Convergence Study on In Vitro Lipid Digestibility of Instant Fried Noodle with HPMC

In Young Bae,Hye Lim Jang,Yean Jung Choi,Hyeon Gyu Lee 한국융합학회 2019 한국융합학회논문지 Vol.10 No.2

본 연구는 HPMC (Hydroxypropyl methyl cellulose)의 점도와 겉보기 점도가 유탕면의 흡유량과 지방 소화율에 미치는 영향을 확인하고자 하였다. HPMC 상업용 소재의 점도와 밀가루 대체 농도가 증가함에 따라 흡유량 감소와 지방 소화 지연 효과가 나타났다. 한편, 동일한 겉보기 점도를 보이는 수준으로 밀가루 대신 HPMC를 대체하여 제조한 유탕면에 서도 겉보기 점도가 같음에도 불구하고 HPMC 자체 점도 증가(높은 중합도를 갖는 시료)에 따른 흡유량 감소와 지방 소화 지연효과를 볼 수 있었다. 이상의 결과로부터, 유탕면의 흡유량 감소와 지방 소화 지연은 겉보기 점도가 동일하다 하더라도 HPMC 자체의 높은 점도가 더 주요한 영향을 주는 것을 확인할 수 있었다. The effects of HPMC (hydroxypropyl methylcellulose) on instant fried noodles regarding oil uptake and in vitro lipid digestibility were evaluated according to different viscosity levels, as well as the same apparent viscosity. The oil uptake and lipid digestibility decreased with the increasing HPMC viscosity and replacement level, demonstrating that the reduced oil uptake and lipid digestibility may be caused by the high viscosity of HPMC. Furthermore, the oil uptake and lipid digestibility of noodles with HPMC at both apparent viscosities decreased with the increasing viscosity of HPMC in spite of having the same apparent viscosity. As a result, the high viscosity of HPMC on instant fried noodles was more critical factor compared to apparent viscosity for lowering oil uptake and lipid digestibility.

