본 연구는 마시는 죽 제조를 위해 기존 죽(고구마, 호박, 귀리죽)형태에 효소처리(α-amylase, 최적온도 60°C)시 물성 학적 변화(점도 및 퍼짐성)에 대하여 관찰하였다. 점도는 효소처리 전 고구마죽 812.25±26.62 cP, 호박죽 838.64±172.01 cP, 귀리죽 554.82±149.64 cP에서 효소처리 후 각각 43.35±16.34 cP, 40.15±11.92 cP, 15.22±3.79 cP으로 감소하였다. 한편, 퍼짐성(Spread factor)은 효소처리 전 고구마죽 9.8±0.14 cm, 호박죽 7.65±0.50 cm, 귀리죽 7.65±0.50 cm에서 효소처리 후 각각 12.56±0.39 cm, 12.93±0.63 cm, 13.13±0.06 cm로 증가하였다. 본 연구결과 기존 죽에 효소 처리 시 점도는 상당히 감소되고 퍼짐성은 증가하는 경향을 알 수 있었다.

시판 일본 개호식품(UDF; Universal Design Food) 12종 제품의 서울시 노인 복지시설을 이용하는 65세 이상 고령자 41명을 대상으로 관능적 특성을 평가하고 제품의 물리 이화학적 특성을 분석하였다. 12종 제품은 다양한 재료와 물성 특성에 따라 분류한 UDF 1단계의 파우치형태 대두 혼합절임, 통조림형태 돼지고기 생강 조림, 레토르트형태 데미글 라스 소스 햄버거, UDF 2단계 즉석밥형태 히카리밥, 레토르트형태 호박그라탕, 전골 스키야키를 선정하였으며, UDF 3단계는 마이크로웨이브용 고기감자조림 무스와 가자미 니코고리조림, 떠먹는 과일 디저트 복숭아 젤리, 레토르트형 태 부드러운밥, 최종적으로 UDF 4단계는 튜브형태인 복숭아 요구르트 젤리와 파우치형 액상제품인 포크카레스튜를 선정하였다. 시료별 관능적 특성 중 물성 평가항목은 UDF 단계별로 강도평가가 동일한 강도수준을 나타내었다. 경도 는 UDF1인 돼지고기 생강조림이 255750 N/m2, 데미글라스소스 햄버거 81300 N/m2, 대두혼합절임 76433.12 N/m2로 가장 높게나왔다. 점성은 측정 가능한 2종의 시료 포크카레스튜 1908cp, 복숭아 요구르트맛 젤리 4710cp로 나타나 물 성 특성은 시료 고유의 특성에 따른 값을 나타내었다. 관능 및 기계적 물성 특성간의 관계를 파악하기위해 partial least squares regression(PLSR) 분석을 실시한 결과 PLS1상에서 UDF1인 제품이 관능특성 중 딱딱한 정도와 씹힘성 같이 분 포하였고, 이는 기계적 물성특성인 경도, 씹힘성, 검성과도 높은 양의 상관관계를 나타내었다. UDF2, UDF3의 단계로 높아지면 관능특성은 경도와 씹힘성, 잔존성과는 상관관계가 적었으며 오히려 탄성과 응집성, 점착성과 높은 상관관 계를 나타냈다.

Effects of dielectric barrier discharge atmospheric cold plasma (DACP) treatment on the inhibition of Salmonella and the storability of grape tomato were investigated. Grape tomatoes, with or without inoculation with a cocktail of three strains of Salmonella (~8 log CFU/g tomato), were packaged in a polyethylene terephthalate commercial clamshell container and cold plasma-treated at 35 kVat 1.1 kHz for 3 min using an DACP treatment system equipped with a pin-type high-voltage electrode. DACP treatment resulted in ~1 log CFU/tomato reduction of Salmonella, irrespectively of the size of container (316, 595vs. 758 cm3), the number of grape tomatoes in the container (3, 7, vs. 11), and the position of the tomato in the container(P > 0.05).Rolling integrated during treatment significantly increased the Salmonella reduction rates to 3.1±0.3 and 3.3±0.8 log CFU/tomato in the single-layer and double-layer configurations of the tomato samples in the container (992 cm3), respectively. Rolling-adopted DACP initially reduced the number of total mesophilic aerobes and yeast and molds in the double layer configuration of tomato samples by 1.3±0.3 and 1.5±0.2 log CFU/tomato, respectively, without altering the color and firmness of the tomatoes. The growth of Salmonella, total aerobes, and yeast and molds on DACP-treated grape tomatoes was effectively prevented during storage at 10 °C. DACP treatment did not influence the tomato color index (a*/b*), firmness, weight loss, pH, total soluble solid content, and lycopene concentration of grape tomatoes at 10 and 25 °C (P> 0.05). DACP treatment holds promise as a post-packaging process for improving microbial safety against Salmonella and storability of fresh grape tomatoes.

