Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Encapsulation with Oyster Hydrolysate Using Alginate.

알긴산을 이용한 굴 효소 가수분해물의 캡슐화

  • Cho, Kyung-Joo (Department of Food Science and Biotech., Kyunghee University) ;
  • Choi, Yeung-Joon (Division of Marine Life Science, Gyeongsang National University) ;
  • Ahn, Son-Cheol (Department of Microbiology and immunology, Pusan National University School of Medicine) ;
  • Baik, Moo-Yeol (Department of Food Science and Biotech., Kyunghee University) ;
  • Kim, Byung-Yong (Department of Food Science and Biotech., Kyunghee University)
  • 조경주 (경희대학교 식품공학과) ;
  • 최영준 (경상대학교 해양생물이용학부) ;
  • 안순철 (부산대학교 의과대학 미생물학교실) ;
  • 백무열 (경희대학교 식품공학과) ;
  • 김병용 (경희대학교 식품공학과)
  • Published : 2008.05.30
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Abstract

Possibility of capsulation of oyster hydrolysate was investigated due to a low score of preference from the previous products, such as drinks and solid tablets of oyster hydrolysate. Encapsulation was made by emulsification to protect functional properties of oyster hydrolysate. Sodium alginate and calcium chloride were used as a wall material. Capsulation yield increased with increasing the capsule diameter and calcium chloride concentration, whereas capsulation yield decreased with increasing the oyster-hydrolysate concentration and stirring speed. Feasibility of capsulation of oyster hydrolysate was discussed for the processing of the functional food.

굴 효소 가수 분해물의 항산화성 측정을 통해 그 기능성을 확인하였으며, 아미노산 분석을 통해 내부에 함유된 유리 아미노산의 종류 및 함량을 측정하였다. 그러나 앞선 실험에서 굴 효소 가수 분해물의 기호도가 매우 낮게 측정되어 기호도를 증진시키고, 식품 소재로 으용 가능한 캡슐을 제조하기로 하였다. 캡슐의 외벽 물질로는 알긴산과 염화칼슘을 이용하였고, 굴 효소 가수분해물의 고유의 기능성을 보전하기 위해 열이나 유기용매를 가하지 않는 유화법으로 캡슐을 제조하였다. 제조 결과 캡슐의 직경이 커지고 염화칼슘의 농도가 높을수록 제조된 캡슐의 수율이 증가하였으며, 이에 반해 굴 효소 가수분해물의 농도가 높아지고, 교반속도가 증가할수록 캡슐의 수율이 감소함을 확인하였다. 이와 같은 결과를 이용하여 캡슐 제조의 최적 공정을 확립할 수 있으며, 향후 제조 공정에 응용 가능할 것으로 기대된다.

Keywords

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