• 한국식품영양과학회지
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• 제35권10호
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• pp.1394-1398
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• 2006

pH 전이공정에 따라 어육 단백질을 회수하고 드럼건조하여 분말 단백질을 제조한 후, 이들 단백질의 몇 가지 식품학적 기능성을 측정하였다. 건조 어육 단백질 분말의 용해도는 pH 7.0으로 조절한 단백질이 PH 5.5에 비하여 높았다. 유화활성지표는 $0.035\sim0.043m^2/g-protein$(pH 5.5 단백질 분말)로 비교적 낮았다. 그리고 유화안정성, 거품능 및 거품안정성은 관측되지 않았다. 점도 값은 수리미 단백질의 1/10에 불과한 $50,200\sim39,000\;cP$의 범위였다. 수분과 지방흡착능력은 각각 $2.63\sim2.89g-water/g$과 $2.13\sim2.17g-oil/g$이었고, 입자의 크기와 pH에 따른 영향은 없었다. 이 같은 실험 결과는 지방흡착을 위한 육의 대체제로 patty 제품 등에 건조 어육 단백질을 적용할 수 있을 것으로 보인다.

• 식품과학과 산업
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• 제52권4호
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• pp.387-400
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• 2019

Fat replacers are divided into three categories. These include carbohydrate-based, protein-based and fat-based replacers. Carbohydrate-based replacers occupy half of the fat replacers market. The main ingredients of carbohydrate-based are gums, starch, modified starch, cellulose and fiber. The functional properties of fat replacers are to retain moisture, to retard staling, to provide mouthfeel and texture, to emulsify, to stabilize emulsion, and to reduce fat. Using these functionalities, fat replacers are used in various foods such as baked goods, salad dressing, sauces, meat products, dairy products, frying foods, bakery, and confectionery. Success factors of fat replacers in the market are sensory equivalent, texture and safety as food ingredients.

• 한국미생물·생명공학회지
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• 제40권4호
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• pp.325-332
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• 2012

본 연구는 우리나라 막걸리의 우수성을 발굴하고자 60종의 시판 생 막걸리와 저온살균 막걸리를 수집하여 이들의 주요 이화학적 성질과 젖산균 및 항고혈압활성 등의 생리기능성을 조사하였다. 생 막걸리의 에탄올 함량은 3.6%~9.6% 이었고 이들의 잔당 함량은 0.20%에서 4.52%, 아미노태질소 함량은 3.50~101.9 mg%로 다양하였다. 저온살균 막걸리의 경우 에탄올 함량은 4.0%~7.0%로 생 막걸리와 비슷하였으나 잔당함량은 0.98%~7.57%로 생 막걸리보다 높았다. 또한 시판 생 막걸리의 젖산균 생균수는 평균 $2.0{\times}10^8$ CFU/mL 이었다. 여러가지 생리기능성 중 시판 EDS-14 생 막걸리와 PWR-12 저온살균 막걸리의 항고혈압성 안지오텐신 전환효소 저해활성이 각각 89.0%와 87.0%로 매우 높았으나 여타의 생리기능성은 30% 미만으로 낮았다. 또한 ${\beta}$-Glucan 함량은 생 막걸리와 저온살균 막걸리가 각각 건조고형물 g당 평균 14.1%와 14.6%을 보였다.

• 한국축산식품학회지
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• 제35권6호
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• pp.831-840
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• 2015

Functionally and physiologically active peptides are produced from several food proteins during gastrointestinal digestion and fermentation of food materials with lactic acid bacteria. Once bioactive peptides (BPs) are liberated, they exhibit a wide variety of physiological functions in the human body such as gastrointestinal, cardiovascular, immune, endocrine, and nervous systems. These functionalities of the peptides in human health and physiology include antihypertensive, antimicrobial, antioxidative, antithrombotic, opioid, anti-appetizing, immunomodulatory and mineral-binding activities.

• 한국축산식품학회지
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• 제38권5호
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• pp.1101-1108
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• 2018

The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.

