Advanced SearchSearch Tips
Optimization of Calcium Acetate Preparation from Littleneck Clam (Ruditapes philippinarum) Shell Powder and Its Properties
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Optimization of Calcium Acetate Preparation from Littleneck Clam (Ruditapes philippinarum) Shell Powder and Its Properties
Park, Sung Hwan; Jang, Soo Jeong; Lee, Hyun Ji; Lee, Gyoon-Woo; Lee, Jun Kyu; Kim, Yong Jung; Kim, Jin-Soo; Heu, Min Soo;
  PDF(new window)
The optimal condition for preparation of powdered calcium acetate (LCCA) which has high solubility, from calcined powder (LCCP) of the littleneck clam shell by response surface methodology (RSM) was examined. Increased molar ratio of LCCP led to reduced solubility, yield, color values, and overall quality. The critical values of multiple response optimization of independent variables were 2.57 M of acetic acid and 1.57 M of LCCP. The actual values (pH 7.0, 96.1% for solubility, and 220.9% for yield) under the optimized condition were similar to the predicted values. LCCA showed strong buffering capacity between pH 4.89 and 4.92 on addition of ~2 mL of 1 N HCl. The calcium content and solubility of LCCA were 21.9-23.0 g/100 g and 96.1-100.1%, respectively. The FT-IR and XRD patterns of LCCA were identified as calcium acetate monohydrate, and FESEM images revealed an irregular and rod-like microstructure.
littleneck clam;shellfish;calcined powder;calcium acetate;X-ray diffraction;
 Cited by
개조개(Saxidomus purpuratus) 패각분말로부터 젖산칼슘의 제조 및 특성,윤인성;이균우;이현지;박성환;박선영;이수광;김진수;허민수;

한국수산과학회지, 2016. vol.49. 3, pp.301-309 crossref(new window)
바지락(Ruditapes philippinarum) 패각 소성분말로 제조한 젖산칼슘의 특성,이균우;윤인성;이현지;이정석;김진수;허민수;

한국수산과학회지, 2016. vol.49. 4, pp.436-444 crossref(new window)
Properties of Calcium Lactate Prepared from Calcined Littleneck Clam Ruditapes philippinarum Shell Powder, Korean Journal of Fisheries and Aquatic Sciences, 2016, 49, 4, 436  crossref(new windwow)
Characterization of Calcium Lactate Prepared from Butter Clam Saxidomus purpuratus Shell Powder, Korean Journal of Fisheries and Aquatic Sciences, 2016, 49, 3, 301  crossref(new windwow)
Anderson GJ. Comments on the settlement of Manila clam spats (Tapes philippinarum) at Filucy Bay, Washington, USA. J. Shellfish Res. 2: 115 (1982)

Ministry of Ocean and Fisheries. Yearbook of marine resource. Available from: Accessed Jan. 26, 2015.

Statistics Korea. Fishery production survey 2012. Available from: Accessed Jan. 26, 2015.

Barros MC, Bello PM, Bao M, Torrado JJ. From waste to commodity: Transforming shells into high purity calcium carbonate. J. Clean. Prod. 17: 400-407 (2009) crossref(new window)

Korea Health Statistics. Korea nutrition examination survey 2009. Available from : Accessed Jan. 26, 2015.

Miller GD, Jarvis JK, McBean LD. The importance of meeting calcium needs with foods. J. Am. Coll. Nutr. 20: 168S-185S (2001) crossref(new window)

Chang SO. A study on the calcium bioavailability of eggshell powder in the growing rats. J. Nutr. Health 36: 684-690 (2003)

Lee YS, Park JH, O JH, Cho CW. Effect of bovine bone powder as a dieatry calcium source on mineral bioavailability in rats. Korean J. Community Living Sci. 3: 26-35 (1992)

Okano T, Tsugawa N, Higashino R, Kobayashi T, Igarashi C, Ezawa I. Effect of bovine bone powder and calcium carbonate as a dietary calcium source on plasma and bone calcium metabolism in rats. J. Jpn. Soc. Nutr. Food Sci. 44: 479-485 (1991) crossref(new window)

Han JS, Lee MH, Kim MS, Minamide T. The study for utilization of pork bone as calcium reinforcement diet. J. East Asian Soc. Dietary Life 10: 153-159 (2000)

Kim JS, Choi JD, Kim DS. Preparation of calcium-based powder from fish bone and its characteristics. Agric. Chem. Biotechnol. 41: 147-152 (1998)

Kim JS, Choi JD, Koo JG. Component characteristics of fish bone as a food source. Agric. Chem. Biotechnol. 41: 67-72 (1998)

Kim JS, Yang SK, Heu MS. Component characteristics of cooking tuna bone as a food resource. Kor. J. Fish Aquat. Sci. 33: 38-42 (2000)

Kim JS, Cho ML, Heu MS. Preparation of calcium powder from cooking skipjack tuna bone and its characteristics. Kor. J. Fish Aquat. Sci. 33: 158-163 (2000)

