• Journal of Dairy Science and Biotechnology
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• 제40권4호
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• pp.143-150
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• 2022

본 연구에서는 분리유청단백질과 이눌린을 이용하여 마이야르 공액체를 성공적으로 제조하였다. 제조된 마이야르 공액체의 제조공정요인인 pH와 열처리 온도는 마이야르 공액체의 기능적 특성(유화특성, 표면특성, 항산화특성)에 영향을 미치는 핵심 제조공정임을 알 수 있었으며, 상대적으로 마이야르 반응이 활발한 pH 8.4와 열처리 온도 70℃에서 마이야르 공액체의 기능적 특성이 향상되었음을 확인하였다.

• 한국수산과학회지
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• 제24권5호
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• pp.345-355
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• 1991

어류가공시 부산물로 얻어지는 어피를 보다 효율적으로 이용하기 위하여 가자미피로부터 열수추출법으로 젤라틴을 추출한 후 이의 기능성 개선을 위해 L-leucine alkyl ester를 도입시킨 젤라틴의 기능성을 공업적 유화제인 Tween-60과 비교 검토하였다. 시제한 L-leucine alkyl ester가 도입된 젤라틴(EMFSG)의 분자량은 $EMFSG-C_2$와 $EMFSG-C_4$가 각각 20.5kDa, 19.5kDa였으나 $EMFSG-C_6,\;C_8,\;C_{10}$은 모두 16.5kDa이었다. 유화성과 유화점도는 도입된 탄소수가 증가할 수록 증가하는 경향을 보였으나, 유화안정성 및 포말안정성은 $EMFSG-C_6$, 포말성은 $EMFSG-C_8$가 각각 가장 우수하였다. 전기전도율은 임계미셀농도 지점까지는 비례적으로 증가를 보이다가 그 이후로는 증가율이 감소되었으며, $EMFSG-C_{10}$의 임계미셀농도가 가장 낮았다. 그리고 유화입자가 표면에 흡착되는데는 1시간, 1시간 후의 표면장력은 $EMFSG-C_{10}$의 임계미셀농도가 가장 낮은 농도인 $0.05\%$, 또 가장 낮은 35dyne/cm의 표면장력을 나타내었다. 이러한 표면장력의 측정 결과에 의해서 각 분자당 표면적은 $54.3{\AA}^2$로서 가장 조밀하게 분포되었으며, 현미경 관찰에 의한 결과와 일치함을 확인하였다. 이러한 결과에 의해, $EMFSG-C_{10}$의 기능성이 가장 우수하였으며, 모든 EMFSG는 대체로 대조구인 Tween-60보다 우수하였다. 그러므로 유화제로서의 이용이 가능할 것으로 판단된다.

• 한국식품과학회지
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• 제52권5호
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• pp.459-466
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• 2020

본 연구는 우리나라에서 재배되는 대두, 녹두, 적두 및 완두 4종의 콩 원물을 선발하여 단백을 추출한 후 얻은 농축콩단백의 영양학적 및 기능적 특성을 분석하여 4종 단백 소재의 품질 특성을 알아보고자 하였다. 4종 농축콩단백의 영양학적 특성을 살펴본 결과, 단백질 함량은 72.58-78.69%로 나타났고, 아미노산의 함량은 4종 농축콩단백 모두 aspartic acid, glutamic acid, lysine에서 높은 함량을 나타났으며, 농축녹두단백의 총 필수 아미노산 함량이 3종 농축콩단백에 비해 유의하게 높았다(p<0.05). 4종 농축콩단백의 기능적 특성을 알아본 결과, pH와 겉보기 밀도는 농축녹두단백과 농축적두단백이 다른 농축콩단백에 비해 유의하게 높았고(p<0.05), 수분흡수력은 농축완두단백이, 유지흡수력은 농축대두단백이, 유화 활성은 농축녹두단백이, 유화안전성은 농축녹두단백과 농축완두단백이 다른 농축콩단백에 비해 유의하게 높았다(p<0.05). 따라서 본 연구를 종합해 볼 때, 4종 농축콩단백의 각 기능적 특성을 고려하여 대체육 제품 산업에 적용한다면, 식품소재로서 활용가치가 있을 것으로 판단된다.

