• 한국식품조리과학회지
• /
• 제13권4호
• /
• pp.507-513
• /
• 1997

두부순물에 함유되어 있는 유용성 물질을 분리·농축하고자 한외여과법을 행하고 그 효율성을 분석하였다. 재생섬유소막과 polysulphone막 모두 pH가 증가할수록 막투과 속도가 감소하였고, pH 3.5에서 한외여과 효율이 가장 높게 나타났다. EDTA를 0.01 M 처리한 두부순물의 경우, 처리하지 않은 것보다 오히려 막투과 속도가 감소하였다. 또한 pH가 증가할수록 두부순물의 이온성 칼슘의 농도가 감소하여 이온성 칼슘의 농도 또한 막투과 속도에 영향을 준다고 생각되었다. Polysulphone막의 경우 용적농축비가 10일 때 COD의 막 제거계수가 79.25%, 단백질 막 제거계수가 98.42%로 나타나 정화효과와 농축액으로의 단백질 농축효과가 컸으며 , 재생섬유소막은 단백질의 막제거 계수는 polysulphone막보다 낮았으나 당을 여과액쪽으로 회수하고자 할 때 더 효율적인 것으로 나타났다. 올리고당을 여과액쪽으로 회수하고자 할 때 라피노오스와 스타키오스의 농도를 상대적으로 높이기 위해서 polysulphone막보다 재생섬유소막이 더 적당하며, 용적농축비는 4배 정도가 적합한 것으로 나타났다.

• 한국축산식품학회지
• /
• 제40권2호
• /
• pp.209-220
• /
• 2020

Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). After fractionation under optimum conditions, the polar-lipid enriched fraction from WPC60 contained 38.56% phospholipids. The content of glycolipids, cerebroside, lactosylceramide, ganglioside GM3, ganglioside GD3, was 0.97%, 0.55%, 0.09%, and 0.14%, respectively. Rancimat results showed that the oxidation stability of fish oil increased with an increase in the polar-lipid fraction by more than 30 times. In addition, the secretion of IL-6 and TNF-α decreased in a concentration-dependent manner after treatment of RAW 264.7 cells with 0.1 to 100 ppm of the polar lipid fraction. In this study, polar lipid concentrates with antioxidant and anti-inflammatory activity, were prepared from milk processing by-products. The MFGM polar lipid concentrates made from by-products are not only additives for infants, but are also likely to be used as antioxidants in cooking oils and as active ingredients for functional foods.

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

• 한국축산식품학회지
• /
• 제39권3호
• /
• pp.459-473
• /
• 2019

Lactobacillus rhamnosus GG (LGG) has low resistance to low pH and bile salt in the gastrointestinal juice. In this study, the gel made from whey protein concentrate (WPC) and pullulan (PUL) was used as the wall material to prepare the microencapsulation for LGG protection. The gelation process was optimized and the properties of gel were also determined. The results showed the optimal gel was made from 10% WPC and 8.0% PUL at pH 7.5, which could get the best protective effect; the viable counts of LGG were 6.61 Log CFU/g after exposure to simulated gastric juice (SGJ) and 9.40 Log CFU/g to simulated intestinal juice (SIJ) for 4 h. Sodium dodecyl sulphite polyacrylamide gel electrophoresis (SDS-PAGE) confirmed that the WPC-PUL gel had low solubility in SGJ, but dissolved well in SIJ, which suggested that the gel can protect LGG under SGJ condition and release probiotics in the SIJ. Moreover, when the gel has highest hardness and water-holding capacity, the viable counts of LGG were not the best, suggesting the relationship between the protection and the properties of the gel was non-linear.

• 농업과학연구
• /
• 제38권3호
• /
• pp.473-477
• /
• 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.

• 한국축산식품학회지
• /
• 제40권1호
• /
• pp.118-131
• /
• 2020

It is necessary to add protective agents for protecting the probiotic viability in the preparation process of probiotics starter. In this study, we used whey protein concentrate (WPC), pullulan, trehalose, and sodium glutamate as the protective agent and optimized the proportion of protective agent and spray-drying parameters to achieve the best protective effect on Lactobacillus plantarum. Moreover, the viable counts of L. plantarum in starter stored at different temperatures (-20℃, 4℃, and 25℃) for 360 days were determined. According to response surface method (RSM), the optimal proportion of protective agent was 24.6 g/L WPC, 18.8 g/L pullulan, 16.7 g/L trehalose and 39.3 g/L sodium glutamate. The optimum spray-drying parameters were the ratio of bacteria to protective agents 3:1 (v: v), the feed flow rate 240 mL/h, and the inlet air temperature 115℃ through orthogonal test. Based on the above results, the viable counts of L. plantarum was 12.22±0.27 Log CFU/g and the survival rate arrived at 85.12%. The viable counts of L. plantarum stored at -20℃ was more than 10¹⁰ CFU/g after 200 days.