The purpose of this research was to observe the quality changes of beef and blueberry during frozen storage. Drip loss, thiobarbituric acid reactive substance (TBARS) content, polyphenol content, and moisture content in the beef and blueberry were measured to determine the quality change of beef and blueberry for 29days. As a result, drip loss changed from 2.35 to 3.80%, and TBARS content changed from 0.11 to 0.30 mg MDA/kg beef for 29days. Both results showed that drip loss and TBARS content increased by 1.7times compared to those at initial samples. However, the frozen storage condition in this study is recognized as proper for beef preservation since the TBARS content below 0.46 mg MDA/kg beefis regarded to be edible. Polyphenol content and moisture content changed from 3.07 to 3.11 mg Gallic acid equivalent (GAE)/g blueberry and from 0.44 to 0.27%, respectively. There were no significant differences in polyphenol and moisture contents. In conclusion, frozen storage of beef and blueberry had no adverse effect on their quality for 29 days.

식품산업에서 산화아연 나노물질(nano ZnO)은 식품첨가물 및 아연보충제 등으로 널리 사용되고 있으나 생체 내 단 백질과의 상호작용 및 흡수기작은 명확히 밝혀지지 않았다. 나노물질이 체내에 섭취되면 특정 단백질과 상호작용하여 나노-단백질 코로나(nanoparticle-protein corona)를 형성하는 것으로 알려져 있는데, 이 같은 상호작용은 조직분포도 및 흡수율에 영향을 나타낼 수 있으며 기존의 벌크(bulk) 물질과는 다른 생체 내 거동이 예상된다. 따라서 본 연구에서는 산화아연의 입자 크기(나노vs벌크)에 따른 혈장 단백질과의 상호작용을 비교 연구하고 in vitro 인체 장관 FAE (follicle-associated epithelium)모델을 이용하여 흡수기작을 평가하였으며 단회 경구투여 후 흡수율과의 상관관계를 규 명하고자 하였다. 프로테오믹스 기법에 의한 나노코로나 분석에 의하면 nano ZnO가 bulk ZnO보다 혈장 단백질과 상 호작용하는 정도가 큰 것으로 나타났고, 알부민(albumin)과 피브리노겐(fibrinogen)이 입자 크기에 관계없이 상호작용 정도가 가장 큰 단백질로 분석되었으며, 이는 단백질 형광 감쇠 분석 결과에서도 동일한 경향으로 확인되었다. In vitro FAE 모델에서흡수기작을 평가한 결과, 입자 크기와 상관없이 모두 동일 기작으로 흡수되는 것으로 나타났으며 흡수량에 있어서도 유의적인 차이가 없었다. 한편, 랫드에서 확인한 생체 내 흡수율은 입자크기에 따른 차이가 없는 것으로 확인되었다. 따라서 식품용 ZnO의 경우 입자크기에 따라 체내 단백질과의 상호작용 정도는 달라질 수 있으나, 궁극적으로 흡수기작 및 흡수율에는 영향을 미치지 않는 것으로 보이며, 이에 대한 지속적 연구가 필요할 것으로 여 겨진다.

