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KMID : 0613820080180050708
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Journal of Life Science
2008 Volume.18 No. 5 p.708 ~ p.714
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Encapsulation with Oyster Hydrolysate Using Alginate
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Cho Kyung-Joo
Choi Yeung-Joon
Ahn Soon-Cheol
Baik Moo-Yeol
Kim Byung-Yong
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Abstract
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Possibility of capsulation of oyster hydrolysate was investigated due to a low score of preference from the previous products, such as drinks and solid tablets of oyster hydrolysate. Encapsulation was made by emulsification to protect functional properties of oyster hydrolysate. Sodium alginate and calcium chloride were used as a wall material. Capsulation yield increased with increasing the capsule diameter and calcium chloride concentration, whereas capsulation yield decreased with increasing the oyster-hydrolysate concentration and stirring speed. Feasibility of capsulation of oyster hydrolysate was discussed for the processing of the functional food.
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KEYWORD
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Oyster hydrolysate, sodium alginate, capsulation
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