어피젤라틴의 최적 추출조건 및 그 물성

김세권; 변희국; 이응호

Journal of the Korean Industrial and Engineering Chemistry, Vol.5, No.3, 547-559, June, 1994

Export Citation

어피젤라틴의 최적 추출조건 및 그 물성

Optimum Extraction Conditions of Gelatin from Fish Skins and Its Physical Properties

김세권, 변희국, 이응호

초록

수산물 가공공장에서 대량으로 폐기되고 있는 어피를 유용하게 산업적으로 이용하기 위하여 어피로부터 젤라틴 제조를 위한 추출조건에 대하여 검토하였다. 아울러 최적 조건하에서 제조한 여피젤라틴의 물리적 특성, 분자량 및 아미노산 조성 등을 시판 젤라틴의 그것들과 비교 검토하였다. 어피젤라틴의 추출조건은 침지용액인 수산화칼슘농도 1.0∼1.5%(w/v), 첨가수량 6∼7배, 온도 40∼50℃ 및 추출시간 5시간이었으며, 이 조건하에서 명태피로부터 추출된 젤라틴의 수율이 대구피 및 각시가자미피로부터 추출한 젤라틴의 수율보다 높았다. 어피젤라틴의 중금속 함량은 시판 젤라틴의 중금속 함량보다 적었으며, 어피젤라틴의 물성면에서 젤리강도, 전기전도도는 시판 젤라틴보다 낮았지만, 점도 및 등전점은 시판 젤라틴보다 높았다. 어피젤라틴의 아미노산 조성 중 glutamic acid, serine, threonine, methione 및 cysteine의 함량은 돈피 및 우피의 아미노산 함량에 비해 높았지만, proline 및 hydroxyproline의 함량은 낮았고, 그외의 아미노산 함량은 거의 비슷하였다.

To effectively utilize fish skin wastes from marine manufactory, the optimal extraction conditions to prepare gelatin from fish skins of Alaska pollack, cod and yellowfin sole were investigated. In addition, the physical properties of the fish skin gelatins prepared under the optimal extraction conditions were compared with the commercial animal skin gelatin. The conditions for extraction of gelatins from fish skins were as follows : The skins were limed with 1.0∼1.5%(w/v) calcium hydroxide solution. The fish skin gelatins were extracted with 6∼7 volumes of water(pH 6.0∼7.0) for 5hrs at 40∼50℃, and the yield of Alaska pollack skin gelatin extracted under the above conditions was higher than those of cod and yellowfin sole skins. The heavy metal contents, jelly strength and electric conductivities of fish skin gelatins were lower than those of a commercial gelatin(bovine skin), but the viscosity and isoelectric point were higher. The amount of amino acid in fish skin, such as gelatin, glutamic acid, serine, threonine, methionine and cysteine, were higher than those in pig and ox skin. However, the contents of hydroxyproline and proline were lower.

[References]

김세권, 수산계, 57 (1991)
관세청통계월보, 12보 (1993)
Nishio T, Hayashi R, J. Food Sci., 52, 464 (1987)
일본수산학회지, 56, 671 (1990)
김기헌, 부산대논문집(자연과학편), 14, 325 (1972)
이응호, 김세권, 조덕제, 김진동, 스디벼노, 김수현, 한국수산학회지, 11, 189 (1978)
이응호, 하진환, 허우덕, 한국수산학회지, 10, 1 (1977)
Hinterwaldner R, "The Science and Technology of Gelatin," Ed. A.G. Ward and A. Courts, 564, Academic Press, London, England (1977)
Veis A, Cohen J, J. Am. Chem. Soc., 77, 364 (1955)
Hayashi R, Kawamura Y, Ohtsuka T, Itoh N, Agric. Biol. Chem., 54, 2213 (1990)
Weber K, Osborn M, J. Biol. Chem., 224, 4406 (1967)
Edwards CA, Obrien WK, Clinica Chim. Acta, 104, 161 (1980)
Brody J, Fishery by Product Technology AV, 1, 1 (1965)
Baier RE, Zisman WA, "Applied Chemistry at Protein Interface," Ed., R.E. Baier, 155, American Chemical Society (1975)
Johns P, Courts A, "The Science and Technology of Gelatin," ed., A.G. Ward and A. Court, 137, Academic Press, London, England (1977)
Hayashi A, Oh SC, Agric. Biol. Chem., 47, 1711 (1983)
Saha NN, Das S, Saha AK, Battacharya SD, Proc. Symp. Nucl. Phys. Solid State Phys. Chandigarth, India PtB, 601 (1964)
식품첨가물공전, 한국식품공업협회, 358 (1988)
Kinsella JE, "Food Science and Technology," Ed., J.V. Mcloughlinand B.M. Makenna, 5, 226, Boole Press (1983)
김세권, 이응호, 강옥주, 권칠성, 냉동공조공학, 5, 5 (1986)
Eastoe JE, Leach AA, "The Science and Technology of Gelatin," Ed., A.G. Ward and A. Courts, 73, Academic Press, London, England (1977)

[Referenced By]

[1] 김세권, 수산계, 57 (1991)

[2] 관세청통계월보, 12보 (1993)

[3] Nishio T, Hayashi R, J. Food Sci., 52, 464 (1987)

[4] 일본수산학회지, 56, 671 (1990)

[5] 김기헌, 부산대논문집(자연과학편), 14, 325 (1972)

[6] 이응호, 김세권, 조덕제, 김진동, 스디벼노, 김수현, 한국수산학회지, 11, 189 (1978)

[7] 이응호, 하진환, 허우덕, 한국수산학회지, 10, 1 (1977)

[8] Hinterwaldner R, "The Science and Technology of Gelatin," Ed. A.G. Ward and A. Courts, 564, Academic Press, London, England (1977)

[9] Veis A, Cohen J, J. Am. Chem. Soc., 77, 364 (1955)

[10] Hayashi R, Kawamura Y, Ohtsuka T, Itoh N, Agric. Biol. Chem., 54, 2213 (1990)

[11] Weber K, Osborn M, J. Biol. Chem., 224, 4406 (1967)

[12] Edwards CA, Obrien WK, Clinica Chim. Acta, 104, 161 (1980)

[13] Brody J, Fishery by Product Technology AV, 1, 1 (1965)

[14] Baier RE, Zisman WA, "Applied Chemistry at Protein Interface," Ed., R.E. Baier, 155, American Chemical Society (1975)

[15] Johns P, Courts A, "The Science and Technology of Gelatin," ed., A.G. Ward and A. Court, 137, Academic Press, London, England (1977)

[16] Hayashi A, Oh SC, Agric. Biol. Chem., 47, 1711 (1983)

[17] Saha NN, Das S, Saha AK, Battacharya SD, Proc. Symp. Nucl. Phys. Solid State Phys. Chandigarth, India PtB, 601 (1964)

[18] 식품첨가물공전, 한국식품공업협회, 358 (1988)

[19] Kinsella JE, "Food Science and Technology," Ed., J.V. Mcloughlinand B.M. Makenna, 5, 226, Boole Press (1983)

[20] 김세권, 이응호, 강옥주, 권칠성, 냉동공조공학, 5, 5 (1986)

[21] Eastoe JE, Leach AA, "The Science and Technology of Gelatin," Ed., A.G. Ward and A. Courts, 73, Academic Press, London, England (1977)