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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 189 - 196 (8page)
이용수
초록· 키워드
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The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10<sup>9</sup> CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.
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등록된 정보가 없습니다.
참고문헌 (30)
참고문헌 신청
Adhikari, K. / 2002 / Changes in the profile of organic acids in plain set and stirred yogurts during manufacture and refrigerated storage / J. Food Qual 25:435~451
Almeida, K. E. / 2009 / Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria / LWTFood Sci. Technol 42:672~678
Athanasiadis, I. / 2004 / Development of a novel whey beverage by fermentation with kefir granules-Effect of various treatments / Biotechnol. Prog 20:1091~1095
Beganovi´c, J. / 2013 / Proteolytic activity of probiotic strain Lactobacillus helveticus M92 / Anaerobe 20:58~64
Campagne, C. P. / 2010 / Effect of fermentation by pure and mixed cultures of Streptococcus thermophiles and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage / Food Microbiol 27:968~972
Almeida, K. E. / 2009 / Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria / LWTFood Sci. Technol 42:672~678
Athanasiadis, I. / 2004 / Development of a novel whey beverage by fermentation with kefir granules-Effect of various treatments / Biotechnol. Prog 20:1091~1095
Beganovi´c, J. / 2013 / Proteolytic activity of probiotic strain Lactobacillus helveticus M92 / Anaerobe 20:58~64
Campagne, C. P. / 2010 / Effect of fermentation by pure and mixed cultures of Streptococcus thermophiles and Lactobacillus helveticus on isoflavone and B-vitamin content of a fermented soy beverage / Food Microbiol 27:968~972
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