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KMID : 1007519990080020113
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Food Science and Biotechnology
1999 Volume.8 No. 2 p.113 ~ p.117
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Properties of Chitosan Hydrolysates and Their Influence on the Quality of Shortened Cake
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Kim, Kwang Ok
Lee, Chan/Lee, Young Chun/Ha, Seong Mi
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Abstract
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This study was conducted to investigate the physical, physiological, and sensory properties of chitosan hydrolysates of various molecular weights obtained by enzymatic treatment and their influence on the quality of shortened cake. Heavy metal removal effect and fat binding capacity of the hydrolysates increased as the molecular weight increased. There was no significant difference in bile acid and cholesterol binding capacity among various chitosan hydrolysates and chitosan. Bile acid binding capacity, however, tended to increase with molecular weight. There was no consistency in cholesterol binding capacity according to the molecular weight. But the chitosan hydrolysate with molecular weight over 100 kDa showed a tendency to bind more cholesterol compared to the other chitosan hydrolysates and chitosan. Sensory evaluation on the chitosan hydrolysate solutions indicated that only the solution containing the highest molecular weight hydrolysate exhibited high intensity of undesirable properties. Sensory firmness of cakes containing chitosan hydrolysates was lower, and moistness was higher compared to those of the control, regardless of the molecular weight.
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