagen contents from Alaska pollack skin were 38.3∼62.7% and 13.1∼28.9%, respectively. All enzymatic hydrolysates also showed high antioxidant activities as NaOH concentration decrease. Composition of their amino acids was mainly glycine and proline. The spectrum of FT-IR of the collagen showed wavenumber at 1,631 cm-1, 1,549 cm-1, 1,234 cm-1 and 3,322 cm-1 representing the regions of amide Ⅰ, amide Ⅱ, amide Ⅲ and amide A, respectively. The decomposition temperature for the collagen was in the range of 300℃ and showed relatively good enough for their thermal stabilities.
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