• Preventive Nutrition and Food Science
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• 제20권3호
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• pp.183-189
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• 2015

In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of ${\alpha}$-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of ${\alpha}$-amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more efficient for egg white liquid hydrolysis than the other enzymes. The Alcalase hydrolysate had the highest radical-scavenging activity (82.5%) at a concentration of 5.0 mg/mL. The conditions for enzymatic hydrolysis of egg white liquid with Alcalase were selected as substrate : water ratio of 2:1. Five percent Alacalse treatment did not show significant (P>0.05) increases of DH and ${\alpha}$-amino nitrogen content after 24 hhydrolysis. Thirty two hour-hydrolysis with 5% Alcalase is sufficient to make antioxidative egg white liquid hydrolysate from egg white liquid. DPPH and ABTS radical-scavenging activities were significantly (P<0.05) higher after enzymatic digestion. These results suggest that active peptides released from egg-white protein are effective radical-scavengers. Thus, this approach may be useful for the preparation of potent antioxidant products.

• 한국축산식품학회지
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• 제38권3호
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• pp.442-450
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• 2018

Liquid egg products can be contaminated with Salmonella spp. during processing. A predictive model for the growth of Salmonella spp. in unpasteurized liquid eggs was developed and validated. Liquid whole egg, liquid yolk, and liquid egg white samples were prepared and inoculated with Salmonella mixture (approximately 3 Log CFU/mL) containing five serovars (S. Bareilly, S. Richmond, S. Typhimurium monophasic, S. Enteritidis, and S. Gallinarum). Salmonella growth data at isothermal temperatures (5, 10, 15, 20, 25, 30, 35, and $40^{\circ}C$) was collected by 960 h. The population of Salmonella in liquid whole egg and egg yolk increased at above $10^{\circ}C$, while Salmonella in egg white did not proliferate at all temperature. These results demonstrate that there is a difference in the growth of Salmonella depending on the types of liquid eggs (egg yolk, egg white, liquid whole egg) and storage temperature. To fit the growth data of Salmonella in liquid whole egg and egg yolk, Baranyi model was used as the primary model and the maximum growth rate and lag phase duration for each temperature were determined. A secondary model was developed with maximum growth rate as a function of temperature. The model performance measures, bias factor ($B_f$, 0.96-0.99) and $r^2$ (0.96-0.99) indicated good fit for both primary and secondary models. In conclusion, it is thought that the growth model can be used usefully to predict Salmonella spp. growth in various types of unpasteurized liquid eggs when those are exposed to various temperature and time conditions during the processing.

• 한국식품영양학회지
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• 제30권2호
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• pp.269-281
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• 2017

In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.

• KSBB Journal
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• 제22권2호
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• pp.119-122
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• 2007

RP-HPLC에서 주요 변수인 이동상의 조성과 컬럼의 종류를 변화시켜 난백 단백질을 실험하였다. C4, C8 C18 컬럼을 비교 실험하여 C18 컬럼에서 가장 많은 피크를 보여 C18 컬럼을 선택하였다. 등용매 용리에서 ACN : water의 조성이 50 : 50에서 가장 많은 피크를 보여 이 결과를 토대로 기울기 용리를 하여 실험하였다. 기울기 용리에서 얻어진 4가지 피크를 확인하기 위하여 단일성분인 lysozyme와 ovalbumin의 체류시간을 측정하여 확인하였고 논문을 통해 2가지 피크를 예측할 수 있었다.

• 한국축산식품학회지
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• 제37권5호
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• pp.646-653
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• 2017

Alcalase hydrolysis of liquid egg white was used to produce 5-hydroxytryptophan (HTP) under various conditions and investigate the sleep-potentiating activity of liquid egg white hydrolysate (LEH) on pentobarbital-induced sleep. Alcalase hydrolysis yielded the highest content of 5-HTP ($13.50{\mu}g/mL$), while neutrase hydrolysis showed the lowest 5-HTP content ($5.23{\mu}g/mL$). The liquid egg white to water ratio (1:1) was optimal for the production of 5-HTP with high amino-nitrogen (A-N) content and degree of hydrolysis. The 5-HTP, amino-nitrogen, and degree of hydrolysis increased until 24 h of hydrolysis and slightly increased thereafter during hydrolysis with 2% and 5% enzyme addition. 5-HTP administration at doses of 6 and 9 mg/kg significantly increased sleep duration and decreased sleep latency time compared to that in the control (p<0.05). LEH (150 mg/mouse), which was equivalent to 5-HTP at 6 mg/kg, significantly decreased sleep latency time and increased sleep duration time compared to that in the control (p<0.05). Oral administration of LEH showed sleep-potentiating effects because of 5-HTP. The sleep-potentiating activity of LEH may have occurred through 5-HTP in our pentobarbital-induced sleep model. LEH may be a valuable alternative to sleep enhancement and may be used as a sleep-potentiating agent.

