• 한국식품과학회지
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• 제31권5호
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• pp.1349-1356
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• 1999

본 연구에서는 우유 또는 난백분말로 만든 젖산균 발효식품을 동결건조한 후, $28^{\circ}C,\;5^{\circ}C,\;-18^{\circ}C$에서 20주 동안 저장하면서 동결건조 상태 시료의 형태, 성상 및 색상의 변화를 관찰하고, 살균수로 복원된 시료의 생균수, pH 및 기호성의 변화를 조사하였다. (1) 우유시료와 난백분말 시료는 $5^{\circ}C$와 $-18^{\circ}C$에서는 생균수의 변화가 거의 없었으나, $28^{\circ}C$의 시료는 생균수가 저장기간이 경과함에 따라 감소했는데 특히 4주에서 5주 사이에 생균수의 변화가 현저하였다. 한편 pH는 어느 시료나 저장온도에 관계없이 20주 동안 변화가 없었다. (2) 복원하지 않은 시료의 형태와 성상은 20주 동안 변화가 없었고, 색상은 $28^{\circ}C$에서 저장한 난백분말 시료의 경우 갈변 현상을 나타내어 16주 후부터 다른 시료와 확실히 구분이 되었다. (3) 20주 저장 후의 시료를 살균수로 복원한 다음 젖산균 발효식품으로서의 기호성을 관찰했을 때, 우유시료의 형태는 $5^{\circ}C$와 $-18^{\circ}C$시료가 0일 시료와 차이가 없었으나, $28^{\circ}C$ 시료는 균질성과 용해도가 감소하였다. $28^{\circ}C$에서 20주 저장된 우유시료의 맛, 냄새 및 조직감은 상당한 변화를 보였다. (4) 20주 저장 후 환원된 난백분밀 시료는 점도가 0 일 시료에 비하여 다소 감소하였다. $28^{\circ}C$ 시료는 융해도가 감소하고, 맛과 냄새는 상당한 변화를 보였다. $5^{\circ}C$와 $-18^{\circ}C$에서 저장 후 환원된 난백분말 시료의 조직감은 양호한 편이었으나 0일 시료보다 점착성이 다소 감소하였다. 한편 $28^{\circ}C$에서 20주 저장된 난백분말 시료의 조직감은 거칠었다.

• 한국식품과학회지
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• 제32권3호
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• pp.564-569
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• 2000

가공식품중의 우유단백질 분석을 위하여 효소면역측정법, ELISA를 개발하였다. 특이 항체를 생산하기 위해 열에 안정하고 우유의 주요한 단백질인 ${\alpha}_{s1}-CN$을 토끼에 면역하였다. 항${\alpha}_{s1}-CN$ 항체를 이용하여 간접경합 ELISA를 실시한 결과 검출한계는 $0.1\;{\mu}g/mL$ 이었고 ${\alpha}_{s1}-CN$, skim milk, ${\beta}-CN$과 whey protein isolate에 대한 특이항체의 반응성은 각각 100%, 37%, 0.14%과 0.04% 이었다. 그러나 다른 우유단백질인, ${\beta}-lactoglobulin,\;{\alpha}-lactalbumin$, bovine serum albumin 과 대두단백질인 isolated soy protein 에 대해서는 거의 반응성을 보이지 않았다. 샌드위치 ELISA 결과는 검출한계가 $0.01\;{\mu}g/mL$로 간접경합 ELISA 에 비하여 10배 정도 민감해져 따라서 이를 시료 분석에 이용하였다. 시유에 1-10%의 whole CN을 첨가한 spike test 결과 whole CN의 평균 회수율이 94.8%(CV, 8.2%)으로 나타났다. 식품재료와 유가공 제품에 대한 whole CN의 정량분석을 실시한 결과 탈지유는 29%, WPI는 0.03%, 농후 요구르트는 0.25%였으며 가공치즈는 6.9%로 나타났다.

• Preventive Nutrition and Food Science
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• 제12권1호
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• pp.35-39
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• 2007

