변환에 의한 유단백질(乳蛋白質)의 가치증진

안종건 한국낙농학회 1988 韓國酪農學會誌 Vol.10 No.1

牛乳消費는 國民健康 및 酪農産業과 밀접한 관계를 가지기 때문에 그 價値를 더욱 增進시키어 소비를 增大하기 위한 努力이 경주되고 있다. 이상에서 살펴본 바와 같이 化學的, 酵素的 變換에 의하여 乳蛋白質의 營養的 價値가 增進된 바는 없으나 水溶性, 乳化能力, 커드 형성 等의 特性을 變化시킬 수 있어 乳蛋白質이 관계하는 乳製品의 多樣化가 可能함을 시사한다. 化學的, 酵素的 方法 外에 乳淸蛋白質의 적절한 加熱에 의하여 加熱, 凝固된 卵白과 유사한 특성을 갖게 하거나(Chang과 Scibelli, 1982), rennet에 의하여 형성된 curd를 적절히 加熱, 組織化하여 특수한 조직을 가지는 plastic curd를 제조하는(English, 1981) 等의 物理的 方法도 乳蛋白質의 새로운 特性을 형성케 하는 方法으로 利用될 수 있다. 이와 같은 一般的인 食品的 特性을 改善, 創出하는 外에 乳蛋白質의 antigenic site의 변환에 의한 allergy현상의 解決, 乳蛋白質로부터 由來하는 peptide의 밝혀지지 않은 生物學的 機能의 糾明 等이 가능하다면 乳蛋白質의 價値를 한층 增進시킬 수 있는 계기가 될 것이다. 乳蛋白質의 變換에 利用되는 化學的 變換은 反應에 利用되는 시약의 殘有物, 변환과정에서 형성되는 中間産物, 最終生産物 等의 人體에 對한 安全性이 면밀하게 검토되어야 하기 때문에 生物學的 反應을 利用하는 酵素的 變換이 긍정적으로 평가되고 있으며, 乳加工에 利用되는 各種 酵素의 特性을 變換에 의하여 改善함으로써 化學的 變換을 安全하게 利用할 수도 있을 것이다. Chemical and enzymatical modification of milk protein have been used for a long time in the manufacture of acid casein, yoghurt and cheese etc.. Recently systematic modifications of milk protein have been tried to investigate the function of its components in milk, to develop new method of protein modification and to enhance milk protein value. Much chemical modification was performed to investigate the change of functional properties of milk protein. Solubility of milk protein was improved by substitution of Ca^(2+) with Na^+ and proteolysis. Acylation also enhanced solubility, especially succinylation showed good effect due to high increase in negative charge. Phosphorylation decreased solubility, and increased viscosity and water absorption of casein. Reductive alkylation increased emulsifying activity of casein. Highly alkylated casein failed to support growth of young rats, but partially methylated casein supported normal rat growth suggesting that E-aminolysyl residue can be protected from deterioration during storage and processing by partial reductive alkylation. Rennet clotting time of casein could be controlled with ionic compounds. Reduction of rennet clotting time was observed with those additives having positive charge or positively charged and hydrophobic moieties through the neutralization of the negative charge of casein micelles or enhancement of their hydrophobicity, favoring hydrophobic interactions between the particles. The negatively charged compounds or additives having negatively charged and hydrophobic sites increased rennet clotting time. Rennet clotting time was not changed by extensive heat treatment in the presense of strongly binding components having cationic or both charged and hydrophobic parts suggesting that high heat treatment can be applied in the manufacture of cheese to ensure good hygienic properties, and that dried skim milk. can be used for cheese production with acceptable ionic additive. Covalently attached amino acid to casein showed good in vivo bioavailability indicating that covalent attachment of limitting amino acids to proteins can be used for improving their nutritional quality. Carboxyanhydride method was estimated as the best one among several methods. Enzymatic modification is more promising method than chemical modification because it is performed in the similar way with that of biological system. Partially proteolyzed milk protein is easily digested, and was developed as a space food and a elemental diet for patients. Opioid peptides were found in hydrolysates of αS₁, β, K-casein, β-lactoglobulin and α-lactalbumin, and partial proteolysis of K-casein by pepsin produced peptides with antigastrin activity and fractions stimulating stomach secretions suggesting that there might be hidden biological functions in milk protein.

우유와 설사

안종건,An, Jong-Geon 한국유가공협회 1990 牛乳 Vol.43 No.-

Ultrafiltration 을 이용한 유제품의 생산(종설)

