Earticle

초록

영어

Protein of anchovy residues were characterized following extraction of oil by supercritical carbon dioxide (SCO2) and hexane. Anchovy samples were extracted at temperatures, 40-60°C and pressures, 15-25 MPa for 1.5 h by SCO2 with a constant flow rate of 22 g/min. Extraction yield of oil was influenced by physical properties of SCO2 with temperature and pressure changes. The highest oil extracted residues of anchovy were used for determination of protein. The SCO2 extracted anchovy and hexane extracted anchovy contained more protein than that of raw anchovy sample and boiled anchovy. The lipid present in the raw materials made them less accessible to water. The protein yield increased with the increase in temperature. The protein yield of SCO2 anchovy is higher than hexane extracted anchovy. This result suggested that almost all protein could be recovered by SCO2 extracted samples. The solubility of protein in water increased at higher temperature. The particle size at the highest solubility of protein in water was 700㎛. The activities of protease, lipase, and amylase were higher in SCO2 treated anchovy and lower in hexane treated anchovy. Among the three classes of digestive enzymes, the activity of amylase was highest.

키워드

저자

• Ryoung-Hee KIM [ Institute of Food Science, Pukyong National University, Pusan, 608-737. ]
• Seung-Mi LEE [ Institute of Food Science, Pukyong National University, Pusan, 608-737. ]
• Joo-Hee LEE [ Institute of Food Science, Pukyong National University, Pusan, 608-737. ]
• Byung-Soo CHUN [ Institute of Food Science, Pukyong National University, Pusan, 608-737. ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국생물공학회 학술대회

• 간기

  반년간

• 수록기간

  1985~2013

• 십진분류

  KDC 476 DDC 576