• 한국식품영양학회지
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• 제28권3호
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• pp.436-445
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• 2015

The effects of substituting whey protein concentrate (WPC) powder for rice flour in the preparation of seolgiddeok were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufactureing process. Whey protein is known as a good nutritional source and is a functional material for many processed foods. WPC contains more than 80% whey protein. The moisture content decreased gradually during storage and the decrease in moisture was less in the control than in the WPC powder substituted groups. The color lightness (L) decreased significantly as the amount of WPC powder increased, wherease redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess and adhesiveness of seolgiddeok tended to increase in proportion to the amount of WPC powder in the formula. Seolgiddeok gelatinization was investigated by amylographing. Initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown were low in seolgiddeok prepared with WPC powder substituted for rice flour. Setback had the lowest value in the control. Sensory evaluations revealed that, seolgiddeok prepared with 3% WPC powder had the highest overall acceptability score. These results indicated that WPC seolgiddeok with 3% WPC powder has the best quality.

• 폴리머
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• 제38권2호
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• pp.129-137
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• 2014

본 연구에서는 재활용 폴리프로필렌을 첨가한 wood plastic composite(WPC)의 물성을 극대화하기 위해 먼저 용융혼합 조건을 최적화하였으며 재활용 폴리프로필렌의 함량이 WPC의 물성에 미치는 영향을 조사하였다. WPC의 기계적 특성을 측정하기 위해 만능재료시험기와 충격시험기를 사용하였고 열적 특성을 조사하기 위해 DSC, TGA, DMA를 사용하였다. SEM을 이용하여 WPC의 파단면을 관찰하였다. 전체 폴리프로필렌 함량의 50 wt%를 재활용 폴리프로필렌으로 함유한 WPC의 최적가공 조건은 $170^{\circ}C$, 15분, 60 rpm이었다. 재활용 폴리프로필렌의 함량증가는 WPC의 수분흡수성을 증가시켰고 열적, 기계적 특성을 저하시켰다. 그러나 모든 물성을 종합하여 분석한 결과 WPC의 두드러진 물성 감소 없이 전체 폴리프로필렌 함량의 50 wt%까지 재활용 폴리프로필렌을 첨가하는 것이 가능하였다.

• 한국식품과학회지
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• 제31권6호
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• pp.1488-1494
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• 1999

감마선 조사가 상업적 등급의 SPI와 WPC의 SDS-PAGE 헝태와 이차구조 함량, 용해도 등 이화학적 변화에 미치는 영향을 조사하였다. 감마선이 조사된 SPI와 WPC의 SDS-PAGE 형태은 SPI 용액의 경우 5 kGy 이상 조사에서 단백질의 degraded pattern과 아울러 중합이 나타난 반면에 WPC 용액에서는 단백질이 절단된 형태로 나타났다. 반면에 감마선이 조사된 SPI와 WPC 분말의 경우 분자량 분포에는 큰 변화가 없었다. Circular dichroism 연구에서 감마선이 조사된 SPI와 WPC용액의 이차구조의 변화는 감마선 조사에 의하여 단백질의 구조 변화를 나타내는 random coil함량이 증가하였다. 또한, SPI와 WPC 분말의 경우에는 감마선 조사에 의한 용해도의 차이가 있었다.

• International Journal of Reliability and Applications
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• 제8권2호
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• pp.153-173
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• 2007

Wood-plastic composites (WPC) are gaining market share in the building industry because of durability/maintenance advantages of WPC over traditional wood products and because of the removal of chromated copper arsenate (CCA) pressure-treated wood from the market. In order to ensure continued market share growth, WPC manufacturers need greater focus on reliability, quality, and cost. The reliability methods outlined in this paper can be used to improve the quality of WPC and lower manufacturing costs by reducing raw material inputs and minimizing WPC waste. Statistical methods are described for analyzing stiffness (tangent modulus of elasticity: MOE) and flexural strength (modulus of rupture: MOR) test results on sampled WPC panels. Descriptive statistics, graphs, and reliability plots from these test data are presented and interpreted. Sources of variability in the MOE and MOR of WPC are suggested. The methods outlined may directly benefit WPC manufacturers through a better understanding of strength and stiffness measures, which can lead to process improvements and, ultimately, a superior WPC product with improved reliability, thereby creating greater customer satisfaction.

• Journal of Animal Science and Technology
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• 제52권5호
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• pp.435-440
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• 2010

