The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physicochemical Properties of Kefir as Dietary Supplementary for Curing the Diabetic Mouse

당뇨병 치료 보조식품으로서의 Kefir의 이화학 특성

  • Lee, Jong-Ik (Dept. of Food Science & Biotechnology of Animal Resources, College of Animal Bioscience & Technology, Konkuk University) ;
  • Song, Kwang-Young (Dept. of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (Dept. of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Hyeon, Ji-Yeon (Dept. of Public Health, College of Veterinary Medicine, Konkuk University) ;
  • Seo, Kun-Ho (Dept. of Public Health, College of Veterinary Medicine, Konkuk University)
  • 이종익 (건국대학교 동물생명과학대학 축산식품생물공학) ;
  • 송광영 (건국대학교 수의과대학 공중보건학) ;
  • 천정환 (건국대학교 수의과대학 공중보건학) ;
  • 현지연 (건국대학교 수의과대학 공중보건학) ;
  • 서건호 (건국대학교 수의과대학 공중보건학)
  • Received : 2010.08.22
  • Accepted : 2010.10.29
  • Published : 2010.12.01
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Abstract

This study was conducted to investigate the physicochemical properties of Kefir. The general composition of Kefir cultured in skim milk or milk was, respectively, 90.0 and 87.8% water, 3.2 and 3.0% protein, 0.45 and 3.64% lipid, 3.96 and 4.14% lactose, and 0.77 and 0.68% ash. Titratable acidity(TA) and pH of Kefir were 0.77 and 4.55, respectively. The amount of $CO_2$ production was 6.23%, and the concentration of alcohol was 1.4%. Kefir grain as observed by scanning electron microscope was a complex mixture of lactic acid bacteria and yeast in a symbiotic association.

본 연구에서는 Kefir의 이화학적인 특성을 측정하여 Kefir가 당뇨병 치료 보조식품으로의 가능성을 규명하고자 Kefir의 이화학적인 특성을 조사하였다. 탈지우유(skim milk)와 우유에서 배양한 Kefir의 일반성분은 수분이 각각 90.02, 87.84%, 단백질은 3.23, 3.00%, 지질은 0.45, 0.64%, 유당은 3.96, 4.14% 그리고 회분은 0.77, 0.68%이었다. Kefir의 48시간 배양시 적정 산도는 0.77%였고, pH는 4.55이었다. $CO_2$의 생성량은 62.3%였고, 알코올 함량은 1.4%이었다. 주사현미경상에서 Kefir grain에는 유산균과 효모균이 혼합 공생하고 있는 것으로 관찰되었다.

Keywords

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