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RISS 인기검색어
- 검색키워드
- 주제어 : cuticle layer (검색결과 1 건)
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Development of Penetration Method of Red Ginseng Extract into Egg by Removal of Cuticle Layer
As the interest in health has increased, studies on health functional foods have been actively conducted domestically and internationally. Especially, there is a growing interest in research for improving the value added by promoting the palatability and functional effects of eggs with high nutritional value. So far, the techniques of egg penetration have been as a method of indirect penetration, which changes the feed composition of the laying hens and produces eggs by ingestion. These methods have a problem in that a large quantity of the amount of the feed additive ingredient required for egg production through laying eggs is consumed and the time is long. On the other hand, the direct penetration method can quickly infiltrate the target component into the egg, thereby solving the difficulties of the indirect penetration method. However, since the direct penetration method that has been studied so far is mainly a way of penetration of functional ingredients with low molecular weight, it is necessary to do research on direct penetration methods for penetration of functional ingredients with high molecular weight such as saponin. The reason why an ingredient with high molecular weight cannot infiltrate directly into the egg is that the cuticle layer, which is the outermost protective layer, exists on the egg shell surface to block pores. Therefore, this research identified penetration efficiency according to concentration and soaking time of red ginseng extract and the penetration efficiency of red ginseng extracts, especially saponin through removing the cuticle layer by soaking it in red ginseng extract, and analyzed the quality of eggs penetration with red ginseng extract after removing the cuticle layer present the egg shell with acid. This research attempted to confirm the possibility of red ginseng extract penetration into the eggs through the removal of the cuticle layer, and to develop a new penetration method into egg. In the NAT case, green fluorescence on egg shell appeared well, because the cuticle layer was distributed on the egg shell surface and stained with FITC. After 1 and 2 hours of acid treatment(1HAT and 2HAT), the green fluorescence distribution and fluorescence intensity decreased, because the cuticle layer was gradually removed by acid. therefore, it is confirmed that the cuticle layer on egg shell surface was removed by acid treatment. the penetration of saponin into the egg was increased for longer acid treatment times, higher concentrations of red ginseng extract, and longer soaking times. in the quality evaluation, the pH of the egg white tended to decrease for longer acid treatment times, higher red ginseng extract concentrations, and longer soaking time. And the chromaticity of the egg white tended to decrease L value and to increase b value for longer acid treatment times, higher concentrations of red ginseng extract, and longer soaking time. Consequentially, the red ginseng extract penetrated further into the egg with a removed cuticle layer than an egg with an intact cuticle layer. Therefore, this research suggests removing the cuticle layer on the surface of an egg is a useful method to improve the penetration efficiency of functional compounds into the egg.
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