셀룰로오스 유도체가 돈가스 튀김옷의 흡유량 감소에 미치는 영향

이영은,김병숙 한국식품조리과학회 2009 한국식품조리과학회지 Vol.25 No.4

Pork cutlet is a favorite deep fat fried food item among Korean children, and an excellent protein-containing food, and as well as a simple and economical cuisine. However, the frying process adds a significant amount of calories. We added MC (Methylcellulose) and HPMC (Hydroxypropyl Methylcellulose) to the batter in an effort to reduce oil uptake in prepared pork cutlets. After additions of MC and HPMC at concentrations of 0.5, 1, and 1.5 % respectively, we assessed the viscosity of batter, color after frying, the increases in moisture retention and oil uptake, and sensory characteristics, comparing each quality. The viscosity of batter with 0.5% HPMC added (w/w) was similar to that of the controls, but the viscosity of all the batter with added MC was so much higher that it was difficult to use the batter for coating at the same temperature, leading to a failure even to prepare a sample. After frying, the batter with added HPMC provided significantly less oil uptake and more moisture retention than the batter to which MC was added. Additionally, with regard to color and sensory characteristics, the pork cutlet with 0.5% added HPMC was superior to the other samples. According to these results, we concluded that when cellulose derivatives are added in order to reduce oil uptake and to raise the moisture retention of the batter of pork cutlet, HPMC is more useful in this regard than MC. Additionally, the batter with 0.5% HPMC added appears to be the best of the tested choices, for three reasons: first, the viscosity of the batter is similar to that of the controls; second, the taste is not greasy after frying as the result of the reduced oil uptake and higher moisture retention; and third, the sensory characteristics of this sample, such as, color, crispiness, and hardness were the best among samples. 돈가스의 튀김과정에서 증가되는 지방량을 감소시키고 자 튀김반죽에 셀룰로오스 유도체인 MC 및 HPMC를 각 0.5, 1, 1.5%의 비율로 첨가하여 점도, 튀긴 후 색도, 수 분보유량 및 흡유량, 관능특성 등을 측정하여 품질특성 을 비교한 결과는 다음과 같다. 1. 셀룰로오스 유도체를 첨가한 튀김반죽의 점도는 속 도에 반비례하여 감소하였고 첨가량에 비례하여 증가되 었다. 동일 첨가수준에서 HPMC에 비하여 MC의 점도 증 가가 매우 컸으며 HPMC 0.5%의 첨가군이 대조군과 거 의 유사한 점도양상을 보였다. 반죽의 점도는 돈가스를 제조할 때 재료(원육)에 대한 튀김반죽의 coating성에 영 향을 주어서 HPMC 0.5%첨가군의 coating성이 가장 좋 았다. 2. 튀김옷의 수분보유량과 흡유량을 측정한 결과, 수 분보유량은 대조군(45.69%) < MC 0.5%(47.36%) < MC 1%(48.55%) < MC 1.5%(49.59%) < HPMC 0.5%(51.49%) < HPMC 1%(53.72%) < HPMC1.5%(56.45%)의 순으로 증가하였으며, 흡유량은 대조군(15.49%)> MC 0.5%(15.44%) > MC 1%(15.25%) > MC 1.5%(15.05%) > HPMC 0.5% (14.69%) > HPMC 1%(12.62%) > HPMC 1.5%(10.03)의순으로 감소하여 HPMC 1.5% 첨가 batter가 수분보유량 이 가장 높으면서 흡유량은 가장 적었다. 3. 튀긴 돈가스의 명도는 셀룰로오스 유도체를 첨가함 에 따라 대조군에 비해 증가하였으며 HPMC 보다 MC 첨가에 의한 변화가 커서 1.5% MC 첨가군에서 가장 높 은 명도값을 나타냈다(p<0.001). 적색도는 HPMC를 첨가 한 경우 대조군과 비슷한 수준을 나타냈으나 MC의 경우 1.5%에서 가장 낮은 수준을 나타냈다(p<0.05). 황색도는 유의적인 차이를 나타내지 않았다. 4. 관능검사 결과 튀긴 돈가스의 색은 HPMC 0.5% 및 1% 첨가 시 가장 대조군과 유사하였으며 그 외에는 색 상이 진해지는 경향을 보였다. 짠맛은 대체적으로 셀룰 로오스유도체의 첨가에 따른 유의적인 차이가 없었다. 구수한 맛은 셀룰로오스유도체의 첨가량이 증가하면 감 소하였으며 HPMC 0.5%와 MC 0.5% 첨가 시에는 대조 군과 유의한 차이가 없었다. 불쾌취의 정도는 대조군과 HPMC 0.5% 첨가군 사이에는 유의적인 차이가 없었으 며 다른 셀룰로오스유도체의 첨가군에서는 약간 불쾌취 가 느껴지는 것으로 평가되었다. 기름진 정도는 대조군보 다 HPMC 0.5%와 1% 첨가군에서 덜 기름진 것으로 평 가된 반면 HPMC 1.5%와 MC 첨가 시에는 대조군보다 더 기름지게 느껴지는 것으로 나타났다. 촉촉한 정도는 대조군과 HPMC 0.5% 및 1%는 같은 경향으로 평가되 었고 HPMC 1.5%와 MC의 경우는 대조군보다 촉촉한 정 도가 더 강해 반죽이 덜 익었다는 느낌을 주기도 하였 다. 단단한 정도는 대조군과 MC 0.5%, HPMC 0.5% 및 1%가 같은 수준으로 평가되었으나 첨가량이 증가할수록 감소하였으며 MC 1.5%에서 가장 낮은 수준을 나타냈다. 바삭거리는 정도는 셀룰로오스유도체 첨가량이 증가하면 감소하는 경향이었으며, 전체적인 기호도는 HPMC 0.5% 첨가군이 오히려 대조군보다 더 우수한 것으로 나타났다. 따라서 돈가스의 흡유량을 개선시키기 위한 튀김반죽 의 첨가제로 셀룰로오스 유도체인 MC 및 HPMC의 첨 가가 효과적이나, MC의 경우는 대조군에 비해 점도의 증가가 매우 커서 동일 온도에서 coating이 두껍게 되었 다. 또한 색도 및 관능평가의 결과 HPMC 0.5% 및 1% 를 제외한 모든 셀룰로오스 첨가군은 첨가율에 비례하 여 대조군에 비해 명도가 감소하고 수분보유력이 증가하 여 흡유량이 적은 데도 느끼하고 덜 익은 것처럼 느끼 는 것으로 평가되었다....

