• 농업과학연구
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• 제50권2호
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• pp.281-294
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• 2023

As a byproduct obtained from cheese manufacture, whey protein was developed as a functional food that contains multi-functional proteins. In this study, the biochemical activity of fermented milk prepared by fortifying whey protein with excellent physiological activity was investigated. Immunoglobulin (IgG) content was higher in 10% fortified whey protein fermented milk than in the control. The viable cell counts were 20% higher in the fermented milk with 10% fortified whey protein than in the control group. The antibacterial effect of 10% fortified whey protein fermented milk compared to the control group was shown to be effective against four pathogenic microorganisms, Escherichia coli (KCTC1039), Pseudomonas aeruginosa 530, Salmonela Typhimurium (KCTC3216), and Staphylococcus aureus (KCTC1621). The antioxidant effect by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities wasincreased two-fold in 10% fortified whey protein fermented milk compared to the control. The 10% fortified whey protein fermented milk inhibited the expression of the inflammatory cytokines (interleukin [IL]-6, tumor necrosis factor [TNF]-α, and induced nitric oxide synthase [iNOS]) in a concentration-dependent manner. In a piglets feeding test, the weight gain with 10% fortified whey protein fermented milk was increased by 18% compared to the control group, and no diarrhea symptoms appeared. Our results clearly demonstrated that 10% fortified whey protein fermented milk could be a useful functional ingredient for improving health.

• 한국축산식품학회지
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• 제42권6호
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• pp.915-927
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• 2022

Recently, protein-fortified milk powders are being widely consumed in Korea to prevent sarcopenia, and the demand for high-protein food powders is continuously increasing in the Korean market. However, spray-dried milk proteins have poor flowability and wettability owing to their fine particle sizes and high inter-particle cohesive forces. Fluidized bed agglomeration is widely used to improve the instant properties of food powders. This study investigated the effect of fluidized bed agglomeration on whey protein isolate (WPI)-fortified skim milk powder (SMP) at different SMP/WPI ratios. The fluidized bed process increased the particle size distribution, and agglomerated particles with grape-like structures were observed in the SEM images. As the size increased, the Carr index (CI) and Hausner ratio (HR) values of the agglomerated WPI-fortified SMP particles exhibited excellent flowability (CI: <15) and low cohesiveness (HR: <1.2). In addition, agglomerated WPI-fortified SMP particles exhibited the faster wetting time than the instant criterion (<20 s). As a result, the rheological and physical properties of the WPI-fortified SMP particles were effectively improved by fluidized bed agglomeration. However, the fluidized bed agglomeration process led to a slight change in the color properties. The CIE L^* decreased, and the CIE b^* increased because of the Maillard reaction. The apparent viscosity (η_a,10) and consistency index (K) values of the rehydrated solutions (60 g/180 mL water) increased with the increasing WPI ratio. These results may be useful for formulating protein-fortified milk powder with better instant properties.

• 한국식생활문화학회지
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• 제36권4호
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• pp.373-381
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• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• 한국축산식품학회지
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• 제31권6호
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• pp.886-892
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• 2011

This study investigated the ACE-inhibitory effect of yogurt beverage fortified with hydrolysates as well as the suitability of hydrolysates as a nutraceutical additive to yogurt beverage. Three whey protein hydrolysates hydrolyzed by alcalase, protamex, and trypsin were each added to yogurt beverage at concentrations of 1.25, 2.5, and 5 mg/mL. Yogurt beverage fortified with 2.5 mg/mL of hydrolysates had 61-69% ACE-inhibitory activity, whereas yogurt beverage fortified with 5 mg/mL of hydrolysates showed 74% ACE-inhibitory activity. There were no significant differences in ACE-inhibitory activity between the alcalase or protamex hydrolysates during storage; however, trypsin hydrolysate exhibited significant differences. On the other hand, physicochemical characteristics such as pH (3.47-3.77), titratable acidity (0.81-0.84%), colority, viable cell count, and sensory qualities were not significantly different among the tested yogurt beverage samples during storage. These results showed that yogurt beverage fortified with whey protein hydrolysates maintained antihypertensive activity and underwent no unfavorable changes in physicochemical characteristics regardless of enzyme type.

