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Physicochemical and Functional Properties of Chitosans Prepared from Ground and Entire Squid Pens
( Sung Mi Byun ),( Hong Kyoon No ),( Witoon Prinyawiwatkul ) 한국키틴키토산학회 2012 한국키틴키토산학회지 Vol.17 No.2
Selected physicochemical, binding, antioxidant, and antibacterial properties of chitosans prepared from ground (designated as G-chitosan) and entire (designated as E-chitosan) squid (Todarodes pacifica) pens were evaluated. G-chitosan had significantly lower nitrogen content, degree of deacetylation (%), color lightness (L*) and redness (a*) values, but higher bulk density, viscosity and color yellowness (b*) values than E-chitosan. Compared with E-chitosan, G-chitosan exhibited higher waterbinding capacity, dye-binding capacity and antibacterial activity against two gram-negative (Salmonella Enteritidis and Escherichia coli) and two gram-positive (Listeria monocytogenes and Staphylococcus aureus) bacteria. However, it exhibited lower fat-binding capacity and DPPH radical scavenging activity. This study demonstrated that chitosans prepared from ground and entire squid pens exhibited differences in their physicochemical and functional characteristics.
( Damir Dennis Torrico ),( Marlene E. Janes ),( Hong Kyoon No ),( Sujinda Sriwattana ),( Witoon Prinyawiwatkul ) 한국키틴키토산학회 2013 한국키틴키토산학회지 Vol.18 No.2
Antimicrobial activities of chitosan solutions (pH 5.6) with different molecular weights (470 and 1,100 kDa) and concentrations (0.5 and 1.0% in 1.0% acetic acid) against Listeria monocytogenes and Escherichia coli O157:H7 were evaluated during 4 weeks of storage at -20, 4 and 25 o C. Antimicrobial activities of chitosan solutions decreased with increasing storage periods. Higher antimicrobial activity was observed at lower storage temperatures. 470 kDa chitosan showed stronger antimicrobial activity against L. monocytogenes, while 1,100 kDa chitosan was slightly more effective against E. coli. For both bacteria, 1.0% chitosan was more effective than 0.5%. Only 1,100 kDa chitosan (1.0%) showed significant decreases in viscosity over time. At 25 o C, a significant correlation (r=0.97; P<0.05) between antimicrobial activity (log CFU/mL reduction) against L. monocytogenes and viscosity of 1,100 kDa chitosan solution at 1.0% was observed. Antimicrobial activity of chitosan was dependent on molecular weight, concentration, storage temperature and time.
Effects of chitosan coating and storage position on quality and shelf life of eggs
Kim, Su Hyun,Youn, Dal Kyoung,No, Hong Kyoon,Choi, Sang Won,Prinyawiwatkul, Witoon Blackwell Publishing Ltd 2009 International journal of food science & technology Vol.44 No.7
<P>Summary</P><P>Effects of chitosan coating and storage positions (small-end down, small-end up or horizontal) on internal quality and shelf life of eggs were evaluated during 5 weeks of storage at 25 °C. Compared with noncoated eggs, all chitosan-coated eggs, irrespective of storage positions, had significantly lesser weight loss, higher Haugh units and higher yolk index throughout the storage. Chitosan coating, irrespective of storage positions, extended the egg shelf life by at least 3 weeks at 25 °C compared with noncoated eggs. Noncoated and chitosan-coated eggs placed small-end down tentatively showed better quality than eggs placed small-end up after 3 and 4 weeks of storage. After 5 weeks of storage, storage positions did not significantly affect quality of noncoated and chitosan-coated eggs. There were no notable differences in total amino acid content of the albumen and fatty acid composition of the yolk between noncoated and chitosan-coated eggs after 5 weeks of storage.</P>
Phantipha Charoenthaikij,Piyanuch Laungprasan,Anirut Sungkhamongkolkit,Tanat Uan-on,노홍균,Witoon Prinyawiwatkul 한국키틴키토산학회 2014 한국키틴키토산학회지 Vol.19 No.1
Selected quality of dough and bread made from a composite flour of wheat/wet milled glutinous rice flour [W/GRF = 100/0(control), 90/10, 80/20 and 70/30, w/w] was evaluated. Effects of chitosan (CS, 0.7% and 1.4%, w/w) on bread quality duringroom temperature storage were also evaluated. At 30% incorporated GRF, the lowest dough stability was observed. Compared tothe control, increasing GRF decreased specific volume and expansion ratio but increased softness of breads. Breads containingGRF had significantly higher overall liking scores than the control (6.0-6.3 vs. 5.2), which was likely attributed to higher softnessliking scores (5.8-6.5 vs. 4.9). Compared to the control, bread containing 1.4% CS was darker and yellower, and had asignificantly lower rate of firming (29% vs. 77%) after 3 days of storage. A one Log reduction of yeast and mold counts wasobserved for bread containing 1.4% CS after 5 days of storage.
