• 한국식품과학회지
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• 제31권2호
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• pp.416-420
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• 1999

육계와 돼지의 혈장에서 포도당과 lysine이 축합하여 갈색의 물질을 생성하는 Maillard 반응을 억제시키기 위하여 혈장에 GOD 5 또는 10 units/g이나 제빵용 효모(0.3% w/w)를 첨가하여 탈당시켰다. GOD와 제빵용 효모의 첨가가 혈장 포도당 함량과 pH 변화에 미치는 영향을 조사했다. 초기 닭과 돼지 혈장의 평균 포도당 농도는 각각 $150\;mg/100\;cm^{3}$과 $143\;mg/100\;cm^{3}$이었다. GOD나 효모를 첨가한 혈장의 포도당 농도는 시간이 지남에 따라 감소되었다. 효모를 이용한 경우, 육계와 돼지의 혈장 포도당이 거의 없어지는데는 약 4시간 정도 걸렸다. 효모가 GOD 보다 혈장 포도당을 빨리 감소시켰고 GOD의 농도 10 units/g이 5 units/g보다 효과적이었다. 혈장 포도당을 제거함으로써 Maillard반응의 억제가 가능하리라 여겨진다. 혈장 포도당의 감소에 따라 pH도 같이 감소했다가 포도당 양이 안정된 후에는 pH 값이 약간 상승했다. 혈장의 pH를 측정함으로써 혈장의 탈당 정도를 간접적으로 알 수 있었다.

• 한국식품조리과학회지
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• 제15권3호
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• pp.244-248
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• 1999

본 논문에서 돈혈을 사용한 순대와 돈혈을 혈장과 난백으로 대체한 순대의 성분 분석을 실시한 결과는 다음과 같다. (1) 돈혈을 15% 첨가한 순대의 일반성분은 수분 66.1%, 단백질 9.2%, 지방 10.4%, 회분 0.9%, 섬유소 0.5%, 탄수화물 12.7%였으며 Atwater계수로 환산한 총 칼로리는 181.92kcal/100g였다. 그러나 순대에 혈장을 대체함에 따라 163.78kcal/g으로 총 칼로리의 감소 효과를 나타냈으며 난백 첨가에 따라 총 칼로리가 230.77kcal/g으로 증가하였다. (2) 무기질은 돈혈 첨가 순대에서 Fe 함량이 8.50 mg%으로 우수한 철분 함유 식품이었으며 돈혈장, 난백 대체 비율 증가에 따라 Fe, Na, K의 함량이 감소하는 경향을 보였다. 그러나 Ca, P, Mg 함량은 시료군에 따라 유의적인 차이가 없었다. (3) 순대에서의 아미노산은 glutamic acid, leucine, lysine, glycine, alanine의 함량이 많았고 methionine, cysteine의 함량이 적었다. (4) 지방산은 palmitic acid, stearic acid, oleic acid. linoleic acid가 전체 지방산의 89.5∼93.5%를 차지하였다. 순대에서 돈혈장과 난백의 대체는 불포화/포화지방 산비와 다가불포화/포화지방산 비를 증가시키는 바람직한 영향을 주었다. 콜레스테롤 함량은 control인 혈액순대가 66.6 mg이었으나 혈장과 난백을 대체함으로써 각각 25.7%, 36.9%의 콜레스테롤 함량 저하 효과를 보였다.

• 한국식품조리과학회지
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• 제15권2호
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• pp.191-196
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• 1999

본 연구에서 순대 제조의 표준화를 위하여 돈혈의 최적 함량을 구하고, 돈혈을 혈장과 난백으로 대체했을 때의 조리 특성을 연구한 결과를 요약하면 다음과 같다. 순대에 사용된 재료는 관능검사 결과, 돈육 27%, 찹쌀 15%, 채소류(배추:순주=3:2) 35%, 양념류가 8%이며 돈혈의 첨가량이 15%일 때 가장 좋았다. 결착제를 달리한 순대의 특성에서 순대의 조리수율은 79.4%이었으나 혈장과 난백을 돈혈과 대체하였을때 조리수율이 각각71.2%, 75.0% 혈장과 난백의 첨가로 조리 수율이 낮아졌다. 수분 흡수 능력은 돈혈장 순대(P15)가 11.5%, 돈혈순대 (control)가 22.0%, 난백 순대 (E15)가 41.9%이었고 유화 안정도는 control이 49.3%로 가장 높았으며 돈혈 또는 난백 첨가 비율에 따라 감소하였다. 순대의 pH는 모든 처리군에서 유의적인 차이가 없었다. 색도는 혈장과 난백 첨가에 따라 L 값과 b 값이 증가하였으며 적색을 나타내는 a 값은 감소하였다. 기계적인 방법으로 텍스쳐를 측정한 결과 혈장 혹은 난백이 돈혈과 대체될수록 경도와 부착력, 씹힙성이 저하되었다. 순대는 돈혈을 첨가한 것이 수분 흡수 능력, 유화 안정도 등에서 높은 수치를 보여 텍스쳐가 우수하였고 돈혈장, 난백을 대체할수록 가공 적성이 기대한 것보다 낮았으나 관능검사 결과 혈액순대와 유의적인 차이를 보이지 않아 순대에서 돈혈장과 난백의 대체 가능성을 엿볼 수 있었다.

