홍어 (Raja Kenojei) 껍질로부터 추출한 콜라겐 분말의 이화학적 및 기능적 특성 Physicochemical and Functional Properties of Collagen Powder Extracted from Skata (Raja Kenojei) skins원문보기
콜라겐 생산 및 식품의 안전성과 shelf-life를 향상을 목적으로 홍어 가공 부산물인 껍질을 추출시 전처리 용액인 Ca(OH)2와 NaOH 용액으로 침지하여 추출한 콜라겐 분말의 이화학적 및 기능적 특성을 조사하고, 그의 항산화 효과 및 미생물 수를 측정하였다. 콜라겐 분말의 수분함량과 pH는 NaOH 처리구가 높았으며 조회분 함량은 Ca(OH)2 처리구가 높았으나 조지방과 ...
콜라겐 생산 및 식품의 안전성과 shelf-life를 향상을 목적으로 홍어 가공 부산물인 껍질을 추출시 전처리 용액인 Ca(OH)2와 NaOH 용액으로 침지하여 추출한 콜라겐 분말의 이화학적 및 기능적 특성을 조사하고, 그의 항산화 효과 및 미생물 수를 측정하였다. 콜라겐 분말의 수분함량과 pH는 NaOH 처리구가 높았으며 조회분 함량은 Ca(OH)2 처리구가 높았으나 조지방과 조단백질 함량은 두 처리구에 차이를 보이지 않았다. 용해도는 두 처리구 모두 pH 5.0에서 현저히 높았으나 다른 pH에서는 차이를 보이지 않았다. 혼탁도는 두 처리구 모두 콜라겐 농도 (w/v)가 증가함에 따라 현저히 증가하였으며 두 처리구에 CaCl2 (1.2g/L)를 전처리하면 10% (w/v) 농도에서 혼탁도를 87.8와 89.8% 감소시켰다. 수분보수력은 Ca(OH)2 처리구에서 현저히 높았으나 pH 간에는 차이를 보이지 않았다. 유화활성, 유화 안정성과 크림 안정성은 두 처리구 모두 pH 9.0에서 현저히 높았다. 열안정성은 Ca(OH)2 처리구에서 현저히 높았으며 pH 3.0에서 열 안전성이 현저히 높았다. 콜라겐 분말의 항산화 효과를 평가하기 위해 FeCl3, H2O2와 ascorbic acid를 함유한 Maillard reaction products (MRP)와 산화촉진된 oil-in-water (O/W) emulsion model system을 이용한 콜라겐 분말의 갈변과 산화정도를 조사하였다. pH는 반응 시간이 증가함에 따라 감소하였다. 또한, 색도의 변화는 두 처리구의 모두 L*값은 감소하였고, a*와 b*값은 증가하였다. 갈변 형성은 20% (w/v)의 콜라겐 용액이 가장 높았고 15, 10 그리고 5% (w/v) 순서로 나타났으며 저장기간과 농도가 증가할수록 높게 나타났다. 산화 촉진된 유제 model system에 있어서 TBARS는 48 시간까지 감소한 후 120 시간까지 증가하였으며, pH 3.0에서 높은 TBARS 값을 나타냈다. 그러나 PV 형성은 두 처리구 모두 pH간에 차이는 보이지 않았다. TBARS 형성억제 효과는 콜라겐 분말이 BHA와 BHT보다 낮았으나 ascorbic acid와 α-tocopherol 보다 높았다. 또한 PV 형성 억제 효과는 콜라겐 분말이 ascorbic acid와 α-tocopherol보다 높았으며 BHA와 BHT에 상당한 수준의 억제효과를 보였다. 콜라겐 분말의 가식성 코팅 또는 필름의 이용성을 알아보기 위하여 코팅 처리한 돼지고기 (등심)의 색도 L* 값은 대조구의 경우 저장 0시간에 62.8에서 저장 120 시간에 54.6으로 감소하였으며 코팅 처리구에서는 거의 감소하지 않았다. 