• Journal of Dairy Science and Biotechnology
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• 제40권2호
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• pp.57-65
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• 2022

본 연구는 MM의 화학적 조성 및 용해도 특성을 분석하고 칼슘강화 요구르트의 제조의 적용가능성을 분석하고자 실시되었다. MM의 화학적 성분을 분석한 결과 MM은 83% 무기질로 구성되어 있으며, 유당이 7.5%, 단백질은 3.3% 정도였으며, 지방은 1% 미만으로 존재하였다. 무기질을 구성하는 주 성분인 칼슘과 인은 약 46% 및 36%로 1.28:1의 비율로 존재하였다. MM은 pH가 감소할수록 용해도가 증가하였으며, pH 4와 5에서의 용해도는 각각 98%, 53%로 나타났다. MM을 첨가하여 제조한 칼슘 강화 요구르트는 200 mg/100 mL 수준까지 산생성속도, 생균수에서 유의적 차이를 나타내지는 않았지만 점도는 칼슘의 첨가수준이 증가함에 따라 유의적으로 증가하였다. 칼슘강화 요구르트의 미세구조 관찰 결과 겔의 공극이 감소하고 단백질 네트워크가 치밀해지는 변화가 확인되었으나 기호도 특성을 분석한 관능검사 결과에서는 칼슘무첨가 대조구와 비교하여 유의적인 차이를 나타내지 않았다. 그러므로, MM은 요구르트는 품질 특성의 변화 없이 칼슘강화 기능성 유제품을 제조하는데 활용될 수 있을 것으로 판단된다.

• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.278-283
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• 2003

Textural properties of tofu manufactured with micronized full-fat soyflour (MFS) were enhanced by the addition of soy protein isolate, whey protein concentrate, chitosan oligosaccharide and mushroom powder. The MFS solution (14.2% solid content) was converted to semi-solid tofu by a two-stage heat treatment with the addition of 4% coagulant mix. The MFS tofu was evaluated by a compression test as well as sensory evaluation. To produce the semi-solid gel (MFS tofu) with reasonably high strength and toughness, the MFS solution with 14.2% solid content and 7.0% protein had to be heat treated at 121$^{\circ}C$ for 3min. The relative toughness of MFS tofu was increased by the addition of SPI, showing a 144% increase. The toughness of MFS tofu prepared with the MFS/SPI mixture was greatly increased by the addition of WPC at the level of 0.7% and the water separation from MFS tofu was greatly reduced. Furthermore, the toughness and strength of MFS/SPI tofu was enhanced by the addition of 0.1% chitosan oligosaccharide and 0.2% mushroom powder. The sensory evaluation of the tofu fortified with SPI, chitosan oligosaccharide and mushroom powder was superior to that of MFS tofu, with a higher score for overall preference.

• 대한수의학회지
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• 제52권4호
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• pp.263-268
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• 2012

In this study, we produced iron-fortified yeast (Saccharomyces cerevisiae) producing Sus scrofa ferritin heavy-chain to provide iron supplementation in anemic piglets. We determined whether iron-ferritin accumulated in recombinant yeasts could improve iron deficiency in mice. C57BL/6 male mice exposed to Fe-deficient diet for 2 weeks were given a single dose of ferrous ammonium sulfate (FAS), ferritin-producing recombinant yeast (APO), or APO reacted with iron ($Fe^{2+}$) (FER). The bioavailability of recombinant yeasts was examined by measuring body weight gain, hemoglobin concentration and hematocrit value 1 week later. In addition, ferritin protein levels were evaluated by western blot analysis and iron stores in tissues were measured by inductively coupled plasma spectrometer. We found that anemic mice treated with FER exhibited increased levels of ferritin heavy-chain in spleen and liver. Consistently, this treatment restored the iron concentration in these tissues. In addition, this treatment significantly increased hemoglobin value and the hematocrit ratio. Furthermore, FER treatment significantly enhanced body weight gain. These results suggest that the iron-fortified recombinant yeast strain is bioavailable.

• 농업생명과학연구
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• 제46권6호
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• pp.127-135
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• 2012

This study was conducted to investigate effects of dietary anthocyanin fortified barley (AFB) or whole crop barley (WCB) on growing performance, meat quality and blood properties in swine at late fattening phase. Swine performance was not significantly differed (p>0.05) but average daily gain and average daily feed intake tended to increase in treatments. Meat quality parameters including pH, cooking loss, shear force and meat surface color were not influenced by the addition of barley in diet. However, DPPH content of longgissmus dorsi muscle was significantly increased in WCB10 compared to control, AFB5 and WCB5 (p<0.05). FRAP content of longgissmus dorsi muslce was higher in WCB5 than the AFB (p<0.05), thereby, a tendency in FRAP was not similar to that of DPPH. Only myristic acid (C14:0) was affected, and the lowest myristic acid was found when AFB was supplied to swine. A tendency was not determined in total protein and HDL-cholesterol content, however, control, WCB10 and AFB5 had high in total protein and showed significantly low values in HDL-cholesterol. Therefore, the results indicate that barley can be considered as an ingredient in swine diet, but further investigation is necessary.

