• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2002년도 정기총회 및 제29차 춘계국제 학술발표대회
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• pp.82-89
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• 2002

Acid dairy drinks(ADD) are a worldwide product existing in many variations: fruit milk drinks, yogurt drinks, soy milk, butter milk, whey drinks and kefir etc. These drinks are marketed with different shelf lives depending on processing: -Short shelf life(maximum 3 weeks, cold storage) - Long shelf life(2 to 9 months, pasteurized, sterilized or retorted) Acidic protein drinks tend to a separation or destabilization process in the absence of stabilizing system during the shelf life of the ADD. A phase separation results in sedimentation of large particles at the bottom of the package and/or the formation of a serum layer at the top(whey off). These beverages are usually composed of an acid dairy phase (fermented base)or a natural base(milk, soymilk etc.)with an acidic medium (fruit phase: pulp, fruit concentrate etc.) which can be flavored. Sugar and stabilizers are added. It has been proved since the late 1950's that adding high methoxy pectin (HM pectin)to acid milk drinks is the best way to prevent the formation of a sediment and/or the whey off. In this presentation, we explain about stabilization mechanism of ADD induced by pectin. Applications and market trend of ADD in Asia and Europe are explained.

• 한국식품과학회지
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• 제50권6호
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• pp.572-580
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• 2018

본 연구는 모짜렐라 치즈 제조과정에서 분리된 유청을 B. subtilis HA와 L. plantarum EJ2014의 혼합 발효를 통해 ${\gamma}$-PGA, GABA 등의 기능성 물질이 강화된 발효물을 생산하고자 하였다. 유청 B. subtilis 발효 1일차의 시료 분석결과, pH는 6.51, 산도는 0.32%, 생균수는 8.39 log CFU/mL을 나타냈으며, 점질물과 점조도는 각각 6.06%와 $4.09Pas^n$로 발효 전보다 유의적으로 증가하였다. 2차 L. plantarum 발효를 통해 유청 혼합발효물의 최종 pH는 4.57까지 감소하였고 산도는 L. plantarum 발효 1일째 1.39%로 증가하여 최종 산도는 1.73%를 나타내었다. B. subtilis 생균수는 2차 L. plantarum 발효가 진행됨에 따라 5.83 log CFU/mL까지 감소하였으나 L. plantarum 생균수는 5.73 log CFU/mL에서 L. plantarum 발효 1일째 9.08 log CFU/mL로 급격히 증가한 후 L. plantarum 발효 7일까지 유지하였다. TLC 정성분석한 결과 L. plantarum 발효 5일 이후 MSG가 모두 소진되어 GABA로 전환되는 것을 확인할 수 있었다. HPLC 정량분석으로 MSG는 L. plantarum 발효 초기 3.40%에서 L. plantarum 발효 7일째 거의 소진 되면서 혼합발효물의 GABA 함량은 2.21%를 보였다. 환원당과 젖당 함량은 각각 발효 전 11.07과 6.73%에서 L. plantarum 발효 7일째 각각 4.97과 3.68%로 크게 감소하는 것을 보였다. 타이로신 함량은 발효가 진행되는 동안 증가되어 L. plantarum 발효 7일째 38.24 mg%를 나타내었다. 단백질 가수분해 정도를 확인하기 위해 SDS-PAGE를 통해 발효 후 유청 단백질들이 대부분 가수분해되어 저분자화되는 것을 확인하였다. 유청의 발효 전후에 따른 항산화 활성을 측정한 결과 ABTS $RC_{50}$값은 26.81 mg/g에서 발효 후 8.78 mg/g, DPPH $RC_{50}$값 또한 발효 전 17.58 mg/g에서 발효 후 10.38 mg/g으로 감소하면서 혼합발효를 통해 전자 공여능이 향상되는 것으로 확인되었다.

• KSBB Journal
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• 제16권6호
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• pp.533-537
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• 2001

유청 단백질 중에서 $\alpha$-lactalbumin, $\beta$-lactoglobulin를 고성능 막 크로마코그래피를 이용하여 분리하는 것이다. 분리 메카니즘은 음이온 교환작용이며 고정상은 CIM DEAE, QA, So$_3$ disk (16$\times$3 mm)을 사용하였다. 이동상은 buffer A (20 mM Tris-HCI, pH 7.3)와 buffer B (buffer A + 1 M NaCl)를 사용하였으며 $\alpha$-lactalbumin, $\beta$-lactoglobulin를 분리하기 위해서 구배용매 조성법을 사용하였다. 각 이동상의 조성에 따른 최적의 이동상 조성(Buffer A/Buffer B=100/0 - 30/70 vol%, gradient time 1 min, 30/70 - 10/90 vol%, gradient time 2 min)을 실험적으로 얻었고 4 ml/min의 이동상 유속에서 3분내에 $\alpha$-lactalbumin, $\beta$-lactoglobulin를 분리 할 수 있었다. 유청 단백질 중에 $\alpha$-lactalbumin, $\beta$-lactoglobulin을 HPMC을 적용하여 분리하였고, 유청 단백질의 기능적 성질, 분리 방법에 대해 알아보았다.

