Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Physicochemical Parameters on Production of Cooked Rice Analogs by Calcium Alginate Gels

Calcium Alginate Gels을 이용한 Cooked Rice Analog의 제조에 대한 물리화학적 인자의 영향

  • Roh, Hye-Jin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Jo, Eun-Hee (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Hong-Deok (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • Received : 2016.01.15
  • Accepted : 2016.02.05
  • Published : 2016.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study elucidated the effects of physicochemical factors on the production of cooked rice analogs using calcium alginate gels. Cooked rice analogs were prepared using various sodium alginate concentrations, agitation speeds, dropping distances, coating times, curing times and heating times. The diameter ratio and rupture strength of authentic cooked rice were 0.38 and 268.4 kPa, respectively. The diameter ratio of the analogs prepared with 0.7% (w/v) sodium alginate was 0.39, which was the closest to that of authentic cooked rice. When sodium alginate solution (0.7%, w/v) was dropped into calcium chloride solution (2%, w/v) via a nozzle, the diameter ratio of the analogs at an agitation speed of 520 rpm was 0.39. The optimal dropping distance was 8 cm and the optimal coating and curing times were each 20 min. The analogs were coated with β-cyclodextrin to improve their physical properties. The diameter ratio of the coated analogs was little changed; however, the rupture strength decreased slightly after heating for 60 min at 95°C.

