Loading [MathJax]/jax/output/CommonHTML/jax.js
  • Title/Summary/Keyword: 탈지

Search Result 489, Processing Time 0.023 seconds

Preparation and Evaluation of Dried Noodles Using Barley-Wheat and Barley-Soybean Flours (보리-밀 및 보리-콩 복합분(複合粉)의 제면성(製麵性) 및 제품특성(製品特性)에 관(關)한 연구(硏究))

  • Cheigh, Hong-Sik;Ryu, Chung-Hee;Kwon, Tai-Wan
    • Korean Journal of Food Science and Technology
    • /
    • v.8 no.4
    • /
    • pp.236-241
    • /
    • 1976
  • A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley flour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy flour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making. In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking. The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.

  • PDF

Effects of Acid Hydrolysis on Isoflavone of Defatted Soybean Flour (산가수분해시 산의 농도가 탈지대두박의 isoflavone에 미치는 영향)

  • Yeo, Kyoung-Eun;Kim, Woo-Jung
    • Korean Journal of Food Science and Technology
    • /
    • v.34 no.5
    • /
    • pp.916-918
    • /
    • 2002
  • The effect of acid hydrolysis on isoflavone contents of defatted soybean flour (DSF) was investigated in this study. Isoflavone analyzed were daidzein, genistein, glycitein, daidzein, genistein and glycitein with using HPLC. The DSF suspension was heated at 95C for 4 hour with addition of HCl (0.25-3.00 N) and analyzed isoflavone. The results showed that the total isoflavone was increased as the HCl concentration increased up to 1.0 N HCl during heating, indicating conversion of glucoside isomers of isoflavone to its aglycons. However, higher concentration than 1.0 N HCl caused a relatively fast decrease in isoflavone after 4 hour of heating. These results were probably caused by degradation of isoflavone by high concentration of acid during heating. The glucosides of isoflavone were steadily decreased while its aglycons were rather increased during 1.02.0 hour of heating.

Studies on Processing Aptitude of Various Additives on the Preparation of Jeung-pyun (첨가재료별 증편의 가공 적성 검토)

  • 최영희;전화숙;강미영
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.6 no.1
    • /
    • pp.85-92
    • /
    • 1996
  • The sensory and instrumental characteristics of Jeung-pyun made from various additives were investigated to improve the qualify of Jeung pyun and to know the effects of additives on Jeung-pyun preparation. In sensory evaluation of Jeung-pyun made from various additives, hardness was significantly lower by addition of soy bean flour, whole milk powder, and egg yolk. The cell uniformity of Jeung-pyun was significantly lower by addition of egg yolk and mugwort. And the dgree of bitterness Jeung-pyun containing soy bean flour and mugwort flour were significantly higher than that of control. Retrogradation of Jeung-pyun assessed from DSC thermogram and hardness measured by texturometer was delayed by addition of soy bean flour, and whole milk powder.

  • PDF

Electrophoretical Properties of Transglutaminase Treated Milk Product Powders (Transglutaminase를 처리한 분말 유제품의 전기영동적 특성)

  • Jeong, Ji-Eun;Hong, Youn-Ho
    • Korean Journal of Food Science and Technology
    • /
    • v.38 no.2
    • /
    • pp.304-308
    • /
    • 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 38C. 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, βlactoglobulin 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.

Antithrombotic and Cholesterol Reduction Effects of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1 (고초균에 의한 탈지대두 grits 발효물의 항혈전 및 콜레스테롤 저하 효과)

  • Lee, Sung-Gyu;Kim, Hyun-Jeong;Im, Nam-Kyung;Lee, Eun-Ju;Lee, Sam-Pin;Lee, In-Seon
    • Korean Journal of Food Science and Technology
    • /
    • v.41 no.4
    • /
    • pp.423-427
    • /
    • 2009
  • This study investigated antithrombotic and hypocholesterolemic activities of defatted soybean grits (DSG) and fermented DSG (FD). The FD was prepared by the solid state fermentation using Bacillus subtilis NUC1 at 40C for 24h. The water extracts of fermented DSG (FDW) exhibited higher fibrinolytic activity and inhibition of platelet aggregation induced by ADP than water extracts of DSG (DW). However, the DW and FDW inhibited HMG-CoA reductase activity and significantly decreased the intracellular cholesterol contents in HepG2 cells. In addition, DW treatment did not show any cholesterol adsorption capacity, while FDW demonstrated the highest cholesterol adsorption by 90%. The results suggest that fermented DSG have significant antithrombotic and hypocholesterolemic effects in vitro and these activities were improved during fermentation by B. subtilis NUC1.