• 한국지역사회생활과학회지
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• 제26권3호
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• pp.499-509
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• 2015

Efforts to have children consume milk continue across the world for the sufficient supply of calcium and protein. This study examines the frequency and amount of dairy milk and the recognition, acceptability, and knowledge of milk and dairy products by considering fifth- and sixth-graders in Hwaseong, Korea. The acceptability of milk and dairy products measured based on a five-point Likert-type scale was assessed to determine its correlations with breakfast frequency, the frequency of milk intake, and milk knowledge. According to descriptive statistics, 47% and 53% of the subjects were fifth- and sixth-graders, respectively, 53% and 47% were male and female, respectively, 45.3% and 51.2% had mothers in their thirties and forties, respectively, and 57% had working mothers. Breakfast frequency was 5.2 and 5.3 times per week, and milk and dairy intake was 4.6 times. The milk knowledge score was 5.3 out of 10 points. The average daily intake of milk was a cup (55.1%), and a vast majority preferred white milk (68.6%). Ice cream bar type (4.49 points) and cone type (4.48 points) showed the highest acceptability, and breakfast frequency was positively correlated with white milk and cheddar cheese (p<0.01). Daily milk intake frequency was positively correlated with white milk and fortified milk. Milk knowledge was positively correlation with white milk, fortified milk, functional yogurt (p <0.05), fermented milk, and cheese (p<0.01). The higher the breakfast frequency, the more likely the intake of white milk (p<0.01). An increase in milk intake increased milk knowledge (p<0.05). The higher the level of knowledge, the more likely the intake of fortified milk and the frequency of milk intake. These results suggest that school lunch milk may increase awareness and milk intake through continuing education in milk knowledge. High acceptability scores for white milk, fortified milk, and fermented milk indicate their suitability for school milk consumption.

• Applied Biological Chemistry
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• 제1권
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• pp.34-36
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• 1960

1. 전분박(澱紛粕)에다 유안(硫安)을 첨가(添加)하고 $VB_1$ 생산성(生産性) 국균(麴菌)을 이용(利用)해서 고-지를 만들어 단백질급(蛋白質及) $VB_2$가 풍부(豊富)한 발효사료(醱酵飼料)를 만들었다. 2. 유안(硫安)의 첨가량(添加量)이 증가(增加)함에 따라 사료(飼料)의 단백질급(蛋白質及) $VB_2$ 량(量)도 증가(增加)하나 모든 조건(條件)으로 보아 $3{\sim}4%$를 그 한계량(限界量)으로 한다. 전분박(澱紛粕)에 그 4/1량(量)의 밀가울을 혼합(混合)하면 유안(硫安)의 동화률(同化率)을 6%까지 증가(增加)시킬수가 있다. 이같은 사료(飼料)는 건물중(乾物中)의 순단백질량(純蛋白質量)이 15%, $VB_2$ 량(量)이 2.20 mg%가 된다. 3. 단백질급원(蛋白質給源)으로서의 국균(麴菌)의 아미노산조성(酸組成)을 조사(調査)한 결과(結果) 10개(個)의 아미노산(酸)이 판명(判明)되었으며 사료(飼料)로서 양호(良好)함이 명백(明白)히 되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제11권1호
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• pp.1-7
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• 1998

A total of 120 pigs $(L\;{\times}\;LW\;{\times}\;D)$ averaged 14.16 kg of body weight were reared under six dietary treatments to evaluate the effects of amino acid supplementation on their performances. Treatments were 1) 18% CP diet (control); 2) 15% CP+0.28% Lys (B, 15L); 3) B+0.06% Met (15LM); 4) B+0.13% Thr (15LT) ; 5) B+0.06% Met+0.13% Thr (15LMT); 6) B+0.06% Met+0.13% Thr+0.05% Trp (15LMTT). Each treatment had 4 replicates with 5 pigs per replicate. The daily weight gains were statistically similar in 15LMT, 15LMTT and control groups. Threonine and methionine supplementation resulted in improved growth performance and nutrient digestibilities, while tryptophan supplementation had little beneficial effect. However, the best feed conversion was found in the control group. Dry. matter and CP digestibilities were improved in the 15LMT and 15LMTT groups. Gross energy, crude fat and phosphorus digestibilities were not affected by the treatment. Among the 15% CP groups, nitrogen digestibility showed the tendency to be increased as the more synthetic amino acids were added. Dry matter and nitrogen excretions were significantly reduced by feeding low protein, amino acid fortified diets, while phosphorus excretion was not influenced. Essential amino acids digestibility was higher in 15LT, 15LMT and 15LMTT groups and lower in the control. The 15LT group showed the best lysine digestibility, and methionine digestibilities were higher in all treated groups than control one. Threonine digestibilities higher in 15LT 15LMT, and 15LMTT than the control. The result shows that threonine and methionine should be added to the diet containing 15% CP diet, fortified with lysine to get same performance of 18% CP diet.

