한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제16권1호
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- Pages.120-126
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- 1984
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- 0367-6293(pISSN)
분리대두단백(分離大豆蛋白)이 Lactobacillus acidophilus의 생육(生育)에 미치는 영향(影響)
Effects of Soy Protein Isolate on the Growth of Lactobacillus acidophilus
- Seong, Won-Hee (Department of Foods and Nutrition, Duksung Women's College) ;
- Lim, Sook-Ja (Department of Foods and Nutrition, Duksung Women's College) ;
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Ko, Young-Tae
(Department of Foods and Nutrition, Duksung Women's College)
- 발행 : 1984.03.30
초록
본 연구에서는 대두단백질의 가열에 의한 변성이 L. acidophilus의 생육에 미치는 영향과 SPI-Yogurt에 첨가되는 여러 가지 영양분이 L. acidophilus의 생육에 미치는 영향을 관찰하였고 제조된 요구르트의 flavor를 조사하였다. SOY milk를 SPI(단백질 4.2%)와 여러 가지 당(糖) 및 발육촉진물질로 제조하였고, 준비된 SOY milk 100ml를 적절히 가열살균후 24시간 배양된 유산균 2.5ml를 접종하고
The effects of heat treatment of soy protein and of various nutrients added to soy protein isolate (SPI)-based yogurt on the growth of Lactobacillus acidophilus were investigated. The sensory evaluation of the yogurt beverage prepared from SPI was also performed. Soy milk was prepared from SPI (4.2% as protein) and various nutrients, such as glucose, lactose, sucrose, yeast extract, peptone and tryptone. Mild
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