한국생물공학회:학술대회논문집
- 한국생물공학회 2003년도 생물공학의 동향(XIII)
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- Pages.770-774
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- 2003
Effects of rhamnolipid on the quality of surimi gel
- Jun, Byung-Jin (Dept. of Biotechnology and Bioengineering Pukyong National University) ;
- Hwang, Sun-Hee (Dept. of Biotechnology and Bioengineering Pukyong National University) ;
- Lim, Dong-Jung (Dept. of Biotechnology and Bioengineering Pukyong National University) ;
- Yun, Soo-Sung (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
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Choi, Yeung-Jun
(Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
;
- Kong, Jai-Yul (Dept. of Biotechnology and Bioengineering Pukyong National University)
- 발행 : 2003.10.22
초록
The effects of pH and/or NaCl concentration on the Fat Binding Capacity (FBC) of rhamnolipid and the physical properties of surimi gel containing rhamnolipid were investigated. The FBC of rhamnolipid was measured 162% of value at pH 7 and 0% NaCl concentration. The whiteness of surimi gel containing rhamnolipid significantly (p< 0.05) lower than control. In contrast, surimi gel containing rhamnolipid compare with control were enhanced significantly(p < 0.05) breaking force and deformation.
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