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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.5 No.2
- 발행연도
- 2000.6
- 수록면
- 81 - 85 (5page)
이용수
초록· 키워드
오류제보하기
Bromelain has been used as a meat-tenderizing agent in food processing. To increase the availability of bromelain, microencapsulation into liposome was carried out by the dehydration and rehydration method. Small unilamellar vesicles prepared by sonication treatment showed higher encapsulation efficiency (EE) than by the French press method. In the preparation of liposome, the effect of pH and centrifugal force on EE was also investigated and it showed a higher EE at acidic pH than at alkaline pH with centrifugation at 80,000×g. The actual EEs except unencapsulated bromelain which bound on the outside surface of liposome by electrostatic interaction also were investigated, and the optimal EE was at pH 4.6, at 0.6 of a ratio of bromelain to phospholipid (18.2%, w/w). Release of bromelain from liposomes was stimulated as the temperature increased at neutral pH.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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Lactococcus sp. CU216이 생산하는 박테리오신을 함유한 pH Sensitive Liposome의 응용
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이 논문의 저자 정보
이 논문과 함께 이용한 논문
Simple Purification of Bromelain from Pineapple
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외 2명
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Encapsulation of bromelain by water in oil in water (W₁/O/W₂) double emulsion
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YunJung Lee
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SangYoon Lee
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Bromelain 첨가에 따른 골뱅이 내장 젓갈의 특성
오정훈
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이경은
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김정목
외 1명
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