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KMID : 0525720150200030182
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Journal of Chitin and Chitosan
2015 Volume.20 No. 3 p.182 ~ p.188
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Quality Properties and Manufacturing of Alginic Acid Bead Containing Amylase by Drying Time
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Chae Ho-Yong
Lee Dae-Hoon
Hong Joo-Heon
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Abstract
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In this study, it was observed that the quality properties by the drying time of the alginic acid beads containing amylase. Alginic acid beads were classified into six groups based on drying time (0, 8, 9, 10, 11 and 20 hours). The amylase activity from dried alginic acid beads showed the highest activities at 9 hours drying time. Raw alginic acid beads contain 94.63% moisture content. The increase in drying time caused a decrease in the moisture content. The L, a and b value of the dried alginic acid beads were highest at 20 hours drying time. Loose bulk density range from 0.4763 to 0.9001 g/cm3, while tapped compact density range from 0.5625 to 0.9375 g/cm3, respectively. Thermo gravimeteric analysis (TGA) showed a large weight loss with an on obvious heat adsorption is observed between 10~200oC, 200~300oC, 300~500oC and 500~1000oC. Storage stability used 10 hours and 11 hours drying alginic acid beads. The 11 hours drying beads result in 30 days amylase activity is 60.84%, it showed better results than the 10 hours drying alginic acid beads. In conclusion, it is considered to be appropriate in the food industry to use a hot-air dried for 11 hours.
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KEYWORD
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Alginic acid bead, Amylase, Drying time, Storage stability, Quality properties
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