Browse > Article
http://dx.doi.org/10.5657/KFAS.2016.0301

Characterization of Calcium Lactate Prepared from Butter Clam Saxidomus purpuratus Shell Powder  

Yoon, In Seong (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Lee, Gyoon-Woo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Lee, Hyun Ji (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Park, Sung Hwan (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Park, Sun Young (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Su Gwang (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Heu, Min Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.49, no.3, 2016 , pp. 301-309 More about this Journal
Abstract
To facilitate the effective use of butter clam shell as a natural calcium resource, we determined the optimal conditions for calcium lactate (BCCL) preparation with high solubility using response surface methodology (RSM). The polynomial models developed by RSM for pH, solubility and yield were highly effective in describing the relationships between factors (P<0.05). Increased molar ratios of calcined powder (BCCP) from butter clam shell led to reduced solubility, yield, color values and overall quality. The critical values of multiple response optimization to independent variables were 1.75 M and 0.94 M for lactic acid and BCCP, respectively. The actual values (pH 7.23, 97.42% for solubility and 423.22% for yield) under optimization conditions were similar to the predicted values. White indices of BCCLs were in the range of 86.70–90.86. Therefore, organic acid treatment improved color value. The buffering capacity of BCCLs was strong, at pH 2.82 to 3.80, upon the addition of less than 2 mL of 1 N HCl. The calcium content and solubility of BCCLs were 6.2–16.7 g/100 g and 93.6-98.5%, respectively. Fourier transform analysis of infrared spectroscopy data identified BCCL as calcium lactate pentahydrate, and the analysis of microstructure by field emission scanning electron microscopy revealed an irregular form.
Keywords
Butter clam shell; Calcined powder; Calcium lactate; FT-IR; FESEM;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Pirkul T, Temiz A and Erdem YK. 1997. Fortification of yoghurt with calcium salts and its effect on starter microorganisms and yoghurt quality. Inter Dairy J 7, 547-552. http://dx.doi.org/10.1016/s0958-6946(97)00030-7.   DOI
2 Lee HJ, Jung NY, Park SH, Song SM, Kang SI, Kim JS and Heu MS. 2015. Characteristics and preparation of calcium acetate from butter clam (Saxidomus purpuratus) shell powder by response surface methodology. J Korean Soc Food Sci Nutr 44, 888-895. http://dx.doi.org/10.3746/jkfn.2015.44.6.888.   DOI
3 Lee MY, Lee YK and Kim SD. 2004. Quality characteristics of calcium acetate prepared with vinegars and ash of black snail. J Korean Soc Food Sci Nutr 33, 593-597.   DOI
4 Lee YK and KIM SD. 2003. Preparation and characteristics of calcium lactate from black snail. Nutraceuticals Food 8, 166-172.   DOI
5 Maekawa A, Matsushima Y, Onodera H, Shibutani M, Yoshida J, Kodama Y, Kurokawa Y and Hayashi Y. 1991. Long-term toxicity/carcinogenicity study of calcium lactate in F344 rats. Food Chem Toxcol 29, 589-594.   DOI
6 Lee GK, Kim YM and Min YC. 1988. The production of calcium lactate by Lactobacillus sporogenes. II. Production of calcium lactate. Korean J Food Nutr 1, 102-107.
7 Wang L, Sondi I and Matijevic E. 1999. Preparation of uniform needle-like aragonite particles by homogeneous precipitation. J. Colloid Interface Sci 218, 545-553. http://dx.doi.org/10.1006/jcis.1999.6463.   DOI
8 Wargovich M, Allnutt D, Palmer C, Anaya P and Stephens LC. 1990. Inhibition of the promotional phase of azoxymethane-induced colon carcinogenesis in the F344 rat by calcium lactate: Effect of simulating two human nutrient density levels. Cancer Lett 53, 17-25. http://dx.doi.org/10.1016/0304-3835(90)90005-i.   DOI
9 Xu K and Xu P. 2014. Efficient calcium lactate production by fermentation coupled with crystallization-based in situ product removal. Bioresour Technol 163, 33-39. http://dx.doi.org/10.1016/j.biortech.2014.04.002.   DOI
10 Kwon YT, Lee CW and Yun JH. 2009. Development of vermicast from sludge and powdered oyster shell. J Clean Prod 17, 708-711. http://dx.doi.org/10.1016/j.jclepro.2008.11.014.   DOI
11 Kim JS, Jung NY, Jang SJ, Lee HJ, Park SH, Kim MJ and Heu MS. 2015. Characteristics of the shells and calcined powders from the butter clam Saxidomus purpuratus and littleneck clam Ruditapes philippinarum as a natural calcium resource. Korean J Fish Aquat Sci 48, 168-177. http://dx.doi.org/10.5657/KFAS.2015.0168.   DOI
12 Ko MK and No HK. 2002a. Preparation of calcium lactate from ostrich egg shell. J Korean Soc Food Sci Nutr 31, 241-245. http://dx.doi.org/10.3746/jkfn.2002.31.2.241.   DOI
13 Ko MK and No HK. 2002b. Studies on characteristics of ostrich egg shell and optimal ashing conditions for preparation of calcium lactate. J Korean Soc Food Sci Nutr 31, 236-240. http://dx.doi.org/10.3746/jkfn.2002.31.2.236.   DOI
14 Reshef R, Rozen P, Fireman Z, Fine N, Barzilai M, Shasha SM and Shkolnik T. 1990. Effect of a calcium-enriched diet on the colonic epithelial hyperproliferation induced by N-methyl-N'-nitro-N-nitrodoguanidine in rats on a low calcium and fat diet. Cancer Res 50, 1764-1767.