유청단백질농축물(WPC)은 풍부한 단백질 및 다양한 생리활성 물질들을 함유하고 있음으로 식품의 단백질 보충 및 건강 기능성 향상을 위해 식품산업에서 널리 사용되고 있는 유용한 식품소재 중에 하나이다. 본 연구는 유용 기능성 식품소재로 활용이 가능한 유청단백질의 산업화와 관련된 사항들을 조사하고자 수행하였다. 한외여과를 이용한 WPC 제조과정에서 WPC-30을 포함한 한외여과 기의 국산화 가능성을 확인했다. 한외여과, 분무건조 및 단백질분해 효소를 이용하여 제조한 WPC-30 가수분해물의 이화학적 기능성을 검토한 결과 단백질 가수분해능 및 관능성에 대한 평가는 alcalase 처리했을 때 가장 높은 것으로 나타났으며 거품 형성능은 flavourzyme 처리한 WPC-30 가수분해물에서 가장 높은 결과를 보였다. 또한 다양한 pH조건에서의 단백질의 용해도를 측정한 결과, protamex 처리한 WPC-30 가수분해물에서 가장 높은 용해도를 나타내었다. 그러나 모든 WPC-30 가수분해물의 용해도는 알차리 조건에서는 유의적으로 개선되는 효과를 보였다. 이들 결과들을 총체적으로 검토한 결과, 효소를 이용한 유청단백질의 가수분해는 알카리조건에서 alcalase를 사용하는 것이 가장 효과적인 것으로 나타났다.

• Journal of the Korean Wood Science and Technology
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• 제45권5호
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• pp.572-579
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• 2017

WPC 내 목질섬유 함량 분석은 신뢰도 높은 목재 플라스틱 복합재(WPC) 소비시장 형성을 위해 상당히 중요하다. 본 연구에서는 polypropylene과 목질섬유를 복합화한 단순 WPC 배합 조건에서 WPC 내 목질섬유 함량에 대한 분석을 TGA를 이용한 열분석 방법과 AMS를 이용한 바이오 탄소 함량 분석 방법을 통해 진행하였다. TGA를 통한 열분해 분석법은 $5^{\circ}C/min$의 승온속도로 고분자 PP의 최대 미분 온도를 이용하여 신뢰도 높은 WPC 내 목질섬유 함량에 관한 검량선을 얻을 수 있었다. TGA와 AMS의 분석 방법 비교에 있어서는, 바이오 탄소 함량을 이용하는 AMS 분석법이 더 높은 신뢰성을 보여주었다.

• Asian-Australasian Journal of Animal Sciences
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• 제20권7호
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• pp.1120-1126
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• 2007

An iron-fortified whey protein concentrate (Fe-WPC) was prepared by addition of ferric chloride to concentrated whey. A large part of the iron in the Fe-WPC existed as complexes with proteins such as ${\beta}$-lactoglobulin. The bioavailability of iron from Fe-WPC was evaluated using iron-deficient rats, in comparison with heme iron. Rats were separated into a control group and an iron-deficiency group. Rats in the control group were given the standard diet containing ferrous sulfate as the source of iron throughout the experimental feeding period. Rats in the iron-deficiency group were made anemic by feeding on an Fe-deficient diet without any added iron for 3 wk. After the iron-deficiency period, the iron-deficiency group was separated into an Fe-WPC group and a heme iron group fed Fe-WPC and hemin as the sole source of iron, respectively. The hemoglobin content, iron content in liver, hemoglobin regeneration efficiency (HRE) and apparent iron absorption rate were examined when iron-deficient rats were fed either Fe-WPC or hemin as the sole source of iron for 20 d. Hemoglobin content was significantly higher in the rats fed the Fe-WPC diet than in rats fed the hemin diet. HRE in rats fed the Fe-WPC diet was significantly higher than in rats fed the hemin diet. The apparent iron absorption rate in rats fed the Fe-WPC diet tended to be higher than in rats fed the hemin diet (p = 0.054). The solubility of iron in the small intestine of rats at 2.5 h after ingestion of the Fe-WPC diet was approximately twice that of rats fed the hemin diet. These results indicated that the iron bioavailability of Fe-WPC was higher than that of hemin, which seemed due, in part, to the different iron solubility in the intestine.

• Human Ecology Research
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• 제62권1호
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• pp.59-68
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• 2024

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (F=248.38, p<.001). The moisture content also decreased significantly (F=3.151, p < .05). However, the volume (F=9.556, p<.01) and specific volume (F=11.15, p<.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (F=12.616, p < .001), while the yellowness (b) value decreased significantly (F=4.550, p<.01). Regarding the crust, the L values (F=3.791, p<.01) and b values (F=7.000, p<.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (F=4.706, p<.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (F=45.237, p<.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.

• 펄프종이기술
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• 제40권3호
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• pp.59-64
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• 2008

The mechanical properties of WPC(wood plastic composite) should effected with the size of wood particle size and also characteristics of wood particles. In this paper, WPC were prepared with various size of wood particles and coupling agent and the mechanical properties were evaluated. The smaller size of wood particle were used for WPC, the higher properties of WPC in tensile strength and breaking elongation were obtained. The smaller amount of wood particle were used for WPC, the higher properties of WPC in tensile strength and breaking elongation were obtained.

• Preventive Nutrition and Food Science
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• 제7권3호
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• pp.299-304
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• 2002

Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 compounds from the headspace of an aqueous solution of WPC. The major components were propanol, hexanal, 2-butanone, 2-pentanone, 2,3-butanedion, 2-propanol, acetic acid, dimethyl disulfide and benzothiazole. An external dynamic headspace sampler, devised for this study, effectively collected volatiles from the headspace of dry WPC and aqueous WPC solutions.