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KCI우수등재 학술저널

남부지역 시설원예산물의 가공품개발 연구

오이지의 품질변화에 미치는 키토산의 효과

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This study was investigated the characteristics of chitosans(red crab, fungal) prepared from red crab shell and Absidia coerulea IFO 5301 and the effects of chitosans on the quality of cucumber pickles during fermentation. The molecular weight of red crab and fungal chitosan were 6.5 × 10⁵ and 2.75×10⁵ Daltons, respectively. The degree of deacetylation, 76% and 88%, respectively. From the I.R. spectra, the absorption bands at 1655 cm⁻¹(arnide I), 1550 cm⁻¹(arnide II) of red crab and reference chitosan became very weak, similarly. And at solid state ¹³C-NMR spectra, C=O(carbonyl carbon) signals were absent, whereas CH₃(methyl carbon) signals were residues. Chemical shift of ¹³C-NMR spectra of red crab, fungal and reference chitosans were in good agreement with slight experimental deviation. The cucumber pickles were fermented at 25°C for 7days in 10% brine. The rate of change in pH and total acidity of cucumber pickle liquids with 10% brine(control) was rapidly while with 20 mg chitosan was slowly. The turbidity of cucumber pickle liquid with 20 mg chitosan was lower than that of the control. These results showed applicability of greenhouse cucumber as a cucumber pickle and qualities of cucumber pickles by added chitosans were improved.

I. 서론

II. 재료 및 방법

III. 결과 및 고찰

IV. 결론

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