한국수산과학회

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kfas, vol. 54, no. 4, pp.543-551, August, 2021
DOI. https://doi.org/10.5657/KFAS.2021.0543

Effect of pH, Electrolytes, and Molecular Weights of Sodium Alginate (Prepared from Sacchrina japonicas) on Gluten Surface Hydrophobicity 글루텐의 표면소수성에 미치는 전해질, pH 및 다시마(Sacchrina japonicas) 알긴산나트륨의 분자량의 영향

임영선ㆍ유병진*
강릉원주대학교 식품영양학과

Changes in gluten surface hydrophobicity, which play an important role in the functional characteristics of protein, were measured according to various protein concentrations, pH levels, electrolytes concentrations, and alginate molecular weights using 8-anilino-1-naphthalene sulfonic acid (ANS) as a fluorescent probe. Gluten surface hydrophobicity decreased as gluten concentration increased, reaching a maximum pH of 7.0. The effects of alginate molecular weights and alginate concentration on the surface hydrophobicity, emulsifying activity index (EAI), and emulsion stability index (ESI) of gluten-sodium alginate dispersion (GAD) were measured. Gluten surface hydrophobicity rapidly increased the asl NaCl concentration of gluten solution up to 300 mM and showed no significant increase above 300 mM. However, gluten surface hydrophobicity notably decreased until the concentration of CaCl2 and MgCl2 reached 30 mM, indicating no significant variations above 30 mM. GAD surface hydrophobicity increased as the concentration and molecular weight of sodium alginate increased, however, gluten concentration increased as the GAD surface hydrophobicity decreased. The EAI and ESI of GAD increased as both molecular weight and concentration of sodium alginate increased.

Keyword : 8-anilino-1-naphthalene sulfonic acid, Emulsifying activity index, Emulsion stability index, Gluten-alginate dispersion, Surface hydrophobicity

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