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권세훈(S . H . Kwon),이무하(M . H . Lee) 한국축산학회 1991 한국축산학회지 Vol.33 No.6
After removing fats and water soluble proteins raw pig skin was hydrolysed by using collagenase at different levels. Then. optimum enzyme concentration and pH were determined based upon degradation rates. In order to study property changes of collagen by enzymatic modification, degree of hydrolysis, thermal transition temperature. viscosity foaming capacity, emulsion capacity and stability and solubility were investigated After 1 hour upon enzyme addition, rapid hydrolysis was made. But after 4 hour further significant advance was not observed Considering the changes of protein functionality by enzyme hydrolysis. 2% of enzyme concentration at pH 7.4 was used in this study. As hydrolysis continued. the decrease in thermal transition temperature and viscosity were observed but viscosity was increased after 1 hour hydrolysis Emulsion capacity and stability and solubility tended to increase. At 0. 1. 3 hour hydrolysis foaming capacity increased, among them that at 1 hr hydrolysis was increased most. while at hr hydrolysis it was decreased.