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
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초록
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 molecularweights using 8-anilino-1-naphthalene sulfonic acid (ANS) as a fluorescent probe. Gluten surface hydrophobicitydecreased as gluten concentration increased, reaching a maximum pH of 7.0. The effects of alginate molecularweights and alginate concentration on the surface hydrophobicity, emulsifying activity index (EAI), and emulsionstability index (ESI) of gluten-sodium alginate dispersion (GAD) were measured. Gluten surface hydrophobicityrapidly increased the asl NaCl concentration of gluten solution up to 300 mM and showed no significant increaseabove 300 mM. However, gluten surface hydrophobicity notably decreased until the concentration of CaCl2 andMgCl2 reached 30 mM, indicating no significant variations above 30 mM. GAD surface hydrophobicity increased asthe concentration and molecular weight of sodium alginate increased, however, gluten concentration increased as theGAD surface hydrophobicity decreased. The EAI and ESI of GAD increased as both molecular weight and concentrationof sodium alginate increased.
Abstract
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 molecularweights using 8-anilino-1-naphthalene sulfonic acid (ANS) as a fluorescent probe. Gluten surface hydrophobicitydecreased as gluten concentration increased, reaching a maximum pH of 7.0. The effects of alginate molecularweights and alginate concentration on the surface hydrophobicity, emulsifying activity index (EAI), and emulsionstability index (ESI) of gluten-sodium alginate dispersion (GAD) were measured. Gluten surface hydrophobicityrapidly increased the asl NaCl concentration of gluten solution up to 300 mM and showed no significant increaseabove 300 mM. However, gluten surface hydrophobicity notably decreased until the concentration of CaCl2 andMgCl2 reached 30 mM, indicating no significant variations above 30 mM. GAD surface hydrophobicity increased asthe concentration and molecular weight of sodium alginate increased, however, gluten concentration increased as theGAD surface hydrophobicity decreased. The EAI and ESI of GAD increased as both molecular weight and concentrationof sodium alginate increased.
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