Keywords

References

  1. Blandino A, Macias M and Cantero D. 1999. Formation of calcium alginate gel capsules: Inf1uence of sodium alginate and CaCl2 concentration on gelation kinetics. J Biosci 88, 686-689. http://dx.doi.org/10.1016/S1389-1723(00)87103-0.
  2. Blandino A, Macias M and Cantero D. 2000. Glucose oxidase release from calcium alginate gel capsules. Enzym Microb Tech 27, 319-324. http://dx.doi.org/10.1016/S0141-0229(00)00204-0.
  3. Chen LY and Subirade M. 2007. Effect of preparation conditions on the nutrient release properties of alginate-whey protein granular microspheres. Eur J Pharm Biopharm 65, 354-362. http://dx.doi.org/10.1016/j.ejpb.2006.10.012,
  4. Clark AH and Ross MSB. 1987. Structural and mechanical properties of biopolymer gels. Adv Polym Sci 83, 57-192. http://dx.doi.org/10.1007/BFb0023332.
  5. Draget KI, Skja°k-Bræk G and Smidsrød O. 1994. Alginic acid gels-The effect of alginate, chemical composition and molecular weight. Carbohydr Polym 25, 31. http://dx.doi.org/10.1016/0144-8617(94)90159-7.
  6. Hansen LT, Annan NT and Borza AD. 2008. Encapsulation in alginate-coated gelatin microspheres improves survival of the probiotic Bifidobacterium adolescentis 15703T during exposure to simulated gastro-intestinal conditions. Food Res Inl 41, 184-193. http://dx.doi.org/10.1016/j.foodres.2007.11.001.
  7. Hwang SJ, Rhee GJ, Lee KM, Oh KH and Kim CK. 1995. Release characteristics of ibuprofen from excipient-loaded alginate gel beads. Int J Pharm 116, 125-128. http://dx.doi.org/10.1016/0378-5173(94)00281-9.
  8. Ji CI, Cho SM, Gu YS and Kim SB. 2007. The processing optimization of caviar analogs encapsulated by calcium-alginate gel membranes. Food Sci Biotechnol 16, 557-564.
  9. Jo HJ, Ha BB and Kim SB. 2014. Effects of heat, salt and hydrocolloid treatments on flying fish Cypselurus agoo roe analogs prepared using calcium alginate hydrogels. Fish Aquat Sci 17, 203-217. http://dx.doi.org/10.5657/FAS.2014.0203
  10. Keys A, Grande F and Anderson JT. 1961. Fibers and pectin in the diet and serum cholesterol concentration in man. Proc Soc Experim Biol Med 106, 555-558. http://dx.doi.org/10.3181/00379727-106-26401.
  11. Koo SK, Kim SC, Wee YM, Kim JH, Kim YH, Jung EJ, Jang SH, Choi MY, Park YH, Park KT, Lim DG and Han D1. 2007. Experimental micro encapsulation of pancreatic islets with air-driven droplet generator and alginate. J Korean Soc Transplat 21, 38-48.
  12. Iyer C, Phillips M and Kailasapathy K. 2005. Release studies of Lactobacillus casei strain Shirota from chitosan-coated alginate-starch microcapsules in ex vivo porcine gastrointestinal contents. Let Appl Microb 41, 493-497. http://dx.doi.org/10.1111/j.1472-765X.2005.01778.x.
  13. Nussinovitch A and Zvitov-Marabi R. 2008. Unique shape, surface and porosity of dried electrified alginate gels. Food Hydrocolloids 22, 364-372. http://dx.doi.org/10.1016/j.foodhyd.2006.12.002.
  14. Onsoyen E. 1996. Commercial applications of alginates. Carbohyd Europe 14, 26-31.
  15. Ouverx C, Velings N, Mestdagh MM and Axelos MAY. 1998. Physicochemical properties and rheology of alginate gel beads formed with various divalent cations. Polym Gels Netw 6, 393. http://dx.doi.org/10.1016/S0966-7822(98)00035-5.
  16. Rousseau I, Le Cerf O, Picton L, Argillier JF and Muller G. 2004. Entrapment and release of sodium polystyrene sulfonate (SPS) from calcium alginate gel beads. Eur Polymer J 40, 2709-2715. http://dx.doi.org/10.1016/j.eurpolymj.2004.07.022.
  17. Shin EW, Thuong NTL and Yoo IK. 2007. Adsorption Behavior of Pb2+ ions on Alginate Beads and Capsules. Korean Chem Eng, 45, 166-171.
  18. Skjåk-Bræk G and Espevik T. 1996. Application of alginate gels in biotechnology and biomedicine. Carbohyd Europe 14, 19-25.
  19. Smidsrød O. 1974. Molecular basis for some physical properties of alginates in gel state. Faraday Discuss Chem Soc 57, 263. http://dx.doi.org/10.1039/DC9745700263.
  20. Vandenberg GW, Drolet C, Scott SL and de la Noue J. 2001. Factors affecting protein release from alginate-chitosan coacervate microcapsules during production and gastric/intestinal simulation. J Control Release 77, 297-307. http://dx.doi.org/10.1016/S0168-3659(01)00517-X.
  21. Velings N and Mestdagh MM. 1995. Physico-chemical properties of alginate gel beads. Polym Gels Netw 3, 311-330. http://dx.doi.org/10.1016/0966-7822(94)00043-7.
  22. Walewijk A, Cooper WJJ and Dunstan DE. 2008. Adhesion measurements between alginate gel surfaces via texture analysis. Food Hydrocolloids 22.91-96. http://dx.doi.org/10.1016/j.foodhyd.2007.05.005.
  23. Won KH, Kim SB, Kim KJ, Park HW and Moon SJ. 2005. Optimization of lipase entrapment in Ca alginate gel beads. Process Biochem 40, 2149-2154. http://dx.doi.org/10.1016/j.procbio.2004.08.014.
  24. Woo JW, Roh HJ, Park HD, Ji CI, Lee YB and Kim SB. 2007. Sphericity optimization of calcium alginate gel beads and the effects of processing conditions on their physical properties. Food Sci Biotechnol 16, 715-721.
  25. Yen GC and Tsui LT. 1995. Cholesterol removal from a lard-water mixture with β-cyclodextrin. J Food Sci 60, 561–564. http://dx.doi.org/10.1111/j.1365-2621.1995.tb09827.x
  26. Yun YS, Jang SJ, Kim HD and Kim SB. 2015. Properties and oxidation stability of fish oil capsules manufactured with calcium alginate gels. Fish Aquat Sci 48, 589-595. http://dx.doi.org/10.5657/KFAS.2015.0589