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Effect of Liposome-coated Hemicellulase on the Tenderization of Burdock
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 Title & Authors
Effect of Liposome-coated Hemicellulase on the Tenderization of Burdock
Kim, Kwang-Il; Lee, SangYoon; Lee, Jiseon; Lee, JungGyu; Min, Sang-Gi; Choi, Mi-Jung;
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 Abstract
The elderly or patients with masticatory disturbance and deglutition dysfunctions, may have difficulty in chewing or biting foods with a hard texture. Thus, softening of the texture of foods using hemicellulase immobilized by the nanoencapsulation technique was examined in this study. Burdock was cut into cylindrical-shaped samples, which were immersed in distilled water and non-coated or coated enzymes for 48 h at . The hardness of the treated samples decreased compared to the control. Microstructural observations revealed that the cells in the non-coated burdock were destroyed after 24 h. From the point of view of enzyme activity, the initial activity of the non-coated enzymes was higher than that of the coated enzymes. However, the enzyme activity was not significantly affected by the immersion time. Therefore, it appears that the encapsulation technique for enzymes may be useful for softening the texture of foods.
 Keywords
hemicellulase;liposome;encapsulation;softening;texture;
 Language
Korean
 Cited by
1.
Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology, Journal of Texture Studies, 2017  crossref(new windwow)
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