• 대한수의학회지
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• 제34권2호
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• pp.287-299
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• 1994

Plasma protein which has been known as one of nonspecific immunostimulators was added to feedstuff to examine its effect on the enhancement of cellular immune response in porcine immune system. A total of 40 piglets, 20 male and 20 female each, were fed for 30 days with or without plasma protein. The peripheral blood were collected and analyzed for the investigation of leukocyte subpopulations and their activities by using a panel of monoclonal antibodies specific to porcine leukocyte differentiation antigens and flow cytometry. The results obtained as follows. 1. Subpopulations expressing major histocompatibility complex(MHC) class I antigen were $96.2{\pm}3.1%$ and $86.6{\pm}3.8%$ in piglets fed with plasma protein and in piglets fed without plasma protein, respectively. 2. Proportion of leukocyte subpopulation expressing MHC class II antigens were significantly higher in the piglets fed with plasma protein than ones without plasma protein. The proportion was $27.6{\pm}3.6%$ and $16.6{\pm}2.2%$ in MHC class II DQ antigen, and $28.1{\pm}2.0%$ and $20.0{\pm}0.3%$ in MHC class II DR antigen, respectively. 3. A significant increase in the proportion of cells expressing poCD2 was not found in piglets fed plasma protein. 4. Proportion of subpopulation expressed porcine(Po) CD4 antigens which specific to helper T lymphocytes were not increased (18.3-19.1% vs. 25.6-28.8%), rather slightly decreased, in plasma protein-treated group. 5. The most important increase of proportion in plasma protein-treated group was the leukocyte subpopulation specific to $poCD8^+$ T cytotoxic/suppressor lymphocytes. The expression level was significantly higher up to 45.9-47.1% in plasma protein-treated group in comparing with 29.7-33.0% in non-plasma protein-treated group. 6. Lymphoblastogenetic responses using different concentrations of Con A mitogen and plasma protein has found that the responses of lymphocyte from piglets fed plasma protein was significantly activated (p<0.01). The activities measured by 3[H]-thymidine incorporation showed 3-6 times stronger in plasma protein-treated group than those in non-plasma protein-treated group. The study has concluded that plasma protein, which has known as a nonspecific immunostimulator, may have an immunoenhancing activities in porcine lymphoid system by increase the activated cell proportions and their blastogenetic properties which is critical to host immune responses.

• Journal of Applied Biological Chemistry
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• 제42권2호
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• pp.81-84
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• 1999

Blood glue was prepared to reutilize porcine blood. Plasma proteins after lyophilization were treated by addition of wood flour, sodium hydroxide, sodium silicate, and hydrated lime to make blood glue with a suitable adhesivity. Characteristics of the prepared blood glue was monitored by measuring the viscosity with time, and the relationship between degree of hydrolysis of plasma proteins by addition of various amounts of sodium hydroxide and adhesivity was studied. To prevent the emission of formaldehyde during manufacturing of plywood by blood glue, the cross-linking reaction of plasma protein with formaldehyde was also examined. Fourier transform infrared, circular dichroism, and fluorescence spectroscopy study showed that blood plasma proteins react with formaldehyde, resulting in removal of formaldehyde by cross-linking reaction.

• Reproductive and Developmental Biology
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• 제37권4호
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• pp.255-261
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• 2013

To profile the proteome in porcine plasma, blood samples were collected from adult male barrows and those plasma were retrieved. For the depletion or pre-fractionation of high-abundance proteins, plasma samples were treated with commercial kits. Then, protein profiling was initiated using one and two-dimensional electrophoresis. Proteins were spotted and then identified by MALDI-TOF-TOF and LC-MS-MS. In the results, more than forty six proteins were identified and the reference map was constructed. The pre-treatment for the removal of high-abundance proteins caused the changes in 2-DE images and some of the proteins were newly uncovered after the most of high abundant proteins were removed. However, it is expected for further steps necessary to identify more low-abundance proteins that may contain potential bio-markers.

