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KMID : 0665220180310020272
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Korean Journal of Food and Nutrition
2018 Volume.31 No. 2 p.272 ~ p.277
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Optimization for the Antibacterial Activity of Konjak Jelly using Evolutionary Operation-Factorial Design Technique
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Lee Nan-Hee
Choi Won-Seok
Choi Ung-Kyu
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Abstract
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This research was conducted to elucidate the optimum conditions for the antibacterial activity of konjak jelly using the evolutionary operation-factorial design technique. In the first set of experiments, concentration of a coagulation agent, soaking liquid, and temperature of water were set to 0.4%, 0.6×10－2 N, and 65℃ as a central point, respectively. The highest antibacterial activity was acquired at E21, in which the number of bacteria was 1.25 log cfu/g. Because the code of changes in the main effect was (-), it could be decided that the central point of the first set was not the optimum point. Although antibacterial activity in the second set was improved, the values of the main effect were higher than that of changes in the mean effect. The central point of third set was concentration of coagulation agent 0.8%, concentration of soaking liquid 1.0×10－2 N, and temperature of water 65℃. It was found that the antibacterial activity of central point in the third set was highest among all the tested set. Further, all the necessary conditions were appropriate to reach the optimum condition. The antibacterial activity of the central point in third set was more than 1,000 times higher than that of E11, in first set.
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KEYWORD
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konjak jelly, antibacterial activity, evolutionary operation-factorial design technique
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