Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Optimization of Calcium Acetate Preparation from Littleneck Clam (Ruditapes philippinarum) Shell Powder and Its Properties

바지락(Ruditapes philippinarum) 패각분말로부터 초산칼슘 제조 및 특성

  • Park, Sung Hwan (Department of Food and Nutrition, Gyeongsang National University) ;
  • Jang, Soo Jeong (Nutrition Education Major/Graduate School of Education, Gyeongsang National University) ;
  • Lee, Hyun Ji (Department of Food and Nutrition, Gyeongsang National University) ;
  • Lee, Gyoon-Woo (Department of Food and Nutrition, Gyeongsang National University) ;
  • Lee, Jun Kyu (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Kim, Yong Jung (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology, Gyeongsang National University) ;
  • Heu, Min Soo (Department of Food and Nutrition, Gyeongsang National University)
  • 박성환 (경상대학교 식품영양학과) ;
  • 장수정 (경상대학교 교육대학원 영양교육전공) ;
  • 이현지 (경상대학교 식품영양학과) ;
  • 이균우 (경상대학교 식품영양학과) ;
  • 이준규 (경상대학교 해양식품공학과) ;
  • 김용중 (경상대학교 해양식품공학과) ;
  • 김진수 (경상대학교 해양식품공학과) ;
  • 허민수 (경상대학교 식품영양학과)
  • Received : 2015.02.16
  • Accepted : 2015.03.17
  • Published : 2015.06.30
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Abstract

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.

패류의 주된 가공부산물인 패각은 전체중량의 50% 이상을 차지하며, 그 주성분이 불용성의 탄산칼슘으로서, 이를 천연 칼슘 소재로 활용하기 위해 바지락 패각을 소성처리($800^{\circ}C$, 8시간)한 소성분말로부터 가용성 개선 유기산(초산)처리 칼슘제조의 최적 조건을 규명하고자 하였다. 반응표면 분석법의 중심합성계획에 따라 제조한 11개 초산칼슘의 pH, 용해도 및 수율로부터 구명한 최적 반응조건은 초산 2.57 M 비율에 대하여 바지락 소성분말 1.57M이었으며, 이의 최적조건을 적용한 바지락 초산칼슘의 실측 pH, 용해도 및 수율은 각각 pH 7.00, 96.09% 및 220.87%로서 예측치와 유사한 결과를 얻었다. 초산칼슘의 완충능은 pH 4.89-4.92 범위였으며, 초산칼슘의 칼슘함량은 22% 내외, 20% 초산칼슘의 용해도는 96.09-100.10% 범위였다. FT-IR, XRD 분석 및 FESEM을 통한 미세구조는 비정형과 관상형이 혼합된 결정으로서 calcium acetate monohydrate로 확인되었다. 바지락 패각은 칼슘소재로서 뿐만 아니라 가용성을 높인 유기산 칼슘으로 칼슘강화용 식품소재로서의 이용 가능성이 확인되었다.

Keywords

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