• Journal of Animal Science and Technology
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• 제58권8호
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• pp.31.1-31.8
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• 2016

Background: Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum. Methods: Twelve pigs were randomly selected at a commercial slaughter plant and harvested. Dissected loins were injected with one of five solutions: C- control (untreated), T1- 10 mM phosphate buffer solution (PBS), T2- 10 mM PBS with 0.01 % butylated hydroxytoluene, T3- 10 mM PBS with 5 % plasma proteins, and T4- 10 mM PBS with 5 % hydrolysis plasma proteins. Results: T3 and T4 induced greater reduction in protein content of the loin muscle than other treatments. T2 resulted in the lowest pH as well as highest cooking loss. After a storage period of 3-7 days, both lightness and redness of meat were unaffected by all injection treatments. However, yellowness was significantly elevated by treatment with T4 relative to the control. T4 also resulted in the lowest shear force (a measure of meat toughness), suggesting improvement of texture or tenderness. Further, T4 resulted in the most stable TBARS values during storage, indicating that this treatment might retard rancidity in meat. Conclusion: Injection of porcine M. longissimus lumborum with hydrolysis plasma protein solution could improve overall pork quality, including tenderness and storability.

• Asian-Australasian Journal of Animal Sciences
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• 제14권3호
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• pp.358-364
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• 2001

The physiochemical properties and interactions between porcine blood and waxy rice were determined. Addition of calcium chloride (0.15%) improved acceptability of blood cake and increased the gelatinization degree of waxy rice. The water-holding capacity of porcine blood gel (blood/water=60/40, v/v), extent of absorption and gelatinization of waxy rice, and scanning electron microscopy showed that blood protein matrix and waxy rice are competitors for holding water in the cooking procedure. Non-haem iron content increased linearly (R=0.95) when heating temperature rose. The presence of blood proteins caused increasing of peak temperature (Tp) of gelatinization in differential scanning calorimetric thermal gram, The microstnlcture of plasma proteins and haemoglobin appeared continuous changes, and interacted with surface of waxy rice flour in terms of network and mosaic form, respectively. The electrophoretic patterns revealed an interaction between plasma proteins and waxy rice glutelin and haemoglobin when heated could be found at temperatures above $60^{\circ}C$.

• 한국축산식품학회지
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• 제40권2호
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• pp.172-182
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• 2020

In the present study, we determined the degree of hydrolysis (DH) of porcine blood plasma proteins, albumin, and globulin hydrolyzed by six proteases (alcalase, neutrase, flavourzyme, protamex, trypsin, and papain) for various reaction times. Moreover, antimicrobial activities of hydrolysates against five pathogenic microorganisms (Bacillus cereus, Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, and Shigella flexneri) were investigated. Alcalase, trypsin, and papain hydrolysates of the three porcine blood proteins showed higher DH values than hydrolysates produced by the other three proteases. DH of the three porcine blood proteins hydrolyzed by the six proteases failed to increase after 2 h of hydrolysis. In antimicrobial tests, hydrolysates (hydrolysis time of 2 h) showed antibacterial activity only against B. cereus. Albumin hydrolysates showed higher antimicrobial activity than globulin and plasma hydrolysates. Albumin hydrolysates obtained with flavourzyme, protamex, and trypsin showed higher antimicrobial activity than those obtained with the other three proteases.

• 한국식품과학회지
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• 제31권3호
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• pp.658-664
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• 1999

GOD (glucose oxidase)나 제빵용 효모를 사용하여 포도당이 제거된 육계와 돼지 혈장분의 상온 저장중 색깔, biuret 단백질 함량, 용해도, 기포력과 pH의 변화를 조사하였다. 혈장분의 종류와 혈당 제거 법과는 상관없이 실험기간 동안 혈당이 제거된 혈장분은 해당 대조구보다 "L" 값이 같거나 높았으며 "a" 값과 "b"값은 낮았다(P<0.05). 축종 또는 혈당 제거 방법과는 상관없이 탈당된 모든 시료의 단백질 함량과 용해도는 상온 저장중 해당 대조구보다 항상 높았고 저장 기간이 경과할수록 감소하는 경향을 보였다(P<0.05). 대체적으로 탈당된 육계와 돼지 혈장분 기포력은 해당 대조구와 비슷하거나 높았다. 그러나 돼지 혈장분의 기포력은 육계 혈장분과는 다르게 실험기간 동안 탈당된 돼지 혈장분과 상응하는 대조구는 큰 차이를 나타내지 않았다(P<0.05). 육계 대조구와 GOD로 혈장 포도당을 제거한 육계 혈장분의 pH는 저장기간이 지남에 따라 감소하였지만 효모로 포도당을 제거한 육계 혈장분과 모든 돼지 시료의 pH는 실험 기간중 증가하였다가 감소하였다. GOD로 포도당을 제거한 육계 혈장분이 해당 육계 시료 보다 낮은 pH값을 보인 반면 돼지 혈장분에서는 대조구가 상응하는 실험구보다 항상 낮은 pH 값을 나타내었다(P<0.05). 육계와 돼지 혈장의 포도당을 제거한 후 혈장을 건조시키면 혈장분의 색깔, biuret 단백질 함량, 용해도 그리고 기포력을 증진시킬 수 있었다.