Optimization of Extraction and Purification of Phytic Acid from Defatted Rice Bran (탈지미강으로부터 Phytic Acid의 추출과 정제의 최적화)

  • Choi, Moon Sil;Han, Bok Kyung;Choi, Hyuk Joon;Park, Young-Seo
    • Food Engineering Progress
    • /
    • v.15 no.3
    • /
    • pp.276-281
    • /
    • 2011
  • The optimum condition for the extraction and purification processes of phytic acid from defatted rice bran was examined. The phytic acid was efficiently extracted when the defatted rice bran was treated with 10 volumes of 0.5% HCl for 1 hr. For the neutralization of acid-treated extract, 0.5% NaOH was the most acceptable. To purify phytic acid, Diaion HP20 resin was used to remove impurities from the extract. The flow-through was then loaded onto ion exchange columns packed with various resins and among them, Amberlite IRA-416 resin showed highest recovery yield. When the phytic acid was absorbed onto Amberlite IRA-416 resin and then eluted with 0.5% NaOH, 89% of applied phytic acid was eluted. Most proteins were removed from the purified phytic acid and total protein content of the phytic acid was 0.14%(w/w).

Measurement of Progesterone in Plasma and Milk by RIA and CIA (RIA 및 CIA에 의한 혈장과 우유내 Progesterone 측정)

  • 이경찬
    • Korean Journal of Animal Reproduction
    • /
    • v.14 no.1
    • /
    • pp.57-65
    • /
    • 1990
  • These experiment were carried out ; (1) to investigate the changes of progesterone in plasma, whole milk and skim milk during oestrus cycle and pregnancy and ; (20) to evaluate a chemiluminescence Immunoassay(CIA) as an alternative method by measuring the progesterone concentration is skim milk by RIA and CIA. The results obtained in these experiments were summerized as follows ; 1. Plasma progesterone levels in non-pregnant Holstein during oestrus cycle were relatively low until day 8 after oestrus. And then, the progesterone level began to increase and reached a peak with 6.3ng/ml on day 14 and then declined repidly to 1.5ng/ml and 2.2ng/ml on day 18 and 20, respectively. 2. Whole milk progesterone level in pregnant Holstein increased from 1.0ng/ml on oestrus to 16.0ng/ml on day 8 and then remained from 11.0ng/ml on day 10 to 22.0ng/ml on day 22. 3. In non-pregnant Holstein, whole milk pregesterone lev디 was 1.5ng/ml on oestrus and began to increase rapidly from day 6 after oestrus and exhibited a ranged of levels, 17.8~20.0ng/ml from day 6 to day 16 after oestrus. 4. Skim milk progesterone levels in pregnant Holstein were a range of 130~490pg/ml at the time of estrus and began to increase continually till then showing constant levels ranging from 1300pg/ml on day 10 to 1650pg/ml on day 22. 5. In non-pregnant Holstein, skim milk progesterone level was 160pg/ml on oestrus and began to increase from 190pg/ml on day 2 after oestrus to day 8 and then keep constant levels ran ging from 1050 to 1300pg/ml from day 8 to day 16 and then decreased to 240~450pg/ml from day 18 to day 22 after oestrus. 6. The results obtained from CIA for the analysis of skim milk progesterone were in good agreement with the values derived by RIA.(r=0.914)

  • PDF

Effect of Lipid Constituents on the Amylograph Characteristics of Barley Flour (지방질성분(脂肪質成分)이 보리가루의 Amylograph특성(特性)에 미치는 영향)

