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KMID : 1024420150190040369
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Food Engineering Progress
2015 Volume.19 No. 4 p.369 ~ p.376
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Effect of Liposome Coated Hemicellulase on Softening of a Carrot
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Kim Kwang-Il
Jo Yeon-Ji
Kim Soo-Jin
Seo Jae-Hee
Min Sang-Gi
Cho Hyung-Yong
Shin Jung-Kue
Choi Mi-Jung
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Abstract
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The objective is to investigate effect of liposome coated hemicellulose on softening of carrot. To encapsulate emicellulose
in nanoliposome, 2% hemicellulase and 2% lecithin were processed by using high-speed homogenizer (10,000 rpm, 3 min) and ultrasonification (200 W, 54%). The carrot were cut into cylinder type (3×1 cm) and then immersed in distilled water (DW, control), hemicellulase (He) and nanoliposome coated hemicellulose (He/NL) for 48 h at 4oC. The final concentration of hemicellulose is 1% (w/v). The droplets properties of He, NL, He/NL analyzed using zeta-sizer. Moreover, the carrots treated different immersed solutions were characterized by measuring hardness, color, microstructural observation and enzyme activity (glucose contents). For the results, hardness of carrot immersed in He or He/NL solution decreased after 48 h by 47% or 31% (outline of carrot) and 35% or 31% (center of carrot) respectively compared to control (7,240 g). The total color difference value of all samples increased over immersion time. For microstructural observation, cell was destroyed after 24 h at He solution. For the enzyme activity, glucose contents of carrot in He solution increased than it in He/NL at 0 h sample however The enzyme activity was no significant difference with immersion time.
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KEYWORD
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hemicellulase , liposome , encapsulation , softening , texture
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