Effects of HPMC (Hydroxypropyl methylcellulose) on oil uptake and texture of gluten-free soy donut

Kim, Jihyun,Choi, Induck,Shin, Woo-Kyoung,Kim, Yookyung Elsevier 2015 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.62 No.1

<P><B>Abstract</B></P> <P>We developed a gluten-free soy donut with HPMC (Hydroxypropyl methylcellulose) and investigated the effects of HPMC on the quality of a soy donut depending on the different ways of its addition. Soy donuts were prepared under three conditions: only soy (S), HPMC added soy (SH), and HPMC added and coated soy (SHC). A wheat donut was used as a control. The results showed that the S donut had approximately two times lower oil uptake and moisture loss compared to wheat control; however, the S donut had 30% less specific volume and three times harder texture. HPMC addition in soy donut (30.7?N) resulted in a decrease in the hardness to 23.5?N for SH and 20.8?N for SHC. In addition, the incorporation of HPMC gave soy donuts the further decrease in the oil uptake and moisture loss. For the method of adding HPMC, the SHC donut had less oil uptake and a softer texture than the SH. Among soy donuts, SHC has the desirable intensities of sensory attributes (texture and mouthfeel), resulting in the highest overall preference score, closer to that of the wheat donut. The addition of HPMC improves the quality of gluten-free donuts made entirely with soy flour.</P> <P><B>Highlights</B></P> <P> <UL> <LI> We developed a 100% soy donut with HPMC. </LI> <LI> Soy donut had lower oil uptake, however, it has less volume and harder texture. </LI> <LI> Addition of HPMC to soy donut improved volume and hardness as well as oil uptake. </LI> <LI> Addition of and coating with HPMC have significant effects on the quality of donut. </LI> <LI> Soy could be a good ingredient for gluten-free food with a healthy and new flavor. </LI> </UL> </P>

쌀빵의 제빵 적성에 대한 HPMC와 복합 효소 첨가 수준 영향

김상숙,정혜영 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.4

This study investigated the bread-making properties of rice bread supplemented with HPMC (hydroxypropylmethylcellulose) 1~3% and gluzyme (glucose oxidase), fungamyl (fungal α-amylase) and pentopan (xylanase+hemicellulases) (0.0015~0.0090%). The viscoelastic properties of the dough with HPMC 1~3% were analyzed. When therice flour was supplemented with HPMC 1~3%, the viscoelastic properties of the dough tended to increase as the amountof added HPMC was increased. The physicochemical characteristics of the rice bread with HPMC, gluzyme, fungamyl, andpentopan were analyzed. Supplementing the rice flour with HPMC, gluzyme, fungamyl, and pentopan had a significanteffect on the volume (p<0.01) and specific volume (p<0.001) of the rice bread. Supplementing the rice flour with 3%HPMC and 0.0045% or 0.0090% pentopan had a significant effect on increasing the volume (p<0.01) and specific volume(p<0.001) of the rice bread. Supplementing the rice flour with 3% HPMC, 0.0023% gluzyme and 0.0015% fungamyl hada significant effect on increasing the volume (p<0.01) and specific volume (p<0.001) of the rice bread. These results suggestthat supplementing the rice flour with HPMC, gluzyme, fungamyl and pentopan is effective for the production of rice bread.

