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Abstract ▼ AI-Helper

In order to effectively utilize the by-products of sea-food, the utilization of enzyme-modified flounder(Limanda aspera) skin gelatin as an emulsifier was investigated. In the experiment, the gelatin was extracted from the flounder skin with the heat-treatment at $60^{\circ}C$ and in pH 5...

In order to effectively utilize the by-products of sea-food, the utilization of enzyme-modified flounder(Limanda aspera) skin gelatin as an emulsifier was investigated. In the experiment, the gelatin was extracted from the flounder skin with the heat-treatment at $60^{\circ}C$ and in pH 5.0 for 3 hrs with four volumes of distilled water and emulsifiers were enzymatically modified L-leucine alkyl esters$(L-leucine-OC_n$ : n= 2, 4, 6, 8 and 10) to the gelatin$(EMFSG-C_2,\;EMFSG-C_4,\;EMFSG-C_6,\;EMFSG-C_8,\;EMFSG-C_{10})$ for improving the functional properties such as emulsifying activity, emulsifying viscosity, whippability, electric conductivity, critical micelle concentration and interface tension, etc. Also, the functional properties of the L-leucine alkyl ester modified gelatins were compared with those of Tween-60 as reference. Molecular weights of the enzymatically modified flounder skin gelatin(EMFSG) were 20.5kDa. in $EMFSG-C_2.\;19.5 kDa.\;in\;EMFSG-C_4\;and\;16.5kDa.\;in\;EMFSG-C_6,\;EMFSG-C_8$ and $EMFSG-C_{10}$. respectively. Emulsifying activity and emulsifying viscosity in the modified gelatins were risen with increase of carbon number of the introduced L-leucine alkyl esters. Among the modified gelatins, $EMFSG-C_6$ exhibited the highest emulsifying stability and foaming stability, whereas $EMFSG-C_8$ showed the highest whippability. The electric conductivities of the all $EMFSG-C_n$ were linearly risen to critical micelle concentration(CMC) , therefore $EMFSG-C_{10}$ exhibited the lowest CMC value and interface tension, and dense particles in the microscopic observation. In conclusion, the best quality in functional properties was assured on $EMFSG-C_{10}$.