보리, 밀 등에서 발생되는 붉은곰팡이병균(Fusarium)은 전세계적으로 분포하고 있으며 작물의 수확량을 감소시키고 품질을 저하시키는 원인이 된다. 특히, 곰팡이병균은 deoxynivalenol(DON), nivalenol(NIV), zearalenone(ZEA) 등과 같은 제2차 대사산물인 곰팡이 독소를 생성하여 사람과 가축에 치명적인 피해를 주기도 한다. 발암물질로 알려진 곰팡이독 소는 조리 및 가공 후에도 분해되지 않는 특성으로 인해 오염된 곡물을 미리 검출하여 폐기해야 그 피해를 막을 수 있다. 기존 곰팡이독소 검출을 위해서는 정확성이 높은 TLC, HPLC, ELISA 등을 사용하고 있지만 고가 장비 및 전문 인력이 요구되고 있으며 분석을 위해 장시간이 소요되는 단점이 있다. 따라서 본 연구에서는 1175∼2170 nm의 근적 외선(NIR) 파장대역을 가진 분광센서를 이용하여 곰팡이독소(DON)에 오염된 겉보리 시료의 농도를 예측하고자 하였 다. 겉보리 시료에 적용된 곰팡이독소(DON)의 농도별로 0, 10, 100, 10000 ppm으로 각각 20립씩 총 80립을 조제하였 다. 용매는 아세트나이트릴에 침지하였으며 질소를 이용하여 건조시켜 곰팡이 독소를 조제하였으며 NIR 분광센서를 이용하여 총 3회 반복 측정하였다. 겉보리의 농도별 곰팡이독소를 예측하기 위해서 교정 및 검정 PLSR(Partial least square regression) 모델을 개발하였으며 각각의 반사 스펙트럼 전처리별 R2, SEC, SEP 등의 값을 산출하여 예측성능을 비교하였다.

The purpose of this research was to prepare silibininloaded nano sized liposomes to improve their aqueous solubility and to optimize the preparation method. For the preparation, specific amount of cholesterol was dissolved into ethanol. After that, phosphatidylcholine from egg yolk (~60%) was dissolved into mixture about 20, 40, and 60 mg/mL, and subsequently, silibin in was dissolved into organic phase at approximate 250, 500, and 1000 μg/mL, respectively. The organic phase was regularly injected at 0.9 mL/min into phosphate buffered saline (PBS) using peristaltic pump under stirring. Liposomes were formed spontaneously as soon as lipid phase was in contact with the aqueous phase. Then, the liposome suspension was kept under stirring for 15 min. Thereafter, ethanol was removed by rotary evaporation under reduced pressure. As the result, silibin in loaded liposomes were circular shape which had lipid bilayer at edge of the liposome droplets and were multilamellarvesicles. In addition, average size of silibinin loaded liposome droplets were 148.27, 144.52, and 173.46 nm at 250, 500, and 1000 μg/mL silibinin concentrations, respectively. Zeta potentials of liposome particles were showed about -9.64, -12.03, and -12.79 mV. As concentration of phosphatidylcholine in ethanol increased, droplet size and zeta potential of the liposome increased. The average encapsulation efficiency of obtained liposome suspensions was 57.6%. In conclusion, the liposome preparation method established can be used to encapsulate various hydrophobic bioactives for food application such as beverage.

Nanoemulsions containing Turmeric extract were fabricated using ultrasonication (US) system and their physicochemical properties were characterized by mean droplet size, size distribution, zeta potential, and morphology. Turmeric was firstly extracted using 50% ethanol with heating and concentrated to increase the solid content. The final curcumin content in the concentrated turmeric extract was 10.4 mg/mL. Medium chain triglyceride (MCT) oil was selected as an oil phase by the solubility test. Turmeric extract-loaded nanoemulsions (TE-NEs) were prepared with oil phase containing lecithin and water phase containing tween 80 by ultrasonication treatment. The mean droplet size of TE-NEs was significantly decreased with ultrasonication time and ranged from 66 nm to 279 nm. The optimum HLB (hydrophilic lipophilic balance) value was 10.6 which decided to obtain the smallest droplet size and the highest zeta potential of TE-NEs. TE-NEs showed good storage stability at 4°C for 30 days without any phase separation and significant change of both mean droplet size and zeta potential. Transmission electron microscope (TEM) images support that the droplet of TE-NEs was individually spherical shape and not aggregated or agglomerated until the TE concentration was less than 500% (w/w MCT oil).

Ginsenosides are sensitive to various factors such as pH, temperature, ionic strength, etc. However, powdery form of ginseng is good to preserve ginsenosides in it compared to the extracted form. In addition, the ginseng powder can provide pickering effect to control emulsion stability as a substitute of emulsifier forming wall on the surface of oil. A ginseng pickering emulsions was prepared by mixing, MCT oil, polysorbate 80 and ginseng. Thereafter, to homogenize the emulsions magnetic stirrer, homogenizer and ultra sonicator were used. The physicochemical properties, stability, and bioaccessibility of the ginseng pickering emulsion were investigated. Both particle size and polydisperse index of the ginseng pickering emulsion were constant as time elapsed. However, pH and zeta-potential of the ginseng pickering emulsion decreased over time. Moreover, to find out the proper amount of ginseng powder, different ginseng powder weights were added to sample respectively and the physiochemical characteristics were measured. The pH and zeta-potential value tended to decrease following increase of amount of ginseng powder. This result is impacted to food quality and it could be used as a preliminary result in the development of food product.

