지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.
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참고문헌 (29)
참고문헌 신청
Abeyrathne E / 2015 / Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates / Poultry Sci 94:2280~2287
Abeyrathne EDNS / 2013 / Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-A review / Poultry Sci 92:3292~3299
AOAC / 2000 / Official Methods of Analysis of AOAC International :5
Benjakul S / 2000 / Pig plasma protein: potential use as proteinase inhibitor for surimi manufacture; inhibitory activity and the active components / J Sci Food Agric 80:1351~1356
Benjakul S / 2001 / Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus Tayenus) muscle and surimi / J Sci Food Agric 81:1039~1046
Abeyrathne EDNS / 2013 / Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-A review / Poultry Sci 92:3292~3299
AOAC / 2000 / Official Methods of Analysis of AOAC International :5
Benjakul S / 2000 / Pig plasma protein: potential use as proteinase inhibitor for surimi manufacture; inhibitory activity and the active components / J Sci Food Agric 80:1351~1356
Benjakul S / 2001 / Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus Tayenus) muscle and surimi / J Sci Food Agric 81:1039~1046
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