Effects of a Carbohydrase Mixture, Ultrasound, and Irradiation Treatments on the Physical Properties of Defatted Mustard Meal-based Edible Films

탈지 겨자씨로 제조한 가식성 생고분자 필름의 물리적 특성에 대한 탄수화물 가수분해 효소 혼합체, 초음파, 그리고 방사선 처리의 효과

  • Yang, Hee-Jae (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Min, Sea-C. (Department of Food Science and Technology, Seoul Women's University)
  • 양희재 (서울여자대학교 식품공학) ;
  • 노봉수 (서울여자대학교 식품공학) ;
  • 김재훈 (한국원자력연구원 방사선 과학연구소) ;
  • 민세철 (서울여자대학교 식품공학)
  • Received : 2010.11.01
  • Accepted : 2011.01.17
  • Published : 2011.02.28


Effects of depolymerization treatments of a carbohydrase mixture (CM), ultrasound, and irradiation on the physical properties of defatted mustard meal-based edible films (DMM films) were investigated. DMM hydrocolloids were added to CM (0.42% (w/w solution)), treated by ultrasound (500-700 W, 10-30 min) or ${\gamma}$-ray (40-100 kGy) to prepare film-forming solutions. Films were formed by drying. The CM treatment at 0.42% (w/w), pH 5.5, and 40-$50^{\circ}C$ with a 0.5 hr incubation time resulted in the highest colloidal stability in the film-forming solution. The depolymerization treatments did not dramatically change the water vapor permeability of the films. The solubility of the film decreased up to 53.1% by the CM treatment. The ultrasound treatment (700 W-30 min) decreased tensile strength and elongation. The ultrasound treatment (600 W-20 min) resulted in more compact and uniform structures of the films. Flavor profiles were differentiated by the power level and the time of the ultrasound treatment.


Supported by : 한국연구재단


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