Effects of alginate microencapsulation on the fibrinolytic activity of fermented soybean paste (Cheonggukjang) extract

J. A. Ko, S. Y. Koo, Hyun Jin Park

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21 Citations (Scopus)


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 μm 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.

Original languageEnglish
Pages (from-to)921-924
Number of pages4
JournalFood Chemistry
Issue number4
Publication statusPublished - 2008 Dec 15



  • Alginate microparticle
  • Cheonggukjang
  • Fibrinolytic activity

ASJC Scopus subject areas

  • Food Science

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