Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Physicochemical and Functional Properties of Collagen Powder from Skate (Raja Kenojei) Skins

홍어껍질로부터 추출한 콜라겐의 물리화학적 및 기능적 특성

  • Shon, Jin-Han (Department of Food Science and Technology Institute of Agricultural Science and Technology, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science and Technology Institute of Agricultural Science and Technology, Chonnam National University)
  • 손진한 (전남대학교 식품공학과.농업과학기술연구소) ;
  • 은종방 (전남대학교 식품공학과.농업과학기술연구소)
  • Received : 2010.02.03
  • Accepted : 2010.06.04
  • Published : 2010.08.30
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Abstract

Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.

Keywords

References

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