수분함량은 모든 처리구가 저장 시간에 따라 감소하였으며 수분 보수력은 콜라겐 코팅이 다른 처리구에 비하여 높았다. 시료 무게 손실률 (sample weight loss, SWL)은 Ca(OH)2와 NaOH 처리한 콜라겐 코팅에 의하여 45.7과 39.1%의 SWL을 보였다. 비교 수분 손실 (relative moisture loss, RML)은 Ca(OH)2와 NaOH 코팅에 의해 47.8과 38.8%의 현저한 RML의 감소를 보였다. TBARS는 대조구의 경우 저장 시간에 따라 가장 높은 TBARS를 형성 하였으며 ascorbic acid, tocopherol, Ca(OH)2, NaOH, BHT 그리고 BHA 순으로 나타났다. PV 형성은 BHA와 BHT에서 대조구와 비교하였을 때 48.0과 49.6% 감소시켰으며, Ca(OH)2와 NaOH 전처리 용액의 콜라겐 분말은 45.4%와 47.1%를 감소시켰다. 총 균수는 저장 초기 0시간에는 4.20 (log cfu/g)에서 저장 96 시간에는 9.55 (log cfu/g)로 현저히 증가하였다. 대장균 수 또한 모든 처리구에서 저장 시간이 경과함에 따라 현저히 증가하였으며, 젖산균 수는 저장 초기 0시간에 3.02 (log cfu/g)에서 96 시간에는 7.44 (log cfu/g)로 증가하였고, Ca(OH)2, NaOH 처리구, ascorbic acid, α-tocopherol, BHT 그리고 BHA 순으로 높게 나타났다. 이상의 결과로 전처리 용액을 달리하여 추출한 콜라겐 분말의 기능성을 이용하여 기능성 화장품 또는 스포츠 음료에 사용할 수 있으며 식품의 질, 안전성과 저장성을 향상시킬수 있는 천연 항산화제 또는 항균제로서 사용될 수 있다. 또한, 가식성 코팅 또는 필름을 식품 산업에 적용함으로써 포장재의 대체 이용이 가능할 것으로 생각된다.
콜라겐 생산 및 식품의 안전성과 shelf-life를 향상을 목적으로 홍어 가공 부산물인 껍질을 추출시 전처리 용액인 Ca(OH)2와 NaOH 용액으로 침지하여 추출한 콜라겐 분말의 이화학적 및 기능적 특성을 조사하고, 그의 항산화 효과 및 미생물 수를 측정하였다. 콜라겐 분말의 수분함량과 pH는 NaOH 처리구가 높았으며 조회분 함량은 Ca(OH)2 처리구가 높았으나 조지방과 조단백질 함량은 두 처리구에 차이를 보이지 않았다. 용해도는 두 처리구 모두 pH 5.0에서 현저히 높았으나 다른 pH에서는 차이를 보이지 않았다. 혼탁도는 두 처리구 모두 콜라겐 농도 (w/v)가 증가함에 따라 현저히 증가하였으며 두 처리구에 CaCl2 (1.2g/L)를 전처리하면 10% (w/v) 농도에서 혼탁도를 87.8와 89.8% 감소시켰다. 수분보수력은 Ca(OH)2 처리구에서 현저히 높았으나 pH 간에는 차이를 보이지 않았다. 유화활성, 유화 안정성과 크림 안정성은 두 처리구 모두 pH 9.0에서 현저히 높았다. 열안정성은 Ca(OH)2 처리구에서 현저히 높았으며 pH 3.0에서 열 안전성이 현저히 높았다. 콜라겐 분말의 항산화 효과를 평가하기 위해 FeCl3, H2O2와 ascorbic acid를 함유한 Maillard reaction products (MRP)와 산화촉진된 oil-in-water (O/W) emulsion model system을 이용한 콜라겐 분말의 갈변과 산화정도를 조사하였다. pH는 반응 시간이 증가함에 따라 감소하였다. 또한, 색도의 변화는 두 처리구의 모두 L*값은 감소하였고, a*와 b*값은 증가하였다. 