초록

Ⅳ. 연구개발결과
○ 국내 자연치즈가 신선치즈인 스트링치즈 위조로 되어있으나 기호도 증진을 위하여 훈연스트링 치즈 개발
○ 유청 내 유용성분의 효율적 분리기술 및 정제기술 확립
- α-lactalbumin, ß-lactoglobulin, BSA
○ 분리정제 유청 단백질의 활성기능 구명 및 항원성 저감기술 개발
- 유청단백질, α-lactalbumin 가수분해물, ß-lactoglobulin가술분해물
○ 유청을 이용한 라임 및 파인에플 유청음료 및 리코타 치즈개발

Abstract ▼

The aim of this study was to introduce a simple method for isolation of α-lactalbumin, β-lactoglobulin and bovine serum albumin from cow's milk, and peptides produced by enzymatic hydrolysis of α-lactalbumin, β-lactoglobulin and bovine serum albumin with alcalase. Whey protein were precipitated from

The aim of this study was to introduce a simple method for isolation of α-lactalbumin, β-lactoglobulin and bovine serum albumin from cow's milk, and peptides produced by enzymatic hydrolysis of α-lactalbumin, β-lactoglobulin and bovine serum albumin with alcalase. Whey protein were precipitated from whey by ammonium sulfate and, α-lactalbumin and β-lactoglobulin were isolated using Hi Prep 26/60 Sephacryl S-100 column gel filtration chromatography. Bovine serum albumin and β-lactoglobulin were isolated by Mono-Q 5/50 GL column anion exchange chromatography of the 50% Ammonium Sulfate-supernatant. Isolated whey proteins were hydrolyzed by proteolytic alcalase. Tricine SDS-PAGE and reverse-phase HPLC analyses revealed almost hydrolysis of α-lactalbumin, β-lactoglobulin and bovine serum albumin with alcalase. Molecular weight of various peptides derived from alcalase hydrolysate were small molecular than 3.5 kDa.
Whey is the liquid remaining after milk has been curdled and strained. It is a by product of the manufacture of cheese or casein. whey protein has various health benefits; however, its heat instability and undesirable organoleptic properties make whey difficult to be applied in food industry. In this study, we determined the range of pH and temperature at which whey protein is stable without coagulation. Whey proteins were thermally stable at low pH, but at neutral pH, Whey proteins became turbid, viscous and insoluble. The expression of whey proteins was not significantly different according to heat treatment. we have developed pineapple and lime flvored beverages to consider consumers needs and their preference. The off-flavor of whey was masked by the addition of pineapple and lime flavor, so its organoleptic properties were improved. The prepared whey beverages were microbiologically safe, and the conventional pasteurization of whey beverages does not significantly change the protein denaturation.

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 요 약 문 ... 3
• SUMMARY ... 4
• 목차 ... 5
• 제1장 서론 ... 6
• 제2장 국내외 기술개발 현황 ... 8
• 제3장 연구개발 수행 내용 및 결과 ... 11
• <제1세부과제 : 친환경 자연치즈 제조기술 및 브랜드 개발에 관한 연구(국립축산과학원)> ... 11
• <제1협동과제 : 유청 단백질의 분리기술 및 면역 활성 기능 연구(충남대학교)> ... 28
• <제2협동과제 : 치즈유청을 이용한 다양한 제품 개발(서울우유)> ... 67
• 제4장 연구개발 목표 달성도 및 대외 기여도 ... 98
• 1절 : 목표대비 달성도 ... 98
• 2절 : 정량적 성과(논문게재, 특허출원, 기타) ... 99
• 제5장 연구개발결과의 활용계획 ... 99
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 99
• 제7장 기타 중요 변동사항 ... 101
• 제8장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 101
• 제9장 참고문헌 ... 101
• 끝페이지 ... 110