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RISS 인기검색어
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- 저자 : RENDAKANKANAMGE CHATURIKA JEEWANTHI (검색결과 5 건)
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Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry
RENDAKANKANAMGE CHATURIKA JEEWANTHI,이나경,백현동 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.3
This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.
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RENDAKANKANAMGE CHATURIKA JEEWANTHI,이나경,윤여창,백현동,이시경 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.4
Whey protein concentrates containing 50 and 60% protein were manufactured and were hydrolyzed for 0.5, 1, 2, 3, 4, and 5 h with 5 commercial enzymes (flavourzyme, protease A, protease M, protease S, and trypsin). Functional properties such as degree of hydrolysis (DH), non-protein-nitrogen (NPN), 5-hydroxymethyl-2- furfural (HMF), solubility, and free-sulfhydryl (FSH) levels were measured. In food applications functional efficiency of whey protein hydrolysates (WPHs) depended on hydrolysis time, protein composition and enzymatic specificity. WPHs treated with protease A were found to be suitable for applications that require extensively hydrolyzed (>2 h) WPHs, because they had high solubility, DH, HMF, and FSH contents. Proteases S and M hydrolysates delayed the Maillard reaction and had high DH in mild hydrolysates (≤2 h) of WPHs. Aggressive hydrolyzed WPHs of protease A, and mild hydrolysates of proteases S and M are preferred in beverage fortification for maximum functional efficiency.
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이나경,목보람,RENDAKANKANAMGE CHATURIKA JEEWANTHI,윤여창,백현동 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.2
The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4°C during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α2-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.
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전은비,손성호,RENDAKANKANAMGE CHATURIKA JEEWANTHI,이나경,백현동 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.4
Lactobacillus plantarum Lb41 was determined probiotic properties and applied to cottagecheese. L. plantarum Lb41 showed high viability (>80%) in artificial gastric (pH 2.5, 0.3% pepsin for 3 h)and bile (0.3% oxgall for 24 h) acids, and adhered strongly to HT-29 cells (7.5% adhesion). It did notproduce β-glucuronidase and was resistant to several antibiotics. L. plantarum Lb41 did not inhibitproliferation of normal MRC-5 cells, but showed antiproliferative effects on AGS, HT-29, and LoVo cells,based on 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assays. In addition, L. plantarumLb41 reduced nitric oxide production by macrophages. Cottage cheese containing this strain did notshow significant differences in physicochemical properties, but the number of lactic acid bacteria wasmaintained longer than that in control cheese. These results indicate that L. plantarum Lb41 couldpotentially be used as a probiotic in foods.
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정지은,백현동,윤현주,장혜지,RENDAKANKANAMGE CHATURIKA JEEWANTHI,지희숙,Xiang Li,이나경,이시경 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.3
The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus thermophilus and stored at refrigerated temperature. During fermentation, pH was decreased whereas titratable aicidity and viable cell counts of L. acidophilus and S. thermophilus were increased. The composition of yogurt samples was measured on day 1, an increase of red ginseng extract content in yogurt resulted in an increase in lactose, protein, total solids, and ash content, whereas fat and moisture content decreased. The pH value and cell counts of L. acidophilus and S. thermophilus were declined, however titratable acidity was increased during storage period. The antioxidant capacity was measured as diverse methods. During refrigerated storage time, the value of antioxidant effect was decreased, however, yogurt fortified with red ginseng extract had higher capacity than plain yogurt. The antioxidant effect was improved in proportion to concentration of red ginseng extract. These data suggests that red ginseng extract could affect to reduce fermentation time of yogurt and enhance antioxidant capacity.
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