수분함량에 따른 난알부민 분말의 물리적 특성 조사
Physical Properties of Egg Albumin Powder at Different Moisture Content
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초록
수분활성도(aw)에 따른 난알부민의 분말특성은 용해성(Solubility), tapping test 그리고 고결현상(Caking behavior) 등을 측정하여 조사하였다. 난알부민 분말은 여러 수분활성도(aw = 0～0.93)에서 등온흡습곡선을 결정하였다. 난알부민 분말의 용해성은 수분활성도 0.23에서 가장 높게 나타났으며, 또한 tapping 후 부피변화도 가장 적게 나타났다. 이것은 수분활성도 0.23에서 물리적 구조 안정성이 가장 높은 것으로 판단된다. 난알부민 분말의 고결현상은 수분활성도 0.69에서 나타났으며, 수분활성도가 증가함에 따라 뚜렷이 나타났다. 물리적 구조 안정성 측면에서 난알부민 분말은 수분활성도 0.23에서 최적인 것으로 보여지며 이때의 수분함량은 측정한 등온흡습곡선을 이용하였을 때 수분함량이 약 4～5%정도로 나타났다.
Abstract
Powder characteristics of egg albumin as a function of water activity (aw) were investigated by the measurement of solubility, tapping test, and caking behavior. Egg albumin powder equilibrated at various aw ranged from 0 to 0.93 over saturated salt solutions and moisture sorption isotherm were determined. The powder equilibrated at aw=0.23 showed the highest solubility in pH 7 buffer solution and lowest change in volume by tapping. This may indicate that the powder equilibrated at aw=0.23 had highest physically stable structure any other than at various aw ranges. The caking phenomenon of egg albumin occurred at aw>0.69 and pronounced with increasing water activity. The moisture content of egg albumin powder for showing highest physical stability, which was corresponding to aw=0.23, was about 4～5%.
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