• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.386-392
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• 2001

Quality characteristics of conventional and whey noodles were investigated by studying the textural properties. cooking properties, and sensory characteristics. The whey noodles were prepared by mixing whey powder with the wheat flour before noodle production, with the mixture ratio ranging between 1 and 7% in volume. The results are summarized as follows : the addition of whey powder noticeably improved the textural characteristics of the cooked noodles, i.e. hardness, gumminess, and chewiness. The best results were obtained using the following percentage of whey in the mixture: the hardness with 1% added, the gumminess and chewiness with 3% added, and the elasticity with a 7% addiction. The tension force also increased with addition of whey powder, The highest tension force was obtained when 3% of the whey was mixed. While the cooking water of the general noodles displayed a light reddish tint, the cooking water of the whey noodles had a yellow-greenish tint. The cooking water of the whey noodles was more turbid than that of the conventional noodles. The whey noodles increased in volume more than the conventional noodles. after cooking. There was no difference in weight increase and water absorption rates between both types of noodles. More favorable results were shown for appearance, color, texture, and sensory acceptability in the whey noodle than in the conventional noodles.

• 베이커리
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• no.12 s.365
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• pp.130-132
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• 1998

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1285-1294
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• 1998

Whey powder, a by-product of milk industry, was utilized to produce biopolymer film with the combination of film matrix supporting material, sodium caseinate. Biopolymer films were prepared from whey powder-sodium caseinate mixtures at several mixing ratios. The effects of pH, plasticizers and cross-linkers on tensile strength (TS) and elongation (E) of films were investigated. The films could be formed by use of whey powder up to 70%. As the whey powder content was increased, TS of the film decreased while E increased. Films containing more than 70% of whey powder could not be formed due to the stickiness of lactose in whey powder. The optimum pH of the film solution was found to be 10. Among the plasticizers tested, sorbitol was found to be the most effective plasticizer while glycerol was inadequate for the film. Tensile strengths of films containing $30{\sim}40%$ whey powder were higher than 10 MPa with relatively high E, when the films were plasticized with 30% (w/w) and 40% sorbitol. TSs of the relatively weak films containing $50{\sim}60%$ whey powders were improved by the addition of small amount of sodium citrate for 30% sorbitol plasticized films, and by the addition of sodium chloride for 40% sorbitol plasticized films. It was concluded that up to 70% of whey powder could be utilized to produce biopolymer films by adding sorbitol and cross linkers at pH 10.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.321-328
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• 2021

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1073-1078
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• 2000

Wet noodles were prepared with all purposed flour and whey powder, and effects of added whey powder on dough rheology and noodle quality were examined using texture profile analysis, sensory evaluation and colorimeter. The initial pasting temperature in amylograph and the maximum resistance in extensograph increased with the addition of whey powder, while the water absorption and the dough development time in farinograph and the extensibility in extensograph decreased. The weight and volume of cooked noodles decreased and turbidity of soup increased with the addition of whey powder. Sensory evaluation revealed that the texture, taste and overall acceptabillity of cooked noodle from 5% whey powder were significantly different from the others. Texture profile analysis of cooked noodles showed decrease of hardness, cohesiveness, chewiness and springiness with the increase of whey powder. L and a values of wet noodles decreased with the addition of whey powder and b value increased.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.183-191
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• 1990

Soy milk prepared from soy protein concentrate was added with each of four types of milk products. Acid production and growth of five species of lactic acid bacteria(LAB) in soy milk and sensory property of soy yogurt were investigated. Acid production by LAB increased in proportion to concentration of milk products added to soy milk. Among the four milk products tested, whey powder or skim milk powder stimulated acid production by LAB more than whole milk powder or modified milk powder. Stimulating effect by whey powder on acid production by LAB was greater than other milk products at low concentration. Acid production by LAB in soy milk added with glucose or milk products significantly increased during fermentation. Sensory property of soy yogurt added with whole milk powder or skim milk powder was better than that of reference (soy yogurt added with glucose) while sensory property of soy yogurt added with whey powder or modified milk powder was Inferior to that of reference.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.151-155
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• 1995

