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심재진(Jae-Jin Shim),서지현(Ji-Hyun Seo),소한섭(Han-Sup Soh),유병승(Byoung-Seung Yoo),이삼빈(Sam-Pin Lee) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.1
전지활성생대두미세분말(micronized full-fat soyflour, MFS)로부터 제조된 두유는 의가소성의 비뉴턴성 유체로서, 고형분 증가와 응고제의 첨가 및 가열에 따라 점도가 증가하였다. MFS용액은 열처리에 따른 점도가 급격하게 증가되는 시점의 온도는 응고제의 첨가 및 단백질의 함량이 증가함에 따라 낮아졌다. 충진형 전두부제조에 적합한 응고제는 가열된 MFS용액에 응고제 첨가 후 MFS용액의 점도를 완만하게 변화시키는 GDL, MgSO₄가 적합한 것으로 나타났으며 전두부용 응고제는 0.1% salt, 0.1% GDL, 0.2% MgSO₄ㆍ7H₂O로 조제되었다. 고형분과 물의 비율이 1 : 6.0인 MFS60용액을 121℃에서 3분간 가열하여 응고제를 첨가하여 제조된 전두부는 견고성과 깨짐성이 양호한 조직감을 나타내었으며, 여기에 SPI를 첨가하여 총단백질이 7.1%인 MFSS60용액으로 제조된 전두부의 경도와 깨짐성(brittleness)은 각각 120 g, 176 g으로 조직감이 개선되었다. Rheological properties of micronized full-fat soyflour (MFS) milk were determined according to solid content, heat-treatment and type of coagulants. Heat-treated MFS milk showed a pseudoplastic flow pattern. The consistency and flow index of heated MFS milk was greatly affected by increasing the concentration of MFS and/or soy protein isolate (SPI). Apparent viscosity of MFS milk was gradually decreased by heating below 60℃, but was drastically increased by raising temperature further. Addition of coagulants and SPI resulted in dropping the temperature that allows to increase apparent viscosity drastically. A coagulant for MFS tofu was formulated based on the gelling property of a single coagulant. The textural properties of MFS tofu were improved using 7.1% total protein fortified with SPI.
소한섭,이삼빈,하영득 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2
Fatty acid compositions of Setaria italica, Panicum miliaceum and Sorghum bicolor were determined with total lipids extracted. Total lipid content of Setaria italica, Panicum miliaceum and Sorghum bicolor were 3.9%(w/w). 2.7%(w/w) and 2.3%(w/w), respectively. Total lipids were fractionated into neutral lipids, glycolipids and phospholipids by the silicic acid column chromatography. Neutral lipids were the most abundant component. Among fatty acids separated by GC, linoleic acid was determined as a major fraction in Setaria italica, Panicum miliaceum and Sorghum bicolor. Palmitic acid and oleic acid were also separated as second major components. In Setaria italica, behenic acid was separated from the phospholipid fraction and myristic acid from the neutral lipid fraction. Linolenic acid was not detected in all the samples.