• 한국식품조리과학회지
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• 제16권2호
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.

• 생명과학회지
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• 제14권2호
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• pp.320-324
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• 2004

본 연구는 biosurfactant를 생산하는 우수한 균주를 얻고자 산지 토양에서 생산능이 우수한 균주 수십 종을 분리하였다. 분리된 균주 중 원유분해능 및 biosurfactant 생성능이 우수한 균주를 선별하여, 형태학적 특성 및 생리 화학적 특성을 조사고, 16S rDNA의 부분적 염기서열 결정을 통하여 Bacillus sp. TBM911-5로 동정하였다. 동정된 균주 배양액에 생산된 biosurfactant에 의해 48시산 정도에서 표면장력이 최저 29mN/m까지 감소되었다. Bacillus sp. TBM 911-5가 생산하는 biosurfactant의 유화활성은 대두유를 기질로 사용하였을 때 최대였으며, 원유에서도 높은 편이였다. 유화안정성은 합성 계면활성제의 Tween 류나 Triton X-100등과 비슷하거나 우수하였으며, 이는 분리된 균이 생산하는 biosurfactant의 계면활성제로서의 산업적 이용 가능성을 보여준다.

• 한국자원식물학회지
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• 제11권3호
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• pp.272-278
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• 1998

This study was carried out to investigate the functional properties such as nitrogen solubility, emulsifying property , foaming capapcity , water and oil absorption of Camellia (Camellia japonica .) seed protein isolate in condition of distilled water and 0.5M NaCl solution at pH 2.0∼10.0. Nitrogen solubility of Camellia protein isolate in distilled water showed the minimum value at pH 4.0 and increased at pH lower or higher than the isoelectric point(pH 4.0). It was 90.0 %at pH 10.0 Nitrogen solubility of 0.5M NaCl solution showed a similar pattern with that of distrille dwater but was higher than that of distilled water except pH 2.0 and pH 10.0. Emulsifying activity of Camellia seed protein islate showed the minimum value at pH 4.0, but was higher at ether value of pH. Emulsifying stability of protein isolate was stable by heat treatment for 30min, at 80℃ and increased in 0.5M NaCl solution more than that of distille dwater. Foaming capacity of Camellia seed protein isolate in distill3ed water showed the minimum value near the isoelectric point, While it changed little at other values of pH. Foaming stability slowly decreased as, but didn't make a significant difference as time was delayed . Oil absorption was 1.4ml per a sample of 1g and water absorption was 0.9ml per a sample of 1g. The former was higher than the latter . The content of total amino acid of Camellia protein isolate was 43.67% and the major total amino acid of Camellia protein isolate was 43.67% and the major total amino acid was in the order of glutamic acid , arginine, aspartic acid, and leucine.

• 한국잠사곤충학회지
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• 제43권2호
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• pp.116-124
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• 2001

