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Quality Characteristics of Granule Prepared by Protein-Bound Polysaccharide Isolated from Agaricus blazei and Selected Forming Agents  

Chung Hun-Sik (Food and Bio-Industry Institute, Kyungpook National University)
Hong Joo-Heon (DG-Technology Agency, Traditional Bio-Materials Industry Center)
Youn Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.12, no.3, 2005 , pp. 247-251 More about this Journal
Abstract
The purpose of this study was to prepare the granule using protein-bound polysaccharide isolated from Agaricus blazei Murill. Moisture content was the highest in granule formed with dextrin(DE=9). Sugar content of granule in relation to the forming agent was the highest in granule formed with ${\beta}$-cyclodextrin. pH and protein content were not affected by the forming agent. L and b values were high in granules formed with dextrin(DE=9) and ${\beta}$-cyclodextrin, respectively. Solubility of granule formed with dextrin(DE=23) and ${\beta}$-cyclodextrin was higher than that of formed with dextrin(DE=9), while there was no significant difference between dextrin(DE=23) and ${\beta}$-cyclodextrin. Rate of water absorption was the highest in granule formed with ${\beta}$-cyclodextrin, while the lowest in granule formed with dextrin(DE=9). Overall acceptance of three granules were acceptable in granule formed with ${\beta}$-cyclodextrin.
Keywords
Agaricus blazei Murill; granule; dextrin; cyclodextrin;
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