( Sung Mi Byun ),( Dal Kyoung Youn ),( Hong Kyoon No ),( Joo-heon Hong ),( Witoon Prinyawiwatkul ) 한국키틴키토산학회 2012 한국키틴키토산학회지 Vol.17 No.2
Selected physicochemical and functional properties of two squid pen β-chitosans, chitosan-WDM and chitosan-DM, respectively, prepared without and with a demineralization step (DM) were compared. Chitosan-WDM had comparable degree of deacetylation, but higher ash content and viscosity compared with chitosan-DM. Chitosan-WDM also possessed greater water-binding (WBC) and fat-binding (FBC) capacities, but lower DPPH radical scavenging activity compared with chitosan- DM. Both chitosans exhibited similar dye binding capacity. Thus, production of squid pen β-chitosan-WDM is advantageous if higher viscosity, WBC and FBC are desirable. However, to produce squid pen β-chitosan with low ash content and improved antioxidant property, DM should be considered.
( Phantipha Charoenthaikij ),( Piyanuch Laungprasan ),( Anirut Sungkhamongkolkit ),( Tanat Uan On ),( Hong Kyoon No ),( Witoon Prinyawiwatkul ) 한국키틴키토산학회 2014 한국키틴키토산학회지 Vol.19 No.2
Selected quality of dough and bread made from a composite flour of wheat/wet milled glutinous rice flour [W/GRF = 100/0 (control), 90/10, 80/20 and 70/30, w/w] was evaluated. Effects of chitosan (CS, 0.7% and 1.4%, w/w) on bread quality during room temperature storage were also evaluated. At 30% incorporated GRF, the lowest dough stability was observed. Compared to the control, increasing GRF decreased specific volume and expansion ratio but increased softness of breads. Breads containing GRF had significantly higher overall liking scores than the control (6.0-6.3 vs. 5.2), which was likely attributed to higher softness liking scores (5.8-6.5 vs. 4.9). Compared to the control, bread containing 1.4% CS was darker and yellower, and had a significantly lower rate of firming (29% vs. 77%) after 3 days of storage. A one Log reduction of yeast and mold counts was observed for bread containing 1.4% CS after 5 days of storage.
Effects of Storage Temperature on Quality of Eggs Coated with Chitosan
( Kyeong Nam Ryu ),( Su Hyun Kim ),( Hong Kyoon No ),( Witoon Prinyawiwatkul ) 한국키틴키토산학회 2009 한국키틴키토산학회지 Vol.14 No.3
Effects of different storage temperatures (25, 10 and 4℃) on selected internal quality of chitosan-coated eggs were evaluated during 18 wk of storage. The Haugh unit values suggested that chitosan coating preserved the albumen quality of eggs for about 2 wk longer than observed for the noncoated eggs at 25 and 10℃. At 4℃ storage temperature, there was, however, no notable advantage of chitosan coating in preserving the albumen quality of eggs because both noncoated and chitosan-coated eggs maintained the initial AA grade during 18 wk of storage. Chitosan coating and refrigerated storage were both effective in minimizing weight loss of eggs. Decreasing albumen weight and increasing yolk weight with increasing storage periods could be retarded by either refrigerated storage, particularly at 4℃ or chitosan coating.
Liqing Du,Guangming Sun,Xiumei Zhang,Yuge Liu,Witoon Prinyawiwatkul,Zhimin Xu,Yixiao Shen 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2
Major phenolic, β-carotene, and ascorbic acid (AA) contents in 17 pineapple varieties were quantified and compared. Anti-oxidant activities were evaluated using 2,2-Diphenyl-l-picrylhydrazyl (DPPH), 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing anti-oxidant power (FRAP), and metal chelating capacity (MCC) assays. MD-2 exhibited the highest AA and total phenolic (TP) contents and DPPH and ABTS assay results, but was lower in β-carotene contents. Ripley had the highest total flavonoid (TF) content with a low AA content. Comte de Pairs exhibited the highest MCC and the lowest FRAP values. TP contents and both DPPH and ABTS activities, FRAP values and both AA contents and DPPH activities, and TF contents and ABTS activities were positively correlated. MD-2 exhibited the greatest diversity of phenolics and highest anti-oxidant activities in all assays. Information included herein can be useful for development of pineapple-based food products containing high levels of health promoting anti-oxidants.