Oh Tae Gyu, Lee Ji Hyun, Koo Yong Keun, Cha Hee Jin, Woo Su Young, Lee Seung Ju, Jung Seung Won
Department of Food Science and Biotechnology, Dongguk University, Ilsandong-gu, Goyang-si, Gyeonggi-do 410-820 Korea.
Department of Environmental Horticulture, University of Seoul, Seoul, 02504 Korea.
Food Sci Biotechnol. 2021 Mar 31;30(4):571-582. doi: 10.1007/s10068-021-00884-1. eCollection 2021 Apr.
This study has been conducted to investigate the temperature dependence and mass transfer kinetics of a microbial time-temperature integrator (TTI) developed by using emulsification/internal ionotropic gelation method. We report the effect of the Na-alginate concentrations (0.5%, 2.0%, 4.0% and 6.0% w/v) and temperature (8, 15, 20, 25 and 30 °C) on the TTI responses (changes in pH and titratable acidity [TA]). Results revealed that Ca-alginate microbeads (Ca-AMs) prepared from 2.0% Na-alginate were more uniform and smaller, with a narrow size distribution, in comparison with the other Ca-AMs. For microbeads with above 2.0% Na-alginate, the TTI response rates decreased because of the lower diffusion efficiency. Linearity in the TA was greatest for the 2.0% Ca-AMs. Therefore, the mass transfer and TTI response kinetics data demonstrated that 2.0% Na-alginate was optimal for producing Ca-AMs from which an ideal microbial TTI could be developed to monitor food spoilage processes with accuracy and precision.
本研究旨在探究采用乳化/内部离子凝胶法制备的微生物时间-温度积分仪（TTI）的温度依赖性和传质动力学。我们报告了海藻酸钠浓度（0.5%、2.0%、4.0%和6.0% w/v）和温度（8、15、20、25和30°C）对TTI响应（pH值和可滴定酸度[TA]的变化）的影响。结果表明，与其他海藻酸钙微珠（Ca-AMs）相比，由2.0%海藻酸钠制备的Ca-AMs更均匀、更小，粒径分布更窄。对于海藻酸钠含量高于2.0%的微珠，由于扩散效率较低，TTI响应速率降低。2.0%的Ca-AMs的TA线性度最佳。因此，传质和TTI响应动力学数据表明，2.0%的海藻酸钠是制备Ca-AMs的最佳选择，由此可以开发出理想的微生物TTI，以准确、精确地监测食品腐败过程。
