• Title, Summary, Keyword: 탈지

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Physicochemical properties of supercritical carbon dioxide defatted mealworm (Tenebrio molitor) powder and protein isolate (초임계이산화탄소 탈지 밀웜(Tenebrio molitor) 분말 및 분리단백의 이화학적 품질 특성)

  • Kim, Yangji;Kim, Seok Joong
    • Korean Journal of Food Science and Technology
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    • v.52 no.5
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    • pp.516-523
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    • 2020
  • Supercritical carbon dioxide (SCO2) extraction was applied for the defatting of mealworm to prepare defatted powder (DP) and protein isolate (PI) and compare the process to press and hexane extraction, with respect to DP and PI physicochemical properties. SCO2 DP was obtained by extracting 34.40% oil at 41.37 MPa, 40℃ for 180 min, and the product contained 71.66% crude protein, which is similar to that of hexane DP and higher than that of press DP. In using alkali protein extraction to prepare PI from DP, SCO2 was as effective as hexane and better than press. SCO2 produced brighter DP and PI than press, but not as much as hexane. Protein solubility was similar in all DP, with minimum values at pH 5. The highest water adsorption capacity was noticeable for SCO2 PI, and SCO2 DP showed an oil adsorption capacity comparable to that of hexane DP. SCO2 DP and PI had better foaming capacity than press DP and PI and showed superior emulsion activity compared to others.

Comparative Analysis of Nutrients and Hazardous Substances in Zophobas atratus Larvae (탈지 전, 후 아메리카왕거저리(Zophobas atratus) 유충의 영양성분 및 유해물질 비교분석)

  • Kim, Sun Young;Kim, Hong Geun;Ko, Hyeon-Jin;Kim, Mi Ae;Kim, In Woo;Seo, Minchul;Lee, Joon Ha;Lee, Hwa Jeong;Baek, Minhee;Hwang, Jae Sam;Yoon, Hyung Joo
    • Journal of Life Science
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    • v.29 no.12
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    • pp.1378-1385
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    • 2019
  • The nutritional composition and optimal eating stage of the super mealworm, Zophobas atratus (Coleoptera : Tenebrionidae), were investigated to explore its use as a food ingredient. It was determined that 10th instar larvae were most suitable for eating in terms of nutritional value as well as economic aspects. To improve the quality of powder production, the nutritional value of 10th instar larvae before and after degreasing was analyzed. After drying the larvae powder, crude protein was the most abundant nutrient both before (52.3%) and after (60.6%) degreasing while crude fat measured 36.3% and 21.7% before and after degreasing, respectively. In terms of essential amino acids, leucine levels were highest and 1.3 times greater after degreasing (4.5%) than before (3.5%). Oleic acid, the highest unsaturated fatty acid in larvae, was 31.7% after degreasing which was 1.1 times higher than before (33.2%). Among various major minerals, potassium was most abundant and 1.4 times higher after degreasing (1267.0 mg/100 g) than before (879.3 mg/100 g). Harmful substances were 1.3 to 2.0 times lower in the degreased larvae, although mercury or pathogenic bacteria were not detected in either group. We therefore conclude that degreased Z. atratus larvae are more suitable for eating than before degreasing.

Changes in the Properties of Nonwaxy Rice Flours by Lipid Extraction (탈지에 의한 멥쌀가루 성질의 변화)

  • 이현주;신말식
    • Korean journal of food and cookery science
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    • v.13 no.4
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    • pp.478-483
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    • 1997
  • The effects of defatting by ether or 85% methanol on the properties of nonwaxy rice flours (Odaebyeo and Mankeumbyeo) were investigated. Starch granules in the rice flour were all polygonal and showed all A-type crystalline patterns regardless of defatting. Amylose content of the rice flour extracted by ether (crude lipid-defatted rice flour, CLDRF) was similar to the untreated (untreated rice flour, URF), however, that of 85% methanol (total lipid-defatted rice flour, TLDRF) was increased. Defatting decreased the water binding capacities of rice flour in all samples. The swelling power of rice flour was higher in Odaebyeo than Mankeumbyeo, and that of CLDRF showed a similar pattern to the untreated. Swelling power was the highest in TLDRF up to 85$^{\circ}C$, but decreased in the following order CLDRF > URF > TLDRF at above 95$^{\circ}C$. A similar pattern was observed in the leached soluble fraction, and its apparent amyloae content was increased rapidly at above 85$^{\circ}C$.

