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발효 다시마(Saccharina japonica) 분말, 미역귀 후코이단 분말 및 이들 혼합분말의 수분 흡습 특성
이창헌 ( Changheon Lee ),심진하 ( Jin Ha Sim ),김진현 ( Jin Hyeon Kim ),유대웅 ( Daeung Yu ) 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.1
The goal of this study was to investigate moisture sorption characteristics of Lactobacillus brevis-fermented sea tan gle Saccharina japonica, Mekabu fucoidan, and these mixture powders. Moisture sorption isotherms of powders were determined at 37°C using the static gravimetric technique in a water activity (a<sub>w</sub>) range of 0.11-0.93. Equilibrium moisture content (X<sub>eq</sub>) values of the fermented sea tangle powder were almost 3 times when a<sub>w</sub><0.7 and increased upto almost 4 times when a<sub>w</sub><0.9 higher than mekabu fucoidan powder. In these reason, to improve strong hygro scopic nature of the fermented sea tangle powder, fermented sea tangle and mekabu fucoidan powders were dissolved as ratios of 7:3, 5:5, and 3:7 (w/w) in a distilled water and then freeze dried. X<sub>eq</sub> values of mixture powders were around average value of sum of both powders at all a<sub>w</sub> ranges. All moisture sorption isotherms of powders exhibited typical J-shaped type III. X<sub>eq</sub> of mixture powders increased with increasing a<sub>w</sub> and decreased as increasing propor tion of mekabu fucoidan powder. The Peleg model was found to accurately describe moisture sorption isotherms of powders. The results can be used to understand hygroscopic nature of powders, improve shelf life, and retain quality across postharvest processing.
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