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Food science and biotechnology v.14 no.3 = no.63, 2005년, pp.358 - 362   피인용횟수: 4

Evaluation of pH-sensitive Eudragit E100 Microcapsules Containing Nisin for Controlling the Ripening of Kimchi

Ko, Sung-Ho    (Department of Agricultural and Biological Engineering, Pennsylvania State University   ); Kim, Han-Soo    (Division of Food Science and Biotechnology, Kyungnam University   ); Jo, Seong-Chun    (Division of Food Science and Biotechnology, Kyungnam University   ); Cho, Sung-Hwan    (Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University   ); Park, Wan-Soo    (Korea Food Research Institute   ); Lee, Seung-Cheol    (Division of Food Science and Biotechnology, Kyungnam University  );
  • 초록

    Eudragit E100 microcapsules containing nisin were prepared and employed to control the ripening of kimchi. The recovery yields of microcapsules without/with nisin ranged from 93.53 to 94.61 % and 92.85 to 94.09 %, respectively. The particle size of microcapsules decreased (>200 to $100\;{\mu}m$ ) as the amount of aluminium tristearate increased from 6.0 to 15 %. The microcapsules were morphologically spherical and possessed rough surface. Nisin was completely released from the microcapsules within a day at pH 3.0 and within two days at pH 4.0, 5.0, and 6.0, respectively, whereas half the amount of nisin was released at pH 7.0 within two days. During fermentation of kimchi with microcapsules containing nisin, the pH decrease was retarded which resulted in a constant pH of approximately 4.2. The pH of 4.2 was optimal for ripening of kimchi for a longer period of time when compared with samples without nisin.


  • 주제어

    Eudragit E100 .   microcapsules .   nisin .   kimchi.  

  • 참고문헌 (22)

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    16. Preparation and evaluation of sustained-release Eudragit microcapsules containing ${\beta}$-lactam antibiotics , Han, K.;Shin, D.S.;Jee, U.K.;Chung, Y.B. , J. Kor. Pharm. Sci. / v.22,pp.267-279,
         
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    20. Evaluation of a pH-sensitive semi-interpenetrating polymer network for control of GI drug delivery , Buonaguidi, M.;Carelli, V.;Colo, G.D.;Nannipieri, E.;Serafini, M.F. , Int. J. Pharm. / v.147,pp.1-10,
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  • 이 논문을 인용한 문헌 (4)

    1. 2006. "" Food science and biotechnology, 15(6): 884~888     
    2. Mo, Eun-Kyoung ; Ly, Sun-Yung ; JeGal, Sung-A ; Sung, Chang-Keun 2007. "Effects of Addition of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 on Baechu Kimchi Fermentation" 한국식품저장유통학회지 = Korean journal of food preservation, 14(1): 94~99     
    3. 2007. "" Food science and biotechnology, 16(2): 193~197     
    4. 2008. "" Food science and biotechnology, 17(1): 166~171     

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