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http://dx.doi.org/10.5657/kfas.2002.35.3.231

Encapsulation of Pine Agaric ( Tricholoma matsutake) Flavor with Alginates  

You Byeong Jin (Dept. Food Science, Kangnung National Univ)
Lim Yeong seon (East Coastal Marine Bioresources Research Center, Kangnung National Univ)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.35, no.3, 2002 , pp. 231-236 More about this Journal
Abstract
Encapsulating 1-octen-3-ol with alginates solution, the effects of physical properties (viscosity, emulsion activity, emulsion stability) of alginates solutin on the retention of 1-octen-3-ol in capsules were investigated. Only alginates solutions haying less than 350 cP in viscosity were capable to be adopted to spray dry. Adding citric acid to alginates solution in order to reduce its viscosity, the concentration of citric acid became higher, the viscosity of alginates solution were lower. Adding $0.1\% of citric acid could reduce viscosity of alginates solution to 150 cP. The viscosity of alginates solution after emulsifying showed higher value than that of solution before emulsifying, but its viscosity were within the possible ranges for spray drying. The lower viscosity of alginates solution were, EAI became higher but ESI and amount of remaining 1-octen-3-ol in capsules were lower, In reducing the viscosity of alginates solutions, heating time after adding citric acid were longer, the their viscosity became lower. Differences of viscosity of alginates solution after and before emulsifying were little, In encapsulating raw pine agaric with alginates solution, the adding amount of soybean oil increased, the amounts of remaining 1-octen-3-ol in capsules increased. After freeze drying the amount of remaining 1-octen-3-ol in alginates capsules prepared with raw pine agaric was higher than that after cold air flow drying.
Keywords
Alginates capsules; 1-octen-3-ol; Pine agaric; Encapsulation; Viscosity;
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