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연구논문

Visibility Enhancement of Laccase-Based Time Temperature Integrator Color by Increasing Opacity

원문정보

초록

영어

Time-temperature integrators (TTIs) based on aqueous enzyme solutions produce transparent colors which lead to difficulty in distinguishing its color change by naked eye. In this present study, this issue has been solved by increasing the opacity of laccase-based TTI without changes in the kinetics (same zero-order reaction) and temperature dependency (similar Arrhenius activation energy values) of the color change. The opacity was increased by introducing TiO2, latex, BaSO4, or ZnO, in combination with a hydrocolloid (xanthan gum, acacia gum, pectin, and CMC) into the TTI system. The combination of TiO2 and xanthan gum was the best. This finding broadened the advantages of laccasebased TTI to more practical uses for consumer convenience.

목차

Abstract
Introduction
Materials and Methods
1. Materials
2. Sample preparation
3. Determination of opacity
4. Determination of the kinetic and Arrhenius parametersof TTI
5. Statistical analysis
Results and Discussion
1. Impact of opacifying substances
2. Combination impact of opacifying substances and hydrocolloids
3. TTI performance
Conclusion
Acknowledgement
References

저자정보

  • Hyun Chul Kim Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul 100-715, Korea
  • Hee Jin Cha Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul 100-715, Korea
  • Dong Un Shin Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul 100-715, Korea
  • Yong Keun Koo Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul 100-715, Korea
  • Hye Won Cho Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul 100-715, Korea
  • Seung Ju Lee Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul 100-715, Korea

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