• Asian-Australasian Journal of Animal Sciences
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• 제24권11호
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• pp.1607-1614
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• 2011

This trial was conducted to determine the effects of including canola protein concentrate in diets fed to broiler chickens on nutrient digestibility and broiler performance (0-21 days). A total of 180, day-old, male broiler chicks weighing an average of 52.8${\pm}$0.6 g were assigned to one of six dietary treatments in a completely randomized design. The control diet was based on corn and soybean meal and contained 15% canola meal. The experimental diets contained 3, 6, 9, 12 or 15% canola protein concentrate added at the expense of canola meal. There were five birds per pen and six replicate pens per treatment. Feed and water were available ad libitum throughout the 21-day experiment. Chromic oxide (0.35%) was added to all diets as a digestibility marker and was fed throughout the experimental period. The digestibility of dry matter, energy and phosphorus increased linearly (p<0.01) with increasing levels of canola protein concentrate. Although nutrient digestibility was higher for birds fed diets containing canola protein concentrate, these improvements did not translate into improvements in broiler performance. Weight gain was unaffected (p = 0.24) by level of canola protein concentrate. Feed intake was significantly increased (p<0.01) with the result that feed conversion tended to be poorer (p = 0.07) for birds fed diets containing canola protein concentrate. Mortality was also unaffected (p = 0.56) by dietary treatment.

• 한국식품과학회지
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• 제18권3호
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• pp.204-209
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• 1986

번데기 단백질의 이용성을 증진시킬 목적으로 농축 단백질을 조제하여 중요한 성질인 기능성을 대두 단백질과 비교하였다. 번데기 농축단백질은 대두 농축단백질보다 지방 흡수력이 더 높았으며, 용해도와 수분 흡수력은 낮았다. 유화성은 62.8%로 번데기 농축단백질이 더 높았으며, 유화력도 307ml/g으로 역시 높게 나타났다. 또한 $80^{\circ}C$로 가열한 후의 유화안정성도 번데기 농축단백질이 65.8%로 대두 농축단백질보다 더 높게 나타났다. 포말성은 번데기 농축단백질이 더 낮았으며 포말안정성은 달걀알부민보다, 번데기, 대두 농축단백질이 더 낮았고, $5{\sim}7%$사이에 점도 증가 현상이 크게 나타났다. 이상의 실험결과에서 나타난 번데기 농축단백질의 높은 지방 흡수력과 유화성은 유화력을 이용한 식품제조에 좋은 단백질원으로서 이용이 가능하리라고 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권6호
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• pp.797-805
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• 2014

The effect of concentrate mixtures with crude protein (CP) levels 10%, 13%, 16%, and 19% and diets with roughage to concentrate ratios 80:20, 60:40, 40:60, and 20:80 (w/w) were determined on dry matter (DM) and organic matter (OM) digestibility, and fermentation metabolites using an in vitro fermentation technique. In vitro fermented attributes were measured after 4, 24, and 48 h of incubation respectively. The digestibility of DM and OM, and total volatile fatty acid (VFA) increased whereas pH decreased with the increased amount of concentrate in the diet (p<0.001), however CP levels of concentrate did not have any influence on these attributes. Gas production reduced with increased CP levels, while it increased with increasing concentrate levels. Ammonia nitrogen ($NH_3$-N) concentration and microbial CP production increased significantly (p<0.05) by increasing CP levels and with increasing concentrate levels in diet as well, however, no significant difference was found between 16% and 19% CP levels. Therefore, 16% CP in concentrate and increasing proportion of concentrate up to 80% in diet all had improved digestibility of DM and organic matter, and higher microbial protein production, with improved fermentation characteristics.

• 한국식품조리과학회지
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• 제3권2호
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• pp.9-16
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• 1987