In this study, the use of corona discharge plasma jet (CDPJ) for the improvement of hygienic quality of semi-dried mackerel pike (Gwamegi) was investigated. Different microbial contaminants, namely aerobic and marine bacteria, coliform bacteria, Staphylococcus aureus and yeasts and mold, were detected in the range 4.2-6.2 log CFU/g in Gwamegi samples. The CDPJ generated using 20 kV DC and at 58 kHz frequency was used for the treatment of Gwamegi for 0-10 min. The bacterial contaminants were inactivated in the range of 1.9-3.3 log CFU/g on the treatment for 10 min. Additionally, yeasts and mold were inactivated by 3.2 log CFU/g. The inactivation pattern fitted well to the first-order kinetics model. The CDPJ treatment for 10 min did not exert statistically significant changes (P > 0.05) in pH, moisture content, water activity, peroxide value, acid value and volatile basic nitrogen content of Gwamegi in comparison to untreated control samples. On the contrary, significant changes (P < 0.05) were noted in color and thiobarbituric acid reactive substances levels upon the CDPJ treatment. However, the CDPJ-treated Gwamegi samples displayed better sensory properties in terms of appearance, visual color, and flavor as compared to controls.

In this study, a two-factor-six-level factorial design was adopted for optimizing brine (saturated salt solution) and water flow rates in electrolyzed water generator in order to produce electrolyzed water (EW) having best performance for vegetable washing. The pH, electro-conductivity, chlorine contents of produced EW were determined. The optimum EW for broccoli sprouts washing was produced at flow rates of brine and water of 100 mL/min and 300 mL/min respectively. The optimum washing time was 20 s based on the quality of washed broccoli sprouts. The microbial counts were decreased by 1.4 log for aerobic bacteria and 1.0 log for yeasts and mold. The functional quality and sensory characteristics of broccoli sprouts were unaffected by the EW washing. The results demonstrated the applicability of EW for the improvement of hygiene of broccoli sprouts without affecting quality.

4(5)-methylimidazole (4(5)-MI) is carcinogenic, nitrogen-containing compound, mainly found during the manufacturing of caramel coloring. Hence, presence of 4(5)-MI is well-known in any food products with addition of caramel coloring for desirable sensory characteristics, such as cookies. Limited work has been conducted to develop suitable analytical method and to investigate effect of caramel coloring in cookies. This study aimed at developing the analytical method for quantification of 4(5)-MI and confirming influence of caramel coloring on level of 4(5)-Mi in cookies. Gas chromatography-mass spectrometry (GC-MS) was utilized for qualification and quantification of 4(5)-MI. Sample preparation procedure specialized in bakery products was fully developed in this study. The concentration of 4(5)-MI in 15 commercial cookies and biscuits ranged from 71.5 to 1254.8 ng/g. Correlation equation (y = 706.42x + 21.792) was obtained to estimate effect of caramel colorant on level of 4(5)-MI in cookies. Further, analytical method developed and results of correlation equation can be utilized in future studies on reduction of 4(5)-MI in many food.

청주 제조시 최적의 품질유지를 위한 청징 및 여과방법을 검토하고자, 청징제로 사용되는 벤토나이트와 젤라틴의 사용량을 달리하고, 여과보조제인 활성탄과 규조토의 사용량을 달리하여 청징효과와 품질특성 변화를 파악하였다. 흡 광도에 탁도 분석을 통한 청징효과는 벤토나이트 단독 사용시 젤라틴 단독사용, 젤라틴과의 혼용보다 효과가 컸으며, 벤토나이트 사용량이 많을수록 청징효과는 컸으나 증가폭은 감소하였다. 벤토나이트의 사용량이 많을수록 ethyl acetate와 고급알코올(n-propanol, i-butanol, i-amyl alcohol) 등의 휘발성 향기성분은 소폭 감소하였다. 활성탄과 규조토 의 사용량을 달리한 후 여과포를 거친 여과효과는 규조토의 사용량에 따른 청징효과는 크지 않았다. 반면 활성탄 200ppm 사용시 청징효과가 가장 컸으며 400ppm 이상의 활성탄 사용시는 역으로 탁도가 증가하였다. 활성탄을 많이 사용할수록 ethyl acetate는 감소하였으나 고급알코올의 변화량은 크지 않았다. 벤토나이트 사용량을 달리하고 활성탄 투입(200ppm) 및 규조토를 이용한 여과포에 의한 여과를 동시에 진행하였을 때 벤토나이트 750 ppm 사용시 청징효과 가 가장 큰 것으로 나타났다.