갈변 형성은 20% (w/v)의 콜라겐 용액이 가장 높았고 15, 10 그리고 5% (w/v) 순서로 나타났으며 저장기간과 농도가 증가할수록 높게 나타났다. 산화 촉진된 유제 model system에 있어서 TBARS는 48 시간까지 감소한 후 120 시간까지 증가하였으며, pH 3.0에서 높은 TBARS 값을 나타냈다. 그러나 PV 형성은 두 처리구 모두 pH간에 차이는 보이지 않았다. TBARS 형성억제 효과는 콜라겐 분말이 BHA와 BHT보다 낮았으나 ascorbic acid와 α-tocopherol 보다 높았다. 또한 PV 형성 억제 효과는 콜라겐 분말이 ascorbic acid와 α-tocopherol보다 높았으며 BHA와 BHT에 상당한 수준의 억제효과를 보였다. 콜라겐 분말의 가식성 코팅 또는 필름의 이용성을 알아보기 위하여 코팅 처리한 돼지고기 (등심)의 색도 L* 값은 대조구의 경우 저장 0시간에 62.8에서 저장 120 시간에 54.6으로 감소하였으며 코팅 처리구에서는 거의 감소하지 않았다. 수분함량은 모든 처리구가 저장 시간에 따라 감소하였으며 수분 보수력은 콜라겐 코팅이 다른 처리구에 비하여 높았다. 시료 무게 손실률 (sample weight loss, SWL)은 Ca(OH)2와 NaOH 처리한 콜라겐 코팅에 의하여 45.7과 39.1%의 SWL을 보였다. 비교 수분 손실 (relative moisture loss, RML)은 Ca(OH)2와 NaOH 코팅에 의해 47.8과 38.8%의 현저한 RML의 감소를 보였다. TBARS는 대조구의 경우 저장 시간에 따라 가장 높은 TBARS를 형성 하였으며 ascorbic acid, tocopherol, Ca(OH)2, NaOH, BHT 그리고 BHA 순으로 나타났다. PV 형성은 BHA와 BHT에서 대조구와 비교하였을 때 48.0과 49.6% 감소시켰으며, Ca(OH)2와 NaOH 전처리 용액의 콜라겐 분말은 45.4%와 47.1%를 감소시켰다. 총 균수는 저장 초기 0시간에는 4.20 (log cfu/g)에서 저장 96 시간에는 9.55 (log cfu/g)로 현저히 증가하였다. 대장균 수 또한 모든 처리구에서 저장 시간이 경과함에 따라 현저히 증가하였으며, 젖산균 수는 저장 초기 0시간에 3.02 (log cfu/g)에서 96 시간에는 7.44 (log cfu/g)로 증가하였고, Ca(OH)2, NaOH 처리구, ascorbic acid, α-tocopherol, BHT 그리고 BHA 순으로 높게 나타났다. 이상의 결과로 전처리 용액을 달리하여 추출한 콜라겐 분말의 기능성을 이용하여 기능성 화장품 또는 스포츠 음료에 사용할 수 있으며 식품의 질, 안전성과 저장성을 향상시킬수 있는 천연 항산화제 또는 항균제로서 사용될 수 있다. 또한, 가식성 코팅 또는 필름을 식품 산업에 적용함으로써 포장재의 대체 이용이 가능할 것으로 생각된다.
Collagen is a fibrous protein found throughout the animal kingdom. It has become attractive as a potential food component because of its excellent nutritional values, functional, antioxidative, and antimicrobial properties. Collagen was extracted by pretreated with Ca(OH)2 and NaOH solution and lyop...
