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Characterization of Calcium Lactate Prepared from Butter Clam Saxidomus purpuratus Shell Powder
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 Title & Authors
Characterization of Calcium Lactate Prepared from Butter Clam Saxidomus purpuratus Shell Powder
Yoon, In Seong; Lee, Gyoon-Woo; Lee, Hyun Ji; Park, Sung Hwan; Park, Sun Young; Lee, Su Gwang; Kim, Jin-Soo; Heu, Min Soo;
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To facilitate the effective use of butter clam shell as a natural calcium resource, we determined the optimal conditions for calcium lactate (BCCL) preparation with high solubility using response surface methodology (RSM). The polynomial models developed by RSM for pH, solubility and yield were highly effective in describing the relationships between factors (P<0.05). Increased molar ratios of calcined powder (BCCP) from butter clam shell led to reduced solubility, yield, color values and overall quality. The critical values of multiple response optimization to independent variables were 1.75 M and 0.94 M for lactic acid and BCCP, respectively. The actual values (pH 7.23, 97.42% for solubility and 423.22% for yield) under optimization conditions were similar to the predicted values. White indices of BCCLs were in the range of 86.70–90.86. Therefore, organic acid treatment improved color value. The buffering capacity of BCCLs was strong, at pH 2.82 to 3.80, upon the addition of less than 2 mL of 1 N HCl. The calcium content and solubility of BCCLs were 6.2–16.7 g/100 g and 93.6-98.5%, respectively. Fourier transform analysis of infrared spectroscopy data identified BCCL as calcium lactate pentahydrate, and the analysis of microstructure by field emission scanning electron microscopy revealed an irregular form.
Butter clam shell;Calcined powder;Calcium lactate;FT-IR;FESEM;
 Cited by
바지락(Ruditapes philippinarum) 패각 소성분말로 제조한 젖산칼슘의 특성,이균우;윤인성;이현지;이정석;김진수;허민수;

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