• 한국축산식품학회지
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• 제43권1호
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• pp.195-195
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• 2023

• Asian-Australasian Journal of Animal Sciences
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• 제13권11호
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• pp.1576-1583
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• 2000

Three experiments were conducted to determine the nutritional value of wheat gluten (WG) and spray-dried porcine plasma (SDPP) in diets for nursery pigs. In Exp. 1, 120 weanling pigs (5.7 kg avg initial BW) were used in a 35-d growth assay. Treatments for d 0 to 14 were: 1) dried skim milk (DSM)-dried whey-SBM based control; 2) WG to replace the protein from DSM; 3) SDPP; and 4) WG-SDPP (50:50 blend on a protein basis) to replace the protein from DSM. From d 14 to 35, all pigs were fed a common corn-SBM-whey-based diet. For d 0 to 14, there were no differences in ADG, ADFI, and gain/feed (p>0.11). However, for d 14 to 35, pigs fed diets with WG had greater gain/feed than those fed SDPP (p<0.05), and pigs fed diets with the WG-SDPP blend had greater ADG than pigs fed diets with WG or SDPP alone (p<0.07). In a second experiment, 60 weanling pigs (5.1 kg avg initial BW) were used in a 28-d growth assay. All pigs were fed the WG-SDPP diet fed in Exp. 1 for d 0 to 14, and changed to experimental diets for d 14 to 28. Treatments were: 1) the whey-SBM-based diet used for d 14 to 28 in Exp. 1; or 2) a whey-SBM based diet with 3% added SDPP. There were no differences in ADG, ADFI, gain/feed, or apparent digestibilities of DM and N among treatments for d 14 to 28 or overall (p>0.14). In a third experiment, 150 weanling pigs (5.6 kg avg initial BW) were used in a 32-d growth assay to determine the optimal blend of WG and SDPP for use after weaning. The SDPP was added as 8% of the control diet, and WG was substituted on a protein basis to yield the desired SDPP:WG blends. Treatments were (d 0 to 14): 1) SDPP; 2) 75% SDPP and 25% WG; 3) 50% SDPP and 50% WG; 4) 25% SDPP and 75% WG; and 5) WG. As in Exp. 1, all pigs were switched to a common corn-SBM-whey-based diet for d 14 to 32. For d 0 to 14, ADG and ADFI increased as replacement of the SDPP was increased up to 50% and decreased when more of the SDPP was removed from the diet (quadratic effects, p<0.004 and 0.02, respectively). Apparent digestibilities of DM and N (at d 13) were not affected by treatments (p>0.18). For d 14 to 32, treatments did not affect ADG (p>0.2), although there were quadratic responses in ADFI (p<0.04), with pigs fed the 50:50 blend suggested the greatest intake of feed. For the overall experimental period (d 0 to 32), ADG, ADFI, and gain/feed increased as WG was used to replace as much as 50% of the SDPP (quadratic effects p<0.04, 0.02, and 0.06, respectively). In conclusion, WG can successfully replace up to 50% of the SDPP in a complex nursery diet, when SDPP is included at the 8% level. There is no advantage to keeping SDPP in the diet after Phase I (d 0 to 14).

• Asian-Australasian Journal of Animal Sciences
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• 제18권9호
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• pp.1285-1293
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• 2005

The present study was conducted to evaluate and compare the effects of various animal and plant protein sources on piglet' performance, digestibility of amino acids and gut morphology in weaned pigs until 28 days after weaning. The plant protein sources used were soybean meal (SBM), fermented soy protein (FSP), rice protein concentrate (RPC); and animal protein sources tested were, whey protein concentrate (WPC) and fishmeal (FM). Iso-proteinous (21%) diets were formulated and lysine (1.55%) content was similar in all the diets. The level of each protein source added was 6% by replacing SBM to the same extent from the control diet containing 15% SBM. The ADG was higher (p<0.05) in the groups fed animal proteins as compared with plant proteins at all the levels of measurement, except during 15-28 days. The highest ADG was noted in WPC and FM fed diets and lowest in SBM fed diet. The feed intake was higher in animal protein fed groups than plant proteins at all phases, but the feed:gain ratio was not affected by protein sources except during overall (0 to 14 day) measurement which was improved (p<0.05) in animal protein fed diets compared to plant protein sources. The digestibilities of gross energy, dry matter and crude protein were higher in animal protein fed groups than for plant protein fed sources. The apparent ileal digestibilities of essential amino acids like Leu, Thr, and Met were significantly (p<0.05) higher in animal proteins fed animals as compared with plant protein fed animals. But the apparent fecal digestibilities of essential amino acids like Arg and Ile were significantly higher (p<0.05) in plant protein diets than animal protein sources. The villous structure studied by scanning electron microscope were prominent, straight finger-like, although shortened and densely located in FM fed group as compared with others. The lactic acid bacteria and C. perfringens counts were higher in caecal contents of pigs fed plant proteins than the animal proteins. Overall, it could be concluded that animal protein sources in the present study showed better effects on growth performance, nutrient digestibility and gut morphology than plant protein sources.

