한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제15권2호
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- Pages.123-127
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- 1983
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- 0367-6293(pISSN)
유산균(乳酸菌)에 의(依)한 란(卵)의 발효(醱酵)에 관(關)한 연구(硏究) -제(第) 2 보(報) : 발효란중(醱酵卵中)의 단백질(蛋白質) 변화(變化)-
Studies on the Fermentation of Egg by Lactic Acid Bacteria -II. Change of Protein in Fermented Egg-
- Kim, Chang-Han (Department of Animal Husbandary Manufacturing, Kon-Kuk University) ;
- Ha, Jung-Uk (Department of Food Science and Technology, Kyung Nam University) ;
- Kim, Si-Goan (Korean Ginseng & Tobacco Research Institute)
- 발행 : 1983.01.01
초록
본(本) 실험(實驗)은 무가당살균전란(無加糖殺菌全卵)과 가당살균전란(加糖殺菌全卵)을 S. lactis, L. casei 및 S. faecalis로 24시간(時間) 발효(醱酵)시켜 단백질(蛋白質) pattern이 어떻게 변화(變化)하는가를 조사(調査)하기 위(爲)하여 행(行)하였다. 전란(全卵)은
This experiment was carried out to investigate the change in protein of pasteurized whole egg with or without added 1% of sugar during fermentation S. lactis, L. casei and S. faecalis were used in this fermentation test. Whole egg showed no phenomenen of coagulation by heating at
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