초록

○ 연구결과
1) 난백 분말의 거품형성 능력을 평가하기 위한 간편하고 재현성 높은 측정법 고안
2) 고기능성 분말소재 생산을 위한 단백질 구조변형 조건 조사
3) 난백 단백질의 구조적 특성 변화와 이화학적 기능성의 연관성 분석
4) 난백분말의 기능성에 영향을 미치는 critical processing step 설정
5) 효소적 변형을 이용한 기능성 난황분말 생산 조건 제시
6) 대량 공정 설계 제시

Abstract ▼

Egg albumen is one of the widely used ingredients in food formulations. Although fresh egg white has been commonly used in bakery application, the use of dried whole egg or egg white products in the food industry has steadily increased especially in advanced countries. The increased popularity for t

Egg albumen is one of the widely used ingredients in food formulations. Although fresh egg white has been commonly used in bakery application, the use of dried whole egg or egg white products in the food industry has steadily increased especially in advanced countries. The increased popularity for the dried egg products is probably ascribed to some advantages over traditional liquid eggs in convenience, safety and uniformity of products.
Up to present, the complete pictures of egg processing technologies for the production of powdered egg products with improved functionalities are not available and egg powders has been made based on the empirical procedures. This study has been conducted to suggest suitable processing conditions for the production of highly functional egg powders.
A convenient method for the determination of foaming properties of egg white was suggested. The highly reproducible results was obtained when 70 g of egg white was whipped at 1200 rpm for 2 min. Using standardized testing method foaming capacity and stability of egg white samples including fresh egg white, freeze-dried egg white and commercial egg white powder were effectively differentiated. It was demonstrated that foaming capacity of egg white was not changed during the storage of fresh egg white up to 4 weeks at 4℃ but foaming stability was significantly decreased after 2 weeks of storage.
Emulsifying properties of egg yolk can be easily expressed by the modified turbidimetric method of Pearse and Kinsella (1978). The reproducible results were obtained when emulsion was formed by egg yolk concentration of 0.5% and oil volume of 20%.
Among the various means to modify functional properties of egg white powder, the combination of pH adjustment and inlet temperature of spray drying critically influenced functional properties of egg white powder. The pH control of egg white prior to spray drying caused the conformational changes of egg white proteins and. this result was confirmed by circular dichroism spectra analysis. The optimum conditions for maximum foaming and gel strength were predicted by response surface methodology. The maximized foaming can be obtained by pH 6.34, and inlet temperature of 72.5℃ while the processing condition for the maximum gel strength was pH 8.23 and 66.38℃. Desugaring process was essential to prevent undesirable brown color formation and insolubility of egg white powder after dry heating process. Foaming ability and gel strength of egg white powder significantly increased by heating in the drying state (dry heating process) without losing solubility.
Total aerobic counts in fresh egg white were 2.6×106 CFU/g and Salmonella and E. coli were not detected at the detection limit (<10 CFU/g).
After drying, total aerobic counts were reduced to 1∼2 x 102 CFU/g and Salmonella was not found in egg white powder.
To improve emulsifying property, egg yolk has been modified by phospholipase A2 (Lecitase). The enzymatically modified egg yolk was produced by the enzyme concentration of 7432 LEU and reaction time of 73.5 min at 55℃ in the presence of 11.5% salt.
Pilot products (high foaming, high gelling egg white powder and enzymatically modified egg yolk powder) were prepared and their performances in real food application were tested. The addition of high gelling egg white powder (3%, w/w) in surimi resulted in increased hardness and springiness. The extent of increase by pilot egg white product was similar to commercial egg white powder.
The high foaming egg white powder was used for the preparation of angel food cake. The physical property (pH, specific volume, cell size and uniformity, and color) and sensory attributes (color, taste, off-flavor, hardness) of angel food cake prepared from the pilot product was comparable to those of fresh egg yolk and did not show any difference including overall acceptance. On the other hand, angel food cake prepared from commercial egg white powder showed significantly lower loaf volume and sensory scores.
The mayonnaise prepared from the pilot egg yolk product did not show any difference in sensory qualities compared to the one from fresh egg yolk. The mayonnaise prepared from the pilot egg yolk powder had greatly improved emulsion stability.
Based on the results, the functionalities of pilot products are superior to commercial products available in the market. In terms of functionality. the pilot products have great potential to replace fresh egg white or egg yolk in the production of processed foods.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 10
• CONTENTS ... 13
• 목차 ... 14
• 제1장 연구개발과제의 개요 ... 15
• 제1절 연구개발의 필요성 ... 15
• 제2절 연구개발의 목적 및 범위 ... 16
• 제2장 국내외 기술개발 현황 ... 17
• 제3장 연구개발수행 내용 및 결과 ... 19
• 제1절 주관과제 : 달걀 소재의 표준화된 기능성 평가 방법의 설정 및 고기능성 분말소재 생산을 위한 단백질 구조변형 기술 개발 ... 19
• 제2절 제 1 협동과제 : 달걀 단백질의 구조적 특성 변화와 이화학적 기능성의 상관관계 및 처리조건 최적화 ... 111
• 제3절 제 2 협동과제 : 액란의 이화학적 기능성 유지를 위한 건조 및 안정화 조건 설정 및 대량 생산 공정 확립 ... 165
• 제4장 목표달성도 및 관련분야의 기여도 ... 200
• 제 1 절 주관과제 : 달걀 소재의 표준화된 기능성 평가 방법의 설정 및 고기능성 분말소재 생산을 위한 단백질 구조변형 기술 개발 ... 200
• 제2절 제 1 협동과제 : 달걀 단백질의 구조적 특성 변화와 이화학적 기능성의 상관관계 및 처리조건 최적화 ... 201
• 제3절 제 2 협동과제 : 액란의 이화학적 기능성 유지를 위한 건조 및 안정화 조건 설정 및 대량 생산 공정 확립 ... 201
• 제5장 연구개발결과의 활용 계획 ... 202
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 203
• 제7장 참고문헌 ... 204
• 끝페이지 ... 213