Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 15 Issue 2
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- Pages.123-127
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- 1983
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- 0367-6293(pISSN)
Studies on the Fermentation of Egg by Lactic Acid Bacteria -II. Change of Protein in Fermented Egg-
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)-
- 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)
- Published : 1983.01.01
Abstract
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
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
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