This study was conducted to investigate the effects of soil selenium (Se) supplementation level on Se contents of green tea and milk vetch. Four different concentrations of sodium selenite ($Na_2SeO_3$) solutions (0.0, 3.3, 33.0 and 165.0${\mu}g/mL$) were prepared and one liter of each solution was well mixed with 10 kg of compost (cowpea soil) to give four different levels of Se-containing soil: $T_1$, 0; $T_2$, 33; $T_3$, 330; $T_4$, and 1,650${\mu}g$/100 g soil. Green tea plants and milk vetch were individually cultivated in those soils for 60 days. Se contents of freeze-dried green tea leaves were 6.87, 10.40, 12.04, and 20.19 ${\mu}g/g$, respectively; all of which were significantly different (p<0.05) from the others except for $T_2$ and $T_3$. The results showed that Se-contents of green tea leaves were increased 1.5$\sim$2.9 times as the Se level in the soil increased. Regression equation between Se contents in green tea (Y) and soil Se supplementation level (X) was: Y=0.007X＋8.857. However, Se contents in the milk vetch were increased significantly (p<0.05) more with the same treatments $T_3$ (74 ${\mu}g/g$) and $T_4$ (187$\mu$g/g) in comparison to those at $T_1$ (5.0 ${\mu}g/g$) and $T_2$ (12.0$\mu$g/g). The increases ranged from approximately between 2.4 to 37.4 times that of the control group. Regression equation between Se contents in milk vetch (Y) and soil Se supplementation level (X) was: Y=0.1063X＋15.989. The large difference of Se contents between green tea leaves and milk vetch would be attributed by the difference of protein contents between the 30% or higher protein-content of legumes and 15$\sim$20% protein of shrubs. The present study clearly indicates that green tea leaves and milk vetch can be enriched in selenium by supplementing the soil with Se. Therefore, Se-enriched green tea or milk vetch powder could be utilized as functional foods in Se-fortified green tea drinks or salads, or as food additives to enhance the daily intake of Se.

• 한국축산식품학회지
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• 제18권1호
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• pp.35-41
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• 1998

The objective of this study was to examine the changes of physical properties by additions of different kinds of stabilizers milk proteins concentration, when stored at 4$^{\circ}C$ or 20$^{\circ}C$ for yoghurt. the results were summarized as follows: 1. Addition of 2% carboxyl methyl cellulose and carrageenan, gelation 0.4%, pectin and starch 0.6%, and carrageenan & pectin 0.8% in the manufacture of yoghurt increased the viscosity, water-holding capacity and protein hydration of yoghurt. 2. Addition of 3% skim milk powder, Ca-caseinate or Na-caseinate 0.6% increased the viscosity, water-holding capacity and protein hydration of yoghurt. 3. Twenty five percent of evaporation of milk promoted to build up the optimal structure of the micelles of yoghurt and improved viscosity, water-holding capacity and protein hydration of yoghurt. 4. Addition of stabilizers to yoghurt showed an increase of viscosity, water-holding capacity and protein hydration when compared with non-addition of stabilizers to yoghurt at 4$^{\circ}C$, 20$^{\circ}C$ storage for 12hrs, 96hrs followed by the decrease of it.

• 한국식품조리과학회지
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• 제11권3호
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• pp.316-322
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• 1995

본 연구에서는 우유에 탈지분유 또는 4종의 곡류(쌀, 보리, 밀, 옥수수)를 각각 2％ 첨가하고 Leuconostoc mesenteroides(ATCC 9135)로 발효하여 호상의 요구르트를 만든 후, 곡류의 첨가가 유산균의 생육과 산생성에 미치는 영향과 몇가지 휘발성 향기성분을 분석하였다. 곡류의 첨가로 Leuc. mesenteroides의 산생성이 대조군(우유로만 만든 요구르트)보다 현저하게 촉진되었으며, 30시간까지 발효하면서 적정산도와 pH, 생균수를 관찰한 결과는 발효시간이 경과함에 따라 산생성이 현저히 증가하였고 pH는 현저히 저하하였으며 생균수는 12시간 또는 18시간까지 현저히 증가하였다. GC에 의한 휘발성 향기성분 분석에서는 호상 요구르트에 함유된 휘발성분 가운데 acetaldehyde, acetone, ethanol, diacetyl, butanol 및 acetoin의 6가지 성분이 확인되었으며 이중에서 발효에 의해 생성된 것은 acetaldehyde, ethanol, diacetyl 및 acetoin이었다.

• 한국수산과학회지
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• 제36권2호
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• pp.74-79
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• 2003

The functional properties such as a firming maintenance capacity for fermented vegetables, protein coagulation capacity antibacterial activity, calcium and peroxide absorption capacity of calcium powder of cuttle bone treated with acetic acid (ATC) were examined. In the Korean pickled cucumbers (20 days), the calcium content of ethanol insoluble solids was 5,264.9 mg/100 g and this value was higher than that of control (2,036.4 mg/100 g). Protein coagulation capacity of ATC was $0.9\%$ and its calcium absorption capacity was $49.3\%.$ The peroxide absorption capacity of ATC was shown $0-1.1\%$ range. Antibacterial activity was detected above $0.2\%.$ The ATC was effective in a firming maintenance of fermented vegetables (cucumber), coagulation capacities for soybean milk and antibacterial activity. The ATC was not effective in clarifying wastewater. Peroxide absorption capacity toward linoleic acid could not be checked by ATC, but its calcium absorption ratio was high compared to that of commercial calcium powder.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1128-1134
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• 1997