• 한국균학회지
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• 제41권1호
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• pp.33-37
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• 2013

배 유과를 이용하여 새로운 고부가가치의 생리기능성 배 유과 시제품을 개발하고자 냉동배 유과를 해동하여 건조시킨 후 Saccharomyces cerevisiae, Kluyveromyces fragilis 및 Lactobacillus plantarum으로 혼합발효시켜 배 유과 발효 시제품을 제조한 다음 이들의 주요 생리기능성을 조사하였다. 배 유과 발효 시제품은 87.4%의 높은 항고혈압성 안지오텐신 전환효소 저해활성을 보였고 항산화 활성도 69.6%로 높았다. 또한, 냉동 배 유과를 $20^{\circ}C$에서 해동시키고 효모와 젖산균으로 혼합발효 시켜 제조한 배 유과 발효 시제품이 $40^{\circ}C$ 해동 후 S. cerevisiae나 Bacillus subtilis로 단독발효 시킨 시제품보다 항고혈압활성과 항산화활성 등이 더 높았다.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1298-1300
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• 2009

To develop a dietary beverage with functionalities of cheonggukjang, soymilk was fermented with Bacillus subtilis and its antioxidant activities were examined. Antioxidative capacities of fermented soymilk (FS) with 5 different B. subtilis were significantly different. Among these, FS with 2829PNU015 revealed the greatest antioxidant activities. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, total antioxidant activity, and low density lipoprotein (LDL) oxidation inhibition of FS with 2829PNU015 were increased by 150, 140, and 240%, respectively, compared with those of unfermented soymilk (p<0.05). Further study for the improvement of sensory properties of FS with B. subtilis is required for a commercial production.

• Food Science and Biotechnology
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• 제15권3호
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• pp.418-423
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• 2006

Egg white powders (EWPs) were produced after pH adjustment (PH 6-9) of fresh egg white, followed by spray-drying, and foaming and gelling properties of EWPs were examined. EWP produced after pH adjustment to 6.5 (EWP-6.5) resulted in significantly higher foaming ability and gel hardness than control and other pH-adjusted EWP. Significant increases in surface -SH content and surface hydrophobicity of EWP-6.5 coincided with improved foaming ability and gel hardness. Significantly higher consistency index for reconstituted EWP-6.5 indicates unfolding of egg white protein was substantially increased in EWP-6.5. Decreased a-helix content in EWP-6.5 was confirmed by circular dichroism spectral analysis. These results indicate pH adjustment prior to spray-drying leads to structural changes in egg white proteins, significantly affecting major functionalities of EWP.

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• 대한의생명과학회지
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• 제12권4호
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• pp.393-398
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• 2006

These studies were carried out to characterize the physiological functionalities of Codonopsis lanceolata, Cornus officinalis, and their mixtures. We investigated the antioxidative, fibrinolytic, and ${\alpha}$-glucosidase inhibitory activities of them. The antioxidative activities of Codonopsis lanceoiata and Cornus officinalis were 87% and 90%, respectively. Addition of salt to Codonopsis lanceolata and Cornus officinalis did not affect its antioxidative activities. In spite of fourfold addition of Codonopsis lanceolata to Cornus officinalis, the antioxidative activity was conserved at 90%. The fibrinolytic activities of Codonopsis lanceolata and Cornus officinalis were 0.78 plasmin unit/ml and 1.74 plasmin unit/ml, respectively. Addition of salt decreased the fibrinolytic activities of both Codonopsis lanceolata and Cornus officinalis. A mixture (3:1) of Codonopsis lanceolata and Cornus officinalis exhibited a 21% increase in activity. The ${\alpha}$-glucosidase inhibitory activities of Codonopsis ianceoiata and 100-fold diluted Cornus officinalis were 25% and 73%, respectively. The addition of salt to Codonopsis lanceolata and Cornus officinalis slightly decreased their ${\alpha}$-glucosidase inhibitory activities. According to the addition of Cornus officinalis to Codonopsis lanceoiata, the ${\alpha}$-glucosidase inhibitory activities of the resulting mixture were highly increased. We anticipate that these results will be used as basic data for the development of new bifunctional foods.