Ko, J. A. Koo, S. Y. Park, H. J. 2024-01-20T22:04:49Z 2024-01-20T22:04:49Z 2021-09-03 2008-12-15 0308-8146 https://pubs.kist.re.kr/handle/201004/132877 Alginate microparticles were prepared to evaluate the effect on the fibrinolytic activity of Korean fermented soybean paste, Cheonggukjang (CGJ). The mean diameter of microparticles was 110.37 mu m and the microparticles had generally spherical and some wrinkled surfaces. The fibrinolytic activities of encapsulated and non-encapsulated CGJ extract were measured at various ranges of pH and temperature. When non-encapsulated CGJ extract was exposed to Simulated gastric juice of pH 2.0, the fibrinolytic activity was rapidly reduced. However, fibrinolytic activity of encapsulated CGJ extract ( 14.27 units) was significantly higher than that of non-encapsulated CGJ extract (4.15 units). The fibrinolytic activity of non-encapsulated CGJ extract decreased rapidly with increased temperature, but stability of fibrinolytic activity of encapsulated CGJ was improved under high temperature conditions. These results indicate that the microencapsulation technique is an effective tool to protect the fibrinolytic activity of CGJ extract from ingestion and heating effects. (c) 2008 Elsevier Ltd. All rights reserved. English ELSEVIER SCI LTD ENZYME PURIFICATION DELIVERY FOOD Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste Cheonggukjang) extract Article 10.1016/j.foodchem.2008.05.005 1 FOOD CHEMISTRY, v.111, no.4, pp.921 - 924 FOOD CHEMISTRY 111 4 921 924 scie scopus 000258369600019 2-s2.0-46949099927 Chemistry, Applied Food Science & Technology Nutrition & Dietetics Chemistry Food Science & Technology Nutrition & Dietetics Article ENZYME PURIFICATION DELIVERY FOOD Cheonggukjang fibrinolytic activity alginate microparticle