$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Bacillus Subtilis CBD2로 배양된 백미 발효물의 미세캡슐 제조 및 물리화학적 특성

Physicochemical properties and microencapsulation process of rice fermented with Bacillus subtilis CBD2

초록

본 연구에서는 백미 발효물을 곡류 효소함유 식품으로 개발하고자Bacillus subtilis CBD2를 접종하여 96시간 발효한 다음 알긴산 및 키토산을 피복물질로 사용하여 분무건조 미세캡슐 분말을 제조하였고, 분말의 물리화학적 특성 및 amylase 활성을 조사하였다. 백미 발효물의 생균수, pH 및 amylase 활성은 각각 7.61 log CFU/mL, pH 5.08 및 159.43 unit/mL이었다. 백미 발효물의 미세캡슐 분말 제조는 알긴산 1.0% 및 키토산을 각각 0.3%, 0.5%, 1.0%를 첨가하여 분무건조 하였다. 분무건조 미세캡슐 분말의 수분함량은 2.90~3.68%였으며, 색도는 키토산 첨가량이 증가함에 따라 L값 및 a값은 감소하고, b값 및 ${\Delta}E$값은 상대적으로 증가하였다. 입자크기는 분무건조 미세캡슐 분말에서 $48.13{\sim}68.48{\mu}m$로 동결건조 분말 $357.87{\mu}m$ 보다 작았으며, 표면 구조는 전반적으로 구형을 나타내었으나, 키토산 함량이 증가함에 따라 표면 굴곡이 증가하였다. 수분흡수지수는 분무건조 미세캡슐 분말에서 2.40~2.65로 동결건조 분말 2.66에 비해 낮은 흡수지수를 나타내었으며, 수분용해지수는 분무건조 미세캡슐 분말에서 9.17~10.89%로 동결건조 분말(7.12%)보다 높게 나타났다. 생균수 및 amylase 활성은 동결건조 분말에서 각각 7.01 log CFU/g 및 506.02 unit/g으로 나타났으며, 분무건조 미세캡슐에서는 각각 4.46~4.62 log CFU/g 및 196.63~268.57 unit/g으로 나타나 동결건조 분말 보다 낮게 나타났다. 분말의 인체 내 소화 모델에서, 모든 분말은 pH 1.2의 인공위액에서 활성을 나타내지 않았으며, 최종적으로 pH 7.4의 대장조건에서 알긴산에 0.3%의 키토산을 첨가한 분무건조 미세캡슐 분말이 85.93%의 amylase 활성을 나타내어 인체에서의 높은 이용률이 기대되었다.

Abstract

This study was conducted to examine the physicochemical properties and micro-encapsulation process of rice fermented with Bacillus subtilis CBD2. The viable bacterial cell, pH, and amylase activity of the rice liquid culture were 7.61 log CFU/mL, pH 5.08 and 159.43 units/mL, respectively. The micro-encapsulated rice liquid culture was manufactured via spray drying with different forming agents: i.e., alginic acid 1.0% and chitosan 0.3%, 0.5%, and 1.0%. The moisture contents of the spray-dried powders were approximately 2.90~3.68%. The color of the L and a value decreased whereas that of the b and ${\Delta}E$ value increased. The particle size and outer topology of the spray-dried rice liquid culture were $48.13{\sim}68.48{\mu}m$ and globular, respectively. The water absorption index of the spray-dried powder (2.40~2.65) was lower than that of the freeze-dried powder (2.66). The water solubility index of the spray-dried powder (9.17~10.89%) was higher than that of the freeze-dried powder (7.12%). The in vitro dissolution was measured for five hours in pH 1.2 simulated gastric fluid, and pH 6.8 and pH 7.4 simulated intestinal fluids, using a dissolution tester at $37^{\circ}C$ with 50 rpm agitation. The amylase survival in the fermented rice was 85.93% through the spray-drying and it was very effectively controlled.

참고문헌 (35)