Collagen is a fibrous protein found throughout the animal kingdom. It has become attractive as a potential food component because of its excellent nutritional values, functional, antioxidative, and antimicrobial properties. Collagen was extracted by pretreated with Ca(OH)2 and NaOH solution and lyophilized to obtain Ca(OH)2 and NaOH powder. Composition and key functional attributes of Ca(OH)2 collagen powder were compared with NaOH collagen powder. The NaOH collagen powder had a higher pH and moisture content, but lower ash content than those of Ca(OH)2 powder. However, there were no significant difference in crude protein and crude fat. The ranges of pH were 6.89±0.17 and 7.30±0.01 for Ca(OH)2 and NaOH powders, respectively. The Ca(OH)2 collagen powder had a higher Hunter color L value, but lower a and b value than those of NaOH collagen powder. Both Ca(OH)2 and NaOH powder had a higher viscosity at pH 7.0 than at pH 3.0, 5.0, and 9.0. However, there were no significant differences in bloom value (jelly strength) between Ca(OH)2 and NaOH powder. Solubility of NaOH powder was higher than that of Ca(OH)2 powder at all pH values. Water holding capacity (WHC) and oil holding capacity of NaOH powder was higher than that of Ca(OH)2 powder, but there was not significantly different in WHC between pH levels. Turbidity increased with concentration (w/v) for all collagen dispersions and NaOH powder had a higher turbidity than Ca(OH)2 powder. Turbidity of collagen dispersions significantly reduced by CaCl2 (1.2g L-1 Ca) pretreatment that effectively removes colloidal fat and calcium phosphate-protein complexes. The NaOH powder had significantly higher emulsion activity, emulsion stability, and creaming stability compared to Ca(OH)2 powders. Thermostability(TS) of Ca(OH)2powder was significantly higher than the NaOH powder at all pH levels and heating times studied. These TS value decreased drastically after further heating for 20 min. Maillard browning increased as reaction time increased and decreased as collagen concentration was increased. The ability of collagen powdersto inhibit lipid oxidation was tested in a model system containing catalyzed oil-in-water emulsions. The inhibition effect of collagen powder on formation of TBARS was the lowest at pH 3.0 at 40C for 120 hr storage time. Both Ca(OH)2 and NaOH collagen powders significantly reduced TBARS and peroxide value (PV) in iron-catalyzed emulsions after 120 hr storage at 40°C compared to control. The percent inhibition (PI) of formation of TBARS compared to the control was 32.5 and 38.7%, respectively, for Ca(OH)2 and NaOH collagen powder. The PI of PV compared to the control was 33.9 and 30.2%, respectively, for Ca(OH)2 and NaOH collagen powder. Collagen based edible coatings were used to reduce oxidative degradation and microbial growth of pork meat stored at 4°C for 120 h. The pH, color, TBARS and peroxide value (PV), weight loss (%) and microbial counts were measured. The TBARS and PV formation reduced (p<0.05) by collagen coating compared to control. The PI of TBARS compared to the control was 39.8 and 43.4%, respectively, for whey protein coated pork meat. The PI of PV compared to the control was 45.4 and 47.1%, respectively, for Ca(OH)2 and NaOH collagen powder coated pork meat. Moisture barrier ability of pork meat was reduced by collagen coating compared to control(p<0.05). In addition, reduction of sample weight loss by 45.7 and 39.1% over control was achieved by Ca(OH)2 and NaOH collagen coating. While relative moisture loss reduced by 47.8 and 38.8% over control was achieved by collagen coating. Both Ca(OH)2 and NaOH collagen coating of pork meat significantly inhibit the growth of both total plate bacteria and Enterbacteriaceae count.However, collagen coating of pork meat didn’t inhibit the growth of lactic acid bacteria count. Results indicated that collagen powder improves key functional attributes such as solubility, water and oil holding capacity, and emulsifying properties that will allow use of the powders in foods and cosmetic industry. Heat resistance property also would be useful in foods, such as health and sports drinks, that are acidic in nature and must be pasteurization and in other foods that have to retort stable. Collagen powder was comparable if not better than other natural and synthetic antioxidants in terms of antioxidative and antimicrobial properties tested. This would increase utilization of a major by-product of skates (Raja Kenojei) industry and would decrease disposal problems.
