Earticle

초록

영어

Liquid microparticulated seaweed calcium was manufactured via a wet grinding process. Thereafter, different forming agents such as cyclodextrin, gum arabic, and Na-caseinate were added to the liquid calcium, which was then spray-dried to investigate the quality of the powdered calcium treatments. The moisture contents of samples were approximately 2%. It was also determined that the different kinds of forming agents did not affect the spray drying efficiency. In addition, calcium solubility was the highest in a solution of pH 2. In buffer solution and vinegar, the powdered calcium made with gum arabic showed the highest solubility among the treatments. The calcium contents of all the powdered microparticulate seaweed calcium samples were about 28%, and calcium content was not affected by the forming agents. The spray-dried calcium powder made by spray drying with gum arabic had the highest water vapor uptake, whereas the seaweed calcium was stable in terms of water adsorption. The results of SEM observations indicated that a portion of the spray-dried calcium powders were in nano-scale after wet-grinding. Among the treatments, the use of saccharides as a forming agent resulted in the most uniform particle distribution after spray-drying.

목차

Abstract
 서론
 재료 및 방법
 결과 및 고찰
 요약
 문헌

키워드

저자

• 한민우 [ Min-Woo Han | 경북해양바이오산업연구원 ]
• 윤광섭 [ Kwang-Sup Youn | 대구가톨릭대학교 외식식품산업학부 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664