earticle

영어

Carrageenans are mixtures of different sulfated galactans that are extensively used in food processing as thickening or gelling agents. The major types of carrageenan can be divided into kappa, iota and lambda according to the number and position of ester sulfate groups. High level of ester sulfate gives lower gel strength that influences on the quality of food. Accordingly, to enhance the solubility and gel properties, we modified carrageenans using various enzymes. Three types of cargrageenans were enzymatically hydrolyzed for 12 h in an optimum condition by using two carbohydrate degrading enzymes (AMG and Shearzyme) and two proteases (Protamex and Flavourzyme). Functionality and physical characteristics of the hydrolysate were evaluated by measuring viscosity, water holding capacity, transparency and yield. The results showed that the kinds of enzyme, reaction time and binding type had played an important role in viscosity and gelling capability of enzymatic hydrolysate. Therefore, the modified carrageenan can be applied to food additives such as surimi processing.