[논문]글루텐의 표면소수성에 미치는 전해질, pH 및 다시마(Sacchrina japonicas) 알긴산나트륨의 분자량의 영향

임영선; 유병진

doi:10.5657/kfas.2021.0543

글루텐의 표면소수성에 미치는 전해질, pH 및 다시마(Sacchrina japonicas) 알긴산나트륨의 분자량의 영향
Effect of pH, Electrolytes, and Molecular Weights of Sodium Alginate (Prepared from Sacchrina japonicas) on Gluten Surface Hydrophobicity 원문보기

한국수산과학회지 = Korean journal of fisheries and aquatic sciences, v.54 no.4, 2021년, pp.543 - 551

임영선 (강릉원주대학교 식품영양학과) , 유병진 (강릉원주대학교 식품영양학과)

Abstract ▼ AI-Helper

Changes in gluten surface hydrophobicity, which play an important role in the functional characteristics of protein, were measured according to various protein concentrations, pH levels, electrolytes concentrations, and alginate molecular weights using 8-anilino-1-naphthalene sulfonic acid (ANS) as a fluorescent probe. Gluten surface hydrophobicity decreased as gluten concentration increased, reaching a maximum pH of 7.0. The effects of alginate molecular weights and alginate concentration on the surface hydrophobicity, emulsifying activity index (EAI), and emulsion stability index (ESI) of gluten-sodium alginate dispersion (GAD) were measured. Gluten surface hydrophobicity rapidly increased the asl NaCl concentration of gluten solution up to 300 mM and showed no significant increase above 300 mM. However, gluten surface hydrophobicity notably decreased until the concentration of CaCl2 and MgCl2 reached 30 mM, indicating no significant variations above 30 mM. GAD surface hydrophobicity increased as the concentration and molecular weight of sodium alginate increased, however, gluten concentration increased as the GAD surface hydrophobicity decreased. The EAI and ESI of GAD increased as both molecular weight and concentration of sodium alginate increased.

주제어

표/그림 (6)

그림 Fig. 1. Effect of gluten concentration on the front-surface hydrophobicity of gluten dispersion at pH 7.0. All data (mean±standard deviation of 5 replications) with difference superscripts were significantly difference at P<0.05. The relative fluorescence intensity (RFI) for the gluten concentration are given in equation of y=-16.971x+223.229, r²=0.983.
그림 Fig. 2. Effects of pH on the front-surface hydrophobicity of 1% gluten dispersion. All data (mean±standard deviation of 5 replications) with difference superscripts were significantly difference at P<0.05. RFI, relative fluorescence intensity.
그림 Fig. 3. Effects of NaCl concentrations on the front-surface hydrophobicity of 1% gluten dispersion at pH 7.0. All data (mean±standard deviation of 5 replications) with difference superscripts were significantly difference at P<0.05. RFI, relative fluorescence intensity.
그림 Fig. 4. Effects of CaCl₂ (a) and MgCl₂ (b) concentrations on the front-surface hydrophobicity of 1% gluten dispersion at pH 7.0. All data (mean±standard deviation of 5 replications) with difference superscripts were significantly difference at P<0.05. The RFI for the CaCl₂ (a) and MgCl₂ (b) conc. (mM) are given in equation of (a) y=125.490exp(-0.111x)+80.691, r²=0.995 and (b) y=144.855exp(-0.116x)+58.632, r2=0.997, respectively. RFI, relative fluorescence intensity.
그림 Fig. 5. Mesh plots showing the effects of gluten concentrations and sodium alginate AMWs on the front-surface hydrophobicity of sodium alginate- gluten dispersion at pH 7.0. The significant interaction identified by the one-way ANOVA test at P<0.05. a, y=- 49.911x₁+391.747x₂+383.195, r²=0.913; b, y=-64.503x₁+478.731x₂+530.990, r²=0.992; c, y=-90.946x₁+562.790x₂+685.005, r²=0.919; d, y=-111.324x₁+630.930x₂+844.750, r²=0.921.
그림 Fig. 6. Changes of emulsifying activity index (EAI; a) and emulsion stability index (ESI; b) of sodium alginate gluten dispersion with various AMWs, average molecular weights of sodium alginate. All data (mean±standard deviation of 5 replications) with difference superscripts were significantly difference at P<0.05. The slope of EAI and ESI for the sodium alginate AMW (kda) are given by the following equation, respectively. For 973 kDa (○) of AMW; y=18.165(lnx)+218.108, r²=0.958 and y=22.435(lnx)+143.319, r²=0.980. For 513 kDa (□) of AMW; y=15.787(lnx)+196.068, r²=0.971 and y=15.029(lnx)+108.056, r²=0.983. For 245 kDa (□) of AMW; y=14.937(lnx)+190.373, r²=0.968 and y=9.860(lnx)+82.953, r²=0.984. For 161 kDa (□) of AMW; y=14.487(lnx)+180.275, r²=0.983 and y=4.040(lnx)+54.452, r²=0.959.

AI 본문요약
AI-Helper

문제 정의

본 연구는 빵과 noodle의 조직감과 친유성을 향상시키기 위한 기초자료를 얻기 위하여, gluten의 농도, pH, 다가전해질 종류와 농도 그리고 다시마 알긴산나트륨의 농도와 분자량이 밀가루 단백질인 gluten의 표면소수성에 미치는 영향을 탐침물질인 ANS를 이용하여 측정하였으므로 보고하는 바이다.

데이터처리

5회 반복 측정한 모든 실험결과는 IBM SPSS statistics program 23 (IBM Co., New York, NY, USA)의 one-way ANOVA test를 실시하여 분산분석을 통해 평균±표준오차를 구하였으며, 평균간의 유의성은 95% 유의수준(P<0.05)에서 Duncan's multiple range test로 검정하였다.

후속연구

결론적으로 밀가루 단백질인 gluten과 다시마 다당류인 알긴산나트륨 분산액의 소수성과 유화성 변화에 영향을 미치는 여러 요인을 조사함으로 빵과 noodle의 조직감을 향상시키는데필요한 적정한 크기의 분자량을 지닌 알긴산나트륨의 농도를 결정하는 기초자료를 제공할 수 있을 것으로 사료된다.

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저자의 다른 논문 :

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

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