제사공장에서 부산물로 나오는 번데기는 단백질의 함량이 높을 뿐 아니라 필수 아미노산 조성도 우수하여 영양적으로 좋은 단백질원으로 알려져 있다. 이에 번데기로 농축단백질을 조제해서 무수초산과 호박산으로 아실화시켜 아미노산조성 및 주사전자현미경에 의한 관찰을 대두농축단백질과 비교 검토하여 다음과 같은 결과를 얻었다. 1. 번데기 농축단백질의 단백질 함량은 84.1%로서 대두농축단백질의 70.3%보다 높았다. 2. 번데기 농축단백질은 아미노산 조성에 있어서 대두농축단백질보다 필수 아미노산 함량이 높았으며 특히 대두에 부족한 methionine은 4.21(g/100g)로 매우 높았고, F.A.O.의 scoring pattern과 비교시 전체적으로 필수 아미노산이 함량이 높았다. 또한 번데기 농축단백질은 alanine, valine, phenylanine, isoleucine 등 지방족 아미노산의 함량이 높게 나타났다. 한편 변형번데기단백질에서는 아미노산의 함량에 약간의 손실을 가져왔으며 숙시닐화에서 더 큰 경향을 나타내었고 특히 lysine의 함량이 현저하게 감소되었다. 3. 주사전자현미경에 의한 관찰에서 탈지번데기분은 작고 입자가 많이 모여 하나의 agglomerate의 형태로 거칠고 세포성이 그대로 보존되어 있다. 기포의 생성이 많았으며 입자가 불균일(10~$20\mu{m}$)하였다. 번데기 농축단백질은 탈지번데기분보다 세포성이 많이 파괴되어 기포의 생성도 적어 입자의 표면적이 어느정도 넓고 부드러웠다. 또한 변형번데기농축단백질에서는 현저하게 세포성이 파괴되고 가 감소하여 좋은 조직을 형성하였으며 특히 숙시닐화한 단백질에서는 아주 부드럽고 좋은 조직을 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제5권1호
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• pp.19-24
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• 1992

Formula feed for fattening cattle ground through 2 mm screen was incubated in the rumen of sheep and goats to evaluate effects of ratio of concentrate to hay and kinds of hay in a ration on determining the degradability (dg) value of protein using in sacco technique. Following results were obtained: 1) Residual dry matter (DM) and crude protein (CP) of formula feed decreased as the time of incubation increased. Regression analyses showed that rates of degradation of DM and CP in the rumen were not the same when they were determined under feeding of rations with different percentages of concentrate. 2) Rate of passage of digesta from the rumen differed between feeding of Italian ryegrass hay ration and that of alfalfa hay ration, but was not influenced by the percentage of concentrate in a ration. 3) The dg value was different when it was estimated with results obtained from determinations under feeding of Italian ryegrass hay ration or that of alfalfa hay ration. The percentage of concentrate in a ration had no influence on the dg value of protein in formula feed.

• 한국식품영양과학회지
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• 제22권6호
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• pp.758-762
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• 1993

Sodium hexametaphosphate(SHMP)가 탈지대두박 단백질의 추출과 농축단백질의 색도 및 아미노산 조성에 미치는 영향을 검토하였다. SHMP에 의한 단백질의 추출은 1.5% SHMP에서 가장 높았으며 이 이상의 농도에서는 오히려 감소하는 결과를 나타내었다. 또한 참깨박 단백질의 추출은 pH 5.0에서 17.0%, pH 2.0에서는 22.7%로 아주 낮았으나 pH 12.0에서 60.7%의 단백질이 추출되었다. 시료와 용매와의 비율에 있어서는 1 : 40에서 약 60%의 단백질이 추출되었으며 비율이 증가할수록 추출율이 증가하는 경향을 나타내었고 SHMP처리로 인해 농축단백질의 색도가 개선되었다. 참깨빡 농축단백질의 아미노산 조성을 비교한 결과 SHMP의 처리에 의해 lysine과 hethionine의 함량이 현저히 감소된 반면 valine과 leucine함량은 증가된 결과를 나타내었다.

• Fisheries and Aquatic Sciences
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• 제19권3호
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• pp.12.1-12.8
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• 2016

Roe is the term used to describe fish eggs (oocytes) gathered in skeins and is one of the most valuable food products from fishery sources. Thus, means of processing are required to convert the underutilized yellowfin tuna roes (YTR) into more marketable and acceptable forms as protein concentrate. Roe protein concentrates (RPCs) were prepared by cooking condition (boil-dried concentrate, BDC and steam-dried concentrate, SDC, respectively) and un-cooking condition (freeze-dried concentrate, FDC) from yellowfin tuna roe. The yield of RPCs was in the range from 22.2 to 25.3 g/100 g of roe. RPCs contained protein (72.3-77.3 %), moisture (4.3-5.6 %), lipid (10.6-11.3 %) and ash (4.3-5.7 %) as the major constituents. The prominent amino acids of RPCs were aspartic acid, 8.7-9.2, glutamic acid, 13.1-13.2, and leucine, 8.5-8.6 g/100 g of protein. Major differences were not observed in each of the amino acid. K, S, Na, and P as minerals were the major elements in RPCs. No difference noted in sodium dodecyl sulfate polyacrylamide gel electrophoresis protein band (15-100 K) possibly representing partial hydrolysis of myosin. Therefore, RPCs from YTR could be use potential protein ingredient for human food and animal feeds.