• Asian-Australasian Journal of Animal Sciences
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• 제20권7호
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• pp.1120-1126
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• 2007

An iron-fortified whey protein concentrate (Fe-WPC) was prepared by addition of ferric chloride to concentrated whey. A large part of the iron in the Fe-WPC existed as complexes with proteins such as ${\beta}$-lactoglobulin. The bioavailability of iron from Fe-WPC was evaluated using iron-deficient rats, in comparison with heme iron. Rats were separated into a control group and an iron-deficiency group. Rats in the control group were given the standard diet containing ferrous sulfate as the source of iron throughout the experimental feeding period. Rats in the iron-deficiency group were made anemic by feeding on an Fe-deficient diet without any added iron for 3 wk. After the iron-deficiency period, the iron-deficiency group was separated into an Fe-WPC group and a heme iron group fed Fe-WPC and hemin as the sole source of iron, respectively. The hemoglobin content, iron content in liver, hemoglobin regeneration efficiency (HRE) and apparent iron absorption rate were examined when iron-deficient rats were fed either Fe-WPC or hemin as the sole source of iron for 20 d. Hemoglobin content was significantly higher in the rats fed the Fe-WPC diet than in rats fed the hemin diet. HRE in rats fed the Fe-WPC diet was significantly higher than in rats fed the hemin diet. The apparent iron absorption rate in rats fed the Fe-WPC diet tended to be higher than in rats fed the hemin diet (p = 0.054). The solubility of iron in the small intestine of rats at 2.5 h after ingestion of the Fe-WPC diet was approximately twice that of rats fed the hemin diet. These results indicated that the iron bioavailability of Fe-WPC was higher than that of hemin, which seemed due, in part, to the different iron solubility in the intestine.

• Applied Biological Chemistry
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• 제26권4호
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• pp.205-210
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• 1983

유청(乳淸)과 대두(大豆) 단백질(蛋白質) 공동침전(共同沈澱)에 의해 제조된 아미노산 강화두부(强化豆腐)의 특성(特性)을 조사하기 위하여 유청(乳淸)또는 유청분말(乳淸粉末)과 두유(豆乳)를 혼합하여 두부를 제조하고 이때 얻어지는 강화 두부의 일반조성, 아미노산 조성을 분석하고 물리적 특성도 비교하였다. 강화 두부는 외관이나 특성(特性)에서 재래식 두부와 큰 차이가 없었다. 전고형분 함량은 재래식 두부가 약 19%, 강화 두부가 17.3$\sim$18.1%이고 단백질 함량은 재래식 두부가 13.1% 강화 두부의 경우 10.9$\sim$11.4%로서 모두 재래식 두부가 높았다. 유청의 조지방(粗脂肪) 함량(含量)이 낮으므로 유청의 혼합비율이 높아질수록 두부 중 지방함량은 낮아졌으며 유청(乳淸) 두유(豆乳) 혼합물 중의 유당은 5$\sim$15%가 강화 두부에 이행되었다. 유청과 두유를 3:1로 혼합하여 제조한 경화 두부의 함유황(含硫黃) 아미노산 함량은 3.80g/100g 단백질로서 재래식 두부의 2.54g에 비해 약 50% 강화효과를 보였다.

• 한국식품위생안전성학회지
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• 제26권4호
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• pp.349-354
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• 2011

시중에서 판매된 일반우유와 포름알데히드를 처리한 참치어유 배합사료를 먹여 DHA를 강화한 DHA 강화우유내의 포름알데히드 함량을 분석함으로써 포름알데히드를 처리한 사료를 먹여 DHA를 강화한 우유의 안전성을 평가하고자 하였다. 시중에서 판매된 일반우유와 DHA 강화우유를 CM, DHA-K, DHA-B로 구분하였다. 이화학 검사를 통해 세 제품이 모두 기준치 이내의 정상 수준을 나타내는 신선한 제품임을 확인하였고, 전반적인 시료간의 유의적 차이는 거의 없었으나, DHA-K를 다른 두 시료와 비교하면 지방함량은 두 시료의 지방함량의 절반 정도인 1.85%이었으며, 단백질은 약 1% 높게 나타났다. DHA 강화우유에 함유된 DHA의 함량을 분석해본 결과 DHA-B가 DHA-K보다 약 2배이상 높게 나타났으며, 이러한 차이는 연령별 섭취량 기준과 비슷한 양상을 나타내는 것으로 보인다. HPLC를 이용하여 우유 내 포름알데히드를 분석한 결과, 일반우유와 포름알데히드를 처리한 참치어유배합사료를 먹인 DHA 강화우유 모두 WHO에서 정한 신선유 중 포름알데히드 함량 기준치인 0.013~0.057 ppm사이에 존재했으며, 또한 세 시료간에 유의적 차이가 없는 것으로 보아 DHA를 강화하기 위해 포름알데히드를 첨가한 참치어유 배합사료를 소에게 먹이더라도 포름알데히드가 우유로 전이되지는 않는 것으로 보이며, 포름알데히드를 처리한 사료를 먹인 DHA 강화우유의 포름알데히드에 대한 안전성은 일반우유 수준이라고 판단된다.