Collagen is a fibrous protein found throughout the animal kingdom. It has become attractive as a potential food component because of its excellent nutritional values, functional, antioxidative, and antimicrobial properties. Collagen was extracted by pretreated with Ca(OH)2 and NaOH solution and lyophilized to obtain Ca(OH)2 and NaOH powder. Composition and key functional attributes of Ca(OH)2 collagen powder were compared with NaOH collagen powder. The NaOH collagen powder had a higher pH and moisture content, but lower ash content than those of Ca(OH)2 powder. However, there were no significant difference in crude protein and crude fat. The ranges of pH were 6.89±0.17 and 7.30±0.01 for Ca(OH)2 and NaOH powders, respectively. The Ca(OH)2 collagen powder had a higher Hunter color L value, but lower a and b value than those of NaOH collagen powder. Both Ca(OH)2 and NaOH powder had a higher viscosity at pH 7.0 than at pH 3.0, 5.0, and 9.0. However, there were no significant differences in bloom value (jelly strength) between Ca(OH)2 and NaOH powder. Solubility of NaOH powder was higher than that of Ca(OH)2 powder at all pH values. Water holding capacity (WHC) and oil holding capacity of NaOH powder was higher than that of Ca(OH)2 powder, but there was not significantly different in WHC between pH levels. Turbidity increased with concentration (w/v) for all collagen dispersions and NaOH powder had a higher turbidity than Ca(OH)2 powder. Turbidity of collagen dispersions significantly reduced by CaCl2 (1.2g L-1 Ca) pretreatment that effectively removes colloidal fat and calcium phosphate-protein complexes. The NaOH powder had significantly higher emulsion activity, emulsion stability, and creaming stability compared to Ca(OH)2 powders. Thermostability(TS) of Ca(OH)2powder was significantly higher than the NaOH powder at all pH levels and heating times studied. These TS value decreased drastically after further heating for 20 min. Maillard browning increased as reaction time increased and decreased as collagen concentration was increased. The ability of collagen powdersto inhibit lipid oxidation was tested in a model system containing catalyzed oil-in-water emulsions. The inhibition effect of collagen powder on formation of TBARS was the lowest at pH 3.0 at 40C for 120 hr storage time. Both Ca(OH)2 and NaOH collagen powders significantly reduced TBARS and peroxide value (PV) in iron-catalyzed emulsions after 120 hr storage at 40°C compared to control. The percent inhibition (PI) of formation of TBARS compared to the control was 32.5 and 38.7%, respectively, for Ca(OH)2 and NaOH collagen powder. The PI of PV compared to the control was 33.9 and 30.2%, respectively, for Ca(OH)2 and NaOH collagen powder. Collagen based edible coatings were used to reduce oxidative degradation and microbial growth of pork meat stored at 4°C for 120 h. The pH, color, TBARS and peroxide value (PV), weight loss (%) and microbial counts were measured. The TBARS and PV formation reduced (p<0.05) by collagen coating compared to control. The PI of TBARS compared to the control was 39.8 and 43.4%, respectively, for whey protein coated pork meat. The PI of PV compared to the control was 45.4 and 47.1%, respectively, for Ca(OH)2 and NaOH collagen powder coated pork meat. Moisture barrier ability of pork meat was reduced by collagen coating compared to control(p<0.05). In addition, reduction of sample weight loss by 45.7 and 39.1% over control was achieved by Ca(OH)2 and NaOH collagen coating. While relative moisture loss reduced by 47.8 and 38.8% over control was achieved by collagen coating. Both Ca(OH)2 and NaOH collagen coating of pork meat significantly inhibit the growth of both total plate bacteria and Enterbacteriaceae count.However, collagen coating of pork meat didn’t inhibit the growth of lactic acid bacteria count. Results indicated that collagen powder improves key functional attributes such as solubility, water and oil holding capacity, and emulsifying properties that will allow use of the powders in foods and cosmetic industry. Heat resistance property also would be useful in foods, such as health and sports drinks, that are acidic in nature and must be pasteurization and in other foods that have to retort stable. Collagen powder was comparable if not better than other natural and synthetic antioxidants in terms of antioxidative and antimicrobial properties tested. This would increase utilization of a major by-product of skates (Raja Kenojei) industry and would decrease disposal problems.
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