Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Characteristics of Exopolysaccharide Produced in Goat Milk Yogurt Cultured with Streptococcus thermophilus LFG Isolated from Kefir

Kefir에서 분리한 Streptococcus thermophilus LFG를 배양한 산양유 발효물에서 분리된 다당체의 특성

  • Lim, Young-Soon (Department of Applied Biology and Chemistry, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
  • 임영순 (건국대학교 응용생물화학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2009.04.30
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Abstract

This study was carried out to investigate the properties of crude exopolysaccaride (CEPS) produced by Streptococcus thermophilus LFG in goat milk. The yields of CEPS from yogurt cultured with Str. thermophilus LFG were greater at higher temperatures $(40-45^{\circ}C)$ than at lower temperatures $(30-35^{\circ}C)$. Goat milk yogurt had lower viscosity values than cow milk yogurt. However, the CEPS yield was higher in goat milk yogurt than in cow milk yogurt. The yields of CEPS from yogurt were also higher in cultured milk containing 3% glucose (14-21%), and 3% sucrose (4-16%) relative to the control yogurt. Antioxidant activities were higher in goat milk yogurt supernatant (21%) and its CEPS (28%) than cow milk yogurt supernatant (11%) and its CEPS (24%). The amino acid contents of CEPS were higher in yogurt using goat milk than that using cow milk. The CEPS extracted from goat milk yogurt produced by Str. thermophilus LFG consists of carbohydrate (37% w/w) and protein (63% w/w). The CEPS consisted of monosaccharides such as glucose 56.45% (w/w), galactose 42.35% (w/w), galactosamine 1.37% (w/w), glucosamine 1.09% (w/w) and fucose 0.27% (w/w).

Kefir 제품으로부터 분리한 Str. thermophilus LFG를 이용하여 산양유 발효유를 제조하고, 이의 다당체를 이용하기 위하여 발효조건 및 다당체의 특성을 조사한 결과는 다음과 같다. 배양온도에 따른 Str. thermophilus LFG로 제조한 발효물의 CEPS 생산성은 저온$(30-35^{\circ}C)$에서 보다 고온$(40-45^{\circ}C)$배양에서 높았으며, 점도는 우유발효물이 산양유 발효물 비하여 다소 높았지만, CEPS의 생성량은 우유 발효물(4.06-4.46g/L)에서 보다 산양유 발효물(4.74-5.30g/L)에서의 생산성이 높았다. 당류에 따른 CEPS생성량은 무첨가구에 비하여 glucose 3% 첨가구가 14-21%, sucrose 3% 첨가구가 4-16% 상승효과를 보였으며, fructose 3%의 경우는 첨가효과가 나타나지 않았다. 우유 발효물 및 산양유 발효물로부터 분리한 상등백과 CEPS의 전자공여능을 확인한 결과 우유 발효물의 상등액과 CEPS가 산양유 발효물의 상등액과 CEPS 보다 유의적으로 높은 전자공여 효과를 나타내었다. 우유 및 산양유 발효물로부터 CEPS를 각각 분리하여 아미노산의 조성을 비교 분석하였을 때 전체적으로 산양유에서 분리한 CEPS에서 비교적 높은 아미노산 함량을 보였다. 산양유 발효물로부터 분리된 crude exopolysaccharide(CEPS)의 탄수화물함량은 37%, 단백질 함량은 63%이었으며, 구성 당을 분석한 결과, glucose 56.45%, galactose 42.35%, fucose 0.27%(w/w)와 amino sugars로는 galactosamine 1.37%, glucosamine 1.09%를 함유하였다.

Keywords

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