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포스터 발표 : 식품 및 바이오신소재

Preparation and Characterization of Fish Oil-loaded Microcapsules with Υ-Cyclodextrin, Whey protein and Chitosan Wall Materials

원문정보

Hye-Sook NA, Jin KIM, Kyong-Hwan CHUNG, Ki-Young LEE

한국생물공학회 한국생물공학회 학술대회 2010 춘계학술대회 및 국제심포지움 2010.04 pp.169-169
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Microencapsulation of fish oil was investigated using various wall materials, such as γ-cyclodextrin (r-CD), chitosan and whey protein concentrate (WPC). The materials were employed to improve the storage stability of fish oil with a high content of polyunsaturated fatty
acid. The particle size of the microcapsules, stability of the emulsion droplet, peroxide value (POV), variation of fishy odor, and the properties of the encapsulated powders after freeze drying were characterized. The effects of the various process parameters such as pH, mixing ratio
between the wall materials and fish oil, were investigated during the microencapsulation. The POVs of the microcapsules were unchanged for 30 days at 25℃. The microcapsules prepared using the wall materials solution adjusted 7.0 ~ 10.7 of pH exhibited a high anti oxidative
properties. These results could lead to application in the food industry improving the stability of anchovy and other oils.

키워드

저자정보

  • Hye-Sook NA Department of Advanced Chemicals Graduate School, Chonnam National University, Gwangju, 500-757, Korea,.
  • Jin KIM Department of Advanced Chemicals Graduate School, Chonnam National University, Gwangju, 500-757, Korea,.
  • Kyong-Hwan CHUNG Center for Functional Nano Fine Chemicals, Chonnam National University, Gwangju, 500-757, Korea.
  • Ki-Young LEE Department of Applied Chemical Engineering and The Research Institute for Catalysis, Chonnam National University, Gwangju 500-757, Korea.

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자료제공 : 네이버학술정보

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