Lactobacillus helveticus was inoculated to the fermentation liquid containing skin milk powder(SMT) plus soymilk, SMP plus isolated soybean protein(ISP), SMP plus ISP plus whey powder(WP) to increase the nutritional and economic value of commercial soy yogurt. The yogurt fermented with soymilk and SMP showed the lower acid production than of SMP and had significant beany flavor in the product. The yogurt prepared with ISP and SMP showed the higher cell number and lower acid production than that of SMP. Also, the partial substitution of SMP with ISP over 6%(w/w) produced less acceptable product due to gel production. The yogurt prepared by the partial substitution of SMP with ISP, WP and SMP showed the higher cell number and lower acid production than that of SMP and not bring about gel formation unlike the case of ISP. Sensory properties of yogurt substituted SMP with ISP and WP(38:62 mixture) below 4% were not significantly different from that of SMP and the sample containing the mixture over 6% and 0.067% artificial flavor showed lower sensory score due to beany taste than that of SMP. But increase of yogurt flavor up to 0.1% resulted in significantly high score in organoleptic acceptability. The separation of water occured in yogurt prepared by the combined mixture of ISP, WP and SMP, and this problem could be resolved by addition of Na-alginate and PGA at the concentration of 0.1%(w/w).

• 한국식품영양학회지
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• 제26권3호
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• pp.508-514
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• 2013

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.

• 한국식품과학회지
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• 제19권3호
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• pp.263-272
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• 1987

Lactobacillus bulgaricus KFCC 35463과 Kluyveromyces fragilis KFCC 35458 을 두유 배지에 접종하여 생육과 산생성의 특성을 조사한 결과 두유를 L. bulgaricus로 단독발효하는 것보다 K. fragilis와 혼합발효하는 것이 산생성량이 많고 산생성속도가 빨랐다. 이 두 균을 혼합배양하여 산생성을 높이기 위한 배양조건을 검토한 결과는 다음과 같았다. 두유에 sucrose를 1.0% 또는 탈지분유를 1.5% 첨가하고 L. bulgaricus와 K. fragilis 를 $O.\;D._{660}$ 값으로 1 : 2가 되게 접종하여 $35{\sim}37^{\circ}C$의 온도에서 24시간 배양하는 것이 효과적이었다. L. bulgaricus를 단독 또는 K. fragilis와 혼합배양할 때의 산도는 각각 0.14%와 0.41%로서 혼합배양한 것이 2.9배 높았다. sucrose를 1.0% 첨가한 두유를 사용하였을 경우는 각각 0.13%와 0.70%로서 혼합배양한 것이 5.4배 높았다. 그리고 두유에 탈지분유를 1.5% 첨가하였을 경우는 단독해양한 것과 혼합배양한 것 모두가 0.84% 수준이었고 탈지분유를 1.5% 이하로 첨가하였을 때만 단독배양한 것보다 흔합배양한 것이 산도가 높았다.

• Nutrition Research and Practice
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• 제12권4호
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• pp.275-282
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• 2018

BACKGROUND/OBJECTIVE: There is intense interest in soy isoflavone as a hormone replacement therapy for the prevention of postmenopausal osteoporosis. A new kind of isoflavone-enriched whole soy milk powder (I-WSM) containing more isoflavones than conventional whole soy milk powder was recently developed. The aim of this study was to investigate the effects of I-WSM on bone metabolism in ovariectomized mice. MATERIALS/METHODS: Sixty female ICR mice individually underwent ovariectomy (OVX) or a sham operation, and were randomized into six groups of 10 animals each as follows: Sham, OVX, OVX with 2% I-WSM diet, OVX with 10% I-WSM diet, OVX with 20% I-WSM diet, and OVX with 20% WSM diet. After an 8-week treatment period, bone mineral density (BMD), calcium, alkaline phosphatase (ALP), tartrate-resistant acid phosphatase (TRAP) 5b, osteocalcin (OC), procollagen 1 N-terminal propeptide (P1NP), and osteoprotegenin (OPG) were analyzed. RESULTS: BMD was significantly lower in the OVX group compared to the Sham group but was significantly higher in OVX + 10% I-WSM and OVX + 20% I-WSM groups compared to the OVX group (P < 0.05). Serum calcium concentration significantly increased in the OVX + 10% and 20% I-WSM groups. Serum ALP levels were significantly lower in the OVX + 10% and 20% I-WSM groups compared to the other experimental groups (P < 0.05). OC was significantly reduced in the OVX group compared to the Sham group (P < 0.05), but a dose-dependent increase was observed in the OVX groups supplemented with I-WSM. P1NP and OPG levels were significantly reduced, while TRAP 5b level was significantly elevated in the OVX group compared with the Sham group, which was not affected by I-WSM (P < 0.05). CONCLUSIONS: This study suggests that I-WSM supplementation in OVX mice has the effect of preventing BMD reduction and promoting bone formation. Therefore, I-WSM can be used as an effective alternative to postmenopausal osteoporosis prevention.