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KMID : 1024620020220030267
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Food Science of Animal Resources
2002 Volume.22 No. 3 p.267 ~ p.273
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Functional Properties of Egg Shell Membrane Hydrolysate as a Food Material
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Jeon Tae-Woog
Park K. M.
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Abstract
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The functional properties of egg shell membrane hydrolysate by Bacillus licheniformis(EESMH) and NaOH-ethanol(AESMH) as a food material were investigated.. The yield of egg shell membrane hydrolysate was about 15% by Bacillus licheniformis, whereas that was 70% by NaOH-ethanol. Histidine content was higher in EESMH (18.69%) than in AESMH (2.56%). Both EESMH and AESMH showed high protein solubility (>95%). Emulsi-fying activity and stability of EESMH were higher than those of AESMH. foaming capacity and stability of AESMH were 2 times higher than those of EESMH in the pH ranges from 2 to 12. The AESMH had antioxidative activity whereas EESMH had not. Therefore, both AESMH and EESMH can be used for industrial food materials from the results of functional properties.
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KEYWORD
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egg cell membrane hydrolysate, protein solubility, emulsifying activity, foaming capacity, antioxidative activity
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