한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제38권3호
  • /
  • Pages.352-358
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  • 2009
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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다당류 첨가에 따른 당근박 함유 Leuconostoc citreum S5 발효물의 물성변화

Effects of Various Polysaccharides on the Physicochemical Properties of the Dextran Culture Containing Carrot Juice Residue Obtained from Submerged Culture Using Leuconostoc citreum S5

  • 손민정 (계명대학교 전통미생물자원개발 및 산업화연구센터) ;
  • 이삼빈 (계명대학교 자연과학대학 식품가공학과)
  • Son, Min-Jung (Traditional Microorganism Resources Center, Keimyung University) ;
  • Lee, Sam-Pin (Dept. of Food Science and Technology, Keimyung University)
  • 발행 : 2009.03.31
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초록

Leuconostoc속의 균주와 당근 박을 이용하여 생산된 점 질성의 발효물의 물성을 조절하기 위해서 다양한 다당류의 첨가 및 열처리 전후에 물성변화를 점도계와 조직감 측정으로 평가하였다. 당근 박 첨가농도가 증가함에 따라서 점조도 값은 증가되었으며, 20% 수준으로 첨가하였을 때 점조도 지수는 대조군 18 $Pa{\cdot}s^n$에서 150 $Pa{\cdot}s^n$ 정도로 크게 증가 되었으며, 생균수는 $2.36{\times}10^9$ CFU/mL으로 나타났다. 점질성의 덱스트란 발효물에 다양한 다당류를 첨가한 경우, 대조군의 점조도 값보다 증가되었으며, glucomannan을 첨가했을 때 가장 높은 점조도 값을 나타내었다. 특히 gellan gum을 첨가하여 열처리한 경우에는 발효물의 견고성이 가장 크게 증가되고, 점조도 지수가 높았으며, 혼합발효물이 반고체 상태로 전환되면서 탄성 계수와 점성 계수가 가장 크게 증가 되었다. Carrageenan을 첨가하여 열처리한 경우에도 역시 높은 견고성 값, 점조도 지수 및 높은 탄성 계수를 나타내는 물성을 나타내었으며, xanthan gum과 glucomannan을 첨가한 시료는 비교적 낮은 점성과 탄성의 값을 나타내었다. 따라서 Leuconostoc속의 균주와 당근 박을 이용하여 생산된 점질성 덱스트란 발효물에 첨가되는 수용성 다당류의 종류 및 열처리에 따라서 발효물의 물성 조절이 가능하여 점증제로 활용이 가능할 것으로 기대된다.

The physicochemical properties of dextran culture fermented by Leuconostoc citreum S5 were evaluated by the addition of various polysaccharides and heat-treatment. The consistency of dextran culture increased with the addition of carrot juice residue (CJR) in submerged culture, resulting in the highest consistency of 150 $Pa{\cdot}s^n$ and viable cell counts of $2.36{\times}10^9$ CFU/mL at 20% level of CJR. The dextran culture showed the pseudoplastic behavior and its consistency was greatly increased with the addition of various polysaccharides at 2% level. Addition of glucomannan indicated the highest consistency of 1275 $Pa{\cdot}s^n$ and their heat-treatment resulted in the increase of consistency except for glucomannan. After heat-treatment, the fermented dextran culture containing CJR fortified with gellan gum and carrageenan showed great change in rheology, indicating the highest consistency and hardness value resulted in the great increase of elastic and viscous moduli. The dynamic viscoelastic properties of dextran culture were greatly increased by the heat-treatment after fortification of various polysaccharides. Thus, the consistency and viable cell counts of dextran culture were increased with the addition of CJR. The rheological properties of dextran culture were manipulated by the fortification of various polysaccharides and heat-treatment.

키워드

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피인용 문헌

  1. Physicochemical Properties of Dextran Produced by Leuconostoc mesenteroides SM according to Concentration of Yeast Extract and its Modulation of Rheological Properties vol.44, pp.2, 2012, https://doi.org/10.9721/KJFST.2012.44.2.216