The pasteurization is employed for extending shelf-life and keeping the quality of products constant. However the pasteurization undesirably accelerates the oxidation of beer which renders volatile compounds concerning off-flavor. The pasteurization conditions was optimized to avoid off-flavor of beer during pasteurization. Under the isothermal condition, thermal destruction kinetics such as D and Z value of Lactobacillus brevis which is reported the most common beer spoilage, was determined. The binomial data (detected or non-detected of off-flavor) was treated with logistic regression to estimate off-flavor development (OFD) times. The temperature dependence of OFD times was established in terms of Arrhenius relationships. Optimized pasteurization temperature and time were found at which OFD times was not detected. The constraint for optimization was that the pasteurization degree should be larger than 5 decimal reduction time. The optimization was conducted through mathematical simulation using kinetics and temperature-dependent models for microbial death and OFD times. The optimized results were validated by the corresponding experimentations, which met the requirements that the concentration of Lactobacillus brevis was 5-Log reduction and the OFD times not detected.

Biogenic amines (BAs) are toxic nitrogenous compounds and formed by the microbial decarboxylation of amino acids during fermentation. Consumption of fermented foods high in BAs can pose the adverse health effects. The objective of current study was to develop a reduction method of BAs in fermented soybean paste by applying catechins during fermented koji manufacturing step. Analysis of BAs in fermented soybean paste was conducted using High Performance Liquid Chromatography (HPLC). The levels of Putrescine decreased for 63.7%, 60.1%, 76.1%, 73.4% for 0.3% addition of Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin gallate, respectively. The levels of Cadaverine decreased for 24.3%, 34.3%, 42.6%, 37.2% for 0.3% addition of Epicatechin, Epicatechin gallate, Epigallocatechin, Epigallocatechin gallate, respectively. Especially, The best reduction effect of BAs appeared for 0.3% addition of Epigallocatechin. Current study demonstrated the potential use of catechins for reduction of biogenic amines in fermented soybean paste model. Finding from this research can practically guide fermented food industry by providing practical application of additives for reduction of BAs.

본 연구에서는 국내산 냉동 무의 품질 향상 및 보존을 위한 냉동 및 전처리 조건을 수립하고자 하였다. 국내산 무 를 3 cm 정방형으로 세절한 뒤 자연대류 냉동, 과냉각 후 냉동, 알긴산 침지 냉동, 알긴산 코팅 냉동을 실시하였다. 과냉각 후 냉동 처리는 무를 항온 저온 수조에서 느리게 냉각시켜 빙핵 형성이 야기된 이후 냉동고로 옮겨 후냉동을 실시하였다. 알긴산 침지 냉동은 1% sodium alginate 수용액에 무를 침지 시킨 후 즉시 냉동처리를 실시하였고, 알긴산 코팅 냉동은 1% sodium alginate 수용액에 무를 약 1분간 표면에 코팅 한 후 냉동하였다. 모든 냉동 처리구는 -18°C 자연 대류식 냉동고에서 실시하였다. 해동은 유수해동 (20°C)으로 진행하였다. 알긴산 침지냉동과 알긴산 코팅 냉동 처리구는 해동감량, 전단력 측면에서 모두 자연대류 냉동 처리구보다 우수한 결과를 나타내었다. 전단력의 경우, 자연 대류 냉동 처리구는 대조구보다 증가된 결과를 보였으나 알긴산 침지 및 코팅 처리구는 대조구와 유사한 결과를 나타 내었다. 또한 해동감량 역시 자연대류냉동 처리구가 알긴산 침지 및 코팅냉동 처리구보다 높은 값을 나타내었는데, 이 는 냉동 및 해동 과정에서 조직이 파괴되어 야기된 것으로 판단되었다. 알긴산 처리구 간의 특성을 비교하였을 때, 침 지 냉동 처리구가 코팅 냉동 처리구보다 더 우수한 결과를 나타내었다. 이 결과를 토대로 sodium alginate를 통한 전처 리가 냉동 무의 품질유지에 영향을 끼친 다는 것을 알 수 있었고, 최적 조건으로는 1% Sodium alginate 수용액 침지냉 동으로 평가되었다. 따라서 sodium alginate 처리는 냉동농산물의 전처리 방법으로서 품질유지 및 향상에 기여할 것으 로 예상되었다.

