• 한국축산식품학회지
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• 제39권3호
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• pp.459-473
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• 2019

Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the microencapsulation for LGG protection. The gelation process was optimized and the properties of gel were also determined. The results showed the optimal gel was made from 10% WPC and 8.0% PUL at pH 7.5, which could get the best protective effect; the viable counts of LGG were 6.61 Log CFU/g after exposure to simulated gastric juice (SGJ) and 9.40 Log CFU/g to simulated intestinal juice (SIJ) for 4 h. Sodium dodecyl sulphite polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that the WPC-PUL gel had low solubility in SGJ, but dissolved well in SIJ, which suggested that the gel can protect LGG under SGJ condition and release probiotics in the SIJ. Moreover, when the gel has highest hardness and water-holding capacity, the viable counts of LGG were not the best, suggesting the relationship between the protection and the properties of the gel was non-linear.

• Food Science and Biotechnology
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• 제17권4호
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• pp.755-760
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• 2008

The aim of this study was to produce resistant starch preparations from acid-modified com starches prepared at various hydrolysis levels (0.5-4.0 hr). Effect of autoclaving cycles on resistant starch (RS) formation was investigated. Molecular weight distribution, pasting and functional properties of acid-modified com starches were determined. For RS formation native and acid-modified starch samples were gelatinized and autoclaved (1 or 2 cycles). While native and acid-modified starches did not contain any RS, the levels increased to 9.0-13.5% as a result of storage at $95^{\circ}C$ after first autoclaving cycle. Second autoclaving cycle together with storage at $95^{\circ}C$ brought final RS contents of the samples incubated at 4 and $95^{\circ}C$ after the first cycle to comparable level. As acid modification level increased, the amount of high molecular weight fractions decreased, resulting in significant decreases in viscosities (p<0.05). The samples produced in this study had low emulsion stability and capacity values.

• 산업식품공학
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• 제22권4호
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• pp.283-294
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• 2018

Food allergy is a chronic disease that is increasing all over the world, and it can even lead to a loss of life. To prevent any incidents resulting from food allergies, most countries keep strengthening their food allergen labeling requirements domestically and internationally, with a constant monitoring system against undeclared allergens and recall of offending products. In order to avoid economic losses to industry and damages to international relations from undeclared allergens, it is necessary to confirm each country's regulatory policy on food allergen labeling prior to exportation. Another required action is to try for a reduction of the cross-contamination risk of the allergens during manufacturing and storage, which should be verified by using an accurate and reliable analysis of food allergens. This paper is intended to provide an introduction to the regulation of food allergen labeling by country, allergen management methods to avoid cross-contamination, and allergen detection methods using ELISA, PCR, and LC/MS. Changes of allergenicity during thermal or nonthermal processing also will be investigated in our review. This review will be helpful for the food industry to better understand patients suffering from food allergies and to manage food allergens in food manufacturing.

• 식품산업과 영양
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• 제19권1호
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• pp.5-12
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• 2014

• 한국축산식품학회지
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• 제36권6호
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• pp.791-798
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• 2016

Free radicals may attack cells or tissue, leading to chronic diseases, and antioxidant consumption is potentially useful for removing free radicals. Egg proteins may be used as potential sources of antioxidant considering their ability of scavenging free radicals to apply for food or cosmetics industry. In this study, we obtained a natural antioxidant protein from fertilized eggs, which was a dietary supplement in some Asian countries. Meanwhile, antioxidant activities of these proteins were evaluated using different oxidation systems. With increasing incubation time, the antioxidant activity of these proteins increased during 15 d of incubation. The samples on day 15 were performed for isolation of antioxidant protein. The protein, named P4-1 (MW, 45 kDa), was isolated and purified by consecutive chromatographic methods. P4-1 contained 17 amino acids, which was determined by liquid chromatography-mass spectrometry and Amino Acid Analyzer. Moreover, the amino acid sequence was highly similar to that of ovalbumin. Differential scanning calorimetry showed that the denaturation temperature of P4-1 was $57.16^{\circ}C$. Furthermore, P4-1 suggested high oxygen radical-absorbance activity in ${\cdot}OH$ assays, and its antioxidant activity was stable at $30-50^{\circ}C$ in acidic and neutral pH. Thus, these results revealed that P4-1 may be a potential resource as a natural antioxidant.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1519-1522
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• 2009

This study reports the use of different inducing agents (olive, soybean, and used frying oils) and culture mediums [synthetic medium (SM), whey protein, and corn steep liqueur (SL)] to optimize the production of lipase by Fusarium oxysporum. A relationship among the inoculum size, presence of a fat source, fungal growth, and lipase production was evident during the fermentation. The best results were achieved when the inoculum was grown in SM or SL and the fermentation was developed in SM with frying oil as the inducing agent. The maximum activity (about 15 U/mL) was obtained after a 72 hr cultivation.

• 식품과학과 산업
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• 제49권4호
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• pp.64-69
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• 2016

The potentialities of 3D printing technology are discussed from technical and research-oriented perspectives for industrial manufacturing of a variety of food products. Currently, 3D printing technology has advanced to enable us to process or cook innovative foods. However, food-based materials for 3D printing are still limited in terms of eating qualities, nutritional values and functionality as well as industrial production. Therefore, this uprising issue on alternative food processing techniques especially focused on the exploration of new food materials combined with these 3D printing technologies needs to be re-spotlighted, and then solved to pave the way to this innovative and sensational area of investigation with more accessibility. In this review, previous research work and industrial applications conducted by frontier research groups in this field are covered, then to open discussion for future research on the 3D printing of food.

• 한국축산식품학회지
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• 제37권6호
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• pp.963-963
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• 2017

• Applied Biological Chemistry
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• 제40권4호
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• pp.361-363
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• 1997

• 한국환경보건학회지
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• 제35권6호
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• pp.526-531
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• 2009

Waste generation was generally expected to steadily rise due to a rapid increase in population and economic growth. However, regulations on disposable goods and a volume-based waste fee system have led to a gradual reduction in the amount of waste. In the case of food waste, separation of food waste from other waste has been put in place since direct landfilling was banned in January 2005. The predicted generation amounts of food waste and wastewater in the model city were 54 ton/d and 127.3 ton/d by year 2020, respectively. However, appropriate treatment technologies for food waste and wastewater discharged from food waste treatment processes are yet to be established. In this study, the food waste and wastewater discharged from food waste treatment process in the model city were characterized by literal and field investigation.