Formulation, release characteristics and bioavailability of novel monolithic hydroxypropylmethylcellulose matrix tablets containing acetaminophen

Cao, Q.R.,Choi, Y.W.,Cui, J.H.,Lee, B.J. Elsevier Science Publishers 2005 Journal of controlled release Vol.108 No.2

Effect of incorporating pharmaceutical excipients on the in vitro release profiles and the release mechanism of monolithic hydroxypropylmethylcellulose (4000 cps) matrix tablets (m-HPMC tablets) in terms of mimicking the dual drug release character of bi-layered Tylenol® ER tablets was studied. We also compared the in vitro release profiles of optimized m-HPMC matrix tablet and Tylenol® ER tablet in water, pH 1.2 gastric fluid, and pH 6.8 intestinal fluid, and in vivo drug bioavailabilities in healthy human volunteers. Acetaminophen was used as the model drug. The m-HPMC tablets were prepared using a wet granulation method followed by direct compression. Release profiles and swelling rates of m-HPMC tablets were found to be highly influenced by the types and amounts of pharmaceutical excipients incorporated. Starch 1500 (Prejel®) and sodium lauryl sulfate (SLS) played a key role in determining the dissolution rate of m-HPMC tablets. Additional excipients, i.e., microcrystalline cellulose (Avicel® PH101) and NaH<SUB>2</SUB>PO<SUB>4</SUB> were used to tune the release profiles of m-HPMC tablets. The effect of pharmaceutical excipients on drug release from HPMC-based matrix tablets was found to be mainly due to a change in hydrophilic gel expansion and on physical interactions between the drug and HPMC. The optimized m-HPMC tablet with a balanced ratio of Prejel®, SLS, Avicel® PH101, and NaH<SUB>2</SUB>PO<SUB>4</SUB> in the formulation showed dual release profiles in water, pH 1.2 gastric fluid, and pH 6.8 intestinal fluid in vitro. Dual release was defined as immediate drug release within few minutes followed by extended release over 8 h. The similarity factors of m-HPMC tablets and bi-layered Tylenol® ER tablets were 79.8, 66.1, and 82.7 in water, gastric fluid and intestinal fluid, respectively, indicating the equivalence of the two release profiles. No significant in vivo bioavailability differences were observed in healthy human volunteers. The developed m-HPMC tablet with dual release characteristics can be easily prepared using a conventional high-speed tablet machine and could provide an alternative to commercially available bilayered Tylenol® ER tablets.

HPMC의 입도에 따른 염산벤라팍신 및 카바마제핀 서방성 정제의 용출 특성

백현호(Hyun Ho Beak),차재욱(Jae Uk Cha),차자현(Ja Hyun Cha),홍준기(Jun Kee Hong),이성완(Sung Wan Lee),고원화(Won Hwa Ko) 한국고분자학회 2012 폴리머 Vol.36 No.3

본 연구는 약물의 용해도에 따른 서방성 용출 거동의 특성을 파악하기 위해 수행되었으며, 이에 따라 고 분자의 입도에 따른 염산벤라팍신과 카바마제핀의 정제를 제조하였다. 사용된 고분자는 경구를 통한 서방성 약 물전달 시스템 설계에 가장 널리 사용되는 히드록시 프로필 메틸셀룰로오스(HPMC)이며, HPMC의 입도 분포 에 따른 팽윤 속도의 차이는 중요한 특성으로 약물의 용출에 큰 영향을 미친다. HPMC 입도에 따른 정제 표면 을 분석하기 위해 SEM을 사용하였으며, 결정학적 특성을 파악하기 위해 DSC를 이용하여 분석하였고, 용출 특 성의 주요 메카니즘을 파악하기 위해 용출 모델식을 적용하였다. 본 연구를 통해 약물의 용해도 및 HPMC의 입 도에 따라 약물의 용출 거동을 조절할 수 있었다. The primary objective of this work is to find the properties of sustained release dissolution pattern depending on solubility of drugs, so venlafaxine HCl and carbamazepine tablets were made by using polymer wich various particle size. Hydroxy propyl methyl cellulose (HPMC) has been utilized in this study as an excipient that is one of the most widely used polymers for an oral sustained release formulation, and drug release pattern was strongly influenced by swelling rate depending on particle size of HPMC. Scanning electron microscope (SEM) was employed to investigate the surface of tablets with various HPMC particle size, and differential scanning calorimeter (DSC) was employed to investigate the crystallization of drugs in tablets. The release model equation was applied to analyze the main mechanism of drug release pattern. The results demonstrate that drug release pattern is controlled by the drug solubility and HPMC particle size.

