Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of Binding Agents on Physicochemical Quality Characteristics of Granule Prepared by Lentinus edodes

결합제가 표고버섯 과립의 이화학적 품질특성에 미치는 영향

  • Hwang Sung-Hee (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Kim Seok-Joong (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Shin Seung-Ryeul (Faculty of Cuisine & Nutrition, Daegu Hanny University) ;
  • Kim Nam-Woo (Department of Herbal Biotechnology, Daegu Hanny University) ;
  • Youn Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 황성희 (대구가톨릭대학교 식품산업학부) ;
  • 김석중 (대구가톨릭대학교 식품산업학부) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부) ;
  • 김남우 (대구한의대학교 한방생약자원학과) ;
  • 윤광섭 (대구가톨릭대학교 식품산업학부)
  • Published : 2005.12.01
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Abstract

This study was conducted to investigate the effect of binding agents on the physicochemical characteristics of granule prepared by Lentinus edodes. The mushroom powder was mixed with com starch, lactose, gelatin, gum arabic, or dextrin(DE=23), and the mixtures were passed to granule sieve. Solubility of granule was in the following order, gum arabic>gelatin>lactose, dextrin>corn starch. L value was in the following order, com starch, lactose>gelatin, gum arabic, dextrin. a value and pH were not affected by the binding agents. b value was in following order, lactose, corn starch>gelatin, gum arabic>dextrin. Viscosity was in the following order, gelatin, corn starch>gum arabic, dextrin>lactose. Water absorption was in the following order, gelatin>lactose>corn starch>dextrin>gum arabic. Sugar content was in the following order, gum arabic>lactose, dextrin>corn starch, gelatin. Protein content was the highest in granule formed with gelatin. These results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinus edodes granule as binding agent.

표고버섯 과립의 품질 특성에 결합제가 미치는 영향을 조사하기 위하여, 버섯분말에 결합제로 corn starch, lactose, gelatin, gum arabic 및 dextrin(DE=23)을 각각 첨가하고 버섯열수추출액으로 반죽하여 압출과립을 제조한 다음 과립의 이화학적 특성을 측정하였다. 과립의 용해도는 gum arabic >gelatin>lactose, dextrin>corn starch 첨가구 순이었다. L값은 corn starch lactose>gelatin, gum arabic, dextrin 첨가구 순이었고, a값은 결합제종류에 따라 큰 차이를 보이지 않았고, b값은 lactose, corn starch>gelatin, gum arabic>dextrin 첨가구 순이었다. 점도는 gelatia corn starch>gum arabic, dextrin, lactose 첨가구 순이었고, 흡습성은 gelatin>lactose>corn starch>dextrin>gum arabic 순이었다. pH는 결합제의 종류에 따라서 큰 차이를 보이지 않았으며, 총당 함량은 gum arabic>lactose, dertrin>corn starch, gelatin 순이었고, 단백질 함량은 gelatin 첨가구에서 가장 높게 나타났다. 이상의 결과로 볼 때 표고버섯 과립의 용해도 증가와 흡습성 저하를 위한 결합제로gum arabic이 보다 효과적인 것으로 확인되었다.

Keywords

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