Earticle

초록

영어

Allyl isothiocyanate (AI), a volatile compound of mustard, has excellent antimicrobial effects, but its volatility hinders its wide usage as an ingredient of food products. Microencapsulation technique, therefore, was applied for delaying the release time of AI. For delaying the release time of AI, the mustard powder, which contained AI, was microencapsulated with 5% modified starch by using fluidized bed processing. The efficiency of the controlled release of AI at various pH was analyzed by the head space (HS) analysis and solid phase microextraction (SPME) method using gas chromatography (GC). Also, modified starch encapsulated powder was added into kimchi for applying in food industry. As the result, the release time of AI was delayed by microencapsulation with modified starch and the higher pH could be the faster release of AI. Also, the period until the pH values and total acidity of kimchi reached up to 4.5 and 0.6%, which give its malsour taste, was extended by microencapsulation. These results showed that modified starch encapsulated powder could prolong the preservation in food system

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Gyu-Hee Lee [ Department of Food Science and Biotechnology, Woosong Univesity ]
• Hyun-Ah Kang [ Department of Food Science and Biotechnology, Woosong Univesity ]
• Kee-Hyuck Kim [ Department of Food Science and Biotechnology, Woosong Univesity ]
• Myung-Gon Shin [ Department of Food Science and Biotechnology, Woosong Univesity ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664