スケトウダラ筋肉の水溶性タンパク質の流通式連続電解処理による凝集

概要

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Water soluble protein of Alaska pollack meat was coagulated from its aqueous solution by continuous electrolytical treatment, without any coagulant or chemical reagent added. The cells were of the stirred tank type or the flow-through, narrow slit type. Both cells were equipped with platinium-plated titanium plate electrodes. The water soluble protein solution was fed into the cell and the pH value of the electrolyte was measured continuously. The concentrations of water soluble protein of the feed and of electrolytes were measured. The rate of coagulation of the water soluble protein was evaluated and the amount of coagulated protein per faraday calculated. The latter amount was in a range of several tens to two hundred grams attaining the maximum in a pH region of 5.5-6.0. When the water soluble protein was coagulated by the aid of HCl, instead of electrolytical treatment, the maximal amount per hydrogen ion equivalent was also obtained in the pH range of 5.5-6.0.
日本水産學會の論文