• 한국식품위생안전성학회지
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• 제31권5호
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• pp.342-348
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• 2016

본 연구는 계란을 난백과 난황으로 분리하여, 액란 상태에서 8, 10, 15, 25, $35^{\circ}C$의 보관온도가 S. Enteritidis와 S. Typhimurium 두 혈청 형의 증식 또는 사멸패턴에 미치는 영향을 비교 분석하였다. 난백에서는 8, 10, 15, $35^{\circ}C$에서 두 혈청 형 모두 감소하였으나 $25^{\circ}C$에서는 두 혈청 형 모두 증식 하여 상온에서의 관리에 대한 주의가 필요한 것으로 나타났다. 반면 10, 15, 25, $35^{\circ}C$ 난황에서는 두 혈청 형 모두 성장하였으나 $8^{\circ}C$에서는 감소하여 유통 판매시 난황으로 준비된 액란을 냉장온도로 철저하게 관리해야 할 것으로 판단된다. 난황에서 증식한 S. Enteritidis와 S. Typhimurium의 성장곡선을 Modified Gompertz model에 적용하여 산출된 유도기(LT)와 최대증식속도(SGR) 및 최대개체군밀도(MPD)값을 Davey model과 Square-root model 및 Polynomial second order model을 이용하여 각각 온도의 영향을 나타내는 2차 모델을 개발하였다. 모든 온도에서 S. Enteritidis가 S. Typhimurium보다 유도기가 짧고 최대증식속도가 빠르게 나타나 액란 제품에서의 S. Enteritidis에 대한 위험성이 더 큰 것으로 나타났다.

• 한국조리학회지
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• 제20권1호
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• pp.65-75
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• 2014

본 연구는 액상달걀을 이용해 제조된 달걀찜의 수분함량, 색도, pH, 텍스쳐 특성 및 관능검사를 통해 액상난황과 액상난백의 비율에 따른 품질특성을 조사해보고 기호도를 분석함으로써 달걀찜의 제품개발가능성을 높이고 달걀관련식품 제조의 기초자료로 이용되고자 하는데 목적이 있다. 난황과 난백의 비율을 달리한 달걀찜의 수분함량과 pH는 난백의 양이 증가할수록 증가하였고, 색도는 난백의 양이 증가할수록 L값은 증가, a, b값은 모두 감소하였다. 텍스쳐 특성 중 결과가 유의하지 않았던 부착성을 제외한 견고성, 탄력성, 씹힘성, 검성, 응집성은 난백의 증가에 따라 감소하는 경향을 보였다(p<.001). 관능검사 결과 색의 경우, 난황의 비율이 증가함에 따라 높은 값을 나타냈고, 냄새 중 구수한 냄새는 난황 250/난백 200의 비율인 EW200 시료가 가장 높게 나타났다. 달걀의 비린 냄새는 난백이 증가할수록 증가하였고, 삶은 달걀 냄새는 난백의 비율이 낮을수록 높아지는 경향을 보였다. 맛에서는 구수한 맛의 경우 난백의 비율이 낮을수록 감소하였고, 비린 맛은 난백의 비율이 증가하면 높게 나타났다. 달걀찜의 경도는 난백이 가장 적게 혼합된 시료에서 가장 높았고, 탄력성, 씹힘성과 부서짐성는 난백의 비율이 증가하면 감소하는 경향을 보였다. 기호도 검사결과 난황과 난백의 비율을 달리한 달걀찜의 경우 난황 250/난백 200(EW200) 또는 난황 150/난백 300(EW300)의 시료군이 높은 점수를 보였다.

• 한국식품영양학회지
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• 제29권4호
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• pp.449-455
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• 2016

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

• 한국가금학회지
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• 제25권3호
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• pp.119-128
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• 1998

On account of the recent improvement in performance of brown layers, the market share taken by brown layers has increased to about 50% in the world and to almost 100% in Korea. There are several other reasons why the industry has moved from white to brown, such as : brown layers are used to be more robust, more docile and easier to manage ; e brown layers are easier to sex at the hatchery ; brown layers lay less second grade eggs, due to a better shell Quality ; brown eggs seem to be more attractive than white ; and a clear consumer preference, thus a better price per egg. More recently, however, the trend towards brown eggs has been slowing down. The main reasons for this lie in that white layers can still produce an egg at a lower cost and that white eggs have better de-shelling properties, easier candling and higher yolk and solid content of the liquid egg which are benefits for egg processing industry. Although the performance of the brown layers is still improving, there are increasing opinions in the poultry industry that the market portion of white layers should be increased based on the following reasons, such as : shell color has no effect on the nutritive value of eggs ; . brown layers consume more feed ; the percentage of meat spots is significantly higher in brown eggs than in white eggs ; . brown layers are less efficient in the second cycle of production than in the first ; white layers are more resistant to the disease of fowl typhoid. In order to increase the market share of white layers in Korea, it may be needed to enlighten the consumers not to prefer the brown and large eggs and to inform the excellencies of white eggs widely.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권2호
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• pp.119-127
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• 2002

본 연구는 Liquid egg yolk sabayon을 만들 때 버터 대신에 올리브오일과 마늘 첨가량을 달리하여 관능적 평가를 실시하여 조리표준화의 예시를 제시하고자 한다. 1, 맛에서는 마늘 10g 첨가에서 5.61로 대조군의 5.13보다 좋았다. 2. 색에서는 마늘 20g 첨가가 가장 높은 점수를 얻었고, 마늘 30g가 나쁘게 나타났다. 3. 향에서는 마늘 10g 첨가가 대조군 보다 좋았고 마늘 첨가군 모두가 대조군 보다 좋았다. 4. 종합적인 면에서도 마늘 10g첨가가 우수한 것으로 나타났다. 따라서 Liquid egg yolk sabayon을 만들 때 적당량의 마늘을 첨가하는 것이 좋을 것으로 사료되어 진다.