안종건,권일경,고준수 한국낙농학회 1984 韓國酪農學會誌 Vol.6 No.1

The yield of soft cheese is increased recently from 16 to 18% by using ultrafiltration retentate of milk for soft cheese production. These increase in cheese yield is due to the retention of proteins in the cheese which are not coagulated by rennet, the so-called soluble proteins of milk. By ultrafiltration the volume of milk for cheese production could be dicreased by only 1/5 to 1/7 of the starting milk. So 75 to 80% less rennet and starter culture are required than for conventional cheese making. And cheese can be made continuously because there is no need to eliminate whey. The components of the retentate are adjusted prior to cheese making, so all the products can be homogenously made in constituents and size. However for Cheddar cheese which is a hard cheese whey has to be eliminated some what and soluble protein is lost causing lower yield compared with conventional cheese making. The body of this Cheddar cheese is hard, dry, and poorly knit. Flavor development is slow. By ultrafiltration, lactose content of retentate could be reduced, and from this retentate low lactose yoghurt, low lactose liquid milk, and low lactose skimmilk powder could be produced. These products are helpful for lactose intolerant group. Major constituents of ultrafiltration permeate is lactose. The permeate can be used to produce fuel such as methane gas or alcohol by fermentation, and can be fed to animal for carbon source or lactose could be isolated for farther use. The lactose in permeate hydrolyzed by lactase could be used as sugar substitute in food processing. Ultrafiltration memberane has to be subjected to high velocity CIP procedures using water and detergent solutions to remove fouled materials on membrane. The membrane has to be sanitized further with chemical sanitizer, like Iodophor.

유제품에 이용되는 β- galactosidase에 관한 종설

안종건,김현욱 ( Jong Kun Ahn,Hyun Uk Kim ) 한국낙농학회 1981 韓國酪農學會誌 Vol.3 No.1

젖소 초유의 이용성 증진에 관한 연구 : II. 식품 보존제 , 항생물질 및 Formaldehyde 첨가에 의한 초유의 보존 II. Influence of food preservatives , antibiotics and formaldehyde on preservation of colostrum

안종건,장영호,권일경,고준수,권명구 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.2

1. 식품 보존제로 사용하는 안식향산을 초유에 첨가한 경우 5℃에서는 효모와 곰팡이의 억제 효과가 좋았으나 대장균의 사멸 속도가 늦었으며 솔빈산가리 첨가구의 경우 안식향산 첨가구보다 산 생성이 빨라 대장균의 사멸속도가 빨랐다. 초유에 항생물질을 첨가한 경우 초유내 미생물의 성장에 영향을 주지 않아 첨가 효과가 없었다. Formaldehyde를 첨가한 초유는 25℃에서는 첨가 효과가 크지 않았으나 15℃ 이하에서는 대장균 사멸 및 효모와 곰팡이의 억제 효과가 높아 초유 보존제로 사용 가능하였다. 2. 초유 보존중 조직 변화는 모든 첨가구에서 크림 분리가 일어났으며 항생물질 첨가구에서는 15℃와 25℃에서 유청 분리가 일어났다. 또한 초유내 미생물에 대한 억제 효과가 낮아 gas 생성 미생물에 의하여 조직내에 gas 생성과 표면에서의 곰팡이 성장이 25℃에서 뚜렷하게 나타났다. This study was carried out to elucidate the influence of food preservatives, antibiotics and formaldehyde on preservation of colostrum during fermentation at various temperatures to increase availability of surplus colostrum. 1. Addition of sodium benzoate in the colostrum reduced yeast and mold count at various temperatures but didn't reduecd coliforms count due to slow decrease in pH, and potassium sorbate addition in the colostrum reduced coliforms count rapidly because of more acids production than sodium benzoate addition. Antibiotics didn't affect various microflora in colostrum. Formaldehyde addition in colostrum reduced coliforms count and yeast and mold count below 15℃ but not 25℃. So formaldehyde was proper as colostrum preservative below 15℃. 2. Physical characteristics of colostrum treated with several preservatives revealed cream layer formation. Separation of whey was shown in the colostrum added with antibiotics at 15℃, and 25℃, and gas production in the colostrum and mold growth on the surface of colostrum was typically shown in the colostrum added with antiviotics at 25℃, also.

축산물이용 2 ; Lactobacillus β- galactosidase 의 urea 에 의한 변성이 활성 및 내열성에 미치는 영향

안종건,홍경훈,김유용 한국동물자원과학회 ( 구 한국축산학회 ) 1993 한국축산학회 심포지움자료집 Vol.- No.-

연구초록

안종건 대한양계협회 1977 월간 양계 Vol.9 No.8

단백질의 변화에 의한 식품적 가치의 개선

안종건 한국유가공기술과학회 1987 Journal of Dairy Science and Biotechnology (JMSB) Vol.5 No.1

유제품 수입개방과 대응방안

안종건,An, Jong-Geon 한국유가공협회 1994 牛乳 Vol.56 No.-

Bacillus coagulans ATCC 8038의 β - galactosidase 에 의한 탈지유의 유당분해에 관한 연구

안종건,이신호,김현욱 ( Jong Kun Ahn,Shin Ho Lee,Hyun Uk Kim ) 한국축산학회 1981 한국축산학회지 Vol.23 No.6

Hydrolysis of lactose in skimmilk has been studied using β-galactosidase of Bacillus coagulans ATCC8038. β-Galactosidase of Bacillus coagulans ATCC 8038 (103.6 ㎍/㎖ of skimmilk) hydroly zed 30% of total lactose in pasteurized skimmilk (heated for 30 min at 63℃) during the first 5.5 hours, and alteration of skirnmilk concentration from 5% to 16% did not change the hydrolytic capability of this enzyme. When the skimmilk was heated at 92℃ for 30 minutes, the lactose hydrolysis by β-galactosidase of Bacillus coagulans ATCC8038 proceeded 3.8 times faster than that in pasteurized skimmilk.