Effect of Liposome-coated Hemicellulase on the Tenderization of Burdock

리포좀 코팅한 hemicellulase가 우엉의 연화에 미치는 효과

  • Kim, Kwang-Il (Department of Bioresources and Food Science, Konkuk University) ;
  • Lee, SangYoon (Department of Bioresources and Food Science, Konkuk University) ;
  • Lee, Jiseon (Department of Bioresources and Food Science, Konkuk University) ;
  • Lee, JungGyu (Department of Bioresources and Food Science, Konkuk University) ;
  • Min, Sang-Gi (Department of Bioindustrial Technologies, Konkuk University) ;
  • Choi, Mi-Jung (Department of Bioresources and Food Science, Konkuk University)
  • 김광일 (건국대학교 생명자원식품공학과) ;
  • 이상윤 (건국대학교 생명자원식품공학과) ;
  • 이지선 (건국대학교 생명자원식품공학과) ;
  • 이중규 (건국대학교 생명자원식품공학과) ;
  • 민상기 (건국대학교 바이오산업공학과) ;
  • 최미정 (건국대학교 생명자원식품공학과)
  • Received : 2015.10.09
  • Accepted : 2015.10.22
  • Published : 2015.12.31


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 $4^{\circ}C$. 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.




Supported by : 농림수산기술기획평가원


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