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초임계 이산화탄소를 이용한 가다랑어내장으로부터 지방산 추출 및 단백질 농축물의 제조
전병수(Byung Soo Chun),윤성옥(Sung Ok Yoon),이승진(Seung Jin Lee) 한국수산과학회 2001 한국수산과학회지 Vol.34 No.3
초임계 이산화탄소를 이용한 가다랑어 내장으로부터 지방산 추출 및 단백질 농축물의 제조를 위하여 초임계 추출장치의 조건을 압력 1,500∼2,000 psig, 온도 25∼40℃으로 하여 추출실험을 하였다. 유속50mL/min, 압력 1,800 psig, 온도 35℃, 입자크기 0.25㎜에서 약 97% 이상의 지질 추출효율을 보였고, Fig. 5와 6에서 알 수 있듯이 압력 1,800 psig, 온도 35℃, 입자크기 0.25㎜의 조건에서 지질을 제거함으로 인하여 약 50%의 단백질이 회수되었고 대부분의 이취가 제거된 것을 관능적으로 확인할 수 있었다. 이 조건에서 추출된 지질의 주요 지방산으로는 palmitic acid (16:0), oleic acid (18:1) 등이었고, 주요 유리 아미노산는 taurine 등이었으며, 주요 구성 아미노산은 glutamic acid, leucine, lysine 등이었다. Supercritical fluid extraction was explored as a method for removing lipids and bad odor from tuna viscera. Selected conditions of extraction pressure, time, temperature and sample size were evaluated for effective removal of lipids and bad odor. Supercritical carbon dioxide was used as a solvent and the extraction was performed at semi-batch flow type. The experimental conditions used in this work was the range of pressure from 1,500 psig to 2,000 psig, the temperature from 25℃ to 40℃ and dried sample size from 0.2㎜ to 1.0㎜. The main fatty acids extracted from tuna viscera were palmitic acid (16:0), heptadecenoic acid (17:1) oleic acid (18:1) and docosahexaenoic acid (22:6). Protein concentrate was obtained without deformation the optimum condition at 35℃, 1,800 psig and 0.25㎜ of the size. In the concentrate after supercritical carbon dioxide extraction, the major amino acids were glutamic acid, leucine and lysine.
에스테르 교환반응과 흡착제를 이용한 오징어 내장유의 품질 개선
노명균,전병수,Roh, Myong-Kyun,Uddin, Salim,Chun, Byung-Soo 한국해양바이오학회 2007 한국해양바이오학회지 Vol.2 No.4
Squid viscera oil was investigated by pretreatment method for enhancing the commercial value. Transeterification was performed to reduce rancidity of the oil, off-flavor was removed by using activated carbon adsorption. Analysis using ATD (Automatic Thermal Desorber) and GC/MG shows the efficacy of off-flavor removement. The rates of Transesterification employing inorganic catalyst and biocatalyst were tested, respectively. With stepwise addition of ethanol, the most efficiency of the reaction was achieved by inorganic catalyst. The efficiency of the reaction was estimated by acid value corresponding to rancidity of reaction product.
오징어 내장유의 에스테르화 반응물질 분석 및 특성 연구
노명균,전병수,Roh, Myong-Kyun,Uddin, Salim,Chun, Byung-Soo 한국해양바이오학회 2007 한국해양바이오학회지 Vol.2 No.3
Ethanolysis of squid viscera oil with immobilized lipase was investigated for reducing the free fatty acid contents and enhancing the function of the oil by stepwise addition method of Shinmada[1]. Tendency of oil variation during Ethanolysis showed increased content of diglyceride, monoglyceride and fatty acid ethyl ester with reduced free fatty acid contents. The oil composition was analyzed using GC-FID and compared before and after ethanolysis. Structural analysis of the lipid was performed by HPLC-UV spectrophotometer during ethanolysis. The transformed oil was thought to has suitable properties for functional oil production.