STMP로 견 피브로인을 인산화 시키는 반응에서, 처리 조건별로 실험하여 적정 조건을 구하였고, 인이 결합되는 위치를 규명하기 위해 FT-IR과 $^{31}$ P NMR분석을 행했고, 인산화된 견 피브로인의 특성을 평가하여 다음과 같은 결론을 얻었다. 1. 견 피브로인을 STMP로 인산화 시킬 때, 알칼리도가 클수록, 처리 온도가 높을수록 인산화 정도가 증가되었다 2.처리시간에 따른 인산화 정도는 1hr까지는 급격하게 증가하였고, 1hr 이후에는 서서히 증가되어 비교적 단시간에 인산화가 많이 진행되었다. 3. STMP 농도에 따른 인산화 정도는 50%까지는 급격히 증가되지만, 100% 이상에서는 증가가 미약하였다 4. 인산화된 견 피브로인의 FT-IR분석에서, 각 시료는 ∝-helix에 가까운 형태이었고, 아미노기에 의한 인산화 반응(phosphoramidation)은 고려되지 않았다 5. $^{31}$ P NMR분석 결과에서는 인산화가 polyphosphate형태로 되어 있다는것을 알 수 있었다. 6. 인산화가 많이 될수록 탁도와 거품팽창성, 그리고 거품안정성은 증가하였으며, 용해도는 오히려 감소하였다. 무처리 시료에 비해 거품팽창성은 1.6배, 거품안정성은 2배로 증가하였다. 7. 유화력는 시료 P100 까지는 증가되다가 그 이상에서는 약간 감소하는 경향으로 나타났으며, 유화안정성은 인산화 정도가 많이 될수록 증가하였다. 유화력은 최고 18%, 유화안정성은 21%가 증가되었다.

• 한국식품과학회지
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• 제26권6호
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• pp.683-689
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• 1994

With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air ($40^{\circ}C$). The gel strength and melting point of a 10% gel of gelatin prepared from yellowfin sole skin by precipitation with ethanol has 322.4g and $23.3^{\circ}C$, respectively. The physico-chemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol treatment. Besides, the functional properties of the ethanol treated gelatin were lower in solubility and higher in water holding capacity, oil binding capacity, emulsifying activity, emulsifying stability, foam expansion and foam stability than those of pork skin gelatin sold on market as well as gelatin prepared without ethanol treatment. It may be concluded, from these results, that the fish skin gelatin prepared by precipitation with ethanol can be effectively utilized as a human food by improving the functional properties.

• 대한가정학회지
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• 제28권4호
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• pp.41-50
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• 1990

Soy protein was isolated from Korean soy bean 'Chang ryub' and chemically modified with succinic anhydride. Functionality of the soy protein isolate(SPI), succinylated SPI(SPPI), and PP590(commercial) at various pH were investigated. The mechanical and sensory properties of soy bean curds made from several mixing ratio of succinylated soy bean milk were observed. The solubility of SPI significantly increased with succinylation. The solubility of PP590 was lower than that of SSPI. The solubility of SPPI increased significantly in 0.03M CaCl2 solution. The emulsifying activity of SSPI increased. On the range of pH above pI the emulsifying activity of PP590 was higher than that of SPI. There was no difference in emulsion stability among the groups. The foam expansion capacity of SPPI increased at higher pH than pI but the foam stability decreased significantly above pH 9. Mechanical texture profile analysis revealed the modified soy bean curds had the lower hardniss, chewiness and cohesiveness with increased modification. The mechanical characteristics of modified soy bean curds revealed generalized Maxwell Model of 7-elements or 5-elements. In sensory evaluation, the hardness, the springiness and acceptability of modified soy bean curds were lower significantly than those of control soy bean curd.

• 한국수산과학회지
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• 제30권6호
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• pp.956-963
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• 1997

To enhance application of FPC in food industry, salmon FPC hydrolysates were produced and their functional properties were investigated. Hydrolysates of salmon FPC showed high solubilities ranged from approximately $80\~95\%$. Emulsifying activity index (EAI) values of hydrolysates were higher than that of egg white, however sugar ester showed the highest EAI value of 32.5. Though sugar ester had the best emulsifying stability value $({\Delta}EAI)$ of 9.65, hydrolysates showed better ${\Delta}EAI$ value than that of egg white. Foam Activity of hydrolysates was predominantly better than those of controls and also foam stability value showed similiar trend. Osmolality of hydrolysates was increased with the increase of degree of hydrolysis (DH) and concentration of protein, but it showed very lower osmolality than that of NaCl. Flow property of hydrolysates showed different upward-downward curves, and hysteresis loop increased with the increase of DH. ACE inhibitory activity showed similiar value ranged from $21.1\~24\%$ at all DH values.