• 동아시아식생활학회지
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• 제4권3호
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• pp.87-96
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• 1994

This study was carried out to investigate the effect of hydrolysis by proteolytic enzymes on the functional properties of sesame protein concentrate. Sesame protein concentrate was hydrolyzed with papain, pepsin and trypsin to obtain 10% and 20% degree of hydrolysis. The nirogen solubility in water was increased with increasing the degree of hydrolysis. Bulk density was increased by enzymatic hydrolysis but water absorption capacity was increased only in the case of pepsin-hydrolyzed SPC. Higher fat absorption capacity was found in SPC with 10% DH than SPC with 20% DH. Emulsifying activity was also increased by enzymatic hydrolysis except SPC with 10% DH by papain.

• Asian-Australasian Journal of Animal Sciences
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• 제18권3호
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• pp.384-389
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• 2005

These experiments were conducted to evaluate the feeding value of rice protein concentrate (RPC) in weaning pigs. In expt. I, a 5-week feeding trial was conducted with 126 pigs (L${\times}$Y${\times}$D; 21 d-old; 5.32${\pm}$0.34 kg). Treatments were spray-dried plasma protein (SDPP; control), soy protein concentrate (SPC) and RPC (phase 1), and dried porcine soluble (DPS; control), SPC and RPC (phase 2). An ileal digestibility trial was also conducted to compare digestibility of amino acids in the tested protein sources. In expt. II, 160 weaning pigs (L${\times}$Y${\times}$D; 21 d-old; 5.65${\pm}$0.35 kg) were used in a 5-week feeding trial to determine the optimal inclusion level of RPC in the diet. Treatments were control (9% SPC), and three levels of RPC instead of SPC in the diets (3, 6 and 9%). During phase 1, pigs fed SDPP showed better (p<0.05) ADG and FCR compared with those fed SPC or RPC, while there was no difference in ADFI among treatments. During phase 2, however, pigs fed DPS showed lower (p<0.05) ADG than those fed SPC or RPC. During the total period, there were no significant differences in ADG, ADFI and FCR among treatments. The apparent ileal digestibilities of his, lys, phe, thr and met were not different among the tested protein sources. The apparent ileal digestibilities of arg, ile, leu and val were lower (p<0.05) in RPC than SDPP. The true ileal digestibilities of arg and leu were lower (p<0.05) in RPC than SDPP and SPC. However, that of met was higher (p<0.05) in RPC than SDPP. In expt. II, there were no significant differences in ADG and FCR when SPC was substituted with RPC up to 9% during the total period. In conclusion, based on our experimental results, RPC would replace SPC in the complex prestarter diet, which is somewhat cheaper than SPC.

• 한국식품조리과학회지
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• 제3권2호
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• pp.1-8
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• 1987

번데기 농축단백질을 무수초산 및 호박산으로 숙시닐화 및 아세틸화시켜, 식품단백질원으로 이용가능성을 검토하기 위해 몇가지 중요한 기능성을 측정하여 다음과 같은 결과를 얻었다. 1. 번데기농축단백질이 아세틸화율은 82.0%, 숙시닐화율은 88.0%였으며, 아실화되는 과정에서 번데기 농축단백질은 밝은 상아빛으로 부드러웠으며, 특유한 냄새도 제거되었다. 2. 번데기 농축단백질은 pH 5.0에서 최소의 용해도를 나타내었으나 에세틸화 및 숙시닐화한 단백질은 pH 4.5에서 최소를 나타내었으며, 아실화에 의하여 용해도가 증가되었고 특히 숙시닐화는 약5배의 증가를 보였다. 3. 번데기 농축단백질의 겉보기 밀도와 수분흡수력은 아세틸화와 숙시닐화에 의해서 높은 증가를 나타내었다. 4. 번데기 농축단백질이 유화활성, 유화안정성, 유화용량은 아세틸화한 단백질에서는 유의성이 인정되지 않았으나 숙시닐화한 단백질은 높은 유의성을 나타내었다. 5. 번데기 농축단백질의 포말성은 숙시닐화한 단백질에서 30%의 증가 현상을 나타내었으며 포말안정성은 아세틸화 및 숙시닐화에 의해서 3시간, 8시간으로 향상되었다. 6. 각 농도별 점도는 아세틸화한 단백질에서는 별 영향이 없었으나 숙시닐화는 점도가 많이 증가되었으며 4∼5%에서 증가 현상이 가장 크게 나타났다.