15 Kim JS, Cho ML, Heu MS, Cho TJ, An HJ and Cha YJ. 2003. Solubility improvement of cuttle bone powder using organic acids. J Korean Fish Soc 36, 11-17. http://dx.doi.org/10.5657/kfas.2003.36.1.011.   DOI
16 Kim JS, Cho ML and Heu MS. 2000a. Preparation of calcium powder from cooking skipjack tuna bone and its characteristics. J Korean Fish Soc 33, 158-163. http://dx.doi.org/10.3746/jkfn.2007.36.6.766.
17 Prabharaksa C, Olek AC and Steinkraus KH. 1989. Enrichment of soybean milk with calcium. Acta Biotechnol 9, 9-16. http://dx.doi.org/10.1002/abio.370090103.   DOI
18 Ranhotra GS, Gelroth JA, Leinen SD and Schneller FE. 1997. Bioavailability of calcium in breads fortified with different calcium sources. Cereal Chem 74, 361-363. http://dx.doi.org/10.1094/cchem.1997.74.4.361.   DOI
19 Sharma M, Beuchat LR, Doyle MP and Chen J. 2001. Survival of Salmonellae in pasteurized, refrigerated calcium-fortified orange juice. J Food Prot 64, 1299-1304.   DOI
20 Shelef LA. 1994. Antimicrobial effects of lactates: a review. J Food Prot 57, 445-415.   DOI
21 Seco N, Fernandez-Sanjurjo MJ, Nunez-Delgado A and Alvarez E. 2014. Spreading of mixtures including wastes from the mussel shell treatment industry on an acid soil: effects on the dissolved aluminum species and on pasture production. J Clean Prod 70, 154-163. http://dx.doi.org/10.1016/j.jclepro.2014.02.038.   DOI
22 Cho ML, Heu MS and Kim JS. 2001b. Study on pretreatment methods for calcium extraction from cuttle bone. J Korean Fish Soc 34, 483-487.
23 Guthrie HA. 1971. Introductory Nutrition, 2nd edn. Mosby, Saint Louis, U.S.A., 109-111.
24 Barros MC, Bello PM, Bao M and Torrado JJ. 2009. From waste to commodity: transforming shells into high purity calcium carbonate. J Cleaner Prod 17, 400-407. http://dx.doi.org/10.1016/j.jclepro.2008.08.013.   DOI
25 Cho ML, Heu MS and Kim JS. 2001a. Food component characteristics of cuttle bone as a mineral source. J Korean Fish Soc 34, 478-482.
26 Kang MS, Soh GS and Shin DH. 2005. Purity improvement of calcium lactate and calcium citrate prepared with shell of Anadarac tegillarca granosa. J Fd Hyg Safety 20, 128-133.
27 Kim HS, Lee MY and Lee SC. 2000b. Characteristics of sepiae os as a calcium source. J Korean Soc Food Sci Nutr 29, 743-746.
28 Mizunuma H, Okano H, Soda MY, Tokizawa S, Kagami I, Miyamoto S, Honjo SI and Ibuki Y. 1996. Calcium supplements increase bone mineral density in women with low serum calcium levels during long-term estrogen therapy. Endocr J 43, 411-415. http://dx.doi.org/10.1507/endocrj.43.411.   DOI
29 Park JW, Cho KH, Park JK, Ahn JW and Han C. 2008. A study on the synthesis of calcium lactate using precipitated calcium carbonate. J Korean Ind Eng Chem 19, 173-178.
30 Ministry of Ocean and Fisheries. 2014. Yearbook of marine resource. [Internet] Retrieved from http://www.mof.go.kr/article/view.do?articleKey=5197&boardKey=32&menuKey=396¤tPageNo=1 on Jun 2015.
31 Oliveira DA, Benelli P and Amante ER. 2013. A literature review on adding value to solid residues: egg shells. J Clean Prod 46, 42-47. http://dx.doi.org/10.1016/j.jclepro.2012.09.045.   DOI
32 Park SH, Jang SJ, Lee HJ, Lee GW, Lee JK, Kim YJ, Kim JS and Heu MS. 2015. Optimization of calcium acetate preparation from littleneck clam (Ruditapes philippinarum) shell powder and its properties. Korean J Food Sci Technol 47, 321-327. http://dx.doi.org/10.9721/kjfst.2015.47.3.321.   DOI
33 Shrestha BM, Mundorff SA and Bibby BG. 1982. Preliminary studies on calcium lactate as an anticaries food additive. Caries Res 16, 12-17. http://dx.doi.org/10.1159/000260570.   DOI