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장운기 ( Oun Ki Chang ),설국환 ( Kuk Hwan Seol ),김민경 ( Min Kyung Kim ),한기성 ( Gi Sung Han ),정석근 ( Seok Geun Jeong ),오미화 ( Mi Hwa Oh ),박범영 ( Beom Young Park ),함준상 ( Jun Sang Ham ) 한국유가공기술과학회 2012 한국유가공기술과학회지 Vol.30 No.2
Lactic acid bacteria (LAB) have been used as starter cultures in the manufacturing processes of fermented dairy products such as cheese and yogurt. LAB have a proteolytic system to use the nitrogen source from milk for their growth. The proteolytic system involved in casein utilization provides cells with essential amino acids during growth in milk and is also of industrial importance, because of its contribution to the development of the organoleptic properties such as flavor of fermented milk products. In the most extensively studied LAB, Lactococcus lactis, the main features of the proteolytic system comprise 3 groups. The first is proteinase, which initially cleaves the milk protein to peptides. The second group consists of transport systems for the internalization of oligopeptides, which are involved in the cellular uptake of small peptides and amino acids. The third group, peptidases in the cell, cleaves peptides into smaller peptides and amino acids. This review is to provide the information about the proteolytic system of LAB.
장운기 ( Oun Ki Chang ),정석근 ( Seok Geun Jeong ),한기성 ( Gi Sung Han ),설국환 ( Kuk Hwan Seol ),박범영 ( Beom Young Park ),함준상 ( Jun Sang Ham ) 한국유가공기술과학회 2013 Journal of Dairy Science and Biotechnology (JMSB) Vol.31 No.1
Mare milk is gaining importance because of its nutritional characteristics and therapeutic properties, which enable its use as part of the diet of the elderly, convalescents, and newborn infants. This review describes the functional and bioactive components of mare milk, such as proteins, carbohydrates, and lipids, and the characteristics such as acidification and released free amino acids of fermented mare milk. The protein profile of mare milk differs from that of bovine milk but is similar to that of human milk. The salt and lactose content in mare`s milk is similar to that in human milk, but mare`s milk has a significantly lower content of fat. Whey protein concentration is higher and casein content is much lower in mare milk than in bovine milk. These health-promoting properties indicate that mare milk and its derivatives could become valuable foods for elderly consumers in the form of probiotic beverages. Protein allergies related to and the potential industrial applications of mare milk have also been discussed in comparison with those of bovine milk. Although mare milk has diverse advantages if used as a nutritional food and has positive effects on health, further studies are required to enable its use as a complete substitute for human milk or as a health food.
설국환 ( Kuk Hwan Seol ),장운기 ( Oun Ki Chang ),김민경 ( Min Kyung Kim ),한기성 ( Gi Sung Han ),정석근 ( Seok Geun Jeong ),박범영 ( Beom Young Park ),함준상 ( Jun Sang Ham ) 한국유가공기술과학회 2012 Journal of Dairy Science and Biotechnology (JMSB) Vol.30 No.1
Milk-derived bioactive peptides have been found to exhibit various physiological activities such as angiotensin-converting enzyme (ACE) inhibitory, antibacterial, and antioxidative effects. Bioactive peptides can be used in the formulation of functional foods, nutraceuticals, and natural drugs because of their beneficial effects. However, the degree of variability in the composition, functionality, and sensory properties of such peptides has greatly limited their use in the food industry. In this review, we discuss the main peptides obtained from milk proteins and summarize findings from previous studies on the production and biological activities of these peptides. In addition, we compare the methods used to separate and identify the structure of the bioactive peptides and highlight current investigations into engineering and implementation of technologies that would allow more efficient isolation of bioactive peptides for functional food production. To improve human health, further molecular biology studies will also be required to elucidate the complex network of interactions between food microorganisms and the digestive system.