  1. Park YG, Park MY, Sung MK, Kwon HJ (2005) Study on the intake pattern of health intended foods depending on inclusion of proclaimed health functional food materials. J Korean Soc Food Sci Nutr, 34, 374-379 
  2. Moon HP (2010) Food crisis and the importance of rice, Food Preserv Process, 9, 39-48 
  3. Kum JS (2010) Nutition of rice and rice processing food, Food Preserv Process, 9, 38-54 
  4. Kim CH, Lee SH (2011) Isolation of bacillus subtilis CK-2 hydrolysing various organic materials. J Life Sci, 21, 1716-1720 
  5. Santos AMP, Oliveira MG, Maugeri F (2007) Modelling thermal stability and activity of free and immobilized enzyme as a novel tool for enzyme reactor design. Bioresource Technol, 98, 3142-3148 
  6. Khoshnevisan K, Bordbar AK, Zare D, Davoodi D, Noruzi M, Barkhi M, Tabatabaei M (2011) Immobilization of cellulase enzyme on superparamagnetic nanoparticles and determination of its activity and stability. Chem Eng J, 171, 669-673 
  7. Han MW, Yoon KS (2009) Quality characteristics of spray drying microparticulated calcium after wetgrinding. Korean J Food Sci Technol, 41, 657-661 
  8. Reinccius GA (1991) Carbohydrates for flavor encapsulation. Food Technol, 45, 144-150 
  9. Hogan SA, McNamee BF, O'Riordan ED, O'Sullivan M (2001) Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends. Int Dairy J, 11, 137-144 
  10. Shin SI, Lee BJ, Lee TS, Heo BU, Ryu SG (1996) Sustained release matrix tablet containing sodium alginate and excipients. J Kor Pharm Sci, 26, 187-192 
  11. Youm KH (2003) Properties for Biocatalyst immobilization of alginate-chitosan coacervation gels. J Ind Sci Technol Inst, 17, 79-86 
  12. Majeti NV, Kumar R (2000) A review of chitin and chitosan applications. Reactive and Functional Polymers, 46, 1-27 
  13. Ha BJ (2006) Studies on the physico-chemical properties of cleansing cosmetics containing enzyme immobilized chitosan beads. J Beau Technol, 2, 135-149 
  14. Bae EK, Kim GH (2008) Encapsulation of avocado oil using spray drying. Korean J Food Sci Technol, 40, 303-310 
  15. Yang SJ, Lee DH, Park HM, Jung HK, Park CS, Hong JH (2014) Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang. Korean J Food Preserv, 21, 286-293 
  16. Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem, 31, 426-428 
  17. Phillips RD, Chinnan MS, Granch AI, Miller J, Mcwatters KH (1998) Effects of pre-treatment on functional and nutritional properties of cowpea meal. J Food Sci, 53, 805-809 
  18. Hur SJ, Lee SK, Kim YC, Choi IW (2012) Development of in vitro human digestion models for health functional food research. Food Sci Ind, 45, 40-49 
  19. Yang SJ, Kim YC, Hong JH (2014) Cultural characteristics and biological activities of cereals fermented by Bacillus subtilis CBD2. J Chitin Chitosan, 19, 277-284 
  20. Choi SH, Lee SJ (2014) Quality characteristics of Korean wheat bread prepared with substitutions of naturally fermented rice starters. Korean J Culinary Res, 15, 100-119 
  21. Park HS, Kim BH, Choi HS, Kim JM, Kim MK (2010) Enzyme activity of basidiomycetes products in each cereals. J Mushroom Sci Prod, 8, 102-108 
  22. Beom HJ, Kang DJ, Lee BD, Shon JH, Im JS, Eun JB (2007) Physicochemical characteristics of powder from hot air and freeze dried leaves and roots of Acrous calamus L.. J Korean Soc Food Sci Nutr, 36, 1451-1457 
  23. Lee NY (2013) Starch and quality characteristic of Korean rice cultivar with waxy and non-waxy type. Korean J Crop Sci, 58, 226-231 
  24. Kang YC, Choi KK, Kim KH, Kim HK (2002) Microencapsulation of Aster scaber and Aster glehni by spray drying. Korean J Food Preserv, 9, 212-220 
  25. Lee MH, No HK (2002) Effect of chitosan on shelf-life and quality of wet noodle. J Chitin Chitosan, 7, 14-17 
  26. Kim BH, Park JW, Woo MJ (2006) Studies on the mass-production system for making biodegradable film based on chitosan/gelatin blend. J Korea Soc Packaging Sci Technol, 12, 117-123 
  27. Park HM, No HK, Lee SH, Yoon KS, Park CS, Hong JH (2013) Quality characteristics of microencapsulated ${\beta}$-carotene prepared by different molecular weight chitosan. J Chitin Chitosan, 18, 26-31. 
  28. Kim JW, Park IK, Yoon KS (2013) Phytochemical compounds and quality characteristics of spray-dried powders with the blanching condition and selected forming agents from pressed extracts of Ligularia fischeri leaves. Korean J Food Preserv, 20, 659-667 
  29. Moon JH, Kim R, Choi HD, Kim YS (2010) Nutrient composition and physicochemical properties of Korean taro flours according to cultivars. Korean J Food Sci Technol, 42, 613-619 
  30. Ko JW, Lee WY, Lee JH, Ha YS, Choi YH (1999) Absorption characteristics of dried shiitake mushroom powder using different drying methods. Korean J Food Sci Technol, 31, 128-137 
  31. Kum JS, Lee HY (1999) The effect of the varieties and particle size on the properties of rice flour. Korean J Food Sci Technol, 31, 1542-1548 
  32. Choi BK, Kum JS, Lee HY, Park JD (2006) Physicochemical properties of black rice flours (BRFs) affected by milling conditions. Korean J Food Sci Technol, 38, 751-755 
  33. Kim SS, Kim SY, Lee WJ (1998) Microwave vacuum drying of germinated brown rice as a potential raw material for enzyme food. Korean J Food Sci Technol, 30, 1107-1113 
  34. Hari PR, Chandy T, Sharma CP (1998) Chitosan/calcium-alginate beads for oral delivery of insulin. J Appl Polym Sci, 59, 1795-1801 
  35. Chang J, Park IH, Lee YS, Chung SY, Fang SJ, Chandra MS, Choi YL (2010) Immobilization of ${\beta}$-glucosidase from Exiguobacterium sp. DAU5 on chitosan bead for improved enzymatic properties. J Life Sci, 20, 1589-1594 

이 논문을 인용한 문헌 (0)

  1. 이 논문을 인용한 문헌 없음

DOI 인용 스타일