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Study on Bioavailability of Calcium Lactate from Chicken Eggshell and Its Application in Nham (Thai style Fermented Pork Sausage)

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ชื่อเรื่อง : Study on Bioavailability of Calcium Lactate from Chicken Eggshell and Its Application in Nham (Thai style Fermented Pork Sausage)
นักวิจัย : Wichittra Daengprok
คำค้น : -
หน่วยงาน : ฐานข้อมูลวิทยานิพนธ์ไทย
ผู้ร่วมงาน : -
ปีพิมพ์ : 2546
อ้างอิง : http://www.thaithesis.org/detail.php?id=1162546000075
ที่มา : -
ความเชี่ยวชาญ : -
ความสัมพันธ์ : -
ขอบเขตของเนื้อหา : -
บทคัดย่อ/คำอธิบาย :

Chicken eggshell powder has been proposed as an attractive source of calcium for human health to increase bone mineral density in an elderly population with osteoporosis. However, factors affecting the transport of eggshell calcium have not yet been evaluated. Chicken eggshell contains about 1.0% (w/w) matrix proteins in addition to the major form of calcium carbonate (95%, w/w). In this study, the soluble eggshell matrix proteins were found to remarkably enhance the calcium transport using ~iin vitro~i Caco-2 cell monolayers grown on a permeable support: The total calcium transport across Caco-2 cell monolayers showed an increase of 64% in the presence of 100 (+,m)g/well soluble eggshell matrix proteins. The active enhancer, isolated by reversed phase HPLC, was identified by SDS-PAGE as a novel matrix protein with a molecular weight of 21 kDa. The N-terminal 'sequence was mapped to be Met-Ala-Val-Pro-Gln-Thr-Met-Val-Gln. There was no significant difference of calcium transport between the foodgrade and the eggshell calcium lactate in the absence of eggshell matrix proteins. The effects of adding food-grade and eggshell calcium lactate on the microbiological and physicochemical properties of Nhams (Thaistyle fermented pork sausage) were also studied. The calcium levels in the Nham were tested at 150, 300, and 450 mg/100 g of Nham. Compared to the controls (no added calcium), calcium fortification did not affect the number of lactic acid bacteria or the colour value measured by the tristimulus colorimeter. The shear force significantly decreased (P<0.05) from 32.2 N in the controls to 19.5-22.8 N in the Nhams fortified with eggshell calcium lactate. However, Nhams fortified with commercial calcium lactate had the same shear force as of the controls. Sensory scores of sour taste, flavour, and overall acceptance were not significantly different between the controls and calcium-fortified Nhams at a calcium level of 150 mg/100 g.

บรรณานุกรม :
Wichittra Daengprok . (2546). Study on Bioavailability of Calcium Lactate from Chicken Eggshell and Its Application in Nham (Thai style Fermented Pork Sausage).
    กรุงเทพมหานคร : ฐานข้อมูลวิทยานิพนธ์ไทย.
Wichittra Daengprok . 2546. "Study on Bioavailability of Calcium Lactate from Chicken Eggshell and Its Application in Nham (Thai style Fermented Pork Sausage)".
    กรุงเทพมหานคร : ฐานข้อมูลวิทยานิพนธ์ไทย.
Wichittra Daengprok . "Study on Bioavailability of Calcium Lactate from Chicken Eggshell and Its Application in Nham (Thai style Fermented Pork Sausage)."
    กรุงเทพมหานคร : ฐานข้อมูลวิทยานิพนธ์ไทย, 2546. Print.
Wichittra Daengprok . Study on Bioavailability of Calcium Lactate from Chicken Eggshell and Its Application in Nham (Thai style Fermented Pork Sausage). กรุงเทพมหานคร : ฐานข้อมูลวิทยานิพนธ์ไทย; 2546.