• 한국식품영양과학회지
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• 제8권1호
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• pp.21-24
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• 1979

쌀단백질(蛋白質)의 아미노 강화효과와 과잉강화에 의한 쌀단백질(蛋白質)의 아미노산(酸) 불균형 현상(現像)을 살펴보기 위하여 시판(市販) 백미(白米)에 $0.25{\sim}1.0%$ 수준으로 L-lysin HCI를 강화하여 동물(動物) 사육실험(飼育實驗)을 행(行)한 결과(結果) 다음과 같은 결과(結果)를 얻었다. 1. 강화력이 0.25%일 때 체중증가량(增加量) 및 PER이 가장 높았다. 2. $0.5%{\sim}1.0%$ 수준에선 첨가하지 않은 대조군보다 PER이 높았으나 0.25% 보다는 낮았다. 3. 강화수준 1.0%까지는 아미노산(酸) 불균형으로 인한 강화 역효과는 나타나지 않았다.

• 한국환경보건학회지
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• 제30권1호
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• pp.29-40
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• 2004

This study was performed to investigate and assess the composition of mineral and macronutrient contents in Korean cow′s milk.48 individual farm raw milk, 10 plant raw milk and 29 market milk were collected from June to August in 2003. The minerals such as calcium(Ca), potassium(K), magnesium(Mg), sodium(Na), zinc(Zn), iron(Fe) and phosphorus(P) were determined by using atomic absorption spectrometer(AAS). The macronutrients such as fat, protein and lactose were tested by using IR spectrometer. The obtained analytical results of minerals(mg/100 g) and rnaetronutrients (％) are as follows：1. In case of raw cow′s milk ； Ca 113.56, K 144.09, Mg 10.86, Na 42.53, Zn 0.42, Fe 0.030, p 113.32, fat 3.85, protein 3.08, lactose 4.80,2. In case of market cow′s milk ; Ca 103.04, K 142.46, Mg 10.27, Na 43.21, Zn 0.40, Fe 0.034. p 97.30, fat 3.78, protein 3.05, lactose 4.70,3. In case of fortified market cow′s milk ; Ca 165.40, K 145.79, Mg 10.57. Na 42.55, Zn 0.57, Fe 0.414, p 94.68, fat 3.74, protein 3.08, lactose 4.68,4. In case of processed market cow′s milk ; Ca 134.72, K 142.74, Mg 10.33, Na 45.07, Zn 0.50, Fe 0.650, p 92.48, fat 3.72, protein 3.07, lactose 4.74. According to the group of market milk(milk, fortified market row′s milk, processed market cow′s milk), the mean concentration of Ca and Fe were significantly higher in fortified and processed milk than milk(p<0.05). There were no significant differences in macronutrient(fat, protein, lactose) and mineral contents between pasteurized milk and UHT(ultra high temperature) treated milk($\alpha$=0.05). The labeled "Nutritional Facts" of market milk were satisfied with "Labeling Standards for Livestock Products of Korea". The measured mean concentrations of Ca, Fe, Zn were generally higher than lower limit of labeled value(above 80% of labeled value). The mean concentration of sodium was lower than upper limit of labeled value(below 120％ of labeled value).

• Journal of Nutrition and Health
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• 제57권2호
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• pp.261-274
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• 2024

Purpose: Recently, high-protein diets have become highly popular, and the market for protein products has steadily increased in Korea together with the development of various types of such products. However, there is limited information on the consumption of protein supplements (PS) or protein-fortified foods (PF). Thus, this study aimed to evaluate the use of PS/PF among young adults in Jeju. Methods: A total of 350 adults (140 men and 210 women) aged 19-39 years voluntarily participated in this study from June 2022 to May 2023. PS/PF use was measured using a questionnaire. Dietary intake was assessed using a 24-hour dietary recall. Results: Approximately 31.4% of the participants (n = 110) had consumed PS/PF for more than 2 weeks during the past year and 71.8% of them (n = 79) were still consuming these products (PS/PF consumers). The PS/PF consumers tended to be male and physically active (p < 0.05 for all). The most frequent reason for PS/PF use was muscle gain (59.5%), followed by protein supplementation (19.0%) and body fat loss (13.9%), and the most frequent type of PS/PF consumed was powders (70.6%), followed by drinks (17.7%) and bars (8.8%). The PS/PF consumers tended to consume a high-protein low-carbohydrate diet compared to the non-consumers. The prevalence of consuming dietary protein less than the estimated average requirement (EAR) was significantly lower in PS/PF consumers (13.9%) compared to non-consumers (25.4%; p = 0.0316). Conclusion: These findings indicate that the necessity of protein supplementation should be determined based on the current dietary protein intake and individual requirements. The study also provides the basic information for establishing guidelines for appropriate protein intake.