Convergence Study on In Vitro Lipid Digestibility of Instant Fried Noodle with HPMC

배인영,장혜림,최연정,이현규 한국융합학회 2019 한국융합학회논문지 Vol.10 No.2

The effects of HPMC (hydroxypropyl methylcellulose) on instant fried noodles regarding oil uptake and in vitro lipid digestibility were evaluated according to different viscosity levels, as well as the same apparent viscosity. The oil uptake and lipid digestibility decreased with the increasing HPMC viscosity and replacement level, demonstrating that the reduced oil uptake and lipid digestibility may be caused by the high viscosity of HPMC. Furthermore, the oil uptake and lipid digestibility of noodles with HPMC at both apparent viscosities decreased with the increasing viscosity of HPMC in spite of having the same apparent viscosity. As a result, the high viscosity of HPMC on instant fried noodles was more critical factor compared to apparent viscosity for lowering oil uptake and lipid digestibility.

Comparative Effect of Different Plasticizers on Barrier, Mechanical, Optical, and Sorption Properties of Hydroxypropyl Methylcellulose (HPMC)–Based Edible Film

Malik Gulshan Kumar,Khuntia Anjali,Mitra Jayeeta 한국농업기계학회 2022 바이오시스템공학 Vol.47 No.2

Purpose Identifying ideal plasticizer is pivotal to develop a biopolymer-based edible films for food packaging. The effect of different plasticizers (glycerol, polyethylene glycol, sorbitol) on the mechanical, water vapor barrier, optical, and moisture sorption properties of hydroxypropyl methylcellulose (HPMC) -based flexible films was examined in this study. Methods Mechanical properties and water vapor permeability (WVP) of films were determined using standard ASTM methods. Moisture sorption isotherm (MSI) for different HPMCfilms were obtained thermogravemitically and seven sorption models were fitted to experimental sorption data through nonlinear regression using curve fitting tool inMATLAB R2015b and goodness of fit of these models was compared based on Akaike information criterion (AIC). GAB model was used to determine the monolayer moisture content and heat of sorption of different films. Results Plasticizing efficacy of different plasticizers was significantly different for HPMC film in studied concentration range. Water vapor permeability (WVP) for native HPMC film was 0.451 g mm/kPa m2 h, which further increased to 0.972, 0.890, and 0.615 g mm/kPa m2 h when 25% (w/w of HPMC) glycerol, PEG, and sorbitol were added as plasticizers, respectively. GAB model showed an increase in monolayermoisture (M0) content with increasing plasticizer concentration and the highestM0 value was observed for glycerol-plasticized film. Conclusions Added plasticizers were found to be effective in providing desirable flexibility in terms of elongation to HPMC film which is beneficial for coating and shrink wrap packaging application but adversely affect the tensile strength and transparency of film. Henderson and Oswin models were selected as the best fit model to the experimental sorption data based on AIC values. The findings from the current study would serve in selection of suitable plasticizer for HPMC-based film/coating in food packaging applications.

Hydroxypropyl methylcellulose를 활용한 비타민 C 지속성 정제의 용출 특성 분석

차자현(Ja Hyun Cha),홍준기(Jun Kee Hong),이성완(Sung Wan Lee),차재욱(Jae Uk Cha),고원화(Won Hwa Ko),백현호(Hyon Ho Baek),박현진(Hyun Jin Park) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.3

본 연구에서는 널리 사용되는 수용성 비타민인 비타민 C의 지속성 특성을 발현시키기 위해 HPMC를 사용하여 정제를 제조하였다. 먼저 비타민 C 지속성 정제의 효과적인 용출실험을 진행하기 위해서 용출 용매에 비타민 C의 산화를 방지할 수 있는 항산화제를 첨가함으로써 수분에 의한 비타민 C의 분해를 방지하였다. 비타민 C 지속성 정제의 용출 거동을 확인하기 위해「대한약전 9개정」과「경구용의약품의 용출규격 설정 가이드라인」의 용출시험법과「건강기능식품이 기준 및 규격 고시전문(제2009-153호)」에 근거하여 함량시험과 시간별 용출률을 분석하였다. 분석된 용출 거동은 zero-order release model과 Korsmeyer-Peppas model에 의해 겔 내에서의 활성 성분의 확산과 겔층의 소실로 인한 이의 유리 메카니즘이 분석되었다(37,38). 비타민 C 지속성 정제에 사용된 지속성 HPMC의 사용량이 증가할수록 위장관 운동의 영향에 관계없는 zero-order release의 용출 거동에 가까워짐을 확인하였다. 이는 정제에 사용된 HPMC의 사용량이 높을수록 물을 흡수하여 초기에 겔을 형성하는 속도가 빨라져 용출 속도가 감소함을 보여준다. 점도에 따른 차이는 비타민 C의 높은 수용성 성질 때문에 차이를 보이지 않았으나, 난용성 유효 성분을 적용한 처방에서는 수화능과 겔 형성능에 따라 점도별로 차이가 날것으로 사료된다. 이는 Korsmeyer-Peppas model에 의한 메커니즘분석에서 비타민 C의 겔 내 활성 성분의 확산이 겔 층의 소실로 인한 유리보다 다소 우세한 것으로 설명될 수 있다. 이러한 결과를 바탕으로 비타민 C는 수분에 대한 안정성이 부족함에도 지속성 정제로의 개발 및 용출분석이 가능하며, 지속성 고분자로 사용된 HPMC의 사용량에 따라 용출 거동을 조절할 수 있어 1일 2회 내지 1일 1회 요법의 비타민 C 지속성 정제의 제제화와 안정적인 용출분석을 수행할 수 있다. 건강기능식품에 고시된 비타민 C의 정량법인 HPLC법 및 본 연구를 통해 차이가 없음이 확인된 UV spectrophotometer를 사용한 평가방법을 통해 보다 편리하게 수행할 수 있다. The objective of this study was to develop oral matrix tablets for the sustained release of vitamin C. In this study hydroxypropyl methylcellulose (HPMC) has been utilized as an excipient, as it is one of the most widely used polymers, for use during long periods of time in formations. The vitamin C tablet formulation depends on the molecular weight and concentration of sustained-delivery in HPMC. Anti-oxidants have been added as a dissolution medium in order to prevent vitamin C degradation in water. The dissolution test was carried out in a distilled water medium, and the release model equation was applied to analyze the vitamin C release pattern. The results demonstrated that the release and lasting power of vitamin C tablets, containing HPMC, lasted for more than 12 h.

PAA와 HPMC을 이용한 Metformin HCl 함유 GR 타입 정제에 의한 용출율 개선

석승훈,최종서,황창환,강진양 한국약제학회 2008 Journal of Pharmaceutical Investigation Vol.38 No.1

To develop a novel metformin HCl-loaded GR type tablet, various tablets were compressed with poly acrylic acid (PAA) and hydroxypropylmethyl cellulose (HPMC) using a wet granulation, and their physical properties such as swelling rate, hardness and dissolution were then investigated. Among the formulae tested in this study, the tablet prepared with PAA 971 and 974 as disintegrants showed fastest dissolution rate and swelling rate. Furthermore, the tablets prepared with PAA and HPMC improved the swelling rate, hardness and dissolution compared to those prepared with only HPMC. Our results suggested that the tablets prepared with PAA 971, 974 and HPMC might be a potential candidate for gastric retention type tablets.