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Physicochemical Properties of Defatted High Amylose Corn Starch (탈지한 고아밀로오스 옥수수전분의 이화학적 특성)

  • Choi, Cha-Ran;Kim, Jeong-Ok;Lee, Shin-Kyung;Shin, Mal-Shick
    • Applied Biological Chemistry
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    • v.38 no.5
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    • pp.403-407
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    • 1995
  • For the use of starch gel like Mook(a Korean traditional gel food), the physicochemical properties and gelatinization patterns of defatted high amylose corn starch were investigated. The crude and total lipid contents of starch decreased by defatting from 0.07%, 0.92% to 0.03%, 0.19%, respectively. But iodine affinity increased from 51.6% to 71.3%. Water binding capacity of starches increased from 104.6% to 117.3% after defatting. Soluble carbohydrate and leached amylose of untreated and defatted starches were increased rapidly above $110^{\circ}C$. The apparent viscosity of starch dispersion using alkali solution increased above 0.3N NaOH solution but the transmittance increased above 0.4 N NaOH. The DSC thermograms of both starches showed broad and double endotherm with relatively low enthalpy, but the second peak of endotherm was larger in defatted starch than in untreated starch.

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Development of Alkaline Degreasing Agent for Electroplating Pretreatment Process (도금 전처리공정에서 맞춤형 알칼리계 탈지제 개발)

  • Lee, Seung-Bum;Joeng, Koo-Hyung;Lee, Jae-Dong
    • Applied Chemistry for Engineering
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    • v.21 no.3
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    • pp.301-305
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    • 2010
  • In this study, the alkaline degreasing agent was developed for electroplating pretreatment process, and the efficiency and the durability was predicted. The alkaline deeping degreasing agent was prepared by blending sodium hydroxide (NaOH), sodium carbonate ($Na_2CO_3$), sodium silicate ($Na_2SiO_3$), and sodium lauric sulfate (SLS). The performance tests of the degreasing agent were evaluated in the $40{\sim}50^{\circ}C$ of the degreasing temperature and 30~40 min of the degreasing time. The efficiency and durability of the prepared degreasing agent were tested by the waterdrop formation test and Hull-cell plating test. The optimum ratio of alkaline degreasing agent was NaOH (30 g/L) + SLS (6.0 g/L) + $Na_2SiO_3$ (2.0 g/L) + $Na_2CO_3$ (40 g/L). Also, the optimum degreasing conditions were $50^{\circ}C$ of the degreasing temperature and 35 min of the degreasing time.

A Study on the Quality Properties of Sulgidduk Added with Defatted Soy Flour (탈지 대두 분말을 첨가한 설기떡의 품질에 관한 연구)

  • Jhee, Ok-Hwa
    • Culinary science and hospitality research
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    • v.16 no.2
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    • pp.342-350
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    • 2010
  • The purpose of this study is to examine the effects of adding various concentrations of defatted soy flour on the quality characteristics of sulgidduk. Sulgidduk samples different in the moisture contents, color values, texture characteristics and sensory characteristics were then measured and compared with each other. As the content of the defatted soy flour increased, their moisture contents were significantly decreased. Lightness values were decreased with increasing the defatted soy flour, whereas their yellowness and redness values were increased. In the texture analysis, hardness and adhesiveness were highest with 10% of defatted soy flour added, and springiness, cohesiveness and chewiness were highest with 7.5% of defatted soy flour added. Finally the results of the sensory evaluation displayed sulgidduk contained 5% of defatted soy flour was the highest in color, flavor, aftertaste and overall preference.

