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http://dx.doi.org/10.9721/KJFST.2011.43.1.030

Effects of a Carbohydrase Mixture, Ultrasound, and Irradiation Treatments on the Physical Properties of Defatted Mustard Meal-based Edible Films  

Yang, Hee-Jae (Department of Food Science and Technology, Seoul Women's University)
Noh, Bong-Soo (Department of Food Science and Technology, Seoul Women's University)
Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Min, Sea-C. (Department of Food Science and Technology, Seoul Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.1, 2011 , pp. 30-38 More about this Journal
Abstract
Effects of depolymerization treatments of a carbohydrase mixture (CM), ultrasound, and irradiation on the physical properties of defatted mustard meal-based edible films (DMM films) were investigated. DMM hydrocolloids were added to CM (0.42% (w/w solution)), treated by ultrasound (500-700 W, 10-30 min) or ${\gamma}$-ray (40-100 kGy) to prepare film-forming solutions. Films were formed by drying. The CM treatment at 0.42% (w/w), pH 5.5, and 40-$50^{\circ}C$ with a 0.5 hr incubation time resulted in the highest colloidal stability in the film-forming solution. The depolymerization treatments did not dramatically change the water vapor permeability of the films. The solubility of the film decreased up to 53.1% by the CM treatment. The ultrasound treatment (700 W-30 min) decreased tensile strength and elongation. The ultrasound treatment (600 W-20 min) resulted in more compact and uniform structures of the films. Flavor profiles were differentiated by the power level and the time of the ultrasound treatment.
Keywords
edible film; biopolymer film; Viscozyme L; ultrasound; irradiation;
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Times Cited By KSCI : 4  (Citation Analysis)
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