• Asian-Australasian Journal of Animal Sciences
• /
• 제15권12호
• /
• pp.1765-1772
• /
• 2002

Three experiments were conducted to determine the feed processing method best suited for early and conventionallyweaned pigs, and to investigate the effects of different extrusion temperatures on ileal digestibility of amino acids in diets containing different protein sources. In exp.1, a total of 108 pigs (Landrace${\times}$Yorkshire${\times}$Duroc; 24 d of age and 7.60 kg average body weight) were alloted on the basis of sex, weight and ancestry to three treatments in a randomized complete block design. Feed processing methods used were mash (M), simple pellet (SP), and expanded pellet (EP). In exp. 2, a total of 96 pigs (Landrace${\times}$Yorkshire${\times}$Duroc; 14 d of age) were allotted on the basis of sex, weight, and ancestry to three treatments in a randomized complete block design. Diets were mash (M), expanded pellet (EP), and expanded pellet crumble (EPC). In exp. 3, a study was designed to investigate the effect of different extrusion temperatures (100, 120, and $140^{\circ}C$) over the control (untreated) on the ileal digestibility of amino acids in diets containing protein sources such as spray-dried plasma protein (SDPP), whey protein concentrate (WPC), and fish meal (FM). Results in exp.1 showed that ADG, ADFI and the F/G ratio of pigs fed the SP diet were improved (p<0.05) compared with those fed the M or the EP diets, but the digestibility of nutrients was not different (p>0.05) among the treatments. In exp. 2, pigs fed expanded pellet treatments (EP or EPC) had a significantly improved (p<0.05) F/G ratio compared to the pigs fed the M diet which was primarily attributed to the significant reduction (p<0.05) in ADFI, but the overall growth rate of pigs fed expanded pellet diets was not improved. In exp. 3, there was a significant interaction effect (p<0.05) between the extrusion temperature and protein source on the ileal digestibility of amino acids. With an extrusion temperature of $100^{\circ}C$, the ileal digestibility of Lys, Val, Gly and Ser was significantly lower in the diet containing WPC compared to the diet containing SDPP. Increasing the temperature to $120^{\circ}C$ led to significant differences (p<0.05) in the digestibility of Thr and Tyr between diets containing WPC and SDPP. Regardless of extrusion temperatures, the weaned pigs' diet containing either SDPP or FM had significantly higher Lys, Phe, Thr, Val, and Gly digestibility relative to the WPC diet. Results of the present study suggest that simple pelleting of diets containing protein sources such as whey protein concentrate, spray-dried plasma protein and fish meal would be better than the extruded or expanded pellet diets. Extruder or expander processing of weaned pigs' feed could reduce palatability and ileal digestibility of several amino acids and therefore may be responsible for a negative growth response in weaned pigs.

• 한국축산식품학회지
• /
• 제32권3호
• /
• pp.301-307
• /
• 2012

We investigated the effects of non-meat protein binders combined with glucono-${\delta}$-lactone (GdL) on the binding properties regarding restructured pork prepared by high-pressure treatment. Soy protein isolate (SPI), casein (CS), whey protein concentrate (WPC), and egg white (EW) were used as non-meat protein binders and compared with the control (no binder) and with the ${\kappa}$-carrageenan (KC) treatment. The compression and depression rates were 2.3 and 37 MPa/s, respectively, and pressurization was conducted at 200 MPa for 30 min at $4^{\circ}C$. After pressurization, the physical properties (pH, water-holding capacity, color, tensile strength, and microscopic structure) of the sample were evaluated. The combination of pressurization with acidification enabled cold-set meat binding, and the binding strength of restructured pork was enhanced by the addition of non-meat proteins. Among binders, SPI demonstrated the best efficiency in binding meat pieces. Therefore, the present study demonstrated that the combination of acidification and pressurization processes with the utilization of non-meat protein binders has a potential benefit in meat restructuring.

• Food Science and Biotechnology
• /
• 제18권1호
• /
• pp.36-42
• /
• 2009

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.

• 한국식품과학회지
• /
• 제22권2호
• /
• pp.183-191
• /
• 1990

본 연구에서는 농축대두단백으로 만든 두유에 4종의 유제품을 여러 가지 농도로 가하고 5종의 젖산균(Lactobacillus 4종, Leuconostoc 1종)의 산생성과 생육을 관찰한 후에 유제품을 첨가하여 만든 대두요구르트의 관능성을 조사하였다. 두유에 첨가된 유제품의 농도를 증가시킴에 따라 젖산균의 산생성은 점차로 증가하였으며, 첨가된 유제품 가운데 유청분말이나 탈지분유가 전지분유나 조제분유보다 젖산균의 산생성을 촉진시켰다. 특히 유청분말은 유제품의 첨가농도가 낮을 때 산생성 촉진효과가 높았으며, 전지분유는 산생성 촉진효과가 유제품 가운데 가장 낮았다. 젖산균 산생성의 경시적인 변화를 보면 표준시료(포도당 첨가 시료). 유제품 첨가 시료 어느 경우나 배양시간이 경가함에 따라 산생성은 현저하게 증가하였다. 배양 초기부터 12시간까지는 포도당 시료의 산생성이 가장 높았으나 18시간 이후에는 유청분말 시료의 산생성이 가장 높았다. 전지분유 시료는 전 실험 기간에 걸쳐서 산생성이 가장 낮았다. 대두요구르트의 관능성을 보면 전지분유 시료와 탈지분유 시료의 향미(香味)는 표준시료(포도당 첨가시료)보다 우수하였으나 유청분말 시료와 조제분유 시료의 향미(香味)는 표준시료보다 저조하였다.