Cho ML, Heu MS, Kim JS. Food component characteristics of cuttle bone as a mineral source. Kor. J. Fish Aquat. Sci. 34: 478-482 (2001)

Cho ML, Heu MS, Kim JS. Study on pretreatment methods for calcium extraction from cuttle bone. Kor. J. Fish Aquat. Sci. 34: 483-487 (2001)

Kim HS, Lee MY, Lee SC. Characteristics of sepiae os as a calcium source. J. Korean Soc. Food Sci. Nutr. 29: 743-746 (2000)

Lee MJ, Kim HS, Lee SC, Park WP. Effects of sepiae os addition on the quality of kimchi during fermentation. J. Korean Soc. Food Sci. Nutr. 29: 592-596 (2000)

Shin HS, Kim KH. Preparation of calcium powder from eggshell and use of organic acids for enhancement of calcium ionization. Agric. Chem. Biotechnol. 40: 531-535 (1997)

Shin HS, Kim KH, Yoon JR. Rheological properties of cooked noodle fortified with organic acids-eggshell calcium salts. Korean J. Food Sci. Technol. 30: 1197-1202 (1998)

Bao SF, Windisch W, Kirchgessner M. Calcium bioavailability of different organic and inorganic dietary Ca sources (citrate, lactate, acetate, oyster-shell, eggshell, ${\beta}$-tri-Ca phosphate). J. Anim. Physiol. Anim. Nutr. 78: 154-160 (1997) crossref(new window)

Kim GH, Jeon YJ, Byun HG, Lee YS, Lee EH, Kim SK. Effect of calcium compounds from oyster shell bouind fish skin gelatin peptide in calcium deficient rats. Kor. J. Fish Aquat. Sci. 31: 149-159 (1998)

Kang JH, Kim JH, Lee HC. A study on the development of manufacturing process of high grade precipitated calcium carbonate from oyster shell. J. Korean Solid Wastes Eng. Soc. 13: 320-327 (1996)

Igarashi C, Ezawa I, Ogata E. Effect of whey calcium on bone metabolism in ovariectomized osteoporpsis model rats. J. Jpn. Soc. Nutr. Food Sci. 43: 437-443 (1990) crossref(new window)

Fujita T, Fujii Y, Kitagawa R, Fukase M. Calcium supplementation in osteoporosis. Osteoporosis Int. 3: 159-162 (1993) crossref(new window)

Kasprzak KS, Hoover KL, Poirier LA. Effects of dietary calcium acetate on lead subacetate carcinogenicity in kidneys of male Sprague-Dawley rats. Carcinogenesis. 6: 279-282 (1985) crossref(new window)

d'Almeida Filho EJ, da Cruz EAS, Hoette M, Ruzany F, Keen LNL, Lugon JR. Calcium acetate versus calcium carbonate in the control of hyperphosphatemia in hemodialysis patients. Sao Paulo Med. J. 118: 179-184 (2000) crossref(new window)

Costilow RN, Gerhardt P. Dialysis pure-culture process for lacticacid fermentation of vegetables. J. Food Sci. 48: 1632-1636 (1983) crossref(new window)

Fleming HP, McDonald LC, McFeeters RF, Thompson RL, Humphries EG. Fermentation of cucumbers without sodium chloride. J. Food Sci. 60: 312-315 (1995) crossref(new window)

Kuhn DF. Method of treating commercial grade products to remove undesirable odors and flavors. US Patent 6,303,172 (2001)

Assoumani MB. Physical-chemical properties of calcium source. Agro Food Ind. Hi Tec. 9: 33-35 (1998)

Kang MS, Soh GS, Shin DH. Purity improvement of calcium lactate and calcium citrate prepared with shell of Anadarac tegillarca granosa. J. Fd. Hyg. Safety 20: 128-133 (2005)

Ko MK, No HK. Preparation of calcium lactate from ostrich egg shell. J. Korean Soc. Food Sci. Nutr. 31: 241-245 (2002) crossref(new window)

Cho ML, Heu MS, Kim JS. Calcination condition for recovery of calcium extraction from cuttle bone and characteristics of calcined cuttle bone powder. Kor. J. Fish Aquat. Sci. 34: 600-604 (2001)

Kim JS, Cho ML, Heu MS, Cho TJ, An HJ, Cha YJ. Solubility improvement of cuttle bone powder using organic acids. Kor. J. Fish Aquat. Sci. 36: 11-17 (2003)

Ko MK, No HK. Studies on characteristics of ostrich egg shell and optimal ashing conditions for preparation of calcium lactate. J. Korean Soc. Food Sci. Nutr. 31: 236-240 (2002) crossref(new window)

Lee MY, Lee YK, Kim SD. Quality characteristics of calcium acetate prepared with vinegars and ash of black snail. J. Korean Soc. Food Sci. Nutr. 33: 593-597 (2004) crossref(new window)