• Journal of Dairy Science and Biotechnology
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• 제34권2호
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• pp.137-144
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• 2016

본 시험은 GMP 내 기본적으로 7%로 결합되어 있는 sialic acid의 함유량을 그대로 보유하도록 제조한 유청단백가수분말(시험물질명: 7%-GNANA)을 기능성 식품 원료 개발함에 최종 연구목표를 두었다. 시험물질은 GMP(7% sialic acid 함유)를 원료로 하고, 여기에 식품첨가물로 허용된 효소인 Alcalase를 사용하여 지표성분인 sialic acid를 100% 효율로 분리시킨 후, 동결 건조한 7%-GNANA(7% sialic acid와 GMP 단백질로 구성, 제품명: HELICOBACTROL-7)을 (주)한일바이오메드사(한국)에서 공여 받아 GLP 가이드라인에 따라 미생물복귀돌연변이시험을 실시하였다. 미생물에 대한 돌연변이 유발성 유무를 검색하기 위해 히스티딘 요구성 균주인 Sal. typhimurium TA98, TA100, TA1535 및 TA1537과 트립토판 요구성 균주인 E. coli WP2uvrA를 이용하였다. 미생물복귀돌연변이시험은 시험물질을 5단계의 농도군(0, 61.7, 185, 556, 1,670, $5,000{\mu}g/plate$)으로 하여 평가하였다. 본 시험을 통한 평가결과, 대사활성계 존재 유무와 관계없이 모든 균주에서 시험물질의 각 농도에 의한 복귀돌연변이 유발원 양성기준인 콜로니 생성수치가 재현성 있는 증가를 나타내지 않았으며, 용량의존성도 확인되지 않았다. 결론적으로, 시험물질인 7% G-NANA의 식품첨가물로서 등록을 위하여 수행한 미생물돌연변이시험에서 안전성이 확인되었다.

• 농업과학연구
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• 제38권3호
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• pp.473-477
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• 2011

A number of health benefits have been claimed for probiotic bacteria such as Bifidobacterium (B) spp. Lactobacillus(L) acidophilus, and Lactococcus(Lc) cremoris. Viability of probiotic bacteria is important in order to provide health benefits. Only a limited culture media for the test purpose of probiotic bacteria are commercially available (MRS broth), but the media for large-scale propagation of viable cells which are able to be used as food additive are not available. The manufacture of a low priced and preferred novel medium for probiotic bacteria was therefore, attempted using whey protein concentrate(WPC) and Makgeolli sludge as a starting material. The effect of WPC and Makgeolli sludge on the growth of four strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was investigated. Medium prepared such as WPC, Makgeolli sludge, and WPC+Makgeolli sludge(WPCMs). It was observed that the growth of 4 strains (B. bifidum 15696, B. longum 15707, L. acidophilus CH-2, and Lc. cremoris 20076) was stimulated by Makgeolli sludge, WPC, WPCMs. Especially, Viable cell number of 4 strains in the WPCMs were higher than that of the single media. These result suggest the possibility that Makgeolli and WPC, acts as a growth factor for the growth of probiotic bacteria.

• Journal of Dairy Science and Biotechnology
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• 제31권1호
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• pp.67-73
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• 2013

Food allergy is defined as adverse reactions toward food mediated by aberrant immune mechanisms. Cow's milk allergy is one of the most common food allergies in childhood. This allergy is normally outgrown in the first year of life, however 15% of allergic children remain allergic. Cow's milk allergy seem to be associated with casein (${\alpha}_{s1}$-CN), ${\beta}$-lactoglobulin and whey protein. In addition to this, many other milk proteins are antigenic and capable of inducing immune responses. Various food processing affects the stability, structure and intermolecular interactions of cow milk proteins, as a result reduction the allergenic capacity. Heating, hydrolysis, chemical, proteolytic and other processes such as gamma-ray irradiation, high pressure, using probiotics treatments of milk to obtain hypoallergenic milk have been developed to reduce allergic reactions.

• 한국수정란이식학회:학술대회논문집
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• 한국수정란이식학회 2002년도 국제심포지엄
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• pp.94-94
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• 2002

Lactadherin (formerly known as BA46), a major glycoprotein of the human milk fat globule membrane, is abundant in human breast milk and breast carcinomas and may prevent symptomatic rotavirus infections. In this study, under the control of mouse whey acidic protein (WAP) promoter, the expression pattern of lactadherin (Ltd) in lactogenic hormone-dependent mouse mammary epithelial cell line HC11 were tested. pLNWLtd construct containing 2.4 kilobases of the WAP promoter and 1.5 kilobases of human lactadherin gene was stably transfered into HC11 cells using retroviral vector system. Integration and expression level of the transgene was estimated using PCR and RT-PCR, respectively. Prominent induction of Ltd gene under the WAS promoter was accomplished in the presence of insulin, hydrocortisone and prolactin, while induction with insulin alone resulted in lower expression. Our results demonstrate that the expression of the transgene is increased by synergistic effect of several lactogenic hormones, including insulin, hydrocortisone, and prolactin.