  • Choi, In-Sook;Lee, Su-Rae
    • Korean Journal of Food Science and Technology
    • /
    • v.16 no.1
    • /
    • pp.99-107
    • /
    • 1984
  • Naked barley flour(Baekdong cultivar) was examined with respect to its pasting properties by means of Brabender amylograph after adding barley lipids, fatty acids, vegetable oils and emulsifiers at 1% level. Amylogram of barley flour showed a similar gelatinization temperature but higher paste viscosities at all reference points as compared with wheat flour. Barley flour showed lower amylograph curves by defatting with n-hexane, namely reductions in initial gelatinization point, maximum viscosity and setback value. But re-addition of n-hexane extract to the defatted flour essentially reproduced the curve obtained in the undefatted flour. Addition of polar and nonpolar lipids exhibited different effects on the pasting properties of barley flour. Polar lipids generally increased maximum viscosity a little while non-polar lipids increased the maximum viscosity substantially. Addition of increasing amounts of nonpolar lipids was found to progressively increase the maximum viscosity. Addition of fatty acids increaed th maximum viscosity and delayed the peak time. The maximum viscosity of defatted barley flour impregnated with unsaturated fatty acids was higher than that of defatted barley flour impregnated with saturated fatty acids Increasing amounts of linoleic acid were fount to progressively increase the maximum viscosity and to delay the peak time of defatted barley flour. Addition of six vegetable oils lowered the gelatinization temperature and rasied the maximum viscosity and temperature at maximum viscosity. Addition of increasing amount of peanut oil was found to decrease the maximum viscosity. The effect of emulsifiers was greater in undefatted flour than in defatted flour. The maximum viscosity of defatted flour was slightly affected by Methocel 50, Methocel 1500 and Emulthin, and substantially increased by Methocel 4000, sodium polyacrylate and calcium stearyl lactylate.

  • PDF

Electron Microscopical Observation of Transglutaminase-treated Ultra High Temperature Milk Sedimiment (Transglutaminase로 처리한 초고온 살균유 침전물의 전자현미경적 관찰)

  • Moon, Jeong-Han;Hong, Youn-Ho
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.33 no.8
    • /
    • pp.1359-1366
    • /
    • 2004
  • Ultra high temperature treated (UHT) skim milk and colloidal calcium phosphate-free skim milk were treated with microbial transglutaminase (TGase), ultracentrifuged at various rates, lyophilized, and observed for morphological properties with a scanning electron microscope (SEM). UHT skim milk showed small holes of associated micelles at lower centrifugal rates, and became thick and irregular, and fine particles were associated regularly at higher centrifugal rates. When UHT skim milk with TGase was incubated for 1 hour, casein micelles aggregated and broadened as centrifugation rate increased. When UHT skim milk with TGase was incubated for 8 hours, casein micelles were associated irregularly to large aggregates and widened. Colloidal calcium phosphate-free skim milk with TGase incubated for 1 hour and separated by two-step centrifugation showed aggregated lump, while the milk incubated for 8 hours with TGase was associated with broadened, compact, and regular layers as the centrifugation rate increased. Such phenomena were caused by heat treatment, protein crosslinking reaction catalyzed by TGase and conformational changes of casein molecules, and could be dependent on reaction time, temperature and ultracentrifugation rate.

Effect of Far-Infrared Irradiation and Heat Treatment on the Antioxidant Activity of Extracts from Defatted Soybean Meal (원적외선 조사와 열처리가 탈지대두박 추출물의 항산화능에 미치는 영향)

  • Rim, A-Ram;Jung, Eun-Sil;Kim, So-Young;Lee, Seung-Cheol
    • Applied Biological Chemistry
    • /
    • v.48 no.4
    • /
    • pp.400-403
    • /
    • 2005
  • The effect of far-infrared (FIR) irradiation and heat treatment on the antioxidant activity of extracts from defatted soybean meal (DSM) was evaluated. DSM were placed in pyrex petri dishes (8.0 cm diameter) and irradiated at 150C for 5, 10, 15, 20, 40 or 60 min with a FIR heater or simple heater. After FIR irradiation or simple heat treatment at same conditions, methanol extracts of DSM were prepared and total phenol contents (TPC), radical scavenging activity (RSA) and reducing power of the extracts were determined. The antioxidant activities of the extracts increased as the time of heating or FIR-irradiation increased. When DSM were FIR-irradiated at 150C for 15 min, the values of TPC, RSA, and reducing power of the extracts increased from 31.62 mg/ml to 57.51 mg/ml, 11.6% to 53.1%, and 0.068 to 0.147, respectively, compared to the untreated controls. Simple heat treatment of DSM under the same conditions (150C for 15 min) also increased the TPC, RSA, and reducing power of the extracts from to 58.04 mg/ml, 65.2% and 0.160, respectively. The results indicated that appropriate FIR-irradiation or heat treatment on DSM increased the antioxidant activities of methanolic extracts.