• Journal of Dairy Science and Biotechnology
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• 제35권4호
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• pp.262-265
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• 2017

Bombyx mori (silkworm pupae) is a unique and biologically significant insect, which is a recognized source of high quality protein that provides all the essential amino acids required for human health. Recently, many studies have focused on various biomedical applications of B. mori proteins. The purpose of this study was to manufacture protein-fortified kefir containing different concentrations of B. mori powder according to pH and sensory evaluations. The value of the protein-fortified kefir increased but the pH decreased with increasing incubation time, indicating that the amount of B. mori powder did not affect and pH. Addition of B. mori powder also did not affect the sensory properties of overall acceptability, texture, and color compared to control group without addition of B. mori powder. However, flavor and taste were affected by increasing the amounts of B. mori powder, with a significant difference in both flavor and taste between the control and treated groups (both p<0.05). There was no significant difference in overall acceptability, texture, and color. Further studies are needed for producing kefir as a dietary supplement utilizing the functional properties of B. mori.

• Applied Biological Chemistry
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• 제49권1호
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• pp.55-59
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• 2006

본 연구는 게르마늄 강화 효모의 제조 공정을 위한 최적의 조건을 확인하고 제조된 게르마늄 강화 호모 내의 게르마늄 결합 상태 확인을 목적으로 수행하였다. 그 결과 영양소별 최적조건은 글루코스 3.0%, 효모추출물 0.3%, 펩톤 0.5%이었으며, 이 때 생성된 균체량은 67.4 mg/ml이었다. 또한 균체와 게르마늄 용액 혼합 비율은 1 : 0.5(50%), pH는 6.5 및 온도는 $35^{\circ}C$로 배양하는 조건이 높은 함량의 게르마늄을 효모 균체 내로 흡수시켜 게르마늄 강화 효모를 생산하는 것을 가능하게 하였다. 배양 과정을 통해 생산된 게르마늄 강화 효모는 배양 과정동안의 구조적 변화에 의해 효모 내에 흡수된 무기 형태인 $GeO_2$ 게르마늄과는 다른 구조를 나타내었다. 게르마늄 강화 효모는 효모 배양 과정을 통해 인체에 안전한 형태인 천연 유기 게르마늄을 형성하였다. 이는 각종 암, 성인병의 예방과 치료, 인체 면역력의 증진 등 건강 증진을 위한 새로운 기능성 원료로의 활용이 기대되며, 이에 대한 안전성 등의 지속적인 연구가 필요할 것으로 사료된다.

• 한국식품과학회지
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• 제28권6호
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• pp.995-1000
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• 1996

본 실험은 두유에 칼슘을 강화하기 위해 두유 단백질의 칼슘내인성을 높이기 위한 방법으로 두유 단백질을 부분가수분해시킬 최적 단백분해효소 및 그의 최적 처리조건을 결정하였고, 효소처리한 뒤 칼슘염을 첨가하여 제조된 칼슘강화 두유의 체외소화시 단백질과 칼슘의 소화특성을 조사하였다. 두유에 처리된 4가지 단백분해효소 중에서 Bacillus polymyxa의 단백분해효소가 pH 7.5, $50^{\circ}C$, 10min의 처리조건하에서 처리 후 두유에 쓴맛을 남기지 않고, 칼슘염을 첨가하였을 때 응고현상을 가장 적게 나타내는 것으로 밝혀졌다. 또 가수분해 정도가 증가할수록 칼슘에 의한 응고정도는 감소했으나 10분 이후부터는 쓴맛이 감지되었으므로 효소처리시간은 10분으로 결정하였다. 두유에 효소처리를 한 뒤 염화칼슘을 5, 15, 25 mM 첨가하여 칼슘강화 두유를 제조하여 단백질의 체외소화율을 분석한 결과, 두유에 첨가된 칼슘의 농도와 무관하게 모든 칼슘강화 두유가 표준두유와 유사한 소화율을 나타냈다. 소화전에는 표준두유에 비해 효소처리만 한 두유의 가용성 칼슘이 약간 높으면서 이온형태의 것은 적게 나타났으며 효소처리 후 염화칼슘을 5, 15, 25 mM 첨가하여 만든 칼슘강화 두유는 이온형태의 칼슘함량이 점차 증가하였다. 펩신을 처리하였을 때는 가용성칼슘이 거의 이온형태의 것으로 나타났으며 두유에 칼슘이 많이 강화될수록 유리되는 이온형태의 칼슘함량도 증가하였다. 이상의 결과를 미루어 볼 때, 우유와 비슷한 수준으로 칼슘이 첨가된 두유도 단백질의 체외 소화율은 감소되지 않았으며, 소화시 체내에 흡수될 수 있는 이온 형태의 칼슘의 양은 첨가량과 비례하였으므로 이와 같은 방법으로 칼슘강화 두유를 제조할 때 칼슘의 체내 이용도는 증가할 수 있을 것으로 생각된다.