본 연구는 근육식품의 사후 숙성기간 별 냉동처리가 근육식품의 해동 후 품질 특성에 미치는 효과를 규명하고자 수 행되었다. 근육식품 원료로는 사후 단기간에 강직이 개시되는 전복을 선정하였고, 사후 시간 별 pH 및 전단력 변화를 측정하여 사후강직 개시 시간을 산출하였다. 전복의 냉동은 사후 직후(0 h), 사후강직기(3 h) 및 강직 해지기에 -18°C 및 -50°C 냉동고에서 실시하였고, 24시간 저장 후 유수해동하여 해동감량, pH, 보수력, 전단력 및 색도를 관찰하였다. 본 연구 결과 근육 식품의 품질은 냉동 온도보다는 사후 냉동 시점에 현저하게 영향을 받는 것으로 평가되었는데, 특 히 사후 강직 시기에 냉동처리를 실시한 결과 해동감량 및 보수력 저하가 심각하게 발생하였고, 높은 전단력을 보여 주었다. 반면 사후 직후 급속냉동을 실시하는 경우(-50°C), 해동 후 신선 전복과 유사한 품질을 보여주었다. 따라서 식 육 제품의 경우 사후강직 시기에 냉동하는 경우 품질 열화가 심각하게 발생할 수 있는 반면, 저작성이 필요한 수산 근육 식품의 경우 사후강직기의 해동 처리를 통한 소비자 기호도 향상이 가능할 것으로 평가되었고, 특히 냉장 저장 과정에서 야기되는 조직 연화를 냉동 처리를 통해 효과적으로 제어할 수 있는 가능성을 보여주었다.

Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on physicochemical properties of garlic chips were examined. Higher the SHS temperature, a faster drying rate was observed due to the lower extent of water condensation on the garlic chip’s surface at the initial stage of treatment. Garlic chips treated at 220°C for 10 min showed the lowest water content and water activity. However appearance of these was inappropriate due to burnt spots on the surface. Scanning electron microscope analysis showed that garlic chips treated at higher SHS temperature showed compressed smooth cell layers at the surface with more compact internal structure due to higher degree of dehydration when compared to chips treated at lower temperature. These results confirmed that SHS could be utilized as an effective drying method for the production of garlic chips. Moreover, it is recommended that SHS treatment combined with other conventional post drying process would result in garlic chips with better quality in terms of color.

Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on product quality attributes of snack-type ginseng chips were studied. Ginseng chips dried at faster rate under a higher SHS temperature. Higher SHS temperature resulted in ginseng chips with lower moisture content and water activity. After SHS treatment, lightness (L values) and redness (a values) of ginseng chips decreased significantly whereas yellowness (b values) of those increased. Although crude saponin content in ginseng chips reduced slightly after SHS treatment, chips treated at 150°C for 5 min had the highest saponin retention among samples. Scanning electron microscope analysis revealed that SHS treatment cause the shrinkage at the surface first, forming compressed cell layers. As treatment proceeded, pores and cavities were formed internally, resulting porous structure. These results suggested that SHS treatment shows great promise in production of snack-type ginseng chips by reducing drying time without any quality deterioratio

Heavy metals are typical contaminant in water and need to be removed because they are non-biodegradable and can accumulate in human body. To remove metal and other contaminants from water, chemical absorbents are widely used due to their low cost. Herein, hybrid materials comprised of amylose and single wall carbon-nanotube (swCNT) was developed as the absorbent for water purification. A high adsorption properties of carbon-nanotubes have been utilized in designing effective absorbent but its poor dispersity in water is a limiting factor for practical use. Single wall carbon-nanotube was hybridized with amylose chain produced by enzyme reaction of amylosucrase and their tendency to self-assemble in aqueous environment. The amylose-swCNT microparticles were characterized by FE-SEM and turned out to be spherical structure with CNTs embedded throughout the amylose matrix. The ability of amylose-CNT microparticles to remove copper was examined. Concentration of copper was decreased after reaction with amylose-swCNT microparticles. Although amount of decreasing copper was less than swCNT on same total mass, Adsorption efficiency of amylose-swCNT microparticles was good because their swCNT content was only 10% of total mass.