In order to understand some physicochemical and functional properties of whey powders, imported and domestic products were analyzed. The pH values of imported whey powder solution were $5.85{\sim}6.33$, while those of domestic $5.70{\sim}6.43$. The titratable acidity values of imported whey powders were $0.11{\sim}0.18%$, while those of domestic products $0.10{\sim}0.24%$. The contents of moisture, crude ash, protein, lipid and lactose of the imported whey powder were $1.31{\sim}2.10%,\;7.37{\sim}7.49%,\;11.54{\sim}12.14%,\;0.82{\sim}1.40%\;and\;64.43{\sim}72.66%$, respectively, while those of domestic products $2.11{\sim}2.81%,\;5.39{\sim}8.03%,\;10.41{\sim}20.03%,\;1.88{\sim}2.54%\;and\;54.32{\sim}68.42%$, respectively. The active SH group contents of imported whey powders were $0.36{\sim}0.82{\mu}M/g$, while those of domestic products ranged $0.29{\sim}4.83{\mu}M/g$. The protein solubility of imported whey powders were $54.50{\sim}82.26%$, while that of domestic products $26.93{\sim}68.44%$. The emulsifying capacity and the emulsion stability of imported whey powders were $5.83{\sim}12.53cm^{2}/g$ and $10.24{\sim}12.45%$, respectively, while those of domestic products $6.19{\sim}11.28cm^{2}/g$ and $7.28{\sim}9.93%$, respectively. The foam overrun and stability of imported whey powders were $4.34{\sim}5.54%$ and $0.49{\sim}0.66%$, respectively, while those of domestic products $2.56{\sim}4.24%$ and $0.15{\sim}0.35%$, respectively.

• Journal of Applied Biological Chemistry
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• v.59 no.4
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• pp.345-349
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• 2016

This study was performed to evaluate the quality characteristics of curd yogurt with different contents [0.5~2.0% (w/w)] of Korean rice wine lees powder (KRWLP). Yogurt was fermented with commercially available mixed lactic acid bacteria (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophiles) at $40^{\circ}C$ for 15 h. Acid production (pH and titratable acidity) of yogurts increased with increasing KRWLP content. After 12 hours fermentation, titratable acidity of KRWLP yogurt was 1.19~1.29 % and was higher than that (1.07 %) of yogurt made without KRWLP. And also, the number of viable lactic acid bacterial cell increased and the culture time to obtain maximum number of lactic acid bacteria cell decreased with the addition of KRWLP. The curd stability in yogurt was significantly enhanced by repression of whey separation in KRWLP yogurt. In sensory evaluation, there was a similar preference for KRWLP yogurts and the control. These results suggest that KRWLP can be used as foodstuff to improve the quality characteristics of yogurt.

• Journal of Dairy Science and Biotechnology
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• v.25 no.1
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• pp.1-7
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• 2007

A Whey-based medium was formulated with Lactobacillus brevis to investigate whether any functional peptides could derive from whey protein. The optimal concentrations of the ingredients of the medium for the growth of Lactobacillus were determined as 2% whey protein concentrate and 1% glucose and 0.5% yeast extracts. The growth of Lb. brevis was improved with the supplementation of yeast extracts than glucose. The viable cells counts of Lb. brevis reached to 2.0 × 10$^8$CFU/mL in the whey-based medium. The whey protein hydrolysates recovered from the supernatant after centrifugation at 10,000 x g for 10min induced strong inhibitory activity against ACE. When the whey protein hydrolysate were partially purified by a membrane tubing below 8,000Da, the partially purified fraction remained 64.7 ${\pm}$ 3.6% of the ACE inhibition activity of the whey protein hydrolysates and IC$_{50}$ was 38.8 ${\pm}$ 2.2mg/mL. The whey-based medium was proved to be effective in producing ACE inhibitory peptides by lactic bacteria fermented whey protein.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.304-308
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• 2006

This study was performed to understand the behavior of protein mobility and intensity of enzymatic hydrolysis according to crosslinking of sodium caseinate, whey protein isolate, skim milk and whole milk powders with or without transglutaminase (TGase, w/w = 200 : 1) at $38^{\circ}C$. Whey protein was limited to crosslinking and skim milk was relatively more increased in high molecular polymer than whole milk. The degree of crosslinking decreased in the order of sodium caseinate>skim milk>whole milk>whey protein isolate. The SDS-PAGE results indicated that main bands of TGase treated samples had a high mobility and formed bands of molecular weights below 15 kDa by hydrolysis with pepsin after 10 min of reaction time. However, ${\beta}-lactoglobulin$ showed remarkable stability against pepsin hydrolysis treated with and without TGase. The high molecular polymers were easily hydrolyzed with digestive enzymes in vitro experiment. These results suggested that novel dairy products using TGase would have no special digestive problem in human body.