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Moisture sorption characteristics of fermented sea tangle powder
Daeung Yu,Moojoong Kim,Donghwa Chung 한국산업식품공학회 2018 학술대회 및 심포지엄 Vol.2018 No.04
The goal of this study was to determine moisture sorption isotherms of fermented sea tangle powder (FSTP) at 4 °C, 25 °C, and 37 °C by using the static gravimetric technique in a water activity (aw)rangeof0.11to0.93andtheyexhibittypeIII behavior, typical of food products. At constant aw, an equilibrium moisture content (EMC) decreased with increasing temperature. The EMC increased with increasing aw at constant temperature. These moisture sorption isotherms have been fitted using eight different mathematical models. The Guggenheim-Anderson-de Boer (GAB) model presents the best fit in describing equilibrium moisture content and water activity relationships for the FSTP over the entire range of temperatures. Isosteric heat of sorption (IHS) was determined from the equilibrium sorption data using the Clausius-Clapeyron equation. The IHS decreased from 61.68 to 48.70 kJ/mol with increasing the EMC from 0.14 to 3.22 g/g dry basis, approaching the latent heat of vaporization of pure water (, 45.71 kJ/mol). The obtained IHS indicating intermolecular attractive forces between the moisture vapor and sorption sites is an important factor to predict the drying and storage processes for the FSTP.
Changheon Lee,Daeung Yu The Korean Society for Microbiology and Biotechnol 2024 Journal of microbiology and biotechnology Vol.34 No.5
This study investigated the impact of inulin (INL) on viability of L. plantarum D-2 (LPD2) by encapsulation through spray drying (SD) and its commercialization potential to alternative of conventional wall material maltodextrin (MD). LPD2, derived from sea tangle (Saccharina japonica) kimchi, is probiotics exhibiting significant attributes like cholesterol reduction, antioxidant properties, and resilience to acidic and bile environments. To enhance storage viability and stability of LPD2, encapsulation was applied by SD technology. The optimum encapsulation condition with MD was 10% MD concentration (MD10) and inlet temperature (96℃). The optimum concentration ratio of MD and INL was 7:3 (INL3) for alternative of MD with similar encapsulation yield and viability of LPD2. Viability of LPD2 with INL3 exhibited almost 8% higher than that with MD10 after 50 days storage at 25℃. Physicochemical characteristics of the encapsulated LPD2 (ELPD2) with MD10 and INL3 had no significant different between flowability and morphology. But, ELPD2 with INL3 had lower water solubility and higher water absorption resulting in extension of viability of LPD2 compared to that with MD10. The comprehensive study results showed that there was no significant difference in the encapsulation yield and physicochemical properties between ELPD2 with MD10 and INL3, except of water solubility index (WSI) and water absorption index (WAI). INL have the potential to substitute of MD as a commercial wall material with prebiotic functionality to enhance the viability of LPD2 by encapsulation.
Effect of fish gelatine-sodium alginate interactions on foam formation and stability
Phawaphuthanon, Natthiya,Yu, Daeung,Ngamnikom, Peerapong,Shin, Il-Shik,Chung, Donghwa Elsevier 2019 Food hydrocolloids Vol.88 No.-
<P><B>Abstract</B></P> <P>The effect of fish gelatine (FG)−alginate (AL) interactions on the formation and stability of foams was investigated by examining relationships between surface, bulk, and foaming properties of aqueous mixtures of FG and AL at 25 °C under different values of pH and FG:AL ratio. Replacing a portion of FG with AL (FG:AL ratio = 80:20, 50:50, and 20:80) at pH 5.0 or 7.0 increased the air-liquid surface tension, negative electrophoretic mobility, bulk viscosity, and particle size of FG−AL mixtures. At pH 3.5 (below the isoelectric point of FG), the AL replacement increased the particle size more dramatically; however, it suppressed trends of increasing negative electrophoretic mobility and bulk viscosity, and even reduced the surface tension, due to stronger electrostatic attractions between oppositely charged FG and AL molecules and the resulting formation of more charge-neutralised FG−AL complexes. Foaming ability became stronger as the surface tension decreased, the negative electrophoretic mobility approached to zero (more charge-neutralised), and the bulk viscosity decreased; however, it was not closely correlated with particle size. FG−AL mixtures had a weaker foaming ability than solutions prepared only with FG or whey protein concentrate; however, these mixtures exhibited much higher foam stability during storage at 25 °C. FG−AL mixtures prepared at pH 3.5 and a FG:AL ratio of 80:20 showed the best foaming ability and foam stability.</P> <P><B>Highlights</B></P> <P> <UL> <LI> FG−AL interactions strongly influenced the foaming properties of FG−AL mixtures. </LI> <LI> Surface, bulk, and foaming properties of FG−AL mixtures were mutually related. </LI> <LI> FG−AL mixtures had a weaker foaming ability than FG or whey protein solutions. </LI> <LI> FG−AL mixtures showed greater foam stability than FG or whey protein solutions. </LI> <LI> FG−AL mixtures showed the best foaming properties at pH 3.5 and FG:AL = 80:20. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>