Food Industry And Nutrition (식품산업과 영양)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Microencapsulation of 1-Octen-3-ol with Potato Starch

감자전분을 이용한 1-Octen-3-ol의 미세캡슐화

  • Published : 2003.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

송이 향을 오랫동안 유지하기 위한 기초자료를 얻을 목적으로 일반적으로 많이 이용되는 감자전분을 matrix로 사용하여 송이 향의 주성분인 1-octen-3-ol을 미세캡슐화 하는 조건을 조사한 결과는 다음과 같다. 전분농도5.5% 이하 용액의 점도는 $60^{\circ}C$에서 420 cP이하를 나타내었고 6.0% 이상의 용액은 820cP 이상을 나타내어 이 농도를 경계하여 점도의 변화가 뚜렷하게 구별되었다. 균질화하기 전과 후의 감자전분용액의 점도변화에서는 감자전분에 emulsifier와 1-octen-3ol을 첨가하여 균질화한 에멀젼 용액의 점도가 균질화하기 전 용액의 점도보다1/2 이하 값을 나타내어 균질화 공정이 용액의 점도를 낮추었다. 감자전분용액의 농도가 높을수록 1-octen-3-ol의 잔존량이 많았다.

Keywords

References

  1. Encapsulation and Controlled Release of Food Ingredients. ACS Sym. ser. 590 Encapsulation: Overview of uses and techniques Risch SJ
  2. Flavor Encapsulation. ACS sym. Ser. 370 Encapsulated orange oil: Influence of spray-dryer air temperatures on retention and shelf-life Anker MH;Reineccius GA
  3. Encapsulation and Controlled Release of Food Ingredients. ACS Sym. ser. 590 Controlled release techniques in the food industry Reineccius GA
  4. J Pet Tech v.5 High-viscosity gel encapsulation for core preservation and improved reservoir evaluation Skopec RA;Collee PE;Shallenberger LK
  5. Food Technol v.42 Preparation of encapsulated flavors with high flavor level. Modified procedures now allow preparation of encapsulated flavors with flavor levels over twice that of prior commercial products Muka JR;Nelson DB
  6. Food Technol v.40 Stability of encapsulated orange peel oil Anandaraman S;Reineccius GA
  7. J Agric Food Chem v.39 Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model Shimada Y;Roos Y;Karel M
  8. JOCS v.72 Fat encapsulation in spray-dried food powder Faldt P;Bergenstahl B
  9. Food Tech v.45 Carbohydrates for flavor encapsulation;Maltodextrins, corn syrup solids, modified starch, and gum acasia each have strengths and weaknesses in flavor encapsulation Reineccius GA
  10. Appl Microbiol Biotechnol v.32 Batch fermentation with entrapped growing cells of Lactobacillus casei Lacroix C;Paquin C;Arnaud JP
  11. J Agric Food Chem v.44 Miceoencapsulation properties of gum arabic and several food proteins: Spray-dried orange oil emulsion particles Kim YD;Morr CV
  12. J Agric Food Chem v.44 Miceoencapsulation properties of gum arabic and several food proteins: Liquid orange oil emulsion particles Kim YD;Morr CV;Schenz TW
  13. J Food Sci v.51 Microencapsulation by a dehydrating liquid: Retention of paprika oleresin and aromatic esters Ziberboim R;Kopelman IJ;Talmon Y
  14. Trans Mycol Soc Japan v.17 Microbial ecology of 'Shiro' in Tricholoma matsutakw (S. Ito et Imai) Sing. and its allied species. II. Tricholoma matsutake in Pinus pumila var. yezoalpina forest Ogawa M
  15. Trans Mycol Soc Japan v.17 Microbial ecology of 'Shiro' in Tricholoma matsutake (S. Ito et Imai) Sing. and its allied species. III. Tricholoma matsutake in Picea glehnii-Abies sachalinensin forest Ogawa M
  16. Trans Mycol Soc Japan v.18 Microbial ecology of 'Shiro' in Tricholoma matsutake (S. Ito et Imai) Sing. and its allied species. IV. Tricholoma matsutake in Tsuga diversifolia forests Ogawa M
  17. Kor J Mycol v.9 Micorrhiza in the pine forest the ecological study of matsutake as a microorganism Ogawa M
  18. Trans Mycol Soc Japan v.19 Microbial ecology of 'Shiro' in Tricholoma matsutake (S. Ito et Imai) Sing. and its allied species. VIII. Tricholoma bakamatsutake Hongo in Quercus mongoloca var. grosserrata forest ad Q. serata forests Ogawa M;Ohara H
  19. Preservation of Tricholoma matsutake by using preservative. Korean patent 3411 Ogawa M;Hashimoto S;Matsumoto M
  20. Korean J Food Sci Technol v.21 Effect of CO$_2$ concentration in CA conditions on the quality of shiitake mushroom (Lentinus edodes) diring storage Kim D;Baek H;Yoon H;Kim K
  21. Korean J Food Sci Technol v.27 Freshness keeping of shiitake mushroom by vacuum cooling Kim B;Nahmgung B;Kim O;Kim D