본문 바로가기
HOME> 논문 > 논문 검색상세

논문 상세정보

Korean journal for food science of animal resources = 한국축산식품학회지 v.32 no.2, 2012년, pp.155 - 161   SCIE SCOPUS
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Encapsulation of Lactic Acid in Starch by Extrusion for using as pH Regulated Binder of Meat Products

Hong, Geun-Pyo    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Lee, Yeun-Sul    (Department of Food Science and Biotechnology of Animal Resources, Konkuk University   ); Baek, Ji-Yoo    (Department of Molecular Biotechnology, Konkuk University   ); Choi, Mi-Jung    (Department of Molecular Biotechnology, Konkuk University  );
  • 초록

    This study was carried out to investigate the encapsulation of lactic acid in starch matrix for the application into emulsified sausages. For the encapsulation of lactic acid in starch, the extrusion method was applied, by the different extrusion pressure level. The particle size and morphology of lactic acid containing starch granules and the rate of release of lactic acid from those granules were determined by using Mastersizer $^{(R)}$ , a scanning electron microscopy, and electrical conductivity. The size varied slightly depending upon the extruder pressure and influenced entrapment efficiency. Lactic acid was released more slowly, when the extruder had fewer holes, which meant higher extrusion pressure, than when the extruder had more holes. Extruder pressure is therefore critical for producing finer granules that can retain lactic acid longer, during the processing of meat products.


  • 주제어

    starch .   lactic acid .   encapsulation .   extrusion .   emulsified sausages.  

  • 참고문헌 (22)

    1. Buffo, R. and Reineccius, G. (2000) Optimization of gum acaia/modified starch/maltodextrin blends for the spray drying of flavours. Perfumer Flavourist 25, 37-51. 
    2. Caceres, E., Garcia, M. L., and Selgas, M. D. (2008) Effect of pre-emulsified fish oil - as source of PUFA n3- on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Sci. 80, 183-193. 
    3. Choi, Y. S., Jeong, J. Y., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., Paik, H. D., and Kim, C. J. (2008) Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausages. Korean J. Food Sci. Ani. Resour. 28, 14-20. 
    4. Choi, M. J., Soottitantawat, A., Nuchuchua, O., Min, S. G., and Ruktanonchai, U. (2009) Physical and light oxidative properties of eugenol encapsulated by molecular inclusion and emulsion-diffusion method. Food Res. Int. 42, 148-156. 
    5. Choi, M. J., Ruktanonchai, U., Min, S. G., Chun, J. Y., and Soottitantawat, A. (2010) Physical characteristics of fish oil encapsulated by a-cyclodextrin using an aggregation method or polycaprolactone using an emulsion diffusion method. Food Chem. 119, 1694-1703. 
    6. Conde-Petit, B., Escher, F., and Nuessli, J. (2006) Structural features of starch-flavor complexation in food model systems. Trends Food Sci. Technol. 17, 227-235. 
    7. Conde-Petit, B., Nuessli, F., Handschin, S., and Escher, F. (1998) Comparative characterization of aqueous starch dispersion by light microscopy, rheometry and idodine binding behavior. Starch 50, 184-192. 
    8. Heinemann, C., Zinsli, M., Renggli, A., Escher, F., and Conde-Petit, B. (2005) Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems. LWT - Food Sci. Technol. 38, 885-894. 
    9. Henrist, D., Lefebvre, A., and Remon, J. P. (1999) Bioavailability of starch based hot stage extrusion formulations. Int. J. Pharm. 187, 185-191. 
    10. Hoe, S. K., Park, K. H., Yang, M., Jeong, K. J., Kim, D. H., Choi, J. S., Jin, S. K., and Kim, I. S. (2006) Quality charateristics of low-fat emulsified sausages containing tomatoes during cold storage. Korean J. Food Sci. An. 26, 297-305. 
    11. Hong, G. P., Ko, S. H., Choi, M. J., and Min, S. G. (2008) Effect of glucono-d-lactone and k-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork. Meat Sci. 79, 236-243. 
    12. Itthisoponkul, T., Mitchell, J. R., Taylor, A. J., and Farhat, I. A. (2007) Inclusion complexes of tapioca starch with flavour compounds. Carbohydr. Polym. 69, 106-115. 
    13. Keetels, C. J. A., van Vliet, T., and Walstra, P. (1996) Gelation and retrogradation of concentrated starch system: 3. Effect of concentration and heating temperature. Food Hydrocolloids 10, 363-368. 
    14. Li, B. Z., Wang, L. J., Li, D., Bhandari, B., Li, S. J., Lan, Y., Chen, X. D., and Mao, Z. H., (2009) Fabrication of starch-based microparticles by an emulsification-crosslinking method. J. Food Eng. 92, 250-254. 
    15. Na, J. B. and Kim, J. S. (2008) The optimum condition of SSF to ethanol production from starch biomass. Korean Chem. Eng. Res. 46, 858-862. 
    16. Park, C. I., Kim, Y. J., Kim, D. J., An, J. H., and Kim, Y. I. (2002) Effect of activated carbon and fish oil addition on the physico-chemical characteristics in chicken meat. Korean J. Food Sci. An. 22, 206-211. 
    17. Perez-Alvarez, J. A., Sayas-Barbera, M. E., Fernandez-Lopez, J., and Aranda-Catala, V. (1999) Physicochemical characteristics of Spanish-type dry-cured sausage. Food Res. Int. 32, 599-607. 
    18. Spaziani, M., Del Torrea, M., and Stecchini, M. L. (2008) Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles. Meat Sci. 81, 77-85. 
    19. Totosausa, A. and Perez-Chabelab, M. L. (2009) Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts. LWT - Food Sci. Tech. 42, 563-569. 
    20. Wulff, G., Avgenaki, G., and Guzmann, M. S. P. (2005) Molecular encapsulation of flavours as helical inclusion complexes of amylose. J. Cereal Sci. 41, 239-249. 
    21. Yylmaz, G., Jongboom, R. O. J., Feil, H., and Hennink, W. E. (2001) Encapsulation of sunflower oil in starch matrices via extrusion: effect of the interfacial properties and processing conditions on the formation of dispersed phase morphologies. Carbohydr. Polym. 45, 403-410. 
    22. Yuliani, S., Torley, P. J., D'Arcy, B., Nicholson, T., and Bhandari, B. (2006) Extrusion of mixtures of starch and dlimonene encapsulated with ${\beta}$-cyclodextrin: Flavour retention and physical properties. Food Res. Int. 39, 318-331. 

 저자의 다른 논문

 활용도 분석

  • 상세보기

    amChart 영역
  • 원문보기

    amChart 영역

원문보기

무료다운로드
  • NDSL :
유료다운로드

유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.

원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.

NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.

이 논문과 함께 이용한 콘텐츠
이 논문과 함께 출판된 논문 + 더보기