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Effect of Defatting on Hydration of Akibare (Japonica) and Milyang 30 (J/lndica) Rice (탈지에 따른 아끼바레 및 밀양30호 쌀의 수화속도)

  • Kim, Soon-Mi;Kim, Kwang-Ok;Kim, Sung-Kon
    • Korean Journal of Food Science and Technology
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    • v.18 no.2
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    • pp.110-113
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    • 1986
  • Effect of defatting on the hydration rate of Akibare (Japonica) and Milyang 30 (J/lndica) rice was investigated. Relative crystallinity of rice starch and width of the rice grain were decreased by defatting, which was more pronounced for Milyang 30. The moisture gain at $10^{\circ}{\sim}40^{\circ}C$ for 80 min and the hydration rate of the defatted Milyang 30 rice were lower and higher than those of the defatted Akibare rice, respectively. The activation energy for hydration of rice was not affected by defatting.

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Effects of Defatting and Reincorporation with Fatty Acid on the Physicochemical Characteristics of Rice Starch (탈지 및 지방산 첨가가 쌀전분의 이화학적 특성에 미치는 영향)

  • Choi, Hyeong-Taeg;Lee, Shin-Young;Yang, Ryung;Oh, Doo-Whan
    • Korean Journal of Food Science and Technology
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    • v.20 no.6
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    • pp.834-839
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    • 1988
  • Physicochemical properties of defatted and 1% palmitic acid reincorporated rice starch were investigated comparing with nondefatted starch. Amylose content of defatted starch was higher than that of nondefatted and reincorporated starch. Transmittance, swelling power and solubility of nondeffated and reincorporated starch exhibited two stage behavior but these behaviors were disappaered by defatting. All starches showed a typical A type in X-ray diffraction but relative crystallinity was decreased by defatting. Also by defatting, peak viscosity and break down of amylogram were disappeared and set back was increased.

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Effect of Defatted Soy flour on the Bread Making Properties of Wheat flour (탈지 대두분 첨가가 제빵 특성에 미치는 영향)

  • Yoo Yang-Ja;Chang Hak-Gil;Choi Young-Sim
    • Korean journal of food and cookery science
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    • v.21 no.3
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    • pp.301-310
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    • 2005
  • The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

Isoflavone, β-Glucan Content and Antioxidant Activity of Defatted Soybean Powder by Bioconversion with Lentinula edodes (표고 균사에 의한 탈지 대두박 생물전환 발효물의 이소플라본, 베타글루칸 함량 및 항산화활성)

  • Jung, Tae-Dong;Shin, Gi-Hae;Kim, Jae-Min;Choi, Sun-Il;Lee, Jin-Ha;Lee, Sang Jong;Heo, In Young;Park, Seon Ju;Oh, Sea-Kwan;Woo, Koan-Sik;Lim, Jae Kag;Lee, Ok-Hwan
    • Journal of Food Hygiene and Safety
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    • v.31 no.5
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    • pp.386-392
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    • 2016
  • This study investigated the isoflavone content, total phenol content, antioxidant activities (DPPH radical scavenging and oxygen radical absorbance capacity) and ${\beta}$-glucan content of defatted soybean extracts by bioconversion. Soybean was fermented with Lentinula edodes using submerged liquid fermentation system. Defatted soybean powder prepared by hexane (HDS; hexane defatted soybean) and ethanol (EDS; ethanol defatted soybean). The major components of non-fermented HDS (NFHDS) and EDS (NFEDS) were glucoside, such as daidzin, glycitin and genistin. During the bioconversion processing, isoflavone glucoside converted into aglycone such as daidzein, glycitein and genistein. The highest total isoflavone contents of fermented HDS (FHDS) were $2577.96{\mu}g/mL$, and the lowest total isoflavone contents of NFEDS were $428.27{\mu}g/mL$. The highest total phenol contents of fermented EDS (FEDS) was 42.34 mg GAE/g. DPPH radical scavenging and ORAC value were 31.30 to 59.92% and 247.48 to $786.36{\mu}M\;TE/g$ in non-fermented defatted soybean and fermented soybean, respectively. ${\beta}$-Glucan contents were 0.09 to 0.11% in non-fermented defatted soybean and fermented soybean, respectively. These results indicate that fermented soybean could be used as natural antioxidants for the development of functional foods.