Decrease of fluoride content of antarctic krill
1988
Park, H.J. | Ham, K.S. | Kim, D.M. | Kim, K.H. (Korea Advanced Inst. of Science and Technology, Seoul (Korea R.). Food Science and Technology Lab.)
For decreasing the level of fluoride content in antarctic krill, the changes of the content in soluble protein from the krill muscle depended on pH, ion, species and ionic strength of the extracting solution were investigated. The content of total fluoride of boiled muscle was higher than that of raw material, and the portions of fluoride with ionic form to the total content were 70% and 49%, respectively. In the effect of pH, fluoride contents of soluble protein from raw and boiled muscle showed the lowest values near 10. The effective ionic strength to decrease fluoride content was 0.05M as NaCl at pH 11, and the content in the protein from raw material in this conditions was about 8 ppm
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