Earticle

초록

영어

Eudragit E100 microcapsules containing nisin were prepared and employed to control the ripening of kimchi. The recovery yields of microcapsules without/with nisin ranged from 93.53 to 94.61 % and 92.85 to 94.09 %, respectively. The particle size of microcapsules decreased (>200 to 100 um) as the amount of aluminium tristearate increased from 6.0 to 15 %. The microcapsules were morphologically spherical and possessed rough surface. Nisin was completely released from the microcapsules within a day at pH 3.0 and within two days at pH 4.0, 5.0, and 6.0, respectively, whereas half the amount of nisin was released at pH 7.0 within two days. During fermentation of kimchi with microcapsules containing nisin, the pH decrease was retarded which resulted in a constant pH of approximately 4.2. The pH of 4.2 was optimal for ripening of kimchi for a longer period of time when compared with samples without nisin.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Ko, Sung-Ho [ Department of Agricultural and Biological Engineering, Pennsylvania State University ]
• Kim, Han-Soo [ Division of Food Science and Biotechnology, Kyungnam University ]
• Jo, Seong-Chun [ Division of Food Science and Biotechnology, Kyungnam University ]
• Cho, Sung-Hwan [ Department of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University ]
• Park, Wan-Soo [ Korea Food Research Institute ]
• Lee, Seung